- Beer
In the countries of the CIS, ginger ale is a rarity, and acquiring it for one's needs is much more challenging than in the West. Meanwhile, from 1860 to 1930, Ginger Ale was one of the most popular beverages in the United States, and now it's experiencing a renaissance, not only as a feature of bar culture but also as an everyday drink. So let's get ready to make it!
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At the beginning of the 20th century, co*cktail culture was just beginning to take shape. The majority of classic co*cktails emerged much later, and bartenders satisfied their customers with simple two-component co*cktails, many of which often included ginger ale (such as Gin Buck or London Buck – gin with ginger ale).
When it comes to co*cktail preparation, “dry” ginger ale is primarily utilized. This variant of ginger ale originated in Canada in 1904 at the facility of chemist and pharmacist John McLaughlin. “Canadian Dry Ginger Ale” quickly became a bestseller in the American market, particularly during Prohibition, when disguising alcoholic beverages as something “dry” was customary.
Ginger ale is a common sweetened soda flavored with ginger. What makes it interesting for us is that in the summer, Ginger Ale is a great thirst-quencher, comparable to kvass, and in the winter, when heated, it provides warmth and helps combat colds. In terms of preparation, ginger ale is quite different from traditional bread kvass, unlike ginger beer, which shares similarities with our kvass. Many people confuse or fail to differentiate between ginger ale and ginger beer, but the distinction is significant.
Ginger beer tends to be sweeter, spicier, and often contains alcohol (while classic ginger ale is non-alcoholic or contains a minimal amount of alcohol, typically around 0.5-2%). It’s commonly understood that special brewer’s yeast, Saccharomyces florentinus, is used in ginger beer production (traditionally, a specific yeast and lactobacilli “starter” is utilized), whereas yeast is not necessarily used in ale preparation if artificial carbonation is employed. However, “golden ale” can still be compared to ginger beer.
It is most likely that ginger ale was first concocted by the American doctor and pharmacist Thomas Cantrell in the mid-19th century. He marketed his invention through the Grattan & Company. This was known as “golden ale,” dark in color, very sweet, with a strong aroma of ginger and spices.
In today’s recipes, I’ll present two ginger ale recipes, one with yeast fermentation and one without.
Recipe for Naturally Carbonated Alcoholic Ginger Ale
It’s called alcoholic conditionally, as fermentation only lasts for 2 days. However, it’s not advisable to drive after consuming this ale. For preparation, you’ll need: a 2-liter plastic bottle, a saucepan, ginger root, lemon, champagne or regular baking yeast (more suitable for carbonating the beverage), as well as sugar and a pinch of salt.
- 5 cm ginger root (grated to yield 2 tablespoons)
- 250 ml water + additional for filling the bottle
- 9 tablespoons sugar + to taste
- 1/8 teaspoon salt
- 5 tablespoons lemon juice (juice from 2-3 lemons) + to taste
- 1/8 teaspoon champagne yeast (or 1/3 tablespoon regular baker’s yeast like Saf Levure)
Peel and grate the ginger finely – you should end up with about 2 heaping tablespoons (be careful here, as ginger can be pungent and is not recommended for people with stomach conditions). In a small saucepan, bring 250 ml of water to a boil, then remove from heat and dissolve the sugar and salt in it. Add the grated ginger and let the mixture steep until the water cools completely (to about 30 degrees Celsius, if using baker’s yeast). Add the lemon juice and transfer the mixture to a two-liter plastic bottle, then add water almost to the top, leaving about 2-3 cm of space.
Taste the prepared beverage and, if necessary, add sugar and lemon juice to adjust the flavor. Add the yeast, shake the bottle well, and place it to carbonate away from direct sunlight at room temperature. Carbonation typically takes anywhere from 12 to 48 hours depending on the fermentation temperature. A sign that carbonation is complete is when the bottle becomes firm like a rock – this indicates that the beverage is ready, and it should be transferred to the refrigerator for a period of 24 hours to two weeks. When opening the bottle, do so over a sink, slowly releasing the carbon dioxide. Before consumption, strain the ginger ale through a sieve or several layers of cheesecloth. It can be consumed immediately.
Recipe Notes
- Glass bottles can also be used, but there is a risk of them bursting. To prevent this, always make one batch in plastic, which will serve as a kind of indicator of the ginger ale’s readiness.
- If you don’t like it sweet and prefer to make a dry ale, use carbonated water and dissolve only 1 tablespoon of sugar in it – this will provide nourishment for the yeast cultures.
- The alcohol content in this ginger ale will be no more than 1%.
By the way, this recipe allows for the use of other ingredients. Some “good” ginger ales use up to 400 components. Vanilla, cinnamon, nutmeg, orange zest, and even whole peppercorns can be great additions. Honey can be used instead of sugar. As an alternative, I suggest a very good recipe with mint, in which fermentation will occur under a hydrolock, meaning there will be more alcohol in the beverage.
- 150-200 g fresh ginger
- 1-2 lemons
- 300 g sugar
- 4 liters of water
- mint to taste (start with 5-6 leaves)
- 1 tablespoon of baker’s yeast
To start, prepare the base: boil water and dissolve sugar in it. Add mint to the mixture. Cool the mixture to 30 degrees Celsius and add the yeast, which can be pre-dissolved in warm water in a ratio of 1:10 and left for 10-15 minutes to activate fermentation. Then peel the ginger, grate it finely, and add it to our sugar-mint mixture with yeast. Cut the lemon(s) in half, squeeze out the juice, add it to the mixture, and mix well. Leave the mixture in a warm place for 2 hours until fermentation begins.
Transfer the fermented ale into a 5-liter container and place it under an airlock (which can be made from a dropper, as described in the article about homemade cider) or put on a rubber glove with a hole in the fingertip. The optimal fermentation temperature is 27-28 degrees Celsius. Let the ale ferment for 2 days, then filter it through 2 layers of cheesecloth, sweetening if necessary. Pour it into plastic bottles and let it carbonate in the refrigerator for 2-3 days.
Non-alcoholic Ginger Ale
Ginger Water
- 240 ml peeled and sliced ginger rounds (by volume)
- 480 ml water
Simple Syrup
- 240 g sugar
- 240 ml water
For serving
- Sparkling water (soda water) Lime/lemon juice
- Lime wedges
Pour 480 ml of water into a saucepan, bring it to a boil, and add the sliced ginger. Simmer the ginger over low heat for 5 minutes. Remove the ginger water from the heat and let it steep for 20 minutes, then strain it into a separate container.
In a separate saucepan, make the simple syrup: heat 240 ml of water and add 240 g of sugar to it, then heat the syrup, stirring it until the sugar is completely dissolved. Let the syrup cool and set it aside.
To prepare the ginger ale, pour 120 ml of chilled ginger water into a tall glass, add 80 ml of syrup and 120 ml of sparkling water. Add a few drops of lime/lemon juice to the mixture and place a citrus wedge in each glass. This version of ginger ale is the most popular in the United States. It’s a regular flavored, sweet soda.
Ginger ale is best enjoyed either highly chilled or heated, but it truly shines when used in co*cktails. The most popular co*cktail featuring ginger ale (beer) is the classic Moscow Mule, but I have a separate article planned for that. In this one, I suggest preparing another mixed drink called:
Dark and Stormy
- 60 ml dark rum (Gosling’s Black Seal in the original recipe)
- 90 ml ginger beer (golden ale)
Fill a highball glass with ice, pour in the rum and ginger beer. Garnish with a lime or lemon wedge (before tasting, I recommend squeezing juice from them).
Dear friends, don’t forget: excessive alcohol consumption is harmful to your health!
Jack Collins
Hey there, I'm Jack! I've always been fascinated by the world of beverages, especially the enchantment of co*cktails. As an enthusiastic bartender, I've gathered plenty of experiences throughout my years in the hospitality industry. I thrive on discovering new flavors and combinations, and I frequently experiment with new recipes at my own home bar. My passion is sharing this knowledge and inspiration with others, and I hope my articles will help you explore the exciting world of mixology at The Beverage Boulevard!
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