Rachel Laudan

A slight tingle, a flinty taste, verging on sour.  What is this?  A moment of confusion. I am taken back to English pubs in the west country before urbanization and gastropubs hit, when there was bread and cheddar and scrumpy.  Scrumpy, a local cider, alcoholic of course, actually very alcoholic sometimes, had that tingle that [...]

Here are more details on ginger beer by Michael Warshauer who has a nice blog (link below) on cooking in Mexico.  As he indicates, fresh ginger is widely available in Mexico, used both for medicine and in cooking, the latter much more frequently than cookbooks would suggest. I enjoy ginger beer, and once I located [...]

Real ginger beer is sharp and tingly with the plus of a little alcohol, not like its wimpy cousin, ginger ale.  You can come close with bottles of non-alcoholic ginger beer imported from Britain or the West Indies.  Or try your own. British schoolchildren, egged on by teachers and parents, used to experiment with ‘ginger beer [...]