I brewed a high-alcohol winter warmer, and put about 3 oz. of ginger into the boil, along with some other "holiday" spices (cinnamon, cloves, allspice), and 2.5 lbs of honey, which really lightened up the body and helped make it more crisp.
It's not exactly a "ginger beer", but putting that much freshly grated ginger into the boil certainly made it about halfway there. I'm not the biggest fan of straightup ginger beer, though...but this brew turned out to be one of the best I've done.
MOSS HOLLOW BREWING CO.
Aristocratic Ales, Lascivious Lagers
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)