298:, daily, to increase alcohol content. More ginger may also be added. When finished, this concentrated mix is strained, diluted with water and lemon juice, and bottled. This is the process used by some commercial ginger beer makers. Ginger beer made from a yeast-based starter is reported to not have the same taste or mouth feel as that made with ginger beer plant. The near-complete loss of the ginger beer plant is likely due to the decrease in home brewing and the increased commercial production of ginger beer in the late 1800s and early 1900s. Large-scale breweries favoured the use of yeast, as used in conventional beer-making, because of ease for scaled production.
36:
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friends and family, so the plant was passed on through generations. Following Ward's research and experiments, he created his own ginger beer from a new plant that he had made, and he proposed, but did not prove, that the plant was created by contaminants found on the raw materials, with the yeast coming from the raw brown sugar and the bacteria coming from the ginger root.
852:
product into bottles we heat the brew to above 70 degrees C. to kill the yeast, halt the fermentation process, and remove the alcohol. After this heating process all of our products have a residual alcohol level of less than 0.5%... The legal level allowable in a soft drink for it to be labelled as a non alcoholic beverage is 0.5%.
851:
All
Bundaberg Brewed Drinks naturally brewed products contain minute residual traces of alcohol. Our manufacturing process uses natural yeast which feed on sugars and ferments the 'brew' to be used as a base for our beverages. Alcohol is a by-product of this fermentation process. Before we fill the
281:
In the UK, the origins of the original ginger beer plant is unknown. When a batch of ginger beer was made using some ginger beer "plant" (GBP), the jelly-like residue was also bottled and became the new GBP. Some of this GBP was kept for making the next batch of ginger beer, and some was given to
212:
as “beverage containing a symbiotic mixture of yeast and bacteria, and containing sufficient amounts of nitrogenous organic matter and beet sugar or cane sugar in its aqueous solution”. The GBP was first described by Ward in 1892, from samples he received in 1887.
125:
in
England in the mid-18th century, 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.
294:, often called a "ginger bug", which can be made by fermenting a mixture of water, brewer's or baker's yeast (not the SCOBY described above), ginger, and sugar. This is kept for a week or longer, with sugar regularly added,
309:
However, some non-alcoholic ginger beers are made by brewing, followed by heating to reduce alcohol content to below 0.5% ABV, below which beverages are legally classified as "non-alcoholic" in many jurisdictions.
179:
Brewed ginger beer originated in the UK, but is sold worldwide. It is usually labelled "alcoholic ginger beer" to distinguish it from the more established commercial ginger beers, which are often not brewed using
278:(NCYC) had an old sample of "Bees wine" as of 2008, but current staff have not used it, and NCYC are unable to supply it for safety reasons, as the exact composition of the sample is unknown.
166:
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.
271:
703:
266:, and GBP to ferment for several days, converting some of the sugar into alcohol. GBP may be obtained from several commercial sources. Until about 2008
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250:). It forms a gelatinous substance that allows it to be easily transferred from one fermenting substrate to the next, much like
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907:
275:
1092:
220:", "Palestinian bees", "Californian bees", and "balm of Gilead", it is not a plant but a composite organism comprising the
143:(bacteria) known as a "ginger beer plant" or from a "ginger bug" starter created from fermenting ginger, sugar, and water.
525:"The ginger-beer plant, and the organisms composing it: A contribution to the study of fermentation-yeasts and bacteria"
681:
483:
1125:
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262:. Original ginger beer is brewed by leaving water, sugar, ginger, optional ingredients such as lemon juice and
707:
614:
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731:"CCLI. Investigation of a Polysaccharide Produced From Sucrose by Betabacterium Vermiformé (Ward-Meyer)"
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647:"California Bees, a paper submitted by L.F. Kebler to the American Pharmaceutical Association"
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509:
429:
339:
306:
Non-alcoholic ginger beer is commonly a type of carbonated soft drink flavoured with ginger.
43:
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877:, 1851; subsequent pages cover the costs and income of street ginger beer sellers.
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779:"The Ginger-Beer Plant (Paper presented by Prof. Ward to the Royal Society 1892)"
633:
267:
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103:
188:, though traditional non-alcoholic ginger beer may also be produced by brewing.
35:
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in
Germany (catalogue number DMS 2484), but the item is no longer listed. The
87:, usually non-alcoholic beverage. Historically it was produced by the natural
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An alternative method of instigating fermentation is using a ginger beer
208:, is used to create the fermentation process. Ginger beer was defined by
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881:
http://www.scienceinschool.org/sites/default/files/issuePdf/issue8.pdf
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soft drinks, including ginger beer, sold in
England in the early 1900s
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867:
Of the Street Sale of Ginger-Beer, Sherbet, Lemonade,&C.
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319:
729:
Walter Donald Daker; Maurice Stakey (14 September 1938).
331:
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246:), which form a symbiotic culture of bacteria and yeast (
812:
Ginger beer: a traditional fermented low-alcohol drink
272:
Deutsche
Sammlung von Mikroorganismen und Zellkulturen
560:"Lactic Acid Beverages: sour beer, (milk) & soda"
696:
357:
350:
may be substituted when ginger beer is unavailable.
651:Journal of the American Pharmaceutical Association
613:
200:Several ginger beer brands on a supermarket shelf
1316:
915:
706:. Plant Cultures. 16 June 2006. Archived from
129:Ginger beer is still produced at home using a
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318:The ginger beer soft drink may be mixed with
481:
270:GBP was available only from the yeast bank
1093:
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46:, Aqua Monaco, Thomas Henry, Goldberg and
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301:
462:A history of the Royal Society of London
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150:
676:
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523:Ward, Harry Marshall (1 January 1892).
1317:
1116:List of brand name soft drink products
644:
592:"Harry Marshall Ward : Biography"
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889:
686:National Collection of Yeast Cultures
611:
276:National Collection of Yeast Cultures
669:
522:
510:"Old-Fashioned Homemade Ginger Beer"
484:"Root Beer and Ginger Beer heritage"
454:
191:
516:
342:. It is the main ingredient in the
204:Ginger beer plant (GBP), a form of
13:
433:, legal case involving ginger beer
326:of some sort) to make one type of
40:Assortment of ginger beer bottles:
14:
1376:
871:London Labour and the London Poor
860:
704:"Ginger — ginger beer plant"
612:Vines, Gail (28 September 2002).
464:, page 196 "of Brewing Beer with
334:to make a drink, originally from
162:Brewed ginger beer originated in
121:Brewed ginger beer originated in
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184:but carbonated with pressurized
34:
1100:
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102:Current ginger beers are often
1126:List of soft drinks by country
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605:
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565:. 22 June 2006. Archived from
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443:
1:
1355:Cuisine of the Ionian Islands
792:: 125–197. 31 December 1892.
437:
169:
16:Sweetened carbonated beverage
1277:List of soft drink producers
482:Donald Yates (Spring 2003).
450:Ginger Bug - Zero Waste Chef
7:
353:
10:
1381:
1121:List of soft drink flavors
424:List of soft drink flavors
146:
18:
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927:
822:Western Mail, 9 Apr 1953
645:Kebler, Lyman F. (1921).
244:Brevibacterium vermiforme
226:Saccharomyces florentinus
62:
54:
33:
1006:Northern Neck Ginger Ale
19:Not to be confused with
1236:Dr Pepper Snapple Group
840:Bundaberg Brewed Drinks
239:Lactobacillus hilgardii
798:10.1098/rstb.1892.0006
663:10.1002/jps.3080101206
632:30 August 2017 at the
542:10.1098/rstb.1892.0006
302:Ginger beer soft drink
201:
159:
1306:Category: Soft drinks
1231:The Coca-Cola Company
430:Donoghue v. Stevenson
391:Barritt's Ginger Beer
199:
175:Alcoholic ginger beer
154:
615:"Marriage of equals"
460:Thomas Sprat (1702)
206:fermentation starter
322:(usually a British
210:Harry Marshall Ward
83:is a sweetened and
30:
810:Science in School
710:on 21 October 2012
627:Alternative source
572:on 15 January 2007
202:
160:
28:
1350:Yorkshire cuisine
1312:
1311:
1241:National Beverage
1068:
1067:
824:Ginger Beer Plant
747:10.1042/bj0321946
490:on 21 August 2008
401:Caribbean cuisine
346:cocktail, though
192:Ginger beer plant
77:
76:
1372:
1365:Guyanese cuisine
1303:
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1296:Drink portal
1294:
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1205:Sugary drink tax
1179:Lemon-lime drink
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688:. Archived from
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512:. 26 April 2018.
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486:. Archived from
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420:Tilda (cocktail)
411:Canton (liqueur)
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268:laboratory-grade
118:are not brewed.
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330:, or with dark
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216:Also known as "
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621:New Scientist
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286:Yeast starter
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231:S. pyriformis
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140:Lactobacillus
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957:Buffalo Rock
920:
875:Henry Mayhew
873:, Volume 1,
870:
850:
843:. Retrieved
839:
830:
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806:
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738:
734:
724:
714:15 September
712:. Retrieved
708:the original
698:
690:the original
685:
654:
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640:
619:
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595:. Retrieved
586:
574:. Retrieved
567:the original
532:
528:
518:
504:
492:. Retrieved
488:the original
477:
469:
465:
461:
456:
445:
428:
396:Sockerdricka
368:Drink portal
317:
314:Mixed drinks
308:
305:
295:
289:
280:
252:kefir grains
243:
237:
230:
224:
215:
203:
182:fermentation
178:
161:
138:
128:
120:
106:rather than
104:manufactured
101:
91:of prepared
89:fermentation
80:
79:Traditional
78:
25:
1360:Ginger soda
1340:Soft drinks
1325:Ginger beer
1169:Ginger beer
1147:Cherry cola
1102:Soft drinks
982:Dr. Brown's
921:ginger beer
845:17 February
624:(2362): 50.
535:: 125–197.
468:instead of
406:Ginger wine
344:Moscow Mule
338:, called a
116:Ginger ales
112:carbonation
99:and sugar.
81:ginger beer
63:Ingredients
29:Ginger beer
1319:Categories
1272:Craft soda
1164:Ginger ale
1154:Cream soda
1060:White Rock
1002:Foxon Park
967:Canada Dry
917:Ginger ale
735:Biochem. J
682:"Beeswine"
597:6 December
576:6 December
494:6 December
438:References
376:Ginger ale
348:ginger ale
242:(formerly
233:) and the
229:(formerly
170:Production
156:R. White's
133:colony of
85:carbonated
55:Introduced
48:Fever-Tree
21:Ginger ale
1262:Cola wars
1224:Companies
1189:Root beer
1035:Stewart's
1025:Schweppes
992:Fentimans
977:Crabbie's
972:Catawissa
962:Bundaberg
942:Barritt's
937:Ale-8-One
386:Root beer
381:Crabbie's
235:bacterium
218:bees wine
164:Yorkshire
131:symbiotic
123:Yorkshire
73:and sugar
44:Bundaberg
1215:Caffeine
1030:Sprecher
1015:Red Rock
947:Blenheim
765:16746831
630:Archived
354:See also
256:kombucha
1246:PepsiCo
1210:Fat tax
1050:Vernors
932:A-Treat
869:, from
756:1264278
336:Bermuda
292:starter
260:tibicos
147:History
95:spice,
69:spice,
1335:Ginger
1304:
1198:Health
1184:Orange
1109:Brands
1040:Stoney
1020:Reed's
997:Fitz's
952:Boylan
836:"FAQs"
763:
753:
466:Ginger
416:Socată
328:shandy
258:, and
137:and a
108:brewed
93:ginger
67:ginger
1255:Misc.
1174:Grape
1135:Types
1010:Polar
987:Faygo
782:(PDF)
570:(PDF)
563:(PDF)
248:SCOBY
222:yeast
135:yeast
97:yeast
71:yeast
1159:Diet
1142:Cola
1055:Vess
919:and
847:2024
761:PMID
716:2012
599:2006
578:2006
496:2006
470:Hops
320:beer
296:e.g.
58:1702
794:doi
790:183
751:PMC
743:doi
659:doi
537:doi
533:183
332:rum
324:ale
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