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Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Soda Making > Ginger Beer using Crystallized ginger?
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Old 06-07-2011, 03:35 PM   #1
merk_the_hermit
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Default Ginger Beer using Crystallized ginger?

Hey, I've been experimenting for a few weeks with ginger beer plant in making ginger beer. I've been making small batches (~2000ml) batches and have been going through a lot of fresh ginger.

I'm wondering if anyone has any experience of using Crystallized Ginger. I've been looking and some places are offering it as a reasonable price, but I'm not sure if the Sulfur Dioxide will prevent fermentation.

Anyone have any experience?


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Old 06-07-2011, 10:56 PM   #2
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I have used crystallized ginger in several saisons I've brewed with no ill effects. It just isn't as powerful as fresh.


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Old 12-31-2012, 01:38 AM   #3
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How does the flavor compare? Is it exactly the same as fresh, just softer, or is it more of a smooth, gentle taste compared to the intense spiciness that fresh ginger can impart?
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Old 12-31-2012, 01:44 AM   #4
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When crystalized ginger is made, it is basically pieces of fresh ginger that are cooked with a sugar water syrup until virtually all the water has evaporated. The cooking takes out about 70% of the "spiciness" of the ginger. Most of the sharp flavor from the fresh ginger is also cooked out. What's left is more of a mellowed, savory flavor. It's not bad, but it is different from fresh ginger. It also isn't as strongly flavored then fresh ginger, in addition to the change in flavor profile.
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Old 12-31-2012, 01:49 AM   #5
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Hmmm, interesting to think about. I'm asking because I'm considering adding some to a Belgian Tripel or perhaps a saison, and trying to decide which flavor would best compliment the complex belgian yeast.
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Old 12-31-2012, 05:46 PM   #6
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Could also look at galengal aka blue ginger.
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Old 12-31-2012, 06:02 PM   #7
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That's not a bad idea. I don't think the flavor difference would be enough to be worth the effort of tracking it down.
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Old 01-04-2013, 09:44 PM   #8
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Originally Posted by BudzAndSudz View Post
That's not a bad idea. I don't think the flavor difference would be enough to be worth the effort of tracking it down.
I personally think galengal is much smoother but still with a bite on the end as opposed to ginger. I even grow it now, in pots and spots in the yard. I have always been able to source on the web.
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Old 01-05-2013, 04:04 AM   #9
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I personally think galengal is much smoother but still with a bite on the end as opposed to ginger. I even grow it now, in pots and spots in the yard. I have always been able to source on the web.
What zone are you in? I'd like to grow some myself, but I'm in 5b and I don't think it would survive the winter here.
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Old 01-06-2013, 04:41 PM   #10
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What zone are you in? I'd like to grow some myself, but I'm in 5b and I don't think it would survive the winter here.
I am zone 6a/b, I think, I have to look at chart. But, you can definitely grow this in pots/grow bags and move into shed, garage, cold basement, etc. I am getting ready to harvest my roots from the pots I have, and I am letting the patches in ground winter over. They survived their first winter in ground. I am growing what is known as greater galengal.


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