Ginger Beer by: Cody Eason
How it’s made • Originally ginger brewing only required sugar, water, lemon juice, and a fungal bacteria symbiote, also know as ginger beer plant. Fermenting it over the course of a few days would turn the mix into ginger beer. The alcohol content when produced by the traditional process can be as high as 11%.
Bacterium/Bacteria/fungi present • Lactobacillus -> YEAST! Major part of the Eukaryotic lactic acid bacteria group. micro-organisms • Saccharomyces florentinus Is a plant Pathagon. • GBP- (Ginger Beer Plant)
History of Ginger Beer. • Ginger beer originated in England in the mid-18th century. • Ginger beer became popular in Britain, the United States, and Canada. It’s spike of popularity formed in the 20th century and is still popular today. • Now days ginger beer is produced as a soft drink.