Add sugar, ginger and water in a saucepan
Take a saucepan and add ¾ cup of packed brown sugar, 1 ½ cup of peeled and minced fresh ginger and four cups of cold water. You can alter the quantity of sugar according to your taste. After adding the ingredients in the saucepan, you need to boil it until the sugar dissolves. Remember to stir the mixture constantly.
Let the mixture cool
After boiling, remove the saucepan from the heat and let it stand for almost an hour.
Strain the syrup
Next you need to strain the syrup with the help of a 2-liter soda bottle, strainer and a funnel.
Add lime juice and cold water
Now add 2/3 cup of freshly squeezed lime juice in the bottle. Fill the bottle with cold water within two or two and half inches from the top.
Cool the syrup
After adding lime juice and cold water, you need to chill the syrup. Place the bottle in a refrigerator or ice bath until 65 degrees Fahrenheit.
Add champagne yeast
Next add ¼ teaspoon of dried champagne yeast to the syrup. You can save the remaining champagne yeast for the next batch. Seal the bottle with its cap and place it in room temperature for almost two days. You need to check the pressure by squeezing or releasing the cap gently during this time.
After the ginger beer reaches your desired level of carbonation, you need to place it in the refrigerator. Your Imperial Ginger Beer is now ready to serve.