Everything you need to know about ginger beer

In the past few years we’ve seen Australians develop a thirsty appetite for the humble ginger beer. When you think about it, the resurgence of ginger beer makes a lot of sense. We’re a lively bunch who like a lively drink to match. And for too long we’ve overlooked the zesty, lively, refreshing brew that is ginger beer – but now that’s starting to change.

From classic labels to a new generation of brewers, there’s a new wave of alcoholic ginger beers hitting the shelves and taking back the spotlight. You’ve got long-running brewers like Stone’s and Crabbie’s (the OGs of the ginger beer world) showing exactly why they’ve lasted so long. And then on the newer end of the spectrum are brewers like Brookvale Union, Western Australia’s Matso’s, and even regular beer brewers like James Squire.

Before we go further into the topic, let’s set the record straight on the difference between ginger beer and ginger ale. No, they’re not the same thing at all. 

Ginger ale, despite the name, is actually a non-alcoholic soft drink that’s lightly flavoured with ginger towards the end of the process. On the other hand, ginger beer is created with ginger from the beginning and can be brewed with varying levels of alcohol. Technically it’s actually more like a cider than a beer.

There are two different ways to make ginger beer, with the oldest method dating back to 1700s England. Both versions start off with the same mix of three key ingredients: ginger, sugar and water. Other flavours like citrus or spice can be added to the mix, but it’s really those first three ingredients that are the stars of the show.

Since it’s a fermented drink, ginger beer has to be brewed with either a culture or yeast – and that’s where the two methods vary. The traditional method uses a rare starter culture (just like kombucha) called the ‘ginger beer plant’ – that’s not actually a plant but a group of tiny spongey grains. For the modern method things are less complicated and the mix is fermented with brewer’s or baker’s yeast, which is relatively common and convenient.

Ginger beer might have been invented in the 1700s, but it didn’t really become fashionable until the 1830s. The Victorian era drinkers at the time found it to be delightfully exotic and refreshing – especially when spruced up with a splash of lime. (They were onto something).

One of the most famous ways to drink ginger beer is in a Moscow Mule. The cocktail is traditionally served in a shiny copper mug and is made with vodka, ginger beer, and lime. It’s a super refreshing combination that makes the most of ginger beer’s zesty spice. Another cocktail worth trying is the Dark 'N' Stormy, a delicious combination of mint, lime, rum, and ginger beer that creates a more tropical flavour.

But don’t go thinking the only way to enjoy ginger beer is in a cocktail. You’ll never go wrong just enjoying it on its own. Or even served over ice with a splash of lime – just like they did in Victorian times.

One of the best things about ginger beer is that it’s an all-year drink that defies seasons. Need to cool down in the heat of summer? Ginger beer’s got you covered. Looking for a spiced warming drink when the weather cools down? Ginger beer’s done it again. Honestly, what can’t it do?