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Open a .step / .stp part and it measures itself: volume, thinnest wall, draft and undercuts on load, and a hole list with a BOM in one click. Measure, section, export STL.
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Alcoholic drinks from England and the rest of the British Isles
Traditional ginger beer is sugar water with ginger, fermented by the ginger-beer plant, a jelly-like clump of a yeast and a bacterium, or by a home-grown ginger bug. After a day or two in an open pot it is bottled and corked, and gas builds up until it is fizzy. Made in 7 steps over 7 days – 9 days. The longest step, revive or start the culture, takes 4 days (de Oliveira L.I.G. et al. 2024). Saccharomyces florentinus and Lentilactobacillus hilgardii do most of the fermenting.
| Main step | 4 daysMeasured[deoliveira2024] | Revive or start the culture |
|---|
| 10–20 % solution | Sugar in tap water[ward1892] |
| A little | Cream of tartar[ward1892] |
| A few pieces | Ginger[ward1892] |
| Optional | Lemon[ward1892] |
| Ginger-beer plant, or a ginger bug · Pieces of the jelly-like culture; the lees are reused for the next batch. A ginger bug is ginger, sugar and water fed until it bubbles.[ward1892][deoliveira2024] | |
| Starter | the ginger-beer plant (a symbiotic yeast and bacterium culture) or a ginger bug, reused by back-slopping |
Total time across the recorded steps: 7 days – 9 days
What changes: Fed sugar, the ginger-beer plant or ginger bug wakes up and starts to bubble
Output: active ginger-beer plant or ginger bug.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Ginger ale is carbonated with pressurised gas, but brewed ginger beer gets its fizz from live fermentation in the bottle. The ginger-beer plant is one symbiotic clump. The bacterium's thick slime sheaths hold the yeast cells, and Ward rebuilt the plant by mixing the two pure cultures.
Pressure is the main hazard. Ward warned that corked bottles can burst within a few days, and WSU's fermentation programme warns that a closed container that over-ferments can build pressure until it explodes. Brewed ginger beer is not alcohol-free; a Botswana home brew had 3.99 % ethanol, and in the US a drink that reaches 0.5 % at any time, including after bottling, counts as an alcohol beverage.
Every number is labelled with how it is known. How this atlas is made
Harry Marshall Ward studied ginger-beer plant samples from 1887, sent from Kew, Oxford and elsewhere in Britain and from America. He found it in home ginger-beer making across the British Isles, where the drink was sold in brown stoneware bottles with tied corks.
