As an expert sommelier and brewer, I can shed some light on why ginger beer is no longer considered an alcoholic beverage. Ginger beer has a long and interesting history, dating back to the 18th century when it was first brewed in England. Originally, ginger beer was indeed an alcoholic beverage, as it was made through a process of fermentation where yeast would convert the sugars in the ginger into alcohol.
However, over time, the production and consumption of ginger beer evolved. Today, most commercially available ginger beer is not fermented, but instead carbonated, making it more akin to a soft drink rather than an alcoholic beverage. This shift in production methods has led to a significant reduction in the alcohol content of ginger beer, with most versions containing less than 0.5 percent alcohol. This low alcohol content allows ginger beer to be classified as a non-alcoholic beverage in many countries.
There are a few reasons why ginger beer is no longer commonly fermented. One reason is that the fermentation process can be time-consuming and requires careful monitoring to ensure the desired alcohol content is achieved. In contrast, carbonation can be added to ginger beer relatively quickly and easily, making it a more efficient method of production for commercial purposes.
Another reason for the shift away from fermentation is the desire to create a beverage that can be enjoyed by a wider audience, including those who prefer not to consume alcohol. By producing a non-alcoholic ginger beer, it can be marketed to a broader range of consumers, including those who are looking for a refreshing and flavorful beverage without the effects of alcohol.
Furthermore, the production of non-alcoholic ginger beer allows for more versatility in its consumption. It can be enjoyed on its own as a standalone beverage or used as a mixer in cocktails, providing a zesty and spicy kick to various drink recipes. This versatility has contributed to the popularity and widespread availability of ginger beer in recent years.
In my personal experience as a brewer, I have observed the increasing demand for non-alcoholic beverages, particularly among health-conscious individuals and those who are mindful of their alcohol consumption. This trend has influenced the market and led to the development of a wide range of non-alcoholic alternatives, including ginger beer.
Ginger beer is no longer considered an alcoholic beverage primarily because it is no longer commonly fermented. The shift towards carbonation and the production of non-alcoholic versions has allowed for wider consumption and increased versatility. This change in production methods has made ginger beer accessible to a broader audience and has contributed to its popularity as a refreshing and flavorful beverage.