tag:blogger.com,1999:blog-8496800963525315493.post7843393446961948693..comments2023-08-13T05:38:21.676-07:00Comments on blog.josephhall.com: Ginger Beer Test #1Unknownnoreply@blogger.comBlogger8125tag:blogger.com,1999:blog-8496800963525315493.post-72018473290174886532009-03-22T06:18:00.000-07:002009-03-22T06:18:00.000-07:00Never heard of Seaford High School. Sorry.Never heard of Seaford High School. Sorry.Josephhttp://www.blogger.com/profile/08233239841673325542noreply@blogger.comtag:blogger.com,1999:blog-8496800963525315493.post-91648620152198712422009-03-21T21:43:00.000-07:002009-03-21T21:43:00.000-07:00Is this the Joe Hall from Seaford High School?Is this the Joe Hall from Seaford High School?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8496800963525315493.post-76975470109277232252009-02-28T21:32:00.000-08:002009-02-28T21:32:00.000-08:00Have you tried Blenheim Ginger Ale? That's so...Have you tried Blenheim Ginger Ale? That's some seriously hot stuff (don't breathe in while sipping!) without non-ginger flavors. You'll probably have to order some online if you want to try it, though.Levi Pearsonhttp://www.blogger.com/profile/04476780020206011963noreply@blogger.comtag:blogger.com,1999:blog-8496800963525315493.post-33164826331611711102009-02-26T19:20:00.000-08:002009-02-26T19:20:00.000-08:00Alcohol boils at 64°C and bread is done at about 8...Alcohol boils at 64°C and bread is done at about 85°, so I doubt that any alcohol remains in bread. And after only a few hours rising, I can't imagine it creates a whole lot in the first place.<br><br>I made a yeast-based root beer a few years back (pretty sure it was Fankhauser's recipe). After 3 or 4 days there was no discernible alcohol flavor. After 2 weeks, the container had swelled considerably and it had a slight boozy flavor.tensaihttp://www.zmonkey.org/blog/noreply@blogger.comtag:blogger.com,1999:blog-8496800963525315493.post-53208249300078328042009-02-26T09:51:00.000-08:002009-02-26T09:51:00.000-08:00Hey, another food item that I share a love of with...Hey, another food item that I share a love of with you (I am planning on using your baklava instructions to concoct some of my own). This actually seems far easier to make than I would have expected. Ginger is right up there on my list of great spices. Garlic and a nice warm curry mixture are in this same upper echelon.<br>Thanks for the post and I'll be checking for the results of your anise-less trial.Vecchiocanehttp://www.blogger.com/profile/07367230549774155336noreply@blogger.comtag:blogger.com,1999:blog-8496800963525315493.post-18538052473446594572009-02-26T08:20:00.000-08:002009-02-26T08:20:00.000-08:00elg: That page looks familiar. I think I came acro...elg: That page looks familiar. I think I came across it a couple of years ago when I first started thinking about it, but I didn't see it this time around. I'm going to spend some time on it, thanks!Josephhttp://www.blogger.com/profile/08233239841673325542noreply@blogger.comtag:blogger.com,1999:blog-8496800963525315493.post-66587999147580343972009-02-26T06:21:00.000-08:002009-02-26T06:21:00.000-08:00I wonder how the alcohol content compares to bread...I wonder how the alcohol content compares to bread. I'm betting it's not a huge difference. <br><br>Did you come across <a href="http://biology.clc.uc.edu/Fankhauser/Cheese/Ginger_Ale_Ag0.htm" rel="nofollow">this page</a> in your search? It looks scientifically sound and not too complicated, certainly in the ingredients category.elghttp://www.blogger.com/profile/10066906311180527381noreply@blogger.comtag:blogger.com,1999:blog-8496800963525315493.post-82589292985365695892009-02-26T00:15:00.000-08:002009-02-26T00:15:00.000-08:00Here in Japan you can buy actual ginger beer - bee...Here in Japan you can buy actual ginger beer - beer (lager, usually) flavoured with shredded ginger. It's OK, but I still prefer a dark beer for flavour.Janne Morénhttp://www.blogger.com/profile/06834641501438709866noreply@blogger.com