Ginger beer

Traditional ginger beer is a naturally sweetened and carbonated, non alcoholic beverage. It is produced by the natural fermentation of prepared ginger spice, yeast and sugar.

Its origins date from the colonial spice trade with the Orient and the sugar producing islands of the Caribbean. 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. Few brewers have maintained an alcoholic product.

Current ginger beers are often manufactured rather than brewed, frequently with flavor and color additives. Ginger ales are not brewed.

Ginger beer is still produced at home using a symbiotic colony of yeast and a Lactobacillus (bacteria) known as a "ginger beer plant".

Ginger beer has experienced a marked increase in popularity in recent years accompanying the popularity of cocktails based on it, such as the Moscow Mule and the Dark 'N' Stormy.

As early as 500 BC, ginger was used as a medicine and for flavouring food in Ancient China and India. In the western hemisphere, ginger was used to spice up drinks. During the Victorian era, it was used to brew an alcoholic beverage termed "ginger beer".

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

Brewed ginger beer was brought to the United States of the Ionian Islands by the British Army in the 19th century, and is still made as a local specialty known as tsitsibíra (τσιτσιμπίρα) by villagers in rural Corfu.

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Wikipedia