Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Article

Ginger ale, ginger beer

Save to Recipe Box
Print
Add Private Note
Saved Add to List

    Add to List

Print
Add Recipe Note

Stacy asks via Twitter:

Hi, Stacy,

When we talk about ginger ale and ginger beer, we are essentially talking about two different things. Ginger beer is a brewed beverage that is made with essentially the same process as beer; ginger ale is a soft drink made with carbonated water and syrup. Ginger ale doesn’t get you carded for the same reason RC Cola doesn’t get you carded. Ginger beer is somewhat more interesting.*

Back in the day, ginger beer was a common drink to make at home. You would get, often from your neighbors, what was called a Ginger Beer Plant. This “plant” wasn’t a plant, per se, but more like a sourdough starter culture for breadmaking. There are variations in structure from household to household and region to region, but the key elements of this plant are a bacteria and a fungus that have learned to live in happy symbiosis. For those intensely curious, the fungus is Saccharomyces pyriformis and the bacteria is called Brevibacterium vermiforme. Together they make something that looks kind of like squishy, wet rice. You would add the Ginger Beer Plant to water, sugar, lemon juice, and ginger and it would ferment and make tasty ginger beer.

Nowadays, it’s less likely that you’re going to find Ginger Beer Plant. There are places that have the “plant”, and if you’re interested in brewing ginger beer, there’s no reason not to order some off of the internet. That being said, brewer’s yeast is a popular substitution, because it’s a lot easier to find, and you can even use bread yeast.

The other reason that you don’t get carded with ginger beer is that it’s been regulated in Britain since 1855 to be no more than 2% alcohol. The limitation of the amount of alcohol is accomplished by the lemon juice that I mentioned above; the acidity of the lemon juice slows the fermentation process, and ultimately caps how much conversion of sugar to alcohol and carbon dioxide can occur. Because of the low alcohol content, kids got to enjoy the drink.

*-Although modern, canned ginger beer is pretty much carbonated water with syrup as well, but there’s at least one traditionally brewed still being manufactured.

Comments

Leave a Comment

Comments

Leave A Comment

Your email address will not be published.

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Video

View All

Moveable Feast Logo

Season 4 Extras

Topping, VA (409)

Pete welcomes us to Virginia on this episode of Moveable Feast, where we meet skilled oystermen Ryan & Travis Croxton, as well as chef Dylan Fultineer. Dylan brings Pete to…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks