this post was submitted on 03 Jul 2024
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Funny: Home of the Haha

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[–] [email protected] 37 points 3 months ago* (last edited 3 months ago) (1 children)

So glad I'm not a ginger so I can consume ~~them~~ it without it being weird.

[–] [email protected] 15 points 3 months ago (1 children)

I suppose as long as you're not a lover of soul food, that is.

[–] [email protected] 5 points 3 months ago

Ok, that took me a few moments...

[–] [email protected] 28 points 3 months ago
[–] [email protected] 18 points 3 months ago (1 children)

I legit had no idea ginger ale was supposed to taste like ginger until I was in college and had ginger beer for the first time. Ginger ale is a normal unassuming soda-- ginger beer (the right version anyway) is better than pretty much any other soda.

[–] [email protected] 7 points 3 months ago (1 children)

Home fermented ginger beer is the best of all. Easy entry level project too.

[–] [email protected] 5 points 3 months ago (1 children)

Yes. Also Blenheim Ginger Ale is good. This was my attempt to clone their good stuff. Not perfect but really close.

9.5 oz (net weight) of peeled ginger 1 cup sugar 1 tbsp lemon juice 2 cups + 6 cups water 1/4 tsp yeast (white wine or champagne is best but bread yeast will do)

  • place the peeled ginger into a food processor
  • blend until creamy
  • add the ginger, sugar, lemon juice and the two cups of water in a sauce pan
  • turn the heat on to high and stir until sugar is dissolved
  • bring to a boil
  • place lid on the pot and lower the heat to low and simmer for 5 minutes
  • remove from heat
  • cover and let rest for 1 hour
  • strain it through a fine strainer or cheese cloth and a funnel into a plastic two liter bottle
  • add in the rest of the water
  • use an ice bath or time let it cool to 70f
  • add the yeast, be sure to proof your yeast first
  • put the lid on the bottle
  • shake it up
  • replace the lid with some foil or an air lock
  • let rest for 24-48 hours at room temp
  • place it in the refrigerator to stop fermentation
  • release the gas every day to avoid it from exploding
[–] [email protected] 2 points 3 months ago* (last edited 3 months ago)

I make mine with a ginger bug. I put the recipe in the non alcoholic thread in the cocktails community. So sort of a sweet ginger lemonade fermented with the natural yeast in the ginger, until it's less sweet.

https://lemmy.world/post/10199118

[–] [email protected] 16 points 3 months ago (2 children)

She thought it was diet, was disgusted at the 140 calories.

[–] [email protected] 8 points 3 months ago

It’s a cannibal joke

[–] [email protected] -1 points 3 months ago

I thought the joke was that ginger is disgusting so a Ginger Ale would be better with artificial flavors

[–] [email protected] 12 points 3 months ago (1 children)
[–] [email protected] 10 points 3 months ago (1 children)
[–] [email protected] 8 points 3 months ago

Personally? It's like making fun of your little brother, whom you love, but are secretly afraid might be better than you.

[–] Assman 11 points 3 months ago

It's like plankton with the krabby patty

[–] [email protected] 7 points 3 months ago

It’ll give ya Gingervitis

[–] [email protected] 5 points 3 months ago

I just got this too. Ginger ale, especially this brand, was always so bland but I got some anyway. Wow, big difference! It’s a bold flavor but not enough to be “hot” like a Jamaican Ginger

[–] [email protected] 1 points 3 months ago* (last edited 2 months ago)