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Authentic Ginger Beer Plant (GBP) is very RARE. We are the ONLY UK Supplier of wet (not dried), fully active Ginger Beer Plant (GBP) on the internet. We take great care to ensure our culture is never contaminated by other cultures and remains true Ginger Beer Plant. Due to this, and the fact it can grow quite slowly, we often run out of stock on this product and sometimes it can remain out of stock for some time. Please contact us if you require an estimate of when this product will be back in stock.
Authentic Ginger Beer Plant dates back to around the 1700's and is not a plant at all. Instead, it is a living probiotic culture. This culture forms a gelatinous cluster which moves about within its jar naturally, and used correctly can allow you to make a lifetime's supply of authentic, naturally fizzy alcoholic Ginger Beer that used to be commonplace in most UK households. Our culture came home with us from Germany almost a decade ago, and we have been helping UK households brew alcoholic Ginger Beer ever since. Why not buy Ginger Beer Plant UK and get making real Ginger Beer at home today.
The Ginger Beer Plant is made up of two organisms, the yeast Saccharomyces florentinus (Saccharomyces pyriformis) and the bacterium Lactobacillus hilgardii (Brevibacterium vermiforme). Ginger Beer Plant at first looks very similar to Water Kefir. However, it produces much more alcohol and carbon dioxide than Water Kefir can, resulting in a much more "beer-like" beverage. At first, it can be difficult to spot the difference between Ginger Beer Plant and Water Kefir cultures. Ginger Beer Plant grains never quite get as big as Water Kefir grains and have a slightly more opaque look to them. The grains look more like a sandy sludge. The culture also grows much slower than Water Kefir does. Sadly you still find many people selling Water Kefir as Ginger Beer Plant online. Here at BuyProbiotics were happy to sell authentic Ginger Beer Plant to our customers.
GBP is like Water Kefir in that it is a gelatinous symbiotic colony of microorganisms, in this case a SCOBY of Lactobacillus and Saccharomyces. However, they are different sub species to the ones found in Ginger Bug and are similar to those found in actual beer production. They do a much better job at turning sugar into alcohol than Ginger Bug can, and produce a much more alcoholic fermentation. There is also a difference in taste between the two ginger beers produced. GBP has a more tart flavour to it when compared to Ginger Bug, which produces a much sweeter ginger beer.
Ginger Beer Plant is more of a treat for us rather than something we consume daily. You can expect a batch to range from 2% - 5% alcohol content with some residual sugars left over too. We recommend it be drunk only by adults and if you're sensitive to alcohol or need to abstain from it altogether, then we don't recommend drinking it at all. Although it still contains some probiotic bacteria that are great for overall health, you don't need another lecture on drinking alcohol responsibly. So please be mindful of it. However, if you love Ginger Beer and want to try your hand at making your alcoholic version easily at home, we think your love our Ginger Beer Plant culture as much as we do.
Once you receive your Ginger Beer Plant culture from us, it's important to get it fermenting as soon as possible. If your unable to do that right away, you can place the culture in the fridge for a further 24 hours. Your order will contain 20g of Ginger Beer Plant culture. This is enough to make a 500ml bottle of Ginger Beer.
You need something to brew your Ginger Beer in. We recommend using something glass. Glass is much easier to clean and keep sterile. Plastic tends to degrade over time and is prone to scratches which can harbor unwanted bacteria. Plastic also carries a risk of chemical contamination from the materials contained inside of it such as BPA. A glass Kilner style jam jar is perfect to use.
Your also need a plastic strainer and a plastic stirring spoon. We do not recommend using metal, Ginger Beer is quite acidic and can react to coming into contact with metal.
We also recommend you buy a water filter to remove the chlorine from your tap water. You can use bottled water, but this tends to get expensive.
You also need something to cover your jar with. We recommend paper kitchen towels as they are easy to discard and replace. You can also use a muslin cloth or similar if you wish. Rubber bands also come in handy to secure the cover to the jar.
You also need some bottles to store your Ginger Beer in. Again we recommend using glass bottles only. We find swing/flip lid style bottles work best with Ginger Beer.
It is useful to get a plastic funnel to help pour the liquid into the bottles.
Glass/plastic measuring Jug
It is also useful to have something to decant your strained mixture into. Glass or plastic measuring jugs are perfect.
You only need 3 ingredients to make Ginger Beer, Ginger, water and sugar. We prefer to use organic powdered ginger, but you can experiment with fresh ginger if you prefer. The water used must not be chlorinated. This is very important as chlorine will damage and possibly kill your Ginger Beer Plant culture. It is important only to use cane sugar. We use organic raw cane sugar, but any cane sugar will work. Do not use brown sugar or molasses with your Ginger Beer Plant.
Ginger Beer Plant likes an acidic environment. There are some ways you can achieve this. You can use Ascorbic Acid (Pure Vitamin C), Cream of Tartar or Lemon Juice. Add approx 1 teaspoon of any of these to each brew that you make. Failure to do so can lead to a build-up of unwanted bacteria in your brew, leaving a slime like substance which is unpleasant to drink.
You need to activate your Ginger Beer Plant; this is to revive them from the shipping process. Add 250ml of non-chlorinated water to your jar. Add two tablespoons of sugar (30g) and stir, so the sugar begins to dissolve. Add half a teaspoon of your chosen acidifier. Place your Ginger Beer Plant into the jar and cover it. Leave them for 48 hours. Strain out the Ginger Beer Plant and discard the sugar water. Your Ginger Beer Plant is now activated and ready for your first brew.
The First Brew
Pour 500ml of non-chlorinated water into your jar. Add 50g of sugar and half a teaspoon of your chosen acidifier. Stir the water mixture, so the sugar begins to dissolve. You can use warm water if you wish, however, we have never found any real need for this. Never use boiling/hot water. This will harm the Ginger Beer Plant culture. Always allow any water to cool back down to room temperature (21 Celsius) if needed before continuing.
If you want to use fresh ginger, add two tablespoons of chopped ginger (25g) to the sugar/water mixture at this stage of the process. Do not chop the ginger to finely. This will make it difficult to remove from the brew later on. We recommend chunks around 1-2cm wide. Add your Ginger Beer Plant to the mixture. Cover the jar and leave it at room temperature (21 Celsius) out of direct sunlight for 48 hours. If you want to use powdered ginger, do so only at the bottling stage.
Never leave any fermenting product in direct sunlight. This can lead to unwanted bacteria and pathogens forming.
The second brew
Strain the mixture into a measuring jug, ready to be bottled. Remove the old chunks of fresh ginger if needed. Now repeat the process from the start, making another batch of Ginger Beer with the strained Ginger Beer Plant.
People ask how often they need to clean their fermentation jar. We tend to use a clean jar each time ourselves here at Buy Probiotics to keep our kefir making process as hygienic as we can. However, many of our customers tend to clean their fermentation jars on a weekly basis.
Bottling the Ginger Beer
It is now time to bottle your brew. At this point, you can either choose to add more ginger back to the strained mixture or leave it as it is. This is a taste preference. If you want to use powdered ginger (1 teaspoon), add this to the mixture now and stir well. Adding more ginger will make a much fierier tasting Ginger Beer. Experiment to find your preference. Add one teaspoon of sugar (5g) to the strained mixture and stir well. If you want to increase the alcohol content, you can also add more sugar at this stage. We recommend only adding a maximum of 1 tablespoon (15g) of sugar however.
Using your plastic funnel, pour the mixture into your glass bottles, and seal them by closing the swing top caps. If you are adding more ginger, it's usually easier to place these directly into the bottles beforehand. Place the bottle at room temperature for 5 days.
You should start to see the mixture is now carbonating.
The Ginger Beer is now ready to drink. Place your bottles in the fridge to cool. Be very careful when opening the bottles. Ginger Beer Plant produces an extremely fizzy beverage that is prone to exploding out the bottle. We prefer to strain out any pieces of ginger or powdered ginger before drinking. You can now enjoy your Authentic Ginger Beer.
Your Ginger Beer Plant will grow quite slowly, but grow none the less. A good rule of thumb is to use 50g of sugar 20g of Ginger Beer Plant. With a maximum 50g of Ginger Beer Plant per litre of water. To much sugar or too much Ginger Beer Plant can lead to problems.
Ginger Beer Plant very hardy. It's unlikely they would have died during the shipping process. If you are experiencing problems, please do get in touch with us. Don't worry, were always more than happy to resend more Ginger Beer Plant if required.
The Ginger Beer Plant needs a low pH to make a 'clean' brew. It does lower the pH itself, but sometimes it needs a helping hand especially at the start of the brew when 'bad' bacteria have it easy. If you have a well established, very active Ginger Beer Plant, you might be able to get away without acidifying it, but in the long term, you will need to lower the pH. The brew can get smelly or go very slimy if you don't get the pH low quickly enough in the brew. We recommend always using an acidifier.
If you're planning on going on holiday, you're probably concerned about leaving your Ginger Beer Plant unattended. Don’t worry though. Place them in a fresh batch of water and sugar and pop the jar into the fridge. It will keep like this for 2-3 weeks.