Ginger Beer Style Description

Ginger Beer (ABCNT Style: ABCNT01)

Overall Impression

A refreshing, and flavoursome beverage with a strong ginger presence, ranging from mild to intense heat. Its sweetness may vary, and the beverage may exhibit varying degrees of carbonation. It can be consumed on its own or mixed into cocktails.


Prominent ginger aroma with notes ranging from fresh, zesty ginger root to warm, spicy gingerbread. Background notes of citrus (lemon, lime) or other complementary flavours (such as herbs or spices) may be present. No hop aroma or fermentation by-products.


Pale to amber in colour, often with good clarity. A well-formed head may be present, but is not required. Carbonation level may vary, with some examples exhibiting vigorous effervescence.


Ginger should be the dominant flavour, ranging from mild to intense heat. Sweetness levels may vary, but should balance the ginger heat. Additional flavours, such as citrus, herbs, or spices, may be present to complement the ginger. No hop bitterness or flavours from fermentation.


Light to medium body with varying levels of carbonation, from still to highly effervescent. Some examples may exhibit a slight mouth-warming sensation due to the ginger heat. Finish can be dry to slightly sweet, depending on the desired balance.


Ginger beer can be non-alcoholic or have varying alcohol content, typically up to 6.0% ABV. This style guideline encompasses both non-alcoholic and alcoholic versions. It is not to be confused with ginger-flavoured beers, which are more traditional beers with added ginger and should be entered as 30A Spice, Herb or Vegetable Beer.


Ginger beer originated in England in the 18th century and was originally fermented with a symbiotic culture of yeast and bacteria. Modern ginger beers range from non-alcoholic to moderately alcoholic beverages, produced by force-carbonating a mixture of water, sugar, and ginger extract or through fermentation.


Water, sugar, ginger extract or fresh ginger, optional flavourings (such as citrus or spices), and a small amount of yeast or other fermenting agents to create carbonation or alcohol. Some commercial examples may include artificial sweeteners or flavours.

Vital Statistics


Bundaberg Ginger Beer, Fentimans Ginger Beer, Fever-Tree Ginger Beer