Beer, Gin′ger

Syn. Cerevis′ia (-vĭzh′-) ZINGIB′ERIS , C. zingiber a′ta* , C. cum zingib′ere* (-ĕr-e), L. Prep. 1. Lump-sugar, 1 lb. ; good unbleached Jamaica ginger (well-bruised), 1 oz. ; cream of tartar, 3 ⁄ 4 oz. (or tartaric acid, 1 ⁄ 2 oz. ); 2 or 3 lemons (sliced); boiling water, 1 gall.; macerate, with frequent stirring, in a covered ve el, until barely lukewarm, then add of yeast, 1 1 ⁄ 2 or 2 oz. (about 2 ⁄ 3 rds of a wine-gla ful), and keep it in a moderately warm place, to excite a brisk fermentation; the next day rack or decant the liquor, and strain it through a jelly-bag or flannel; allow it to work for another day, or two, according to the weather; then skim it, again decant or strain, and put it into bottles, the corks of which should be ‘wired’ down. 2. Good white sugar, 18 to 24 lbs. ; lemon-juice or lime-juice, 1 quart; finest Narbonne honey, 1 or 2 lbs. ; bruised Jamaica ginger, 1 1 ⁄ 2 lb. ; pure soft water (that has been boiled, and then allowed to settle), q. s. Boil the ginger in 3 galls. of the water for half an hour; then add the sugar, the juice, and the honey, with sufficient water (see above ) to make the whole measure 18 1 ⁄ 4 galls. , and strain the mixture as before. When the liquor has become almost cold, add the white of 1 egg, and 1 ⁄ 2 fl. oz. of e ence of lemon, and strongly agitate the cask or ve el for about half an hour. After standing 3 to 6 days, according to the state of the weather, bottle it, and place the bottles on their sides in a cellar, just as is done with wine or beer. It will be ready for use in about 3 weeks, and will keep good for several months. If wanted for immediate use, about 1 ⁄ 2 pint of yeast may be added, as in formula 1; but then it will not keep so well, or be quite so transparent and free from deposit. The lemon juice and e ence of lemon may be replaced, at will, by cream of tartar (in powder) or tartaric acid, 4 oz. ; and lemons (sliced) 1 1 ⁄ 2 to 2 doz.; added with the sugar, .; but the original formula is preferable.— Prod. 18 galls. = 24 doz. 1 ⁄ 2 -pint bottles, or 30 doz. ordinary sized ones. 3. Extemporaneous :— a. Into each bottle put concentrated e ence of ginger, 1 drop; simple syrup or capillaire, 1 ⁄ 2 oz. (or in lieu of them, syrup of ginger and simple syrup, of each a de ert-spoonful); and fill with aërated soda-water at the ‘bottling machine,’ in the usual way. Very superior. b. Into each bottle put two or three lumps of sugar, fill them to the proper height with pure water, throw in (quickly) an effervescing ginger-beer powder, and instantly cork the bottle, and secure the cork with wire. Use. As a cooling and refreshing drink in warm weather; and as a restorative after hard drink, fatigue, . Obs. The products of all the above formulæ, if well managed, are excellent; those of No. 2, and 3 a ., of the very finest description, much stronger and superior to nine tenths of that sold for the best in the shops. They are often called, by way of distinction, Limo′′niated Ginger-beer , Imperial G.-b ., . Cheaper articles are made by omitting some of the ingredients, and particularly a portion of the sugar. The ginger-beer vended at 1 d. and 2 d. a bottle, with that known as Ginger Pop , Impe′′rial Pop , ., are generally made with moist sugar ( 1 ⁄ 2 to 3 ⁄ 4 lb. to the gall. ), and merely flavoured with a little coarse ginger. No. 2, made with 2 lbs. of sugar to the gall. may be kept 2 years, if not bottled for six months, and well-stored; and with 3 lbs. to the gall. , for 4 years, when it forms a splendid article ( GINGER-CHAMPAGNE ).