Edmontonian Alison Phillips knows what she likes--and it's ginger beer. The beverage is tops, especially on a hot summer afternoon--"and the best drink to enjoy with fish and chips," she said. "I'm not a big beer drinker, so one of my favourite ways to use ginger beer is in a shandy--half a regular-type beer in a glass, topped up with crisp, fragrant ginger beer. For me, the spicier and hotter the gingery taste, the better."

At Edmonton's Sherbrooke Liquor Ottewell, partner Erica Francis says she loves the kick of ginger beer too, whether it's the uber-strong likes of Royal Jamaican (Crabbie's from the U.K. is another popular choice) or a closer-to-home version like Phillips Brewing out of Victoria, B.C. Though some fermented brews use hops and malt, thus qualifying as 'beer', there isn't wheat or barley in ginger beer, Francis explains.

"For those who love ginger beer, it's really all about the burn. It's popular year-round because the warmth of ginger works in all seasons," she said.

Calgary's Annex Ale Project is finding success with its soft-drink-style ginger beer. Using just whole, natural ingredients--ginger, lemon juice and cane sugar--small batches of ginger beer are made in a two-day process for onsite and canned brews.

"It's handmade, small batch brews," said Andrew Bullied, Annex co-owner. 'It's a citrus forward ginger beer, with less of a burn than other brands. For the younger set or those who prefer a non-alcoholic option, it's a refreshing option." 

Originating with the colonial spice trade in the Orient and sugar-producing islands of the Caribbean, ginger beer first became popular in Britain in the 18th century. Though ginger has been lauded as a treatment for medical ailments for thousands of years--as a digestive, to stimulate circulation and more--the ginger root plant also found favour as the basis for a beverage. Originally brewed with yeast and sugar to create a fermented swill, the alcoholic refreshment has grown in popularity around the world, clocking in at around 4 per cent alcohol content.

Commercial, non-alcoholic ginger beer differs from its boozy brethren in that there is no fermentation--the ginger liquid is carbonated, canned and/or bottled and sold around the world as a spicy mixer; though you can also enjoy it straight up, over ice with a bit of fizzy water and slice of lemon or lime. Alcoholic or not, the ginger in the beverage contains the active compound gingerol, a natural oil and rich source of magnesium, potassium, copper and vitamin B6.

United Distributors of Canada imports Royal Jamaican Ginger Beer for the North American market. General manager Rick Anand says Jamaican ginger has traditionally been recognized as premier among gingers for flavour, oil content and appearance, contributing to that brand's characteristic bold (over 4 % alcohol) profile. "Ginger beer lovers who want the burn go for this one," said Anand.

Non-alc ginger beer a grocery store staple

Don't confuse the ginger beer in the supermarket with ginger ale. Ginger ale is a carbonated soft drink, with sugar, water, bubbles and ginger flavouring (Canada Dry, for example). Non-alcoholic ginger beer is spicier and with varying amount of carbonation. Big players in this market include The Great Gentleman (formerly the Great Jamaican) and U.K.-based Fever-Tree.

Food pairings on the menu too

Ginger beer is a favourite for pairing with glazed ham or with barbecue sauces and meats. It also goes well with Chinese, Indian, Thai, Japanese and Caribbean cuisine, as well as complementing rich or cream-based meals. 

"If you buy a ginger beer and don't like drinking it, don't pour it down the drain," added Phillips, co-owner of Aligra Wine and Spirits. "There's lots of delicious chicken and pork recipes that call for ginger beer in the marinade or sauce."

For grilled ginger beer chicken, heat and reduce ginger beer in a skillet. Mix ground ginger, salt and pepper, minced onion, diced tomatoes and dijon mustard with Worcestershire sauce, brown sugar and thyme and stir into the ginger beer. Reduce the mixture and use to baste chicken or pork on the grill.

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