Thursday, December 22, 2011

Haunted Series: Ginger Beer

image The next beer is already released for our Haunted Series: Ginger Beer, no relation to Ginger Fred (ask a regular next time you are at the bar if you want to hear the story).  This beer is designed after a colonial ale, which were usually dark, contained molasses and spices, like ginger, to cover up the poor quality of beer that was actually being produced.  This beer is poor quality or a mistake, I just love ginger and hope some of you will come to appreciate this spice if you don’t already.

This was a take on a homebrew recipe I did years ago and it was a smash hit.  We even managed to use some of this to make Moscow Mules, where Ginger Ale (Beer) is a key ingredient.  Low amounts of English hops, higher alcohol (just over 7%) and nearly a pound of fresh shredded ginger root make this a real treat in the glass.  If you want to learn more about the spicy ginger root, read on:

  • the root is technically a rhizome not related but similar to hops and peppermint
  • part of the genus/family Zingiberaceae which also contains: turmeric, cardamom and ganagal (no wonder it found it’s way into Indian cuisine)
  • white and pink buds bloom into yellow flowers on the plant
  • flavors come from volatile oils including: gingerols, zingerone, shogaols
  • in Nepal it is called “aduwa”
  • India produces more ginger than any other country in the world
  • Cholesterol-free and repels vampires…wait, no that’s garlic.
  • her best friend is Mary-Ann

Uses besides putting in beer:

  • drinks: tea, coffee, soda (ginger ale), wine, and schnapps!
  • pickled ginger with sushi or seafood
  • spice for soup, salad, cheese and icecream
  • candied ginger or other desserts like ginger cake
  • works well in barbeque sauce, marmalade, dressings and dips
  • gingerbread cookies and ginger snaps!
  • medicinally for seasickness, nausea and chemotherapy also diarrhea and blood thinnerimage
  • pumpkin pie spice

I personally really like pickled ginger and usually request extra when eating Japanese or sushi.  I tried to eat a bag of  candied ginger once, but it was a bit TOO spicy and instead used it for baking.   I also remember decorating our annual gingerbread house with mom when growing up. (we always tried to eat it 2 months later, but it was too tough and stale) What else do you use ginger for? 

I hope you enjoy this beer as much as I do.


No comments:

Post a Comment