**History and Origin**:
– Ginger beer originated in Yorkshire, England in the mid-18th century.
– It gained popularity in Britain, the United States, Ireland, South Africa, and Canada, reaching its peak in the early 20th century.
– Initially, ginger beer was an alcoholic beverage made from fermenting ginger, sugar, and water.
– It was commonly sold by street vendors in the 19th century in England and colonial America.
**Production and Ingredients**:
– Ginger beer is brewed and sold worldwide, with some varieties being non-alcoholic.
– The main ingredients include ginger, sugar, water, and sometimes yeast for fermentation.
– Commercial ginger beers may contain artificial flavors or preservatives.
– The fermentation process is crucial in the production of ginger beer, which can also be made using a ginger bug starter.
**Alcoholic Ginger Beer and Ginger Beer Plant**:
– Alcoholic ginger beer is brewed in the UK and sold globally, containing alcohol and brewed through fermentation.
– The ginger beer plant, consisting of yeast and bacteria, is used as a fermentation starter.
– It forms a gelatinous substance and can be obtained from commercial sources.
– The use of the ginger beer plant in fermentation dates back to 1892.
**Health Benefits and Culinary Uses**:
– Ginger beer is often praised for its digestive properties, potentially alleviating nausea and indigestion.
– Ginger, the main ingredient, has anti-inflammatory properties and is believed to boost the immune system.
– However, excessive consumption of sugary ginger beer may have adverse health effects.
– Culinary-wise, ginger beer is a versatile ingredient in cocktails like the Moscow Mule and Dark ‘n’ Stormy, as well as in marinades and desserts for a unique flavor profile.
**Mixed Drinks and External Links**:
– Ginger beer is commonly used in mixed drinks, such as shandies, Dark ‘n’ Stormy cocktails, and Moscow Mules.
– It can be substituted with ginger ale in various mixed drink recipes.
– External links related to ginger beer include media on Wikimedia Commons, recipes on Wikibooks Cookbook, historical references, and scientific discussions on the beverage.
Traditional ginger beer is a sweetened and carbonated, usually non-alcoholic beverage. Historically it was produced by the natural fermentation of prepared ginger spice, yeast and sugar.
 Assortment of ginger beer bottles: Moscow Herbal, Bundaberg, Aqua Monaco, Thomas Henry, Goldberg and Fever-Tree | |
| Introduced | 1702 |
|---|---|
| Ingredients | ginger spice, yeast and sugar |
Current ginger beers are often manufactured rather than brewed, frequently with flavour and colour additives, with artificial carbonation. Ginger ales are not brewed.
Brewed ginger beer originated in Yorkshire in England in the mid-18th century, it was popular in Britain and its colonies from the 18th century. Other spices were variously added and any alcohol content was limited to 2% by excise tax laws in 1855.[citation needed] Few brewers have maintained an alcoholic product.[citation needed]
Ginger beer is still produced at home using a symbiotic colony of yeast and a Lactobacillus (bacteria) known as a "ginger beer plant" or from a "ginger bug" starter created from fermenting ginger, sugar, and water.