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Ginger beer: Difference between revisions
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''see also: [[Ginger ale]]'' | |||
[[Ginger]] [[Beer|beer]] is a type of [[Carbonated|carbonated]] [[Soft drink|soft drink]] or occasionally, [[Alcoholic beverage|alcoholic beverage]] flavoured primarily with ginger, lemon and [[Sugar|sugar]]. It originated in England in the mid 1700s, and it reached its peak of popularity in the early 1900s. The original recipe requires only ginger, sugar, and water, to which is added a gelatinous substance called "ginger beer plant" (see below). | |||
[[Fermentation]] over a few days turns the mixture into ginger beer. [[Lemon]] may be added. A simple version of this recipe can be made at home today in which the following is bottled in a 2 litre bottle: [[Grated|grated]] [[Fresh ginger|fresh ginger]], sugar, a small amount of baker's [[Yeast|yeast]], and (optionally) [[Lemon juice|lemon juice]]. | |||
It is sealed at room temperature for a day or two before refrigerating. | |||
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|TotalCalories = 334 | |TotalCalories = 334 | ||
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|PrepTime = 30 minutes | |PrepTime = 30 minutes | ||
|CookTime = None | |CookTime = None | ||
|Image = [[Image:Old-fashioned ginger beer recipe recipe.jpg|alt=Electus]] | |Image = [[Image:Old-fashioned ginger beer recipe recipe.jpg|thumb|middle|none|alt=Electus]] | ||
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====Best recipe review==== | |||
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''<span class="reviewTitle">Tangy Tango</span>'' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4.9</span>/5 </span> | |||
<span class="reviewDesc">My lips are tingling already - I LOVE ginger beer!</span> | |||
<span class="reviewAuthor"> [[User:PSmith|Paul R Smith]] </span></span> | |||
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===More Ginger Beer Facts=== | |||
Instead of using the ginger [[Beer|beer]] plant, some other form of live culture may be used to produce [[Fermented|fermented]] ginger beer. This is often baker's or [[Brewer's yeast|brewer's yeast]], but can also be a culture of [[Lactic acid|lactic acid]] bacteria, [[Kefir|kefir]] [[Grains|grains]], or tibicos. [[Ginger]] beer is fizzy due to carbon dioxide. | Instead of using the ginger [[Beer|beer]] plant, some other form of live culture may be used to produce [[Fermented|fermented]] ginger beer. This is often baker's or [[Brewer's yeast|brewer's yeast]], but can also be a culture of [[Lactic acid|lactic acid]] bacteria, [[Kefir|kefir]] [[Grains|grains]], or tibicos. [[Ginger]] beer is fizzy due to carbon dioxide. | ||
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I would be inclined to use [[Jaggery|jaggery]] in place of 'lump [[Sugar|sugar]]', or just use [[Brown sugar|brown sugar]] or [[Castor sugar|castor sugar]]. | I would be inclined to use [[Jaggery|jaggery]] in place of 'lump [[Sugar|sugar]]', or just use [[Brown sugar|brown sugar]] or [[Castor sugar|castor sugar]]. | ||
Use a little more than 1/2 teaspoon of brewers [[Yeast|yeast]] instead of solid [[yeast]]. | Use a little more than 1/2 a teaspoon of brewers [[Yeast|yeast]] instead of solid [[yeast]]. | ||
Store the bottles in a cool place and take very great care when handling or opening. Even I can remember my Grandfather's legendary tales of ginger beer bottles exploding in the night and setting up a chain reaction. | Store the bottles in a cool place and take very great care when handling or opening. Even I can remember my Grandfather's legendary tales of ginger beer bottles exploding in the night and setting up a chain reaction. | ||
{{Template:PeelingGinger}} | {{Template:PeelingGinger}} | ||
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[[Category:Recipes]] | [[Category:Recipes]] | ||
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[[Category:Uncooked]] | [[Category:Uncooked]] | ||
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