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Ginger in beer

Making a fall spiced beer. Ginger, cinnamon and cloves. How should I add the ginger? Fresh whole? Dried (like in tea)? Or candied? Also, any thoughts on the beer!? Thinking simple English ale???

What I know is to go lite on the spices. If you over do it, you have to blend it with another beer. If it’s not strong enough, add a little more and wait a week.

Any of the choices you mentioned would be fine. If fresh, chop it a little to bring out the flavor better.

Or make a tincture with vodka (or rum) and add it to the fermented beer to taste.

I made a ginger ale of a basic British Bitter recipe, went very easy on hops and I used fresh ginger in the last 15min of the boil.

I use 2 tsp of fresh grated ginger root in my winter beer the last 5 minutes. Seems to work well.

anyone have a good gain bill for this?

90% Maris Otter, 10% British crystal. Anything from 40-90L.

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