Gemberbier
The Quirky Foodster Team
Ingredients
- Fresh ginger, peeled and roughly chopped — 250 g (9 oz)
- Water, divided — 2 L (8 cups)
- Sugar — 250 g (1 1/4 cups)
- Whole cloves — 6
- Cinnamon stick — 1
- Lime juice — 3 tbsp
- Lime zest, from 1 lime — 1 tbsp
Method
- Blend the ginger with 500ml of the water until finely broken down.
- Combine the blended ginger with the remaining water, sugar, cloves and cinnamon stick in a large saucepan.
- Bring to a boil, then reduce heat and simmer for 15 minutes to infuse the spices and dissolve the sugar.
- Remove from heat and let steep, covered, for at least 2 hours, or overnight in the refrigerator, for a stronger flavour.
- Strain through a fine sieve or cheesecloth into a large jug, pressing the ginger to extract as much liquid as possible.
- Stir in the lime juice and zest, chill thoroughly, and serve over ice.
Introduction: Gemberbier, a spiced, non-alcoholic Surinamese ginger drink, is closely tied to year-end celebrations, traditionally prepared in large batches for New Year’s gatherings alongside snacks like Oliebollen.
Cultural Background: Gemberbier, a spiced, non-alcoholic Surinamese ginger drink, is closely tied to year-end celebrations, traditionally prepared in large batches for New Year’s gatherings alongside snacks like Oliebollen. Its warming ginger and clove profile reflects the broader Caribbean ginger beer tradition, given a distinctly Surinamese character with the addition of citrus and warm spice.
Tips: The longer the ginger steeps, the stronger and spicier the final drink — adjust steeping time to taste. Taste before serving and add a little more sugar or lime juice to balance, as ginger strength varies. Serve very cold, over plenty of ice, for the most refreshing result.
Variations: Add a few slices of fresh pineapple to the steeping liquid for a fruitier version. For a lightly fizzy version, top individual glasses with chilled sparkling water just before serving. Gemberbier is naturally vegan and vegetarian as written.
Storage: Store strained gemberbier in a sealed bottle or jug in the refrigerator for up to 5 days.
Reheating: Serve cold; this drink is not reheated.
FAQs:
Q: Is Gemberbier alcoholic?
A: No, traditional Surinamese gemberbier is a non-alcoholic spiced ginger drink, distinct from fermented ginger beer, though it shares a name and some flavour notes with the wider Caribbean ginger beer family.
Q: Why is Gemberbier associated with New Year?
A: It is traditionally prepared in large quantities for Surinamese New Year’s Eve and New Year’s Day gatherings, served alongside festive snacks such as Oliebollen.
Q: Can I make it less sweet?
A: Yes, reduce the sugar to taste; start with less and add more after straining if needed, since ginger strength can vary.
- Fresh ginger, peeled and roughly chopped — 250 g (9 oz)
- Water, divided — 2 L (8 cups)
- Sugar — 250 g (1 1/4 cups)
- Whole cloves — 6
- Cinnamon stick — 1
- Lime juice — 3 tbsp
- Lime zest, from 1 lime — 1 tbsp
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