Fermented vs Non-Fermented Ginger Beer

This week I was asked to make a cocktail for an event for 20-30 people, where I was told that the person being honored at the event was not a drinker.

I didn’t have any help, so I wanted to do something really easy. No muddling, no shaking, no straining.

I decided to go with a version of the Dark & Stormy, which is a combination of Dark Rum, Ginger Beer, and sometimes Lime Juice.

Because I had the non-drinker, instead of making alcoholic ginger beer, I just made a Ginger Syrup, or Ginger Solution.

Place an equal part, by weight of roughly chopped ginger root, sugar, and water in the blender, and puree. Put through a cheese cloth or other fine strainer, and squeeze as much liquid out as you can (I use a sturdy potato ricer for this).

To make the non-alcoholic version, combine Ginger Solution, lime juice, to taste on ice. Stir to combine ad and dilute with soda water. Stir once more.

Dark & Stormy-ish

Dark & Stormy-ish

To make the alcoholic version, to that combination simply float* on an ounce and a half of dark rum**. Pampero Anniversario, from Venezuela, is a great choice.

The thing that interested me, however, about this was how different the character of the Ginger Solution was from yeast carbonated Ginger Beer.

If I combine the Ginger solution with soda water in roughly the same ratio as I did for the yeast carbonated ginger beer, the difference is striking.

First off, it is unpleasantly harsh and hot. Instead of the nifty floral notes of ginger, you get a bitter aftertaste.

I really enjoy drinking the yeast carbonated ginger beer, but the ginger solution is more like medicine.

I’ll drink it, with enough rum, lime, and soda, but I don’t crave it.

I would guess the yeast bouncing around with the ginger creates some flavor molecules that just don’t happen without fermentation.

It also seems to have a shorter shelf life than the fermented ginger beer.

Now, only a few days after, where the ginger beer is still delicious, the ginger solution is getting less ginger-ey and more unpleasant.

*Some bartenders will shake the non-carbonated portion of the drink, pour over ice, and top with soda or ginger beer. I think it looks cooler with the dark rum float. The only problem is all the rum is at the top of the drink, so it should really be served with a straw, preferably compostable.

**Some bartenders make a much more alcoholic version, basically shaking a Daiquiri, pouring over rocks, topping with ginger beer and more dark rum.