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Ginger beer in Canberra

By johnboy 20 March 2009 66

So as to stop the moronic chuckleheads polluting the Folk Festival thread, let us here discuss the where’s and whyfores of alcoholic ginger beer in Canberra.

Is the store bought stuff up to scratch? What’s the best way to make your own?

Knock yourselves out.

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66 Responses to
Ginger beer in Canberra
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johnboy 10:27 am 23 Mar 09

Alcohol is what yeast excretes (and CO2).

Beyond certain concentrations you too will struggle in your own excrement.

Jim Jones 10:17 am 23 Mar 09

Dunno why alcohol would kill off yeast – there’s already alcohol involved in primary fermentation, so it shouldn’t be a problem.

ant 10:27 am 22 Mar 09

I’ve been planning to try quinoa, although I have no issues with gluten or wheat (wheat allergy is not gluten intolerance, two different substances). I like the high protein aspect of it. Protein good!

I’ve seen recipes for ginger beer wehre they chuck in a bottle of rum before bottling, which is appealing, but I always wonder if the higher alcohol content might kill off the yeasts you need for the secondary fermentation (bubbles). Has anyone added spirits to a brewed product?

Danman 10:06 am 22 Mar 09

Gertrude, the dark and stormy line are just rum and dry premix, that is, rum and dry ginger ale, not ginger beer.

Not a big fan (Bundy uugghh) but they seem to be popular.

Gertrude 9:01 am 22 Mar 09

Bunaberg make a rum and ginger beer called Dark and Stormy. It is a bit sweet, but diluting with soda water will cut the sugar a bit. Perfect over ice on a warm afternoon.

astrojax 8:52 am 22 Mar 09

not that it is a sugar, but have you tried quinoa, ant? a high protein sth american grain, very tasty and gluten free yada yada… check it out – delicious! (especially the black quinoa)

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