Ginger Beer Syrup

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I love ginger beer.  Unlike ginger ale, it's got a stronger flavor, and is more refreshing.  It's also not very common in the US.  Sure, you can pick it up at specialty stores, but most mainstream megamarts do not carry it.  So where are you to go in order to pick up your fix?  Well, I worked out a recipe that I like, and I think it's pretty good.  It's not as strong as Cock 'n Bull's, and better tasting than some of the other speciality crafted ginger beers that I've had.  Warning, this will make enough for you to enjoy for a very long time..  It makes 3 pints of syrup, which in turn makes roughly 20 gallons of ginger beer.  

Ginger Beer Syrup

2 pounds shredded Ginger
5 quarts water
3 pounds oranges
8 cups sugar

Shred your ginger and throw it into a large pot with water. I used a food processor for time (shredding by hand takes a very LONG time). Bring the water and ginger to a boil, and keep it boiling for 40 minutes. Then strain out the ginger. There are lots of ways to do this, you can either have the ginger balled up in the linen bag, or ladle it out into a fine strainer. I did the latter, and it left more sediment (which leads to a stronger ginger kick).

With the ginger water, add the sugar, and then add the juice from the oranges. The amount is an estimate, being the amount that roughly fits in a typical grocery plastic bag. Less can be added if you like, or not at all (if you prefer ginger ale). Reduce down until you have roughly 3 pints of syrup.

To make ginger beer, add the syrup at about 2 tablespoons per liter of carbonated water. for 5 gallons, you could make easily with 24 tablespoons, or 1 1/2 cups. The longer you keep it, the stronger it gets.