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Canadian-style ginger root beer

30 min Cook
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homemade Canadian ginger root beer

Canadian-style ginger root beer is a delicious, fermented, non-alcoholic (or very low-alcohol) beverage with a strong ginger flavor and a bit of fizz. Here’s a classic recipe you can make at home. This version uses a ginger bug (a natural fermented starter) for carbonation and flavor, which is traditional and easy to make.

Tips for Canadian-style flavor

  • Sassafras is key for that classic root beer taste. If you can’t find the root, use sassafras extract (available online or at specialty stores).
  • For a stronger ginger kick, add more fresh ginger or a splash of ginger juice.
  • If you want a clearer beverage, let it settle and pour carefully, leaving sediment behind.

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Canadian-style ginger root beer

Canadian-style ginger root beer

corinthian
This is the traditional recipe to brew your own Canadian-style ginger root beer. There are faster, non-fermented methods, but this will give you a true taste of one of Canada's most beloved drink. Even children will love it!
prep time
30 min
cooking time
30 min
servings
2 litres
total time
3-5 days

Equipment

  • Large pot for brewing the syrup

  • Fine mesh strainer for straining out herbs/roots

  • Funnel

  • 2-liter flip-top bottles or swing-top bottles

  • Wooden spoon

  • Measuring cups/spoons

  • Grater

  • Clean clothes/paper towel

  • Rubber band for securing the cover for the ginger bug

  • Jar

  • Thermometer (optional)

Ingredients

  • For the ginger bug (starter):

  • 2 cups filtered water (non-chlorinated)

  • 2 tbsp grated fresh ginger

  • 2 tbsp sugar

  • For the root beer:

  • 4 cups filtered water

  • 1 cup granulated sugar (or brown sugar for a deeper flavor)

  • 1/2 cup honey or molasses (optional, for richness)

  • 1/2 cup grated fresh ginger

  • 1/4 cup chopped sassafras root (or 1 tsp sassafras extract, if available)

  • 1/4 cup chopped sarsaparilla root (optional, for authenticity)

  • 1 cinnamon stick

  • 3-4 whole cloves

  • 1 star anise pod (optional)

  • 1/2 teaspoons allspice berries (optional)

  • 1/2 cup ginger bug (active)

  • Juice of one lemon

Instructions

1

Make the ginger bug (3-5 days before brewing)

In a clean jar, mix 2 cups water, 2 tbsp grated ginger, and 2 tbsp sugar. Stir well, cover with a cloth or paper towel (secured with a rubber band), and let sit at room temperature. Every 24 hours, add 1 tbsp grated ginger and 1 tbsp sugar, stir, and cover again. The bug is ready when it’s bubbly and smells yeasts/gingery (usually 3-5 days).
2

Brew the root beer

In a pot, combine 4 cups water, sugar, honey/molasses, grated ginger, sassafras, sarsaparilla, cinnamon, cloves, star anise, and allspice. Bring to a boil, then reduce heat and simmer for 20-30 minutes. Remove from heat, cover, and let steep for 1 hour. Strain out the solids, stir in lemon juice, and let cool to room temperature.
3

Ferment

In a clean 2-liter flip-top bottle or swing-top bottles, combine the cooled root beer syrup with the ginger bug. Seal the bottle(s) and let ferment at room temperature for 2-4 days. Burp the bottles daily to release pressure (important for safety!). Taste after 2 days; it should be fizzy and tangy. If you want it sweeter, ferment for less time.
4

Refrigerate

Once fizzy to your liking, refrigerate to slow fermentation and prevent over-carbonation.

Notes

Safety Note: Always use flip-top or swing-top bottles designed for carbonation. Never use glass bottles not rated for pressure (they can explode). Burp bottles daily to avoid excessive pressure buildup.
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