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Alcoholic drinks from England and the British Isles
Traditional ginger beer is sugar water with ginger, fermented by the ginger-beer plant, a jelly-like clump of a yeast and a bacterium, or by a home-grown ginger bug. After a day or two in an open pot it is bottled and corked, and gas builds up until it is fizzy.
| Sugar in tap water10–20 % solution | [ward1892] |
| Cream of tartarA little | [ward1892] |
| GingerA few pieces | [ward1892] |
| LemonOptional | [ward1892] |
| Ginger-beer plant, or a ginger bug | Pieces of the jelly-like culture; the lees are reused for the next batch. A ginger bug is a starter made by fermenting ginger, sugar and water, with sugar added regularly.[ward1892][wp-ginger] |
| Starter | the ginger-beer plant (a symbiotic yeast and bacterium culture) or a ginger bug, reused by back-slopping |
Total time across the recorded steps: 7 days – 9 days
What changes: Fed sugar, the ginger-beer plant or ginger bug wakes up and starts to bubble
Output: active ginger-beer plant or ginger bug.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Traditional ginger beer is sugar water with ginger, fermented by the ginger-beer plant, a jelly-like clump of a yeast and a bacterium, or by a home-grown ginger bug. After a day or two in an open pot it is bottled and corked, and gas builds up until it is fizzy. Made in 7 steps over 7 days – 9 days. The longest step, revive or start the culture, takes 4 days (de Oliveira L.I.G. et al. 2024). Saccharomyces florentinus and Lentilactobacillus hilgardii do most of the fermenting.
| Main step | 4 daysMeasured[deoliveira2024] | Revive or start the culture |
|---|---|---|
| Acidity | pH 2.9Measured[tsenang2022] | Condition in the bottle |
Ginger ale is carbonated with pressurised gas, but brewed ginger beer gets its fizz from live fermentation in the bottle. The ginger-beer plant is one symbiotic clump. The bacterium's thick slime sheaths hold the yeast cells, and Ward rebuilt the plant by mixing the two pure cultures.
Made the same way, each with what its own sources record.
Alcoholic drinks from Rural United States and Britain, from the 1850s to the mid-20th century
Bees wine used the same kind of grains as the ginger beer plant, but grown in brown sugar and treacle rather than a ginger and sugar brew, and the grains were kept going by topping up the jar. Mix (1891) named the American grains "American kephir" because they resemble kefir grains, with distinct differences.
Sources: Kebler L.F. 1921; National Collection of Yeast Cultures; Wikipedia (en)
Pressure is the main hazard. Ward warned that corked bottles can burst within a few days, and WSU's fermentation programme warns that a closed container that over-ferments can build pressure until it explodes. Brewed ginger beer is not alcohol-free; a Botswana home brew had 3.99 % ethanol. For the related kombucha, the US TTB treats a drink that reaches 0.5 % alcohol by volume at any time, including after bottling, as an alcohol beverage.
Every number is labelled with how it is known. How this atlas is made
Harry Marshall Ward studied ginger-beer plant samples from 1887, sent from Kew, Oxford and elsewhere in Britain and from America. He found it in home ginger-beer making across the British Isles, where the drink was sold in brown stoneware bottles with tied corks. Wikipedia says brewed ginger beer originated in Yorkshire, England, in the mid-18th century and appeared in Canada and the United States around 1790.
