@YKantRachelRead@social.treehouse.systems
Post #4150390
2026-07-27 23:45 UTC
my next ginger beer experiment is trying to create something similarish to Tom Tucker "southern-style" mint ginger ale. "southern-style" is in quotes because it was apparently only available in western Pennsylvania before they quietly discontinued it in 2020. do they make something like it in the south? I have no idea, but I loved the stuff when I lived in Pittsburgh.
I'm starting with zero-bone-char cane sugar this time instead of brown sugar, because I want the outcome to be clean and refreshing. added a bit of fresh mint to steep with the sugar syrup for a while, then the usual round of ginger juice, lime juice, and champagne yeast to carbonate.
we'll find out how it tastes tomorrow! I kept the mint component light this time, so I wouldn't be surprised if it's too subtle, but we'll see.
Replies (3)
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@hal_pomeranz@infosec.exchange 2026-07-27 23:56
@YKantRachelRead@social.treehouse.systems Oh. Hmmm. I’ve never been attracted to beer/mead brewing. But ginger beer? This is stirring…something in my brain.
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@YKantRachelRead@social.treehouse.systems 2026-07-29 00:41
YESSSS FUCKING NAILED IT THIS IS SO GOOD
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@YKantRachelRead@social.treehouse.systems 2026-07-28 00:49
on a related note: I walked into the kitchen just now and realized that I currently have a plastic bottle of ginger beer carbonating, a loaf of sourdough bread rising, and a jar of kombucha fermenting, all at once. just kitchen witch things :blobfox3c: