I’m going somewhere I haven’t gone in a long time…..Ginger Beers….specifically alcoholic Ginger Beers.
Good Ginger Beers a few and far between. I often find that I get home with a new six-pack from my local, I get them cold, lovingly pour it into a glass only to be let down and disappointed by them. They often don’t hold up to expectations, they promise a lot and then leave a bad taste in your mouth. It’s like winning a dinner with a celebrity only to find out that it’s someone off one of the myriad of cooking/ renovation/weight loss shows or a fast lap around a V8 circuit to then find out it will be in a Prius!
Yet good Ginger Beers are an awakening of the tongue. I know that sounds overboard but it’s true.
A good Ginger Beer makes your mouth come alive with a zesty sting, and a sweetness that washes that bite away. The really good ones can take your breath away with a dry finish and a long lasting bite from the ginger that can literally make your mouth water.
You see heaps of different types of ginger beers on the shelves in your local bottleo these days. From the Bluetongue Ginger Beer to the old Stones Green Ginger Wine, hidden away down the back with the flagons of port and sherry.
Ginger really is one of the most widely used spices in the world, from ginger nut biscuits to spicy Asian dishes, from gingerbread houses in stories to gingerbread men; we have a long history with it. Ginger Beer itself has existed for hundreds of years, created using just a few ingredients, usually yeast, water, sugar and strangely enough, ginger, either in a powder form or as its fleshy form.
It’s one of those drinks that are great in the heat of summer, with its highly refreshing, highly slurp-able bubbles or in the depths of winter with its spicy bite of ginger coming through to warm you. Ginger Beer is sensational served over ice, or mixed with dark rum and lime to create the classic Dark and Stormy, a personal favourite. Another classic cocktail is the Moscow Mule with Vodka, lime and Ginger Beer, a mix that is fantastic with spicy Asian foods.
Ginger Beer is the perfect drink for those who remember the traditional style of the blend, the old style bottles with ring pull bottle caps, and even the younger crowd who are looking to move on from cider, and find something with a bit a more oomph to it.
5 to try:
Stones Green Ginger Wine – though strictly not a beer, no “ginger” review would be complete without looking at the old green steam. I’m not sure whether I should admit this or not but this is generally what I wash down my medicine with when I have a cold, with a splodge of honey added to it (sorry doc)…plus it’s often the catalyst to tall stories being told around the campfire. Its great as a marinade for chicken or pork, use it spice up a stir fry, or added to your beer, I’ve even had it in sorbet. This has a long tradition in England, having been produced there since 1740, and brewed here under licence since the 1960s; it predates most of our beers that are on the market now. When I don’t have a cold I like to try it over ice which allows the spices and citrus zestiness to come through, rather than just being a ginger hand grenade in your mouth. It’s got warmth to the finish too making great for our North Queensland winters tipples.
Bluetongue Ginger Beer- I enjoy the Bluetongue Lager so it’s a shame that I don’t get as much enjoyment out of their Ginger beer, but I realise others love it. And that’s what gets it on this list. I find that it’s lacking much in the body, lift and zing departments, or even in the ginger department. It’s like when you take a photocopy of a photocopy of a photocopy. It becomes washed out. I find the same with the Bluetongue Ginger Beer; it’s a bit washed out. That in part is because it’s a lager infused with ginger as opposed to a true ginger beer. BUT the same things I don’t like about it are what others like, the low ginger bite, and spice. Obviously Bluetongue sells enough of this because it’s still on the shelves, and has been for at least a decade. Not one that I reach for, but I have mates that do.
Lick Pier Ginger Beer – made by Melbourne brewers East 9th Brewing, this has intense ginger and spice that hits your nose out of the glass, often making the back of your nose itch a little with spice overload. It doesn’t taste like a traditional Ginger Beer does, this is more of a dry style. There’s upfront sweetness, with lashings of ginger, and a touch of citrus too, before that sweetness is washed away by a wave of dryness. Good warmth on the tongue from all that ginger too. I’m led to believe that this makes the best Dark and Stormy mixer going around. So keep it away from your mates, and your rum.
Matso’s Ginger Beer – Curious I thought when I grabbed this bottle. A Broome Brewer with a label that has what looks like a big Japanese character on the front, but the taste is the thing you will never forget about this drop. It has a huge ginger bite, but enough sweetness to counter and soften it on your tongue. These guys must have one hell of bill from their ginger supplier; they must use tonnes of the stuff in just this one bottle. This one would be particular good on a stinking hot summer’s day.
Crabbie’s Original Alcoholic Ginger Beer – made in Edinburgh, Scotland since 1801 and according to the bottle still have their ginger sourced from the “Far East”; this would explain the elephant on the bottle I guess. It pours like a beer, and builds a good head, which I didn’t expect. It’s got this spicy and sweet gingery-ness about it with a touch of aniseed too. It reminds me a lot of the old style non alcoholic ginger ale that my nanna used to make, along with her ginger bickies. Definitely worth a try.