soccerdude71

Recipes 

Anyone know of a recipe for this gingery soda?

DGibb

Recipes 

I'm interested also. Oh, and as a side note, I've never heard Vernors called soda since most in Michigan call soda "pop."

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soccerdude71

Recipes 

WEEEEELLLL lol.... I am originally from Detroit. I moved to Los Angeles in '89 and now I call it soda, but pop is fine too!!!

gratus fermentatio

Recipes 

I haven't got a recipe, but I do know that Vernors ages their soda (wort?) in wooden barrels, most likely oak. Not sure if they're toasted or not & if so, to what degree. Thought those tidbits of info might be useful.
Regards, GF.

wailingguitar

Recipes 

I want in on this one as well!

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Heckle

Recipes 

Anyone have a good recipe?

E-Mursed

Recipes 

Found this link on the web. Not sure of it's authenticity. Will leave that up to you - along with the conversion to bottle or keg.

Don't let the link name fool you...a Vernors recipe is there along with some Vernors history.

A Rich, Deliciously Satisfying Collection of Breakfast Recipes - Janet Sue Terry - Google Books

Couldn't get it to print, so if you have the time to transcribe here or create in a new document, that would be great.

I have some college course material that is taking precedent over me doing it myself.

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KevinM

Recipes 

That one seems fairly typical to the regular ginger ale recipes we've had, except for the inclusion of vanilla. All of serious eats articles I had read had described the vanilla scent and flavor so that makes sense.

While I don't know if I could include stevia in the original recipe, I'd consider the oak or wood addition as in the original recipe. I'd consider using an oak extract as that imparts vanillian, instead of the vanilla bean.

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soccerdude71

Recipes 

Thanks for the updates!

Kevin, is there a way to replicate the flavorings of an oak barrel?? do you think the extract would work?

KevinM

Recipes 

It's a good question. I would think so, but I don't know. I'd probably want to try a side by side comparison at some point. Maybe soak some oak with vodka to make the extract and add a drop to see if it makes a difference.

It's still easier to try the vanilla extract first though, it's easier to get at any location.

I'm also wondering about the more mellow "aged" flavor in comparision vs the fresh sharp flavor in a ginger beer and how to achieve the desired effect.

__________________
Primary: Sake
Secondary: GF Czech Lager
Waiting to be kegged, Italian Primitivo
Kegged&Ready: GF Orange&Coriander, GF Honey Lager, GF chocolate ale, GF English ale, Island mist (zinfandel), Island mist (cbry malbec).
Bottled: Infected Mead, Dry Hard ciders, Accidental Sorghumwine, various unnamed.