It seems that anytime anyone mentions AB on this forum in any context, it's a matter of mere minutes before the conversation degrades to, "yeah, good recipe, but did you see all of the mistakes he made on the homebrew episode?" I figured I'd cut that one off before it ever started.
this thread hasn't been touched in a bit...but I'd figured I'd ask anyways:
I'm making my father some home-made sodas for Christmas. (going to put in glass bottles - but use splenda to sweeten with a minimal amount of sugar to carbonate)
He has always loved ginger beer, and there are few places around here where he can get it, from what I remember ginger beer was far spicier than your canada dry ginger ale. I'm not looking to ferment anything (other than needed to carbonate) but what differences are there between ginger ale and ginger beer as far as what is commercially available today - is Jamacian Ginger Beer just ginger ale with far more ginger bite in it?
Ginger beer is different from ginger ale and is trickier to make at home. You might be able to emulate it though. I know some brands of ginger beer add capsicum to their products to give it that bite (Goya comes to mind). For proper ginger beer, you need to inoculate your gingery sugary water with ginger beer plant. You can get close with yeast, but its not quite the same.
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Fermenting: Flanders Red Ale
Conditioning: Blackberry Mead, Altbier, Cardamom Saison
Kegged: Vanilla Bourbon Porter, Belgian Strong Dark
Black Forest Brewery Has finally gone AG My Keezer
Primary: Imperial Festive Stout
Secondary: - - -
Aging: Belgian Dark Strong Ale | EdWort's Apfelwein
Drinking: Oatmeal Cookie Ale | Burning River Pale Ale Clone | Stout
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