This is the product of about an hour’s preparation. A large demijohn full of fermenting ginger beer. It’s now fizzing away quite vigorously, the yeast having a party in the bottle.

I will now leave it to ferment in the warmth of my kitchen for a few days. Not entirely sure when it’s done, but it’s starting to smell beery already.

I made it by simply boiling grated ginger root in water, adding yeast and a large quantity of sugar. The yeast turns the sugar into alcohol and carbon dioxide, eventually killing itself off.