Buderim Ginger Bears 175g

Product Information

The ginger-beer plant, and the organisms composing it: A contribution to the study of fermentation-yeasts and bacteria".

Ginger beer is still produced at home using a symbiotic colony of yeast and a Lactobacillus (bacteria) known as a "ginger beer plant" or from a "ginger bug" starter created from fermenting ginger, sugar, and water. I was out of triple sec, had 2 pounds of limes and a pack of ginger beer so this was perfect for me. My hands and face are burning from touching and being sprayed by ginger, but not like capsaicin…it actually feels therapeutic.I’m planning on making sevel large batches to use to make moscow mules at our wedding in a few weeks, and I’m wondering how long it will stay good in the fridge? My Neighbour grows heaps of ginger in old bathtubs, and he just gave me about 10 kg of ginger, so I’m going to give your recipe a go. Ginger beer plant (GBP), a form of fermentation starter, is used to create the fermentation process.

The ginger that we source from Nigeria has an aromatic intensity to it that adds depth to the ginger flavour. Zingi Bear is made with care, with exacting ingredients, it’s a drink that pops with the food on our plates. After many disappointments I have found Maine Root to be the most acceptable substitute for Fever Tree.I tried a few different methods at first and found we were getting through so much of it that time needed to be shaved off the process. I haven’t yet tried Fever Tree (though their tonic is my favorite) but my favorite ginger beers are Barritt’s and Reed’s. I am always a little confused as to which is used, but I presume you are using non-alcoholic ginger beer? Thinking of combining your Recipe with WhiteCran-Peach Juice…I’ll be experimenting and let you know. Ginger beer made from a yeast-based starter is reported to not have the same taste or mouth feel as that made with ginger beer plant.

It perfectly complements the fresh zesty notes of the fresh green ginger and the warm and spicy notes of the ginger that we source from Cochin in South West India.Just a hint of fresh ginger lends peppery spice and complexity to savory dishes, and powdered or fresh ginger brightens up baked goods. As the liquid passes through the palate, the ginger will fill the whole mouth, leaving a warmth at the back of the throat. Keep them in your handbag, in the glove compartment of your car, in a dish on the sideboard – in fact, anywhere you can get at them quickly!

It is the main ingredient in the Moscow Mule cocktail, though ginger ale may be substituted when ginger beer is unavailable. We don’t miss the sweetening aspect at all and the old Belvoir brand we replaced is much too sweet by contrast now and theirs contains chilli not just ginger. I made this to have as a sort of cocktail before dinner as I am cutting out all alcohol before a surgery. This tastes exactly like the craft one for a fraction of the cost and I can make it as strong as I want!I rarely find a recipe online that doesn’t contain endless waffle and ‘lifestyle’ nonsense – Not this one, I have adapted it to suit our taste. It is usually labelled "alcoholic ginger beer" to distinguish it from the more established commercial ginger beers, which are often not brewed using fermentation but carbonated with pressurized carbon dioxide, though traditional non-alcoholic ginger beer may also be produced by brewing. One of the things high end tequilas use in their process is crushing the agave with a tahona, which is a giant, usually horse-drawn millstone. Zingi Bear is doing just that with their drinks, that’s why we have supported them since the very beginning, and why they continue to sell well across our restaurants.