Our Ginger Beer makes use of a recipe much loved by the Victorians. The colony of yeast and bacteria which live on fresh ginger roots has lovingly become referred to by fermentation enthusiasts as a 'ginger bug'. We steep grated ginger in water with yeast nutrients and brown sugars to build the colony up in strength before combining it with a ginger syrup and small amount of lemon juice, before allowing it to ferment for a couple of days before pasteurisation. The result is a delicious ginger beer in which the fieriness of ginger is balanced against dark sugars and acidity from the lemon juice, all of which is accentuated by the complex flavours produced by the natural fermentation process.
This is a soft drink at 0.2% abv