Ok, I have a recipe for what's called a "Ginger Beer."

Here are the ingredients:

fresh ginger root
cloves
cinnamon stick
demerara or raw sugar
lemon or lime juice
raisins
cool water
ginger beer from previous batch

Although, I think those ingredients are OK for Os, I have to admit, I haven't researched to see if those were good for the others.

With the Ginger in it, it's supposed to be good for nausea as well as being on the "Bene" list for Os.

My question is whether anyone is interested in the full recipe.  It's rather tasty, but takes somewhere from four to eight days to make.

sure,
post the whole recipe, pls!
you never know!
thanks!

OK,

Here's the full recipe.  I didn't create it.  In fact, I copied it from an old Cruising World magazine.  It's still available on their website if you're interested, but it's no different from what I've posted here.

Ginger Beer

1/2 pound fresh ginger root
12 cloves
1 cinnamon stick
5 1/2 cups demerara or raw sugar
1/2 cup lemon or lime juice
1/4 cup raisins
9 1/2 litres (or quarts) cool water
1/2 litre ginger beer from previous batch
(OR new starter, recipe follows)
*makes 10 litres (You'll need five clean 2-litre bottles for bottling (or ten one-litre, twenty 1/2-liters - whatever floats your boat).  IMPORTANT: Use only bottles which have held carbonated beverages. Others will not withstand the pressure that will develop. )

To Make Your Own Starter:
Combine 1 liter water and 1/2 cup sugar in a saucepan and heat, stirring, until sugar dissolves. Allow to cool to 90 to 115 degrees F and add 1/2 teaspoon baker’s yeast, stirring well. Pour into a clean one-litre soda bottle and let sit for two to four days. To use, pour off half the liquid and shake gently to distribute the yeast.)

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Peel ginger root, cut into 1/2-inch cubes, and crush with a hammer. Add crushed ginger, cloves, and cinnamon stick to two litres of water in a large saucepan. Simmer for 30 minutes.

Gradually add sugar and stir until completely dissolved, then pour it all into a large, wide-mouthed container.

Add remaining ingredients, starter last. Shake well, cap tightly, and allow to rest for 24 to 48 hours.

After a day or two of fermentation, the raisins will have risen to the surface and be surrounded by a light froth of bubbles. (If not, shake again and let sit another day.) Shake well and then strain into the clean plastic bottles.

Cap tightly and allow to rest for at least 24 hours before moving to icebox or refrigerator. Consume within five weeks (three weeks if unrefrigerated).

oh, one other thing...

You can substitute other fruits for the ginger, such as Pineapple and stuff.

thanks!!

sounds yummiciolous also forrrrr US....the royals

Oh, and I have actually made it twice.  It *does* taste rather good!

I may have to try this.  A friend of ours suggested us to use this to help with digestion.

it's good stuff, but can get pretty fizzy.  You must exercise CONSTANT VIGILANCE when opening the bottles.  

And it knocks the socks off of anyone's store bought "ginger ale."  They're not even in the same ball park.  The taste is definitely "gingery" with this recipe.  Whereas ginger ale has very little ginger flavour at all, and what flavour *is* there, is probably synthetic.

@ this times I am nearly dying for ginger....I put it into all kinds of teas, cook it in nearly all kinds of meals, dried or fresh...just yummiciolous thanx for sharing

Thank you for sharing the ginger beer recipe with us.

Alia