Ginger Ale - FAQS
Ginger Ale is a non-alcoholic beverage made with fermenting organic ginger root, water and sugar. The sugar is being consumed by the yeast and bacteria giving it a natural fizz and tang.
Ginger Ale also known as Ginger bug or Gingerbeer (like root beer) was originally a brewed and fermented drink of ginger, spices and sugar. It used to have that beer like whiff and small alcohol content after fermentation hence the term beer was associated with it.
MAVI’s Ginger Ale is a NON-ALCOHOLIC product.
You know how the Brits like to drink their alcohol (LOOTTs of it) so no wonder it Originated in the UK and is very popular in the Carribean Islands (result of colonialism) as Ginger Beer. It is also very popular combined with another staple of the islands – Rum.
Currently most Ginger Beers are produced as soft drinks and do not contain alcohol (just like Root Beer). The flavor profile is typically rich ginger along with spice.
The most common differences today:
- MAVI’s Ginger Ale is naturally fermented over course of days with actual organic ingredients. And has typically has richer, deeper, and more intense levels of Ginger flavor.
- Each batch is made from scratch retaining full beneficial bacteria spectrum.
- Our Ginger Ale is made with organic ingredients and free from any preservatives.
- The flavouring is done with real dried flower petals and spices.
—Please note that Manufacturers classify most commercial ginger ale actually as soda. They make ginger ale by mixing carbonated water with sugar or high fructose corn syrup and either natural or artificial ginger flavoring.
Often it is simply enjoyed over ice as a flavorful refreshing soft drink. Adding a squeeze of citrus (lemon, orange, or lime) is a nice complement to the ginger and spice notes.
Because of its bolder flavor and spice, Ginger Ale is also very popular as a mixer for cocktails. It is a core ingredient in the classic vodka cocktail, the Moscow Mule and the classic rum drink, the Dark and Stormy. It also pairs well with many other spirits including Bourbon, Rye, Scotch, Tequila, Mezcal, and Gin.
– Improves Digestion, reduces bloating and acidity
– Helps in Nausea
– Anti-microbial & anti inflammatory
– Improves cardio-vascular health
Ginger Ale has sugar left over from fermentation which continues to feed the food bacteria and yeast and the drink. It can vary from 2g to 5g per 100ml. This left over sugar is also necessary for the natural carbonation that happens after bottling.
MAVI’s Ginger Ale is a non-alcoholic beverage. There is not enough sugar to support any significant alcohol formation. Whatever little is produced as a result of fermentation, is consumed as fuel by bacteria and enzymes to produce Vitamins and healthy digestive acids.
Store the bottles straight in the fridge if possible.
Keep them refrigerated under 6oC for best results.
Don’t shake before opening the bottle.
Turn the cap slowly to open and when you hear the fizz then stop and let the fizz settle down and continue to open slowly to avoid spillage.
Consume the bottle asap once opened. After opening the air gets inside the bottle and fermentation speeds up changing the flavour and making the drink tarty.
Feel free to add a sweetener of your choice in case the beverage is a little tangy for the taste.
*Pro tip for Newbies – while opening, Keep a glass or a bowl under to catch any spillage.