Lavender Ginger Beer is a floral, sessionable batch built for 5-gallon keg service — real ginger heat from Top Hat Original Ginger Beer Syrup softened by strong lavender tea, carbonated on CO₂ for a clean, consistent pour all service long.
Ginger heat and lavender floral in perfect balance — this batch works zero-proof or with gin, vodka, or a spirit of your choice. Consistent from the first pour to the last keg.
Batch Method
- Brew and chill Strong Lavender Tea (see below). It must be cold before batching.
- Add 3 qts Top Hat Original Ginger Beer Syrup to a clean 5-gallon Cornelius keg.
- Add 6 qts cold Strong Lavender Tea.
- Add 8 qts cold filtered water.
- Seal the keg and shake vigorously side to side for 2 full minutes.
- Carbonate with CO₂. See instructions below.
- Refrigerate minimum 12 hours before first service.
- Serve ~6 oz over ice. Garnish with dehydrated lemon and fresh mint.
- Reshake twice daily to re-integrate ingredients.
Pro move: The lavender tea is the variable — steep longer for a more floral batch, shorter for more ginger-forward. Pre-chill everything before kegging for the tightest carbonation.
- Insert charging stone lid at 45° and spin to align seal. Clamp firmly closed.
- Set CO₂ regulator to 20–25 psi.
- Connect gray/silver Cornelius connector to center plug of charging stone lid.
- Pull up pressure release ring 30 times quickly. Release between each pull.
- Refrigerate 24 hours. Cold liquid absorbs carbonation better.
- Once cold: pull pressure release ring 30 more times.
- Test flow. Reduce to 15 psi if foamy. Maintain 20–25 psi without foam.
*Strong Lavender Tea
Combine 1 cup dried culinary lavender buds with 6 qts boiling water. Steep 20–30 minutes (longer = more floral). Strain through fine mesh or cheesecloth. Chill to 36–38°F before using.