Developing Ginger Tipple has been an amazing journey. Starting in our cellar with a plastic amateur brew kit, we went through proving yeast overflowing everywhere to 30 liter vats falling over during fermentation. The fist version was cloudy, anemic looking, 12% strong and pretty nasty when compared with today’s version.
There was no recipe for this sort of drink – and I won’t tell you mine – so there was a lot of trial and error.The fist version was cloudy, anemic looking, 12% strong and pretty nasty when compared with today’s version.
I have had the privilege to meet some wonderful people who were willing to help a real novice like me. I have also tasted some of the best beers in the world. You have to understand that there are practically no orthodox Jews in the brewing industry and for most of the people who have helped me, I am the first religious Jew they have ever met. I never felt any prejudice or discrimination.
Beer Unites the world!
When a critic writes a good word about Ginger Tipple, I feel like a parent when his child’s teacher calls him to tell him how wonderful his son is. A negative word makes me ask, why am I doing all this? Although, my favorite comment is from a zythologist at a beer tasting competition “I’m not sure I like it, but can’t stop tasting it”.
Like a child, the work is hard and endless, usually thankless and ends up costing more than you budgeted for – but worth every bit of it.