Ginger beer: Difference between revisions

From Cookipedia
Jump to: navigation, search
No edit summary
 
No edit summary
 
(10 intermediate revisions by the same user not shown)
Line 1: Line 1:
<!-- seo -->
<!-- seo -->
{{#seo:
{{#seo:
|title=Ginger beer recipe British recipes from The cook's Wiki
|title=Ginger beer, British recipe  
|titlemode=replace
|titlemode=replace
|keywords=Ginger beer recipe British recipes from The cook's Wiki
|keywords=#gingerbeer #ginger #beer #yeast #lemon #castorsugar #carbonated #softdrink #ale #boiling #fermented
|description=see also: [[Ginger ale]][[Ginger]] [[Beer|beer]] is a type of [[Carbonated|carbonated]] [[Soft drink|soft drink]] or occasionally, [[Alcoholic..
|hashtagrev=032020
|og:image=https://www.cookipedia.co.uk/wiki/images/6/6b/Old-fashioned_ginger_beer_recipe_recipe.jpg
|description=Ginger Beer is a type of carbonated soft drink
|og:type=recipe
}}
}}
<!-- /seo -->
<!-- /seo -->
''see also: [[Ginger ale]]''
''see also: [[Ginger ale]]''
{{Template:CookTools}}
[[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
{{recipesummary
|ImageComment = This locally produced ginger-beer container has been on our fireplace for 28 years!
|TotalCalories = 334
  |Servings = 1 gallon of [[Ginger|ginger]] [[Beer|beer]]
|PortionCalories = 13
|DatePublished=2nd January 2013
|Author=Chef
|ImageComment = This locally produced ginger-beer container has been on our fireplace for 28 years!
  |Servings = Servings: 25 - 1 gallon of [[Ginger|ginger]] [[Beer|beer]]
  |Difficulty = 3
  |Difficulty = 3
  |TotalTime = 5 days until it is ready for drinking
  |TotalTime = 5 days until it is ready for drinking
  |PrepTime = 30 minutes
  |PrepTime = 30 minutes
  |CookTime = None
  |CookTime = None
|Image = [[Image:Old-fashioned ginger beer recipe recipe.jpg|300px|alt=Electus]]
|Image = [[Image:Old-fashioned ginger beer recipe recipe.jpg|thumb|middle|none|alt=Electus]]}}
}}
</table>
<table class="wikitable" style="vertical-align: text-top; display: inline-table; margin: 1em 0em 1em 1em; background-color: #f7F7F7; width: 290px">
<tr><td colspan="2" style="text-align: center; background-color: #f7F7F7">
 
<span class="review">
<span class="reviewHeader">
====Best recipe review====
</span>
''<span class="reviewTitle">Tangy Tango</span>''


[[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).
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4.9</span>/5 </span>
[[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.
<span class="reviewDesc">My lips are tingling already - I LOVE ginger beer!</span>


<span class="reviewAuthor"> [[User:PSmith|Paul&nbsp;R&nbsp;Smith]] </span></span>
</tr></td>
</table>
===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.  


The [[Alcohol|alcohol]] content when produced by the traditional process can be high, up to 11%,/[2 although it is possible to [[Ferment|ferment]] ginger beer in such a way as to produce little alcohol. Ginger beer may be mixed with beer (usually a British [[Ale|ale]] of some sort) to make one type of shandy, and with Gosling's Black Seal [[Rum|rum]] to make a drink, originally from Bermuda, called a Dark 'N' Stormy. The soda version of ginger beer is the main ingredient in the Moscow Mule cocktail.
The [[Alcohol|alcohol]] content when produced by the traditional process can be high, up to 11%, although it is possible to [[Ferment|ferment]] ginger beer in such a way as to produce little alcohol. Ginger beer may be mixed with beer (usually a British [[Ale|ale]] of some sort) to make one type of shandy, and with Gosling's Black Seal [[Rum|rum]] to make a drink, originally from Bermuda, called a Dark 'N' Stormy. The soda version of ginger beer is the main ingredient in the Moscow Mule cocktail.


The [[Beverage|beverage]] produced industrially today is often not brewed ([[Fermented|fermented]]). Such ginger [[Beer|beer]] is [[Carbonated|carbonated]] with pressurized carbon dioxide, does not contain [[Alcohol|alcohol]], and is sold as a [[Soft drink|soft drink]]. [[Ginger]] beer is similar to ginger [[Ale|ale]] except that it has a significantly stronger ginger taste, often being described as ginger ale with a kick to it.  
The [[Beverage|beverage]] produced industrially today is often not brewed ([[Fermented|fermented]]). Such ginger [[Beer|beer]] is [[Carbonated|carbonated]] with pressurised carbon dioxide, does not contain [[Alcohol|alcohol]], and is sold as a [[Soft drink|soft drink]]. [[Ginger]] beer is similar to ginger [[Ale|ale]] except that it has a significantly stronger ginger taste, often being described as ginger ale with a kick to it.  


Its other distinctive properties include its traditional cloudy appearance, its predominately [[Citrus|citrus]] sour taste base and its spicy ginger bite.
Its other distinctive properties include its traditional cloudy appearance, its predominately [[Citrus|citrus]] sour taste base and its spicy ginger bite.


This recipe is taken from "Modern practical cooking" - circa 1900
This recipe is taken from "Modern practical cooking" - circa 1900
===Ingredients===
 
{{RecipeIngredients
{{RecipeIngredients
| 1 gallon [[Boiling|boiling]] water
| 1 gallon [[Boiling|boiling]] water
Line 45: Line 62:
| 2 teaspoonfuls of [[Castor sugar|castor sugar]]
| 2 teaspoonfuls of [[Castor sugar|castor sugar]]
| 1 teaspoonful of [[Cream of tartar|cream of tartar]]
| 1 teaspoonful of [[Cream of tartar|cream of tartar]]
}}
}}
===Method===
===Method===
Line 66: Line 81:
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}}
{{RecipeLine}}
[[Category:Recipes]]
[[Category:Recipes]]
[[Category:Accompaniments]]
[[Category:Accompaniments]]
Line 80: Line 96:
[[Category:Uncooked]]
[[Category:Uncooked]]


<!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/gingerbeer|#gingerbeer]] [[Special:Search/ginger|#ginger]] [[Special:Search/beer|#beer]] [[Special:Search/yeast|#yeast]] [[Special:Search/lemon|#lemon]] [[Special:Search/castorsugar|#castorsugar]] [[Special:Search/carbonated|#carbonated]] [[Special:Search/softdrink|#softdrink]] [[Special:Search/ale|#ale]] [[Special:Search/boiling|#boiling]] [[Special:Search/fermented|#fermented]]
</code><!-- /footer hashtags -->

Latest revision as of 09:32, 20 March 2024

see also: Ginger ale Ginger beer is a type of carbonated soft drink or occasionally, alcoholic beverage flavoured primarily with ginger, lemon and 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 fresh ginger, sugar, a small amount of baker's yeast, and (optionally) lemon juice.

It is sealed at room temperature for a day or two before refrigerating.

Ginger beer
Electus
This locally produced ginger-beer container has been on our fireplace for 28 years!
Servings:Servings: 25 - 1 gallon of ginger beer
Calories per serving:13
Ready in:5 days until it is ready for drinking
Prep. time:30 minutes
Cook time:None
Difficulty:Difficult
Recipe author:Chef
First published:2nd January 2013

Best recipe review

Tangy Tango

4.9/5

My lips are tingling already - I LOVE ginger beer!

Paul R Smith

More Ginger Beer Facts

Instead of using the ginger beer plant, some other form of live culture may be used to produce fermented ginger beer. This is often baker's or brewer's yeast, but can also be a culture of lactic acid bacteria, kefir grains, or tibicos. Ginger beer is fizzy due to carbon dioxide.

The alcohol content when produced by the traditional process can be high, up to 11%, although it is possible to ferment ginger beer in such a way as to produce little alcohol. Ginger beer may be mixed with beer (usually a British ale of some sort) to make one type of shandy, and with Gosling's Black Seal rum to make a drink, originally from Bermuda, called a Dark 'N' Stormy. The soda version of ginger beer is the main ingredient in the Moscow Mule cocktail.

The beverage produced industrially today is often not brewed (fermented). Such ginger beer is carbonated with pressurised carbon dioxide, does not contain alcohol, and is sold as a soft drink. Ginger beer is similar to ginger ale except that it has a significantly stronger ginger taste, often being described as ginger ale with a kick to it.

Its other distinctive properties include its traditional cloudy appearance, its predominately citrus sour taste base and its spicy ginger bite.

This recipe is taken from "Modern practical cooking" - circa 1900

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

Method

  1. Wipe the lemon and peel very thinly
  2. put the rind in a large jar or pan, and add the lump sugar, ginger and cream of tartar
  3. Pour boiling water over these ingredients, and stir together. Leave until lukewarm.
  4. Mix the yeast and castor sugar together until they become liquid, then stir into the other ingredients with the lemon juice.
  5. Partly cover
  6. Leave in a warm place for 12 hours
  7. Remove the scum, strain the ginger beer and bottle
  8. Cork the bottles very securely and tie the corks with wire
  9. Leave for about 4 to 5 days

Serving suggestions

Pour into a glass, being careful to leave the sediment behind

Modernising this recipe.

I would be inclined to use jaggery in place of 'lump sugar', or just use brown sugar or castor sugar.

Use a little more than 1/2 a teaspoon of brewers 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.

Peeling ginger

There is no need to peel ginger. As a result of attending a Thai cookery demo, we have learnt that peeling ginger is unnecessary unless for aesthetic purposes as the skin is high in fibre and full of flavour. However, do remove any bits that have become tough or woody.

Randomly pick another recipe 🍴

Discover Cookipedia's Culinary Creations on Pinterest

Explore the vibrant world of Cookipedia through our Pinterest page! We've curated a stunning collection of recipes that highlight the beauty of home-cooked dishes. It's the perfect way to visually navigate our extensive recipe library and get inspired by the flavors we’ve shared over the years. Dive in and discover your next favorite meal—one picture at a time!

#gingerbeer #ginger #beer #yeast #lemon #castorsugar #carbonated #softdrink #ale #boiling #fermented

Retrieved from ‘https://www.cookipedia.co.uk/wiki/index.php?title=Ginger_beer&oldid=269211’