Ginger Beer

Ginger Root is the easiest and funnest introduction to using something other than hops to impart some bitterness and flavor and preservative powers to beer. Many entire books have been written about how amazing ginger is so if you enjoy the flavor of ginger and are intrigued by this we encourage further study.

Right here we won’t be getting into the many and varied uses of ginger, primarily because if you are new to the world of herbs you might think some of the claims to be outrageous or fabricated. For now we shall attempt to focus.

Versatile is the best word to describe ginger. Ginger can be used fresh or dried and can be added to the beer in any way imaginable. Boiled with the wort, added in increments just like hops, “dry hopped” raw during either the primary or the secondary fermentation. How about making a tincture or a simple syrup? Okay. No matter how it is added, ginger is a nice addition to your beers. Or sodas, meads, maybe even your wines.

So go ahead, don’t be afraid, add some ginger to one of your beers and let us know what you think. Let everyone know what you think if you are so inclined.

Published in: on April 30, 2008 at 12:52 am  Comments (1)  

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  1. I’ve just bottled a ginger beer that’s pretty much just ginger, sugar, lemon & lime juice, and yeast. We’ll see how it goes. On tasting some pre-bottling I think it’d probably be better sweeter and perhaps I should have bottled it sooner or added some less yeast-vulnerable sweetener.

    Did a couple of batches of hard cider earlier this year, one with added sugar and one with just the apple juice. I like them both. The first is nice and sweet with a sharp edge, the second is almost champagne-like in its dryness and its tiny bubbles.

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