My guess is because they weren’t bottling it? Most likely any open fermented product, even if refrigerated would likely get contaminated after a week or maybe two. Also, if it ferments to completion(check your SGs) then bottle bombs would not be an issue.
Last year I did a Wheat beer that I added 8oz. ginger root to in the last 5 min. Have a few bottles left. The ginger is very strong, not much beer character at all. Not a particularly good beer, but it does make a good stomach tonic!
