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Ginger beer
Photo of ginger beer bottles
Moscow Herbal, Bundaberg, Aqua Monaco, Thomas Henry, Goldberg and Fever-Tree
OriginEngland
Ingredientsginger spice, yeast and sugar

Modern ginger beer is a sweetened and carbonated, usually non-alcoholic beverage, a type of soft drink. Historically it was a type of beer brewed by the natural fermentation of prepared ginger spice, yeast and sugar. Modern ginger beers are often manufactured rather than brewed, frequently with flavour and colour additives, with artificial carbonation. The related ginger ales also are not brewed.

Ginger beer is still produced at home using a type of symbiotic colony of yeast and Lactobacillus bacteria (SCOBY) known as a "ginger beer plant", or from a "ginger bug" starter created from fermenting ginger, sugar, and water.[1]

History

[edit]
R. White's soft drinks, including ginger beer, sold in England in the early 1900s
Bottle of ginger beer produced on Ponsonby Road, Auckland, New Zealand circa 1900

Brewed ginger beer originated in Yorkshire in England in the mid-18th century[2] and became popular throughout Britain, the United States, Ireland, South Africa, the Caribbean and Canada, reaching a peak of popularity in the early 20th century.[3]

Modern beverage

[edit]

Alcoholic ginger beer

[edit]

Brewed ginger beer originated in the UK, but is sold worldwide. 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.[4][better source needed]

Non-alcoholic

[edit]
Homemade ginger beer served at a bar

Non-alcoholic ginger beers are made by brewing, followed by heating to reduce alcohol content to below 0.5% ABV, below which beverages are legally classified as "non-alcoholic" in many jurisdictions. Ginger beer can be served by itself or as part of a cocktail. Ginger beer is more strongly flavoured with ginger and less sweet compared to ginger ale.[5]

The ginger beer soft drink may be mixed with beer (usually a British ale of some sort) to make one type of shandy, or with dark rum to make a drink, originally from Bermuda, called a Dark 'N' Stormy. It is the main ingredient in the Moscow Mule cocktail, though ginger ale may be substituted when ginger beer is unavailable.

Production

[edit]

Ginger beer plant

[edit]
Several ginger beer brands on a supermarket shelf

Ginger beer plant (GBP), a form of fermentation starter, is used to create the fermentation process. Ginger beer was defined by Harry Marshall Ward as “beverage containing a symbiotic mixture of yeast and bacteria, and containing sufficient amounts of nitrogenous organic matter and beet sugar or cane sugar in its aqueous solution”.[6] The GBP was first described by Ward in 1892, from samples he received in 1887.[7][8][9]

Also known as "bees wine", "Palestinian bees", "Californian bees", and "balm of Gilead",[10][11] it is not a plant but a composite organism comprising the yeast Saccharomyces florentinus (formerly S. pyriformis) and the bacterium Lactobacillus hilgardii (formerly Brevibacterium vermiforme),[12][7] which form a symbiotic culture of bacteria and yeast (SCOBY). It forms a gelatinous substance that allows it to be easily transferred from one fermenting substrate to the next, much like kefir grains, kombucha, and tibicos.[13] Original ginger beer is brewed by leaving water, sugar, ginger, optional ingredients such as lemon juice and cream of tartar, and GBP to ferment for several days, converting some of the sugar into alcohol. GBP may be obtained from several commercial sources. Until about 2008 laboratory-grade GBP was available only from the yeast bank Deutsche Sammlung von Mikroorganismen und Zellkulturen in Germany (catalogue number DMS 2484),[11] but the item is no longer listed. The National Collection of Yeast Cultures (NCYC) had an old sample of "Bees wine" as of 2008, but current staff have not used it, and NCYC are unable to supply it for safety reasons, as the exact composition of the sample is unknown.[11]

In the UK, the origin of the original ginger beer plant is unknown. When a batch of ginger beer was made using some ginger beer "plant" (GBP), the jelly-like residue was also bottled and became the new GBP. Some of this GBP was kept for making the next batch of ginger beer, and some was given to friends and family, so the plant was passed on through generations. Following Ward's research and experiments, he created his own ginger beer from a new plant that he had made, and he proposed, but did not prove, that the plant was created by contaminants found on the raw materials, with the yeast coming from the raw brown sugar and the bacteria coming from the ginger root.[14]

Yeast starter

[edit]

An alternative method of instigating fermentation is using a ginger beer starter, often called a "ginger bug", which can be made by fermenting a mixture of water, brewer's or baker's yeast (not the SCOBY described above), ginger, and sugar. This is kept for a week or longer, with sugar regularly added, e.g., daily, to increase alcohol content. More ginger may also be added. When finished, this concentrated mix is strained, diluted with water and lemon juice, and bottled.[15][16] This is the process used by some commercial ginger beer makers. 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. The near-complete loss of the ginger beer plant is likely due to the decrease in home brewing and the increased commercial production of ginger beer in the late 1800s and early 1900s. Large-scale breweries favoured the use of yeast, as used in conventional beer-making, because of ease for scaled production.

See also

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References

[edit]
[edit]
Revisions and contributorsEdit on WikipediaRead on Wikipedia

Ginger beer

View on Grokipedia
from Grokipedia
Ginger beer is a carbonated flavored primarily with ginger root (Zingiber officinale), traditionally produced through natural using ginger, , , and water, resulting in a low-alcohol content of up to 2% ABV as regulated by British Excise laws in 1855. It traces its origins to the , where early versions were made using local ginger and , and was popularized in in the mid-18th century as a safer alternative to contaminated water, gaining fame for its spicy, effervescent taste. Primary ingredients include ginger, , and lemon, often with or a "ginger beer plant" culture of lactobacilli and yeasts. Today, most commercial ginger beers are non-alcoholic, made by mixing with ginger extract, , , and preservatives, though traditional fermented versions persist in and artisanal production using a "ginger bug" starter for natural carbonation and benefits. The beverage holds cultural importance worldwide, especially in cocktails like the and as a digestive aid due to ginger's and properties.

History

Origins in the Caribbean and Europe

Ginger beer emerged as a fermented beverage in the during the 18th century, where it became a popular household staple brewed from locally available ingredients such as ginger root, , fruits, and spices. The production of these key components relied heavily on the labor of enslaved Africans on European-controlled plantations, particularly in , where ginger cultivation expanded significantly after England's control of the island in 1655, leading to annual exports exceeding two million pounds by the late 17th century. This early version was a low-alcohol , accessible to many as an everyday fermented alternative to stronger spirits, often incorporating cane sugar for sweetness and lime for flavor in regional variations. The beverage's spread to was facilitated by colonial trade routes, with ginger from the becoming widely available through exports to Britain and other regions. By the mid-18th century, ginger beer had taken root in , particularly in , where it was brewed as a spiced, effervescent using ginger, sugar, lemon, and yeast for —likely influenced by earlier European small beer traditions. Traditional methods employed a symbiotic culture known as the ginger beer plant—a mix of yeasts and —to create natural , marking an early form of home and small-scale production that gained traction across the . In England, ginger beer served as a refreshing, mildly alcoholic option amid the era's growing temperance movements, evolving from Caribbean influences into a distinctly European fermented drink bottled in durable earthenware to withstand pressure from carbonation. Its adoption reflected broader exchanges of tropical ingredients via the spice trade, blending Caribbean ingenuity with British brewing traditions before transitioning toward wider commercialization in the early 19th century.

19th- and 20th-century developments

In the , ginger beer underwent significant in Britain, transitioning from a homemade fermented beverage to a widely produced commercial product. Bottlers established numerous plants across the , particularly in industrial regions like and , where local manufacturers scaled up production using stoneware bottles designed to withstand the from natural . These durable, salt-glazed stone bottles, often hand-thrown by potters, enabled safe storage and distribution, with exports extending to British colonies in , the , and beyond, fostering its popularity as a staple . By the mid-1800s, the beverage's commercialization had created a thriving industry, with thousands of independent bottlers operating in the UK and exporting millions of bottles annually. The U.S. Prohibition era from 1920 to 1933 profoundly influenced ginger beer's role in American consumption, as its low-alcohol or non-alcoholic variants became a legal base for masking and mixing illicit spirits. Breweries and soda producers pivoted to manufacturing near-beer and ginger-based drinks, with ginger beer and its close relative serving as mixers in speakeasies to disguise the harsh flavors of bootleg whiskey and . High-alcohol extracts like Jamaican ginger, often mislabeled or used as a pretext for smuggling, further blurred lines between medicinal tonics and alcoholic evasion tactics, contributing to health crises such as from adulterated products. This period boosted demand for non-alcoholic ginger beverages, with sales of doubling between 1920 and 1928 as a direct result of Prohibition's restrictions. The early 20th century marked key regulatory shifts that standardized and transformed ginger beer production. The U.S. of 1906 prohibited adulteration and misbranding of foods and beverages in interstate commerce, compelling manufacturers to disclose ingredients accurately and adopt uniform recipes free from harmful additives, which influenced the standardization of ginger beer's composition across commercial producers. By the mid-, safety concerns over bottle explosions from pressures—exacerbated by variable home and small-scale —prompted a widespread shift to non-alcoholic, artificially versions using controlled forced carbonation in safer glass bottles. This evolution accelerated post-1950s, leading to the decline of traditional ginger beer plants (symbiotic yeast-bacteria cultures) as commercial production dominated, rendering home methods largely obsolete by the late .

Varieties

Alcoholic ginger beer

Alcoholic ginger beer is a naturally fermented beverage produced through the action of on sugars in a made primarily from ginger root, resulting in an (ABV) typically ranging from 2% to 6%. This process converts the sugars into and , providing both the alcoholic content and natural characteristic of the drink. Unlike artificially carbonated alternatives, the traditional method relies on wild or added yeasts to achieve this balance, often over several weeks in a controlled environment. The flavor profile of alcoholic ginger beer emphasizes a bold spiciness from fresh ginger, complemented by subtle sweetness from the fermented sugars and a tangy, effervescent bite from the natural . This results in a complex taste that can include notes of and mild yeastiness, distinguishing it from milder, non-fermented versions. Historically, alcoholic ginger beer emerged in the mid-1700s in as a fermented tonic, gaining popularity through colonial trade and export via durable bottles. Its significance endures in the UK and , where home-brewed versions continue to be produced using traditional , preserving the drink's original potency and cultural role in social gatherings. Commercial examples, like in the UK, maintain this heritage by brewing with real ginger for an authentic alcoholic profile. Legally, alcoholic ginger beer is classified as made-wine or other fermented alcoholic products in jurisdictions such as the , subject to duties for those categories despite the absence of or malted grains in its base recipe. This classification stems from its fermented nature and ABV, with taxes differing from those on , though production methods vary and may align with other beverage categories in places like .

Non-alcoholic ginger beer

Non-alcoholic ginger beer emerged in the mid-19th century as a safer, alcohol-free alternative to the fermented original, driven by advancements in techniques and shifting public preferences toward beverages. This development allowed for without the risks associated with home fermentation, transforming it into a commercial suitable for all ages. These modern versions typically feature 0% (ABV) and achieve their signature fizz through forced , often reaching 3-4 volumes of CO2 for a robust that distinguishes them from milder sodas. Popular brands such as , , and exemplify this category, using natural or artificial ginger extracts combined with sweeteners and to replicate the spicy, refreshing profile of traditional ginger beer. In and , non-alcoholic ginger beer dominates the market, accounting for approximately 68% of global ginger beer sales as of 2025, often marketed interchangeably with despite its spicier, more pungent ginger-forward taste. This spiciness arises from higher concentrations of real ginger, setting it apart from the subtler, sweeter notes of . To appeal to evolving consumer trends since the , producers have introduced low-sugar and diet variants, such as Fever-Tree's Refreshingly Light Ginger Beer with only 38 calories per serving or Reed's Zero Sugar, which use alternative sweeteners like or fruit sugars while maintaining the drink's bold flavor. These adaptations reflect a broader shift toward reduced-calorie beverages amid rising of sugar's impacts.

Ingredients and Composition

Key components and flavors

Ginger beer is primarily composed of fresh or dried ginger root (Zingiber officinale), which provides the essential pungency and spicy character central to its profile. Other core ingredients include —typically cane sugar or —as a source of sweetness and a base for in traditional varieties, along with as the main diluent. In fermented types, facilitates natural and flavor development, while non-alcoholic commercial versions often incorporate to mimic tartness and achieve effervescence through forced . The distinctive flavors of ginger beer arise from bioactive compounds in ginger, notably gingerols and shogaols, which deliver the heat, bite, and aromatic complexity. Gingerols, predominant in fresh ginger rhizomes, impart a sharp, pungent taste, while shogaols—formed through during drying or heating—contribute a spicier, sweeter edge with enhanced volatility. Supporting these are volatile oils such as , β-bisabolene, and , which add earthy and citrus-like notes, alongside for a milder, sweet-spicy undertone. Craft recipes may incorporate secondary elements like zest for acidity, chili for intensified heat, or for subtle warmth, enhancing the overall sensory balance without overpowering the ginger base. Variations in composition reflect production approaches, with artisanal brews emphasizing higher ginger content—often from fresh extracts—to amplify authentic and bioactive potency, contrasting commercial non-alcoholic products that rely on flavor extracts or syrups for and consistency. This difference can result in artisanal versions offering a more robust, layered , while commercial ones prioritize milder, reproducible profiles. Sourcing plays a key role in quality; organic ginger, grown without synthetic pesticides, tends to yield higher levels of beneficial compounds like gingerols and supports sustainable farming practices by preserving and . In contrast, conventional ginger may involve chemical inputs that diminish flavor intensity and raise environmental concerns.

Nutritional profile

Ginger beer, particularly non-alcoholic varieties, typically provides 140-200 calories per 12-ounce (355 ml) serving, primarily from added sugars that range from 35-48 grams, equivalent to 9-12 teaspoons. This caloric density is higher in versions using or cane sugar, while lighter formulations with reduced sugar may offer as low as 80-100 calories per serving. The beverage derives potential benefits from its ginger content, including effects attributed to compounds like 6-gingerol, which may aid by promoting gastric motility and alleviate , particularly in cases related to or . However, these advantages are moderated by the dilution of ginger in commercial products, and excessive consumption poses risks from high sugar levels, such as increased and . In terms of micronutrients, ginger beer contains trace amounts of vitamins B6 and C derived from the ginger root, contributing minimally to daily requirements—typically less than 5% per serving—along with small quantities of and . Carbonated varieties may include added sodium, ranging from 10-50 mg per serving, to enhance flavor stability. Alcoholic ginger beers, fermented to 4-5% ABV, introduce additional from , elevating totals to 190-250 calories per 12-ounce serving while retaining similar profiles. Compared to , which often has fewer calories (around 125 per serving) and less ginger extract, ginger beer generally offers higher levels of spice-derived antioxidants like gingerols, potentially enhancing its potential despite the caloric trade-off.
Nutrient (per 12 oz serving, approximate averages)Non-Alcoholic Ginger BeerAlcoholic Ginger Beer
Calories140-200 kcal190-250 kcal
Total Sugars35-48 g30-40 g
Sodium10-50 mg10-50 mg
Trace (<0.1 mg)Trace (<0.1 mg)
Trace (<2 mg)Trace (<2 mg)

Production Methods

Traditional ginger beer plant fermentation

The traditional ginger beer plant (GBP), also known as a "bee" or "ginger beer mother," is a symbiotic culture of bacteria and yeast (SCOBY) resembling gelatinous, beige granules that floats in a nutrient medium. It consists primarily of the yeast Saccharomyces florentinus and the lactic acid bacterium Lactobacillus hilgardii, which work together to ferment sugars into carbon dioxide, lactic acid, and trace amounts of alcohol. Note that the authentic GBP is a specific microbial culture typically obtained from existing batches or suppliers, distinct from a "ginger bug," which is a wild fermentation starter made by culturing grated ginger and sugar to capture ambient yeasts and bacteria as an approximation. This culture was first scientifically described in the late 19th century by botanist Harry Marshall Ward, who isolated and named the organisms after studying samples from various British and North American sources. Historically, the GBP was a of home brewing in the 1800s, particularly in and its colonies, where it enabled families to produce naturally carbonated ginger beer as a refreshing, mildly using simple kitchen methods. Originating in the mid-18th century, the practice spread to by the 1790s, with peak popularity in the early before declining due to regulatory changes like alcohol restrictions and the rise of commercial sodas. Home brewers faced challenges such as inconsistent results from variable environmental conditions and wild microbial , leading to off-flavors or failed batches. A significant risk was bottle explosions caused by excessive CO2 buildup during secondary , which Ward noted as a "serious danger" in domestic production, sometimes resulting in injuries from bursting bottles. The process begins with culturing an obtained GBP in a to activate and propagate the culture. Start by combining 1 teaspoon of grated fresh ginger, 1 teaspoon of , and 1 cup of warm, non-chlorinated water in a ; add a small portion of the plant (about 1 tablespoon of granules). (To approximate from scratch using a method, initiate with organic ginger to capture wild yeasts, but this may not yield the exact traditional SCOBY.) Cover loosely with a cloth and maintain at (around 20–25°C), feeding daily with additional ginger and for 7–10 days until the mixture becomes bubbly and effervescent, indicating active fermentation that produces natural CO2 for and up to 2–3% alcohol. Strain out the granules to prepare the "plant liquid," then mix it with a larger batch of made from 4 cups dissolved in 5–6 liters of warm water, plus juice from 2–3 lemons and optional cream of tartar for tartness. Bottle the mixture in sealable containers (preferably to minimize risk) and allow secondary for 5–14 days at a cool temperature (10–15°C), burping bottles daily to release pressure until achieving desired fizziness. The resulting beverage has a sharp, spicy profile from ginger volatiles and lactic tang, with the process typically yielding 1–2% alcohol if fermented briefly. In recent years, the GBP has seen a revival among craft enthusiasts and home brewers, inspired by renewed interest in traditional, probiotic-rich foods as documented in works like Sandor Katz's The Art of Fermentation. To maintain the culture, rinse the granules gently with cool water after each use, store in a sugar-ginger solution at for ongoing , or refrigerate in a sweetened for up to 3 weeks if pausing ; revive by feeding before reuse to prevent mold or weakening. This method preserves the plant's viability for repeated batches, emphasizing careful (ideally 20–30°C) to avoid over-acidification.

Modern commercial and home brewing techniques

In modern commercial production, ginger beer is typically manufactured on a large scale using controlled processes to ensure consistency, safety, and extended shelf life, often resulting in a non-alcoholic or low-alcohol beverage. Most mass-market varieties are non-brewed, but some artisanal or regional brands (e.g., ) incorporate . The process begins with the extraction of , where dried or fresh is ground and mixed with and , then heated to 80–100°C to release flavors and partially sterilize the mixture while preserving key volatile compounds (specific temperatures vary by producer, with some involving brief boiling). This extract is clarified to remove solids, then blended with for sweetness and preservatives such as or to inhibit microbial growth and maintain acidity at a of 3.5-4.0. For non-brewed types, is achieved through forced injection of CO₂ gas into the chilled mixture in a , typically to 2.5-3.5 volumes of CO₂, followed by at 60-70°C for 10-20 minutes to eliminate pathogens and extend shelf life to 6-12 months. Brewed commercial varieties use fermentation for natural , often followed by , additional CO₂ if needed, and . The final product is filtered, bottled or canned under aseptic conditions, and labeled accordingly. Home brewing techniques have evolved to incorporate accessible commercial yeast strains, allowing for reproducible results without relying on wild cultures like the traditional ginger beer plant. Brewers start by preparing a wort through grating fresh ginger, dissolving sugar (often 1-1.5 kg per 5 liters), and adding lemon juice for acidity, then boiling briefly before cooling to 20-25°C. Ale yeast, such as Saccharomyces cerevisiae strains like Safale US-05, is pitched for primary fermentation in a carboy or fermenter at 18-22°C for 3-7 days, converting sugars to alcohol (typically 2-5% ABV) and initial CO₂. Secondary fermentation occurs in bottles primed with additional sugar (about 1 tsp per 500 ml bottle) for natural carbonation over 5-10 days at room temperature, monitored using a hydrometer to track specific gravity and ensure fermentation completion at around 1.000-1.005. Innovations in home and small-scale brewing include force-carbonation using kegs, where the fermented or non-fermented base is chilled to 0-4°C and CO₂ is injected at 20-40 psi for 24-48 hours to achieve precise levels without bottle conditioning risks. Low-alcohol extracts, produced by arresting early via chilling or , allow for customizable ABV while mimicking commercial profiles. Essential equipment includes hydrometers for sugar monitoring and pH meters or strips to maintain levels below 4.0, preventing contamination by pathogens like . Safety measures emphasize using pressure-rated glass or PET bottles (rated for at least 6 bar) to avoid explosions from over-carbonation, with regular burping of bottles and refrigeration after to halt .

Cultural and Culinary Role

Use in cocktails and cuisine

Ginger beer serves as a key ingredient in several iconic cocktails, valued for its spicy effervescence and ability to balance spirits with . The , created in 1941 at the Cock 'n' Bull bar in , combines , fresh lime juice, and ginger beer, often served in a copper mug to enhance chilling. The , originating in around the early 20th century at a Royal Naval Officer's Club, features dark —traditionally Gosling's Black Seal—topped with ginger beer and a lime wedge, its name evoking the rum's color against the beer's fizz. Variations like the Ginger Beer Margarita substitute for vodka or rum, blending the spirit with lime juice, orange liqueur, and ginger beer for a zesty, bubbly twist on the classic . In culinary applications, ginger beer enhances meats through , where its ginger enzymes break down proteins for tender results, imparting sweet-spicy notes to , , or . It also appears in , such as ginger beer cakes, where the liquid replaces traditional mix-ins like or , infusing moist bundts or pound cakes with bold, fermented ginger flavor alongside ingredients like and spices. Additionally, ginger beer forms the base for soda floats, paired with for a creamy, spicy reminiscent of floats but with heightened warmth. Ginger beer's heat from natural ginger complements spicy foods, cutting through richness in dishes like curries or tacos while amplifying their bold profiles. Its non-alcoholic versions shine in mocktails, offering a fizzy, sophisticated alternative to spirits-based drinks, such as a lime-ginger mock for inclusive gatherings. Culturally, ginger beer holds associations with British pub traditions, where it emerged as a popular, low-alcohol in the 18th and 19th centuries, often enjoyed by working-class patrons as a refreshing alternative to ale. In the , it is a staple at festivals and holidays like , , and , symbolizing communal preparation and celebration through homemade batches infused with local spices. Ginger beer exhibits notable regional variations, reflecting local ingredients, cultural preferences, and production traditions. In , the style is characterized by a fiery, unfiltered profile with bold spiciness derived from fresh ginger and additional spices like and , resulting in a sweeter and more intense compared to other variants. In contrast, Australian versions, such as , offer a milder with pronounced ginger and subtle sweetness from cane sugar, for a richer depth during brewing. Across , including , ginger beer—known locally as a refreshing sud—features a tangy, zesty punch from pounded fresh ginger roots blended with lime or juice and , creating a fruit-forward, non-alcoholic beverage that emphasizes natural spiciness without heavy filtration. Since the , the ginger beer market has seen a craft boom, with producers emphasizing organic ingredients, reduced content, and innovative infusions like CBD for wellness-oriented consumers, alongside sustainable sourcing to mitigate environmental impacts. In , market growth has accelerated, particularly in driven by health-focused lines highlighting ginger's anti-inflammatory benefits and hybrids blending traditional flavors with local elements like or infusions post-2020. The broader region anticipates a 7.4% CAGR through 2028, fueled by rising demand for functional beverages. Climate change poses significant challenges to ginger supply chains, disrupting production in key regions like and through erratic weather patterns, leading to significant volatility in raw ginger prices as of 2023 and increased costs for manufacturers. As of 2025, tightening supply from monsoons and output cuts in regions like has further elevated prices, prompting sustainability efforts including fair-trade sourcing and regenerative farming to ensure long-term stability.

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  57. https://www.happyherbalist.com/bottling-tips-for-kombucha-ginger-beer-and-soda-pobiotics/
  58. https://www.westhollywoodhistory.org/the-cock-n-bull-story-inventing-the-moscow-mule/
  59. https://www.liquor.com/recipes/dark-n-stormy/
  60. https://minimalistbaker.com/5-ingredient-ginger-beer-margaritas/
  61. https://www.allrecipes.com/how-to-use-ginger-beer-in-meat-marinades-8663227
  62. https://www.bundaberg.com/en-us/recipe/ginger-beer-cake-2/
  63. https://foodaddy.co.uk/2022/08/08/5-surprising-foods-that-pair-exceptionally-well-with-ginger-beer/
  64. https://www.cakenknife.com/ginger-beer-mocktail/
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  66. https://bigmarble.com/the-history-of-ginger-beer/
  67. https://www.goya.com/en/products/jamaican-style-ginger-beer/
  68. https://spice.alibaba.com/spice-basics/australian-ginger-beer
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  71. https://www.mycookingjourney.com/african-ginger-beer-non-alcoholic/
  72. https://www.verifiedmarketresearch.com/product/ginger-beer-market/
  73. https://bigmarble.com/product/big-marble-ginger-beer-12-pack/
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  76. https://www.researchandmarkets.com/reports/5694465/asia-pacific-ginger-beer-market-size-share-and
  77. https://www.kenresearch.com/industry-reports/global-ginger-beer-market
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  79. https://drinkreeds.com/es/blogs/reeds-blog/the-future-of-ginger-beverages-trends-and-innovations-at-reed-s
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