 Moscow Herbal,Bundaberg, Aqua Monaco, Thomas Henry, Goldberg andFever-Tree | |
| Origin | England |
|---|---|
| Ingredients | ginger spice,yeast and sugar |
Modernginger beer is asweetened andcarbonated, usuallynon-alcoholic beverage, a type ofsoft drink. Historically it was a type ofbeerbrewed by the naturalfermentation of preparedginger spice,yeast and sugar. Modern ginger beers are oftenmanufactured rather than brewed, frequently with flavour and colour additives, with artificial carbonation. The relatedginger ales also are not brewed.
Ginger beer is still produced at home using a type ofsymbiotic colony ofyeast andLactobacillus bacteria (SCOBY) known as a "ginger beer plant", or from a "ginger bug" starter created from fermenting ginger, sugar, and water.[1]
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Brewed ginger beer originated inYorkshire in England in the mid-18th century[2] and became popular throughout Britain, the United States, Ireland, South Africa, the Caribbean and Canada, reaching a peak of popularity in the early 20th century.[3]
Brewed ginger beer originated in the UK, but is sold worldwide. It is usually labelled "alcoholic ginger beer" to distinguish it from the more established commercial ginger beers, which are often not brewed usingfermentation but carbonated with pressurizedcarbon dioxide, though traditional non-alcoholic ginger beer may also be produced by brewing.[4][better source needed]
Non-alcoholic ginger beers are made by brewing, followed by heating to reduce alcohol content to below 0.5% ABV, below which beverages are legally classified as "non-alcoholic" in many jurisdictions. Ginger beer can be served by itself or as part of acocktail. Ginger beer is more strongly flavoured with ginger and less sweet compared toginger ale.[5]
The ginger beer soft drink may be mixed withbeer (usually a Britishale of some sort) to make one type ofshandy, or with darkrum to make a drink, originally fromBermuda, called aDark 'N' Stormy. It is the main ingredient in theMoscow Mule cocktail, thoughginger ale may be substituted when ginger beer is unavailable.
Ginger beer plant (GBP), a form offermentation starter, is used to create the fermentation process. Ginger beer was defined byHarry 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”.[6] The GBP was first described by Ward in 1892, from samples he received in 1887.[7][8][9]
Also known as "bees wine", "Palestinian bees", "Californian bees", and "balm of Gilead",[10][11] it is not a plant but a composite organism comprising theyeastSaccharomyces florentinus (formerlyS. pyriformis) and thebacteriumLactobacillus hilgardii (formerlyBrevibacterium vermiforme),[12][7] which form a symbiotic culture of bacteria and yeast (SCOBY). It forms a gelatinous substance that allows it to be easily transferred from one fermenting substrate to the next, much likekefir grains,kombucha, andtibicos.[13]Original ginger beer is brewed by leaving water, sugar, ginger, optional ingredients such as lemon juice andcream of tartar, and GBP to ferment for several days, converting some of the sugar into alcohol. GBP may be obtained from several commercial sources. Until about 2008laboratory-grade GBP was available only from the yeast bankDeutsche Sammlung von Mikroorganismen und Zellkulturen in Germany (catalogue number DMS 2484),[11] but the item is no longer listed. TheNational Collection of Yeast Cultures (NCYC) had an old sample of "Bees wine" as of 2008[update], but current staff have not used it, and NCYC are unable to supply it for safety reasons, as the exact composition of the sample is unknown.[11]
In the UK, the origin of the original ginger beer plant is unknown. When a batch of ginger beer was made using some ginger beer "plant" (GBP), the jelly-like residue was also bottled and became the new GBP. Some of this GBP was kept for making the next batch of ginger beer, and some was given to friends and family, so the plant was passed on through generations. Following Ward's research and experiments, he created his own ginger beer from a new plant that he had made, and he proposed, but did not prove, that the plant was created by contaminants found on the raw materials, with the yeast coming from the raw brown sugar and the bacteria coming from the ginger root.[14]
An alternative method of instigating fermentation is using a ginger beerstarter, often called a "ginger bug", which can be made by fermenting a mixture of water, brewer's or baker's yeast (not the SCOBY described above), ginger, and sugar. This is kept for a week or longer, with sugar regularly added,e.g., daily, to increase alcohol content. More ginger may also be added. When finished, this concentrated mix is strained, diluted with water and lemon juice, and bottled.[15][16] This is the process used by some commercial ginger beer makers. Ginger beer made from a yeast-based starter is reported to not have the same taste or mouth feel as that made with ginger beer plant. 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. Large-scale breweries favoured the use of yeast, as used in conventional beer-making, because of ease for scaled production.
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