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Ginger beer (view source)

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''see also: [[Ginger ale]]''
''see also: [[Ginger ale]]''
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[[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.
{{recipesummary
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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|thumb|middle|none|alt=Electus]]
|Image = [[Image:Old-fashioned ginger beer recipe recipe.jpg|thumb|middle|none|alt=Electus]]}}
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<span class="reviewAuthor"> [[User:PSmith|Paul&nbsp;R&nbsp;Smith]] </span></span>
<span class="reviewAuthor"> [[User:PSmith|Paul&nbsp;R&nbsp;Smith]] </span></span>
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[[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).
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===More Ginger Beer Facts===
[[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.
 
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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[[Category:Uncooked]]
[[Category:Uncooked]]


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