Cooper Ginger Beer 500g

Carefully crafted traditional ginger beer with zesty ginger, tangy spices and a refreshing kick. Can be brewed as alcoholic (approx. ABV 3.5%) or non-alcoholic ginger beer (approx. ABV 0.7%).

A specifically selected 7g Coopers Yeast is supplied with this Brewing Extract. Recommended to be brewed with (10L):

Alcoholic Ginger Beer

• 1 x Coopers Dextrose (1kg) - note only requires 500g per 10L brew
• 1 x Coopers Carbonation Drops (250g)

Non-Alcoholic Ginger Beer

• 1 x Coopers Carbonation Drops (250g)

Coopers Ginger Beer – Recipe: A refreshing, zesty ginger beer you can brew at home with the Coopers Ginger Beer kit.

Non-Alcoholic Version

Ingredients

• 1 × Coopers Ginger Beer
• 1 × Coopers Carbonation Drops (or priming sugar for bottling)
• Top up with cool water to 20 litres

Method

1. Clean and sanitise all equipment.
2. In your fermenting vessel, add the contents of the Coopers Ginger Beer can.
3. Fill with cold water to make 20 litres total volume. Stir well.
4. Sprinkle the included dry yeast on the surface. Fit lid and airlock.
5. Ferment at 18–26°C until gravity is stable (approx. 5–7 days).
6. Bottle using Coopers Carbonation Drops (1 per 375ml, 2 per 750ml).
7. Condition for 2 weeks at 18–26°C.
8. Chill and serve.

👉 Yields: ~20 litres of crisp, refreshing non-alcoholic ginger beer (ABV <0.5%).

Alcoholic Version

Ingredients

• 1 × Coopers Ginger Beer
• 1 × Coopers Brew Enhancer 3 (1kg) (or 1kg white sugar/dextrose as substitute)
• 1 × Coopers Carbonation Drops (or priming sugar for bottling)
• Top up with cool water to 20 litres

Method

1. Clean and sanitise all equipment.
2. In your fermenting vessel, add the Coopers Ginger Beer can + Brew Enhancer 3 (or sugar). Stir with hot water until dissolved.
3. Top up with cold water to 20 litres total volume. Mix thoroughly.
4. Sprinkle the included dry yeast on the surface. Fit lid and airlock.
5. Ferment at 18–26°C until gravity is stable (approx. 7–10 days).
6. Bottle using Coopers Carbonation Drops (1 per 375ml, 2 per 750ml).
7. Condition for 2–3 weeks at 18–26°C.
8. Chill and enjoy!

Yields: ~20 litres of smooth, spicy alcoholic ginger beer (approx. ABV 4%).