Ginger beer

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Ginger beer
Photo of ginger beer bottles
Assortment of ginger beer bottles:
Moscow Herbal, Bundaberg, Aqua Monaco, Thomas Henry, Goldberg and Fever-Tree
Ingredientsginger spice, yeast and sugar

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.

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.[1]


Brewed ginger beer originated in Yorkshire in England in the mid-18th century[2] and became popular throughout Britain, the United States, Ireland, South Africa and Canada, reaching a peak of popularity in the early 20th century.[3]


Alcoholic ginger beer[edit]

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 using fermentation but carbonated with pressurized carbon dioxide, though traditional non-alcoholic ginger beer may also be produced by brewing.[4]

Ginger beer plant[edit]

Several ginger beer brands on a supermarket shelf

Ginger beer plant (GBP), a form of fermentation starter, is used to create the fermentation process. 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”.[5] The GBP was first described by Ward in 1892, from samples he received in 1887.[6][7][8]

Also known as "bees wine", "Palestinian bees", "Californian bees", and "balm of Gilead",[9][10] it is not a plant but a composite organism comprising the yeast Saccharomyces florentinus (formerly S. pyriformis) and the bacterium Lactobacillus hilgardii (formerly Brevibacterium vermiforme),[11][6] 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 like kefir grains, kombucha, and tibicos.[12] 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. GBP may be obtained from several commercial sources. Until about 2008 laboratory-grade GBP was available only from the yeast bank Deutsche Sammlung von Mikroorganismen und Zellkulturen in Germany (catalogue number DMS 2484),[10] but the item is no longer listed. The National Collection of Yeast Cultures (NCYC) had an old sample of "Bees wine" as of 2008, 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.[10]

In the UK, the origins 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.[13]

Yeast starter[edit]

An alternative method of instigating fermentation is using a ginger beer starter, 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.[14][15] 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.

Ginger beer soft drink[edit]

Non-alcoholic ginger beer is commonly a type of carbonated soft drink flavoured with ginger.[clarification needed]

However, some 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.[16]

Mixed drinks[edit]

The ginger beer soft drink may be mixed with beer (usually a British ale of some sort) to make one type of shandy, or with dark rum to make a drink, originally from Bermuda, called a Dark 'N' Stormy. It is the main ingredient in the Moscow Mule cocktail, though ginger ale may be substituted when ginger beer is unavailable.

See also[edit]


  1. ^ Ginger Bug - Zero Waste Chef
  2. ^ Thomas Sprat (1702) A history of the Royal Society of London, page 196 "of Brewing Beer with Ginger instead of Hops"
  3. ^ Donald Yates (Spring 2003). "Root Beer and Ginger Beer heritage". Archived from the original on 21 August 2008. Retrieved 6 December 2006.
  4. ^ "Old-Fashioned Homemade Ginger Beer". 26 April 2018.
  5. ^ Ward, Harry Marshall (1 January 1892). "The ginger-beer plant, and the organisms composing it: A contribution to the study of fermentation-yeasts and bacteria". Philosophical Transactions of the Royal Society of London B. 183: 125–197. doi:10.1098/rstb.1892.0006.
  6. ^ a b "Lactic Acid Beverages: sour beer, (milk) & soda" (PDF). 22 June 2006. Archived from the original (PDF) on 15 January 2007. Retrieved 6 December 2006.
  7. ^ "Harry Marshall Ward : Biography". Retrieved 6 December 2006.
  8. ^ Vines, Gail (28 September 2002). "Marriage of equals". New Scientist (2362): 50. Alternative source
  9. ^ Kebler, Lyman F. (1921). "California Bees, a paper submitted by L.F. Kebler to the American Pharmaceutical Association". Journal of the American Pharmaceutical Association. 10 (12): 939–943. doi:10.1002/jps.3080101206.
  10. ^ a b c "Beeswine". National Collection of Yeast Cultures. Archived from the original on 17 May 2008.
  11. ^ "Ginger — ginger beer plant". Plant Cultures. 16 June 2006. Archived from the original on 21 October 2012. Retrieved 15 September 2012.
  12. ^ Walter Donald Daker; Maurice Stakey (14 September 1938). "CCLI. Investigation of a Polysaccharide Produced From Sucrose by Betabacterium Vermiformé (Ward-Meyer)". Biochem. J. 32 (11): 1946–8. doi:10.1042/bj0321946. PMC 1264278. PMID 16746831.
  13. ^ "The Ginger-Beer Plant (Paper presented by Prof. Ward to the Royal Society 1892)" (PDF). Philosophical Transactions of the Royal Society of London B. 183: 125–197. 31 December 1892. doi:10.1098/rstb.1892.0006.
  14. ^ Science in School Ginger beer: a traditional fermented low-alcohol drink
  15. ^ Western Mail, 9 Apr 1953 Ginger Beer Plant
  16. ^ "FAQs". Bundaberg Brewed Drinks. Retrieved 17 February 2024. All Bundaberg Brewed Drinks naturally brewed products contain minute residual traces of alcohol. Our manufacturing process uses natural yeast which feed on sugars and ferments the 'brew' to be used as a base for our beverages. Alcohol is a by-product of this fermentation process. Before we fill the product into bottles we heat the brew to above 70 degrees C. to kill the yeast, halt the fermentation process, and remove the alcohol. After this heating process all of our products have a residual alcohol level of less than 0.5%... The legal level allowable in a soft drink for it to be labelled as a non alcoholic beverage is 0.5%.

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