rjw@ptsfc.UUCP (Rod Williams) (11/05/85)
>I always thought that ginger beer was the British name for >ginger ale; is there a difference? The best ginger ale in the >world is Canada Dry. Ginger Beer is quite a different substance than Ginger Ale. I remember making GB years ago - it involves "growing" a "plant" of grated ginger, yeast, sugar and water - but I don't remember the proportions or frequency of "feeding" or what to do with it when it's ready...sorry. Correction - the best Ginger Ale in the world is Schweppes - Canada Dry is too sweet and too flat...icky (|-P) -- rod williams | {ihnp4,dual}!ptsfa!ptsfc!rjw ------------------------------------------- pacific bell | san ramon | california
tjsmedley@watmum.UUCP (Trevor J. Smedley) (11/08/85)
This is from "Out of Old Nova Scotia Kitchens" by Marie Nightingale GINGER BEER 1 ounce ginger roots 1 teaspoon cream of tartar 1 pound sugar 1 lemon, rind and juice 1 gallon boiling 1 ounce yeast Break the dry ginger roots and add the cream of tartar, sugar and grated lemon rind. Pour over the boiling water and stir until the sugar is dissolved. Let stand until just warm. Stir in the yeast and lemon juice. Cover and set in a warm place to ferment for 24 hours. Skim off the yeast and bottle. Let it rest for 3 days before using. Note: The gallon is probably an Imperial gallon = 160 fluid ounces = 5 American quarts.