Why Is Ginger Ale Referred To As An 'Ale' Anyways?
Especially in the U.S., non-alcoholic carbonated beverages are a hit. From soda and sparkling waters to new forms of non-alcoholic beer and even bubbly coffee, such tasty drinks cover the gamut of flavors. Yet among all the modern options, America's oldest soda is a crisp and refreshing ginger ale.
Yet although it's undoubtedly a soda in composition, perhaps you've wondered why the drink's called an ale. After all, the term ale refers to a type of beer differentiated from a lager due to the use of top-fermenting yeast strains and warmer brewing temperatures. Well, ginger ale's backstory does link in with the fermentation process.
The beverage started out as an alcoholic beer, brewed in England at the start of the 19th century. Crafted with ginger, sugar, and yeast, the drink would be bottled while still fermenting. Bubbly, boozy, and spicy, the beverage became popular across the British Empire. And a few decades later, a new, non-alcoholic version emerged in Ireland. Crafted using flavoring carbonated water, this type took the name ginger ale in ode, with no fermentation involved.
Ginger ale evolved from fermented ginger beer
Although it has roots in Ireland, the ginger ale widely consumed today emerged in Canada. Pharmacist John McLaughlin ran a carbonated water production plant, and tinkered with soda recipes over years of operation. In 1907, he achieved a sweet and spice balance that became iconic Canada Dry, which remains as one of the most popular ginger ale brands.
With this recipe, the ginger syrup-flavored carbonated beverage became popular across North America and beyond. Whether in packaged forms, or with recipes using homemade ginger syrup, the drink still delights with its delicate ginger flavor. And more strongly flavored ginger beer crafted through fermentation also continues to be sold. Found in non-alcoholic formats with less than 0.5% ABV as well as coming in boozier takes, it's a cousin that's more true to the ale name. So sure, ginger ale won't cure a stomach ache, but it's still a tasty option with historic appeal.