Lemon Ginger Beer

Lemon Ginger BeerThis one really turned out unique; a very special winter treat that completely surprised me and turned out quite different from what I initially anticipated. Everyone knows what ginger ale tastes like, I know for me it comprised a large proportion of my liquid intake when I was a young’n. Likewise, with the onset of adulthood (whatever that really is) I turned the bulk of my appreciation of ginger ale to the fermented variety.

This beer tastes pretty much exactly like regular ginger ale, except it is most definitely alchoholic. It was brewed as a 3 gallon batch, and contains 750ml of liquid amber malt extract and 1 pound of brown sugar. Given the ratios involved (1 pound sugar or 1.1 pounds liquid malt extract = 1 gallon 5% alc./vol. beer) and the fact that 750ml of liquid malt extract weights approx. 3 pounds, this batch should be around 5.5-6%.

The little bit of boost provided by the extra concentration of alcohol as well as the spicy, warm flavour and aroma of ginger make this a real winter warmer. It’s really refreshing even though it’s beer. Another interesting aspect to this recipe was the addition of lemon juice. There is no hops what-so-ever involved with this beer, and yet it  is not sickingly sweet or tastes like table syrup. I think this is because the powerful sourness of the lemon juice cuts off the natural sweetness of the malt. This leaves a well balanced sweetness than is not overwhelming.

So, now for the specs: the color is a light yellow-amber, with a numbing soft carbonation (this ought to get better with time). The flavour is neutrally sweet, smooth and thirst quenching with a mild sour aftertaste. The scent is that of a clear cold stream; clementines, and crushed fir needles.

Would I make any improvements next time? Yes: grate or finely chop the ginger in order to get the maximum flavour released from them (I want a ginger flavour so strong it’ll make you cry) and do not leave the ginger chunks in the fermenter unless contained in a muslin bag and weighted down so that they do not float at the surface. The ginger chunks that were left in the beer as it fermented settled just below the surface and a few fostered some mold growth. There wasen’t enough growth to threaten the whole batch of beer and during bottling the patches (which only grew on the surface of the beer where it was exposed to air) were easily avoided. But still… best to avoid that as a possible complication.

Thanks again to Michelle Doherty for assisting with this recipe; this being one occasion among many. You have evidence in writing that half of this batch is yours. So come and get it! Preferably with someone that drives so you can pick it up all at once. Just give them a cut, pretty much anyone will agree to drive you around if they get paid in beer.

paulwesterburg3.5

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2 Responses

  1. You continue to rawk our sawks Mr. N. Well done my friend, well done.

    Yaz:-)

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