From the HBD Archive
From: eurquhar@sfu.ca
Subject: "Canada Dry" ginger ale
Date: 1992-07-15 18:59:24 GMT

There has been several postings on ginger beer and ginger ales
lately. I recently came across a method for preparing the flavouring
mixture similar to Canada Dry in a food flavourings text I got several
years ago (Food Flavorings: Composition, Manufacture and Use (2nd Ed.) by
Joseph Merory (AVI Publishers)). This recipe is not immediately useful as
it is compounded of essential oils but should point any inquisitive
brewmeister in the right direction.

Grams of essential oil to prepare Ginger Ale Pale Dry

0.5 oil of rose
0.5 phenylethyl alcohol( a pronounced rosey scent)
9.5 methyl nonyl acetylaldehyde 50%
22.0 oleoresin of ginger (responsible for the bite of ginger)
22.5 oil of ginger (volatile fragrance with no sharpness)
27.0 oil of bergamotte orange (the orangey scent and flavour
present in Earl Grey Tea)
246.0 oil of orange, Valencia
300.0 oil of lemon
372.0 oil of lime
The oils are then dissolved in 95% food grade ethyl alcohol and
water with the insoluble fraction which separates being discarded. The 2nd
and 3rd ingredients are used to reinforce the rose flavour & reduce the
high cost of rose oil. The gingery flavour with little bite which
characterizes Canada Dry is due to the large amount of ginger oil present.
Due to the great interest in aromatherapy these days oil of bergamotte has
become available and is probably available at your local "new age" or
natural foods store.

A second formula for a less complex ginger ale contained oleoresin
of ginger reinforced with capsicum essence ( derived from hot chili
peppers), oils of orange, lime and minor amounts of mace and coriander
"with a few drops of oil of rose being optional if a more distinctive
character was desired".

He also stated that the active principle responsible for the sharp
bite of ginger is only sparingly soluble in water but very highly soluble
in ethyl alcohol. The extraction of the compound can be increased without
using alcohol if the ground fresh ginger is repeatedly extracted with fresh
boiling water. Commercially, this is accomplished with an alcohol/water
mixture over several days.
I hope this will be of help or at least interesting. I will post a
method for "real" root beer when I find one but am very busy for the near
future.
Have fun and happy brewing.


Eric Urquhart ( eurquhar@sfu.ca)

Centre for Pest Management

Dept. of Biological Sciences

Simon Fraser University

Burnaby , B.C. Canada


Back New Search

The posts that comprise the Homebrew Digest Searchable Archive remain the property of their authors.
This search system is copyright © 2008 Scott Alfter; all rights reserved.