Spiced Ginger Beer

MAKES: 2 PINT-SIZE BOTTLES

INGREDIENTS:

• 4 cups water, preferably filtered
• 4 star anise pods
• 1 teaspoon whole cloves
• 1 cinnamon stick (about 4 inches)
• ½ teaspoon whole white peppercorns
• ½ teaspoon allspice berries
• 1 hand-size piece fresh ginger, peeled and grated
• ¼ cup unrefined cane sugar
• ¼ cup strained Wild Yeast and Ginger Starter for Homemade Sodas

INSTRUCTIONS:

1. Combine the water, star anise, cloves, cinnamon, peppercorns, allspice, and grated ginger in a saucepan and bring to a boil.
2. Remove from heat and let the spices steep for 10 minutes.
3. Strain the spice infusion through a fine-mesh sieve and into a pitcher.
4. Stir the sugar into the infusion until it dissolves entirely.
5. Let the infusion cool until it is comfortable to handle, about 100°F.
6. Stir in the strained starter and pour the mixture into two pint-size flip-top bottles, leaving about 1 inch of headspace in each.
7. Ferment at room temperature for 3 to 5 days, or up to 1 week if you prefer a tarter brew.
8. Transfer the bottles to the refrigerator for at least 3 days to allow the cold to set the ginger beer’s bubbles.
9. Open with care because home-fermented sodas tend to fizz and foam.
10. Serve cold over ice.