Since I’m not in the mood (nor will I ever be) to go and watch some overrated Irish pensioners prancing around on a oversized stage and making shedloads of money from the brainwashed masses in front of them, I’m happily ensconced at home, post braai and I’m planning my next project. It is to be beer related.
But no ordinary beer. Homemade real ginger beer. Not the local carbonated equivalent, Stoney, which doesn’t actually contain any ginger at all.
No, I will be attempting to raise a SCOBY. That is, a Symbiotic Colony of Bacteria and Yeast and then feeding said organism with sugar, water and the all-important not-so-secret ingredient, ginger, creating a Ginger Beer Plant.
Ginger beer plant (GBP) is not what is usually considered a plant, but a composite organism consisting of a fungus, the yeast Saccharomyces florentinus (formerly Saccharomyces pyriformis) and the bacterium Lactobacillus hilgardii (formerly Brevibacterium vermiforme), which form a symbiotic colony 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.
The GBP was first described by Harry Marshall Ward in 1892, from samples he received in 1887. Original ginger beer is made by leaving water, sugar, ginger, and GBP to ferment. GBP may be obtained from several commercial sources or from yeast banks. Much of the “ginger beer plant” obtainable from commercial sources is not the true GBP as described here, but instead is yeast alone. This is not legally false advertising because there is no regulation defining GBP.
I’m planning on importing the necessary (and genuine) ingredients from this place, but in the meantime, I’m going to warm up with a solely yeast based version, as described here, which I will be bottling in swingtop Grolsch bottles.
I will let you know how I get along.