Ginger is listed among the world’s oldest spices. As far as 500 BC. This native plant was used in China and India for medicine and was also used for food flavouring. In the western world, ginger was used to spice up drinks. During the Victorian era, the traditional ginger beer was a naturally sweetened, non-alcoholic beverage. It was Produced by the fermentation of prepare ginger spice, yeast and sugar.Since ginger beers are naturally fermented, they are categorized as non-alcoholic drinks because their alcohol content is less than 0.5 percent, which meets FDA requirement. They have less carbonation and often develop a beer like head when poured into a glass.
Ginger ale was used in the old days to smooth remedy for tummy troubles or given to you when you were a sick kid. The big difference between ginger beer and ginger ale is that ginger beer is brewed (fermented), it is slightly cloudy and has much more of a gingery flavour. But ginger ale is just carbonated water that’s been flavoured with ginger.
Throughout history, ginger has been used as a remedy for all sort of maladies and illnesses. For digestive problems, calm coughing and respiratory troubles, anti- inflammatory, cancer risk and lots more.
Making your own ginger beer is easier than you may think. You can control the amount of ginger roots better than buying other brands from the market that are less affective and flavoured with ginger with massive amount of sugar. It could be enjoyed all year round.
300g fresh root ginger
2 Litres of water (room temperature)
¾ cup of sugar or more to taste
1 juice of lime or more to taste
3 cloves crushed (optional)
When settling, you will notice that the bottom of the bottle of the ginger beer is cloudy. That is the heat of the ginger beer. If you don’t want it hot when serving, then no need to shake the bottle and leave the cloudy bit settle at the bottom.