The Marvelous Role of Champagne Yeast in Making the Perfect Ginger Beer

The Marvelous Role of Champagne Yeast in Making the Perfect Ginger Beer

Ginger beer is a delicious and refreshing beverage enjoyed by people all over the world. Its sparkling, tangy flavor is perfect for hot summer days or for enjoying during your leisure time. However, making the perfect ginger beer can be quite challenging, especially if you’re trying to achieve a perfect balance between sweetness and tartness while ensuring the right amount of fizziness. But did you know that one of the secrets to making the perfect ginger beer lies with the use of champagne yeast?

What is Champagne Yeast?

Champagne yeast is also referred to as Saccharomyces bayanus, a type of yeast used in making champagne, wine, and other sparkling beverages. Unlike regular yeast, champagne yeast is capable of fermenting complex sugars, resulting in a drier and stronger end product.

Champagne yeast is also known to withstand higher temperatures, making it ideal for brewing ginger beer, which requires warmer temperatures than other non-alcoholic beverages. Its added advantage is that it can convert sugar to ethanol and carbon dioxide, making it an excellent choice for those who desire a fizzy, sparkling ginger beer.

Why Use Champagne Yeast for Ginger Beer?

While there are other yeast strains available, why should you opt for champagne yeast when making ginger beer? Here are some reasons:

1. Consistent Results

Using champagne yeast when brewing ginger beer provides consistent and predictable results. This is because it is a reliable and stable strain that has been used in the beverage industry for hundreds of years.

2. Stronger and Drier End Product

One of the reasons champagne yeast is ideal for brewing ginger beer is that it can turn sugar into alcohol more efficiently than other yeast strains. As a result, champagne yeast produces a drier and stronger end product, which is great for those who prefer less sweet and more robust flavors.

3. Fizzy, Sparkling Ginger Beer

Another advantage of using champagne yeast is that it produces a sparkling, fizzy ginger beer. This is because the yeast produces carbon dioxide during the fermentation process, creating a perfect effervescence. Additionally, champagne yeast can maintain carbonation for long periods of time, which means your ginger beer will remain delicious and fizzy for days after brewing.

How to Use Champagne Yeast for Ginger Beer

Using champagne yeast when brewing ginger beer is pretty straightforward. Here is a simple recipe:


  • 2 cups fresh ginger, grated or chopped
  • 2 cups organic sugar
  • 2 quarts filtered water
  • 1/2 cup fresh lemon juice
  • 1/8 teaspoon champagne yeast


  1. In a large pot, bring 2 quarts of filtered water to a boil.
  2. Add the grated or chopped ginger and simmer for 30 minutes.
  3. Remove the pot from the heat and let the ginger steep for an hour or until cooled down.
  4. Strain the ginger and discard.
  5. Add the organic sugar and lemon juice to the ginger brew and stir to dissolve thoroughly.
  6. Allow the ginger brew mixture to cool down to room temperature.
  7. Sprinkle the champagne yeast on top of the mixture and stir well. Cover the container and leave it at room temperature for 2-3 days.
  8. Transfer the ginger brew to individual bottles, leaving a few inches of headspace at the top.
  9. Keep the bottles sealed and store them in a cool, dry place. Leave them to ferment for two to four days.
  10. Open the bottles carefully to avoid spurting caused by the carbonation buildup. Serve it chilled.


Using champagne yeast when making ginger beer is an excellent way to achieve consistent results, a drier and stronger end product, and a fizzy, sparkling beverage with an effervescent taste. While it may take a bit of experimentation to get it right for your personal taste, using champagne yeast provides an excellent foundation for perfecting your homemade ginger beer recipe. So, give it a try today and enjoy the zesty, bubbly taste of ginger beer with champagne yeast. Cheers!

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