Original ginger beer is brewed by leaving water, sugar, ginger, optional ingredients such as lemon juice and cream of tartar, and GBP to ferment for several days, converting some of the sugar into alcohol. The near-complete loss of the ginger beer plant is likely due to the decrease in home brewing and the increased commercial production of ginger beer in the late 1800s and early 1900s. Lemon juice*, Apple cider vinegar (with mother)*, Acacia honey*, Acerola cherry powder*, Sea salt, (*Certified organic ingredients). The ginger pulp ended up in the compost bin, but it seemed like there should be something else that could be done with it – it’s still chock full of gingery goodness.

Ginger beer was defined by Harry Marshall Ward as “beverage containing a symbiotic mixture of yeast and bacteria, and containing sufficient amounts of nitrogenous organic matter and beet sugar or cane sugar in its aqueous solution”.To calculate the overall star rating and percentage breakdown by star, we don’t use a simple average.

It forms a gelatinous substance that allows it to be easily transferred from one fermenting substrate to the next, much like kefir grains, kombucha, and tibicos. Transfer the ginger pulp back to to the blender or food processor, add another ½ cup of water, and liquefy again. The ginger is carefully balanced to bring a slight element of heat whilst the apple and honey add crispness and sweetness without mutual obliteration. It is the main ingredient in the Moscow Mule cocktail, though ginger ale may be substituted when ginger beer is unavailable.This is 100% ginger, water and lemon – there is a settling of white ginger at the bottom of the bottle, all quite natural. To achieve the fiery, full-bodied taste of our Ginger Beer, we selected three types of ginger for their complementary, yet distinctive, flavour profiles. I also wanted a recipe that I did not have to ferment (tried it o ce and I did not enjoy it) and that I did not have to cook. I use only organic Ginger that gets washed and not peeled, then chopped and stuffed into about 3/4 height of a blender, then add cold water and a couple of chopped peeled lemons, then blitzed with water.

We aged our ginger beer in two Teeling ex-bourbon barrels for 2 years, then they took the barrels back and rested their whiskey for 6 months to create this – bottled at 46% with no chill filtration, only 700 bottles available. I love ginger beer and use it for a lot of my cocktails, was looking for something like this and it definitely didn’t let me down at all. Most recipes for ginger beer and ginger ale have you cook the ginger in sugar water to mellow the flavor, but this recipe uses raw, pungent ginger.

As the liquid passes through the palate, the ginger will fill the whole mouth, leaving a warmth at the back of the throat. I was out of triple sec, had 2 pounds of limes and a pack of ginger beer so this was perfect for me. Last week I mixed ginger beer with applejack, lemon juice, and hopped pear bitters, and it was like a totally different drink than anything I’ve ever made. I just made it today and to my surprise, doing your way makes it much stronger than the way I would always do (cooking and simmering for a few hours), not only it tastes much fresher, it’s also much easier than the cooking way!