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I'm South African and my grandmother used to make ginger beer all the time when we were little and it always had raisins in. Unfortunately she is no longer around for me to ask her why but whatever the scientific reason is, I think it's the traditional way to make ginger beer in South Africa. I loved the raisins and will be adding some to my recipe!


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I realize this is five years old, but I came across it while searching for the same question, so I'll throw in my two cents in case it helps. First thing, most LMEs are hopped and most DMEs are unhopped, so you might use both to dial in the bittering. Second thing, it seems it's easier to find lighter DMEs than LMEs, so you might use LME for the bulk of ...


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I buy whole coriander and use a mortar and pestle to crack the shells before adding it to the boil. Whole coriander keeps longer and will give a fresher aroma than pre-ground. To grind it at home, a coffee grinder would probably be overkill. You only need to break the shells. If you don't have a mortar and pestle, you can use a meat tenderizing hammer (or ...


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You'll get the best flavor if you use whole, and coarsely crack it before adding.



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