soccerdude71
Active Member
Anyone know of a recipe for this gingery soda?
Vernors recipe??
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soccerdude71
Active Member
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
Well-Known Member
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
Well-Known Member
I want in on this one as well!
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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.
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.
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.
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.
soccerdude71
Active Member
Thanks for the updates!
Kevin, is there a way to replicate the flavorings of an oak barrel?? do you think the extract would work?
Kevin, is there a way to replicate the flavorings of an oak barrel?? do you think the extract would work?
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.
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.
soccerdude71
Active Member
Great points.... If you try this, and you try any of these methods, please keep us posted.
G
G
soccerdude71
Active Member
Interesting idea. How would you use the oak chips? Float them in the mixture? if so, for how long?
Yup, we do it all the time in brewing to emulate an oak barrel. I'm not sure how pop is made, but if there is a time where you can soak the chips for awhile you could use the chips. There are different types and toast levels of the chips available and flavor would depend on the type used, the amount used, and how long you soak them.another option that I've seen is the liquid oak essence which would be easier to use, but real oak might taste a little better.
That's the problem. The original vernors syrup was aged in wood. I don't know if I'd be willing to take that time though.
Personally, I'll probably soak them in some high proof alcohol to extract the oak essence and use a scant few drops for flavoring in addition to vanilla bean.
Could do a side by side test then. I'm just trying to figure out where the difference between mellow ginger and sharp ginger flavors divide. I suppose I could use less ginger than I do normally.
Personally, I'll probably soak them in some high proof alcohol to extract the oak essence and use a scant few drops for flavoring in addition to vanilla bean.
Could do a side by side test then. I'm just trying to figure out where the difference between mellow ginger and sharp ginger flavors divide. I suppose I could use less ginger than I do normally.
Yeah, the extract would give you a lot more control over the recipe. They do sell the extract if time is an issue and you don't have enough to soak the chips in vodka. I'm sure it would be a little cheaper also. I made a brew that I wanted to have a whiskey barrel flavor to it, I soaked some medium toast oak chips in some crown for a week. I saved the crown, it is like drinking a tree now heh.
adamreef
Well-Known Member
Hi all,
As a Vernor's lover, I wanted to tag along and also throw in my .02.
I have always described Vernor's as a cross between ginger ale and cream soda, but with an extra "kick", so I wonder if using some mix of cream soda and ginger ale bases would approximate Vernor's or at least be a starting point from which to tweak your way to a good clone.
Also, as far as the oak aging question goes, my LHS stocks oak spirals. They come in both french and american and both come in a variety of toasts. You can break the spirals to use less or more and also vary the amount of contact time, tasting every few days and removing the spirals when you get the right amount of oak character.
My hunch is that you would want the lightest toast in american oak.
Adam
As a Vernor's lover, I wanted to tag along and also throw in my .02.
I have always described Vernor's as a cross between ginger ale and cream soda, but with an extra "kick", so I wonder if using some mix of cream soda and ginger ale bases would approximate Vernor's or at least be a starting point from which to tweak your way to a good clone.
Also, as far as the oak aging question goes, my LHS stocks oak spirals. They come in both french and american and both come in a variety of toasts. You can break the spirals to use less or more and also vary the amount of contact time, tasting every few days and removing the spirals when you get the right amount of oak character.
My hunch is that you would want the lightest toast in american oak.
Adam
I recently (well, a bit over a month ago, now) saw Alton Brown's show on ginger and made his version of ginger ale. That got me to thinking about Vernors because I grew up with it and love it. I wondered if I could recreate (or come close) to the original recipe...
Well, I've got a recipe that I think tastes great. I've currently got a batch of the syrup aging in a bottle with a piece of charred oak. It's two weeks old and getting better all the time. The latest sample I tried certainly speaks well to Vernors old slogan, "Deliciously Different!" Anyone still interested in a ginger ale recipe?
Well, I've got a recipe that I think tastes great. I've currently got a batch of the syrup aging in a bottle with a piece of charred oak. It's two weeks old and getting better all the time. The latest sample I tried certainly speaks well to Vernors old slogan, "Deliciously Different!" Anyone still interested in a ginger ale recipe?
adamreef
Well-Known Member
Definitely interested! Thanks!
soccerdude71
Active Member
Yes! Details please!!!
All these things mentioned are subtleties that don't explain the huge kick that is vernors main trademark. I strongly suspect they take the usual cheaters approach such as Caribbean ginger ale, in the form of pepper. You can't put just natural ginger in a can for a long time and have much bite survive.
Yep!
Here it is:
Ginger Ale
September 11, 2013 at 2:49am
Rebecca Putman
An attempt to re-create Vernor's
Ingredients:
2 C sugar
6 oz grated ginger
1 C water
1 tsp whole peppercorns
1 tsp whole allspice
4 Tbs real maple syrup
2 tsp lemon juice
1 Tbs honey
3 Tbs vanilla extract
2 pieces charred oak, to fit the aging container
Directions:
Heat the sugar, ginger, water, peppercorns, allspice, maple syrup, and lemon juice over medium-high heat until the sugar is dissolved. Remove from the heat then cover and let steep for one hour.
Strain the extract through a strainer with some cheesecloth into the aging container. Discard the solids in the strainer. Add the honey, and vanilla and stir to combine. Place charred oak into the bowl and cover. Let stand for at least one week; the longer you age, the smoother and more mellow it gets. (Alternative: get a real, small oak barrel that's been charred inside and use that for aging/storage.)
Place 2-3 tablespoons of the syrup into a glass and add one cup of seltzer. Top with ice and enjoy. Store the unused syrup in the aging barrel. Don't refrigerate it as that will slow the aging process. The syrup won't ferment because there will be too strong a concentration of sugars.
Ginger Ale
September 11, 2013 at 2:49am
Rebecca Putman
An attempt to re-create Vernor's
Ingredients:
2 C sugar
6 oz grated ginger
1 C water
1 tsp whole peppercorns
1 tsp whole allspice
4 Tbs real maple syrup
2 tsp lemon juice
1 Tbs honey
3 Tbs vanilla extract
2 pieces charred oak, to fit the aging container
Directions:
Heat the sugar, ginger, water, peppercorns, allspice, maple syrup, and lemon juice over medium-high heat until the sugar is dissolved. Remove from the heat then cover and let steep for one hour.
Strain the extract through a strainer with some cheesecloth into the aging container. Discard the solids in the strainer. Add the honey, and vanilla and stir to combine. Place charred oak into the bowl and cover. Let stand for at least one week; the longer you age, the smoother and more mellow it gets. (Alternative: get a real, small oak barrel that's been charred inside and use that for aging/storage.)
Place 2-3 tablespoons of the syrup into a glass and add one cup of seltzer. Top with ice and enjoy. Store the unused syrup in the aging barrel. Don't refrigerate it as that will slow the aging process. The syrup won't ferment because there will be too strong a concentration of sugars.
adamreef
Well-Known Member
Rebecca,
Thanks for sharing your recipe. I was confused when you mentioned "syrup" earlier in the thread. I will be extrapolating your recipe out to a 5 gallon batch to be kegged & force carbonated. I'll report back the results.
Thanks!
Adam
Thanks for sharing your recipe. I was confused when you mentioned "syrup" earlier in the thread. I will be extrapolating your recipe out to a 5 gallon batch to be kegged & force carbonated. I'll report back the results.
Thanks!
Adam
My recipe makes a syrup for making drinks from. I don't believe you're going to want to force carbonate the syrup.
I would also recommend making a small batch to start; making five gallons and deciding you hate it seems a waste of ingredients, time, and money.
Not yet. Waiting for payday to get some supplies.
adamreef
Well-Known Member
Becca58 said:
Rebecca,
I meant that I would make a 5 gallon batch of prepared soda based on your recipe and force carbonate that.
Adam
Ah, okay. I still don't think making a 5 gallon batch to start with is how I'd go. I'd make a small batch first to see if I even like it. Why? Because your tastes are probably different from mine. Just sayin'.
