http://home.inter.net/takakuwa/search/search.html Hello Netla, the above international search engines will help you find more ginger beer recipes, especially in the UK, South Africa and Australia, where Ginger Beer is part of the Christmas tradition. The yeast is the 'baking' yeast; compressed cake normally found in the health food stores, and the dry yeast comes in little envelopes )(fleishmanns) found in the supermarkets. Enjoy the making as well as the drinking. By the way, the 'make your own wine and beer' stores sell the ideal glass bottles for Ginger Beer making, with the corks held down by the metal caps. Hmmm, divine drink!

I absolutely love ginger, but I wasn't able to post to this before. I also love ginger flowers and have several types of ginger in my yard now. The blue ginger is blooming right now (see link below), but I also have red and white gingers, none of which are edible, but some of the flowers have very nice fragrances that are quite unique. As for edible ginger, I keep a jar of ginger paste (from an Indian market) that I use in soups, marinades, and stir fries, but not desserts. For desserts, I use ginger that I keep in the freezer. I should probably grow edible ginger. I bought ginger snaps at TJ's last week-end (along with some other more decadent cookies), but I think I should have made them myself. They were good but not quite gingery enough. I don't have any dried ginger. Lars Here is a link that might be useful:

You can use the remaining beer in a marinade, like below (source), or I would make 'beer can chicken' - put a whole, seasoned chicken, propped upright, on the grill, 'sitting' on a partially filled beer can (put two more church-key holes in the can). Beer Marinade & Barbecue Sauce Yield: 3 3/4 cups 2 med. onions - minced 2 cloves garlic - minced 1 cup barbecue sauce 1 cup ketchup 2/3 cup beer 1/4 cup honey 2 Tbls. lemon juice 2 Tbls. red wine vinegar 2 Tbls. Dijon mustard 1 Tbls. Worcestershire sauce 1 tsp. hot sauce 1/2 tsp. ground black pepper -Combine all ingredients and coat your favorite meat with marinade; allow to stand at room temperature for up to 2 hours or in refrigerator overnight. -Remove meat from marinade; set aside. -Bring marinade to a rolling boil over medium high heat, then reduce heat to low and simmer for 10 minutes, or until thickened. -Use as sauce for basting or serving with grilled meat.

Sounds like you want to make something like mead... Check out the following link. You can also just type mead into your search engine. Here is a link that might be useful: mead recipes