Beer traditional ginger is a drink that is usually sweet and carbonated, usually non-alcoholic. It is produced by the natural fermentation of prepared ginger spices, yeast and sugar.
Its origins originate from the trading of colonial spices with Eastern and sugar-producing islands in the Caribbean. It was popular in England and its colonies from the 18th century. Other spices are added in variety and each alcohol content is limited to 2% by excise tax in 1855. Few brewers have alcohol products.
Ginger beer is now often made rather than brewed, often with flavor and color additives. Ginger ales is not brewed.
Ginger beer is still produced at home using a symbiotic colonies of yeast and Lactobacillus (bacteria) known as "ginger beer plants".
Ginger beer has seen a marked rise in popularity in recent years that accompany the popularity of cocktails based on it, such as Moscow Mule and Dark 'n' Stormy.
Video Ginger beer
Histori
In the early 500 BC, ginger was used as a medicine and for food seasonings in Ancient China and India. In the western part, ginger is used to flavor drinks. During the Victorian era, it was used to make alcoholic beverages called "ginger beer".
Brewed ginger beer originated in Yorkshire in England in the mid-18th century and became popular throughout the UK, USA, Ireland, South Africa and Canada, reaching a peak of popularity in the early 20th century.
Brewed ginger beer was brought to the United States from the Ionian Islands by the British Army in the 19th century, and is still made as a local specialist known as tsitsibÃÆ'ra (?????????) by villagers in rural Corfu.
Maps Ginger beer
Production
Ginger alcoholic beverage
Brewed ginger beer comes from England, but it is sold all over the world. Crabbie's is a popular brand in the UK. These are usually labeled "alcoholic ginger beer" to distinguish it from the more established commercial ginger beer, which is not brewed (fermented), but carbonated with pressurized carbon dioxide. Hollows & amp; Fentimans claim their gluten-free laurels. Chocolate ginger Crabbie is free of gluten in the UK, but not in the US.
Ginger brewery
Ginger beer (GBP), also known as "wine bee", "Palestinian bee", "California bee", and "balile Gilead", not what is usually considered a plant but a composite organism composed of mushrooms, yeast Saccharomyces florentinus and bacteria Lactobacillus hilgardii (formerly Brevibacterium vermiforme ), which forms a symbiotic culture of bacteria and yeast ( SCOBY). It forms an agar substance that allows it to be easily transferred from one fermentation substrate to the next, such as kefir, kombucha, and tibicos. GBP was first described by Harry Marshall Ward in 1892, from a sample he received in 1887. The original ginger beer brewed with water, sugar, ginger, optional ingredients such as lemon juice and tartar cream, and GBP to be fermented for several day. , turning some sugar into alcohol. GBP can be obtained from several commercial sources. Until about 2008, GBP laboratory classes are available, only from the yeast bank Deutsche Sammlung von Mikroorganismen und Zellkulturen in Germany (catalog number DMS 2484), but the item is no longer listed. The National Collection of Yeast Cultures (NCYC) had a long sample "Bees wine" in 2008, but current staff have not used it, and NCYC can not provide it for security reasons, because the exact composition of the sample is unknown.
In Britain the origin of the original ginger beer is unknown. When a batch of ginger beer is made using some ginger beer (GBP) residue the jelly-like residue is also bottled and becomes a new GBP. Some of these GBPs are stored for the next ginger brewery and some are given to friends and family and so the 'crops' are passed down from generation to generation. After Ward's research and experiments, he managed to create his own ginger beer from the new 'plant' he made and he proposed, though it did not prove it, that the 'plant' was created by the contaminants found in raw materials. with yeast coming from raw brown sugar and bacteria derived from ginger root.
A form of Ginger beer can be made by fermenting a liquid mixture of water, brewer's yeast or bread (not from SCOBY as described above), ginger and sugar. These are stored for a week or more, with sugar added regularly (eg daily) to improve alcohol content. More ginger can also be added, which will enhance the taste of ginger. At the end of the period, this concentrated mixture is strained, diluted with water and lemon juice, and stored (eg bottles).
Soft drink ginger beer
Non-alcoholic ginger beer is a kind of carbonated soft drink seasoned with ginger. An example is Stoney, a product of The Coca-Cola Company which is widely sold in southern and eastern Africa. Other examples include Ginger Rocky Beer, made in America by Rocky's Beverages, Ginger Beer Kure, made in Colorado, USA by Kure's Craft Beverage Co, and Ginger Beer from Barritt
Mixed drink
Soft ginger beer drinks can be mixed with beer (usually a kind of British ale) to make one type of shandy, or with a dark rum to make a drink, coming from Bermuda, called Dark 'N' Stormy. This is the main ingredient in the Moscow Mule cocktail (though in some cases ginger ale is used as an alternative, where ginger beer is not available).
Brands and packages
See also
- Crabbie's
- Root beer
- Ginger Beer belongs to Barritt
- Sockerdricka
- Caribbean Cuisine
- Ginger wine
- Canton (drink)
- Socat?
- List of soft drink flavors
- Donoghue v. Stevenson , a legal case involving beer ginger
References
External links
- From Ginger-Beer Street Sales, Sherbet, Lemonade, & amp; C, from London Labor and the London Poor, Volume 1, Henry Mayhew, 1851; the next page covers the cost and income of street ginger beer vendors.
- http://www.scienceinschool.org/sites/default/files/issuePdf/issue8.pdf
Source of the article : Wikipedia
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