Ginger Tipple Gets A Head

One of the criticisms of Ginger Tipple, especially from Belgians, was that there is no head, no foam, no froth, no Belgian lace, therefore it cannot be a beer.

Appearances are important, even before one tastes or smells the beer, and while Ginger Tipple scores high on the flavour, aroma and colour, the froth disappeared within seconds. Even though plenty of lambics and geuzes do not have foams, but they are part of Belgium’s beer psyche. Ginger Tipple is not yet there.

This is about to change!

We carried out an experiment with some bottles of our new beer, the soon to be launched Tipple Hop. We double dry-hopped with two different hops giving it tons of hoppy flavour and aroma. At 7% ABV it also has a pleasant soothing effect on your nerves. A touch cloudy; if we could classify it, we would call it a New England Ginger Pale Ale.

In our laboratory, we developed a gluten-free non-chemical based additive which adds proteins to the Tipple Hop without affecting that delicious blend of ginger and hops.

Brewer Jeremy Sulzbacher commented “The commercial additives I tested left an unpleasant taste, so we developed our own natural foaming agent. This one even enhances the flavour!”

We are keeping the details secret, and it will be a few months before we can go commercial with it.