Phil Mud Posted January 20, 2012 Share Posted January 20, 2012 Hi guys, I'd like to make a ginger beer from scratch, and would like to approximate Gillespie's Ginger beer which i think is only available (but very popular) in Tassie. Just wondering if any of the Tassie members have any thoughts about what Gillespie's do; what kind of yeast, what kind of fermentables etc. I've found a few 'from scratch' recipes online, but also plenty that use DME and LME - not sure I'd want a malty taste to the beer. Any thoughts appreciated. Link to comment Share on other sites More sharing options...
Guest Posted January 20, 2012 Share Posted January 20, 2012 Sorry I have not heard of it. Although I really don't look for GB as I am not a big drinker of it.[innocent] Link to comment Share on other sites More sharing options...
Phil Mud Posted January 20, 2012 Author Share Posted January 20, 2012 [lol] I don't drink it often, but I had this at the Taste festival - was very good - My partner grew up with the non-alcoholic version & I assumed it was something of a Hobart institution. Thanks anyway! Link to comment Share on other sites More sharing options...
Kearnage Posted January 20, 2012 Share Posted January 20, 2012 I found this on their website - maybe a few hints there? You might need to source some Tasmannia lanceolata though! Dan Gillespie\u2019s Ginger Beer originates in Northern England, specifically in Allan\u2019s childhood home of Chester Le Street in Durham County near Newcastle. While it was necessary to alter the recipe for commercial production the product remains true to original brewed in the bottle process and thus maintains the fullness of body and zest that is lacking in carbonated ginger beers. It differs from others by using a rawer, drier ginger which is unground. This implants an unique flavour that a ginger beer drinker will note has no overpowering aftertaste. The alcoholic product uses the original ginger beer as a base with a mixture of native Tasmanian pepper berries and West Indian lime juice. The pepper berry has a soft flavour which complements that of the ginger as it slowly develops in the mouth. The lime juice serves to take away the slight edge that the pepper berry also presents. Link to comment Share on other sites More sharing options...
Phil Mud Posted January 21, 2012 Author Share Posted January 21, 2012 Ha! I should have known there would be a native Tassie ingredient. The state based patriotism of Tasmanians is peerless! When food is involved I can see why... except for scallop pies, that's just wrong. The pepper berries will be easy to come by - my in laws live in Hobart. Thanks for that Kearnage Link to comment Share on other sites More sharing options...
Guest Posted January 21, 2012 Share Posted January 21, 2012 Ha! I should have known there would be a native Tassie ingredient. The state based patriotism of Tasmanians is peerless! When food is involved I can see why... except for scallop pies, that's just wrong. The pepper berries will be easy to come by - my in laws live in Hobart. Thanks for that Kearnage [love] [love] [love] scallop pie [love] [love] [love] Link to comment Share on other sites More sharing options...
Phil Mud Posted January 21, 2012 Author Share Posted January 21, 2012 [love] [love] [love] scallop pie [love] [love] [love] I only have a sample of one to go on (from Orford) and I couldn't help imagining the plump little scallops being put to good use, seared in my pan with a piquant salsa instead of in pastry with a creamy sauce. I'll have another crack next time I'm down. Link to comment Share on other sites More sharing options...
Recommended Posts
Archived
This topic is now archived and is closed to further replies.