Ground Ginger Root (Gemberwortel Gemalen) - Brewing Spice for Ginger Beer & Spiced Ales
Ground ginger root is one of brewing's oldest spices — gemberwortel gemalen, the warming, citrus-edged root that built an entire beer style of its own. Finely ground for fast, complete flavour release, this is the engine of homemade ginger beer and the secret warmth in countless winter ales, saisons and spiced Belgians. One bag and a packet of yeast is genuinely all that stands between you and a batch of real, fermented ginger beer.
Ground ginger works harder than cut root: the fine grind exposes the full surface area, so the sharp, peppery gingerol heat and bright lemony aroma extract quickly in the boil — no long steeping, no chunks to fish out. In a spiced ale, 10–30g per 20 litres in the final 10 minutes lays a warming undertone that supports rather than shouts; a true ginger beer takes 50–100g per 20 litres and makes the root the star. For precise control, steep a measured dose as a tea and blend it in at packaging — the safety net with any assertive spice. Beyond beer it earns its place in mead (ginger metheglin is a classic), cider, and kombucha.
Pairing notes from the spice shelf: ginger loves coriander and citrus peel in witbier territory, joins cloves and cinnamon in Christmas ales, and rides over a clean, dry base — a fast kveik fermentation on simple sugars is the traditional ginger beer route. Repacked by CraftBrew in resealable bags; store cool, dark and dry.
Key features
- Finely ground gemberwortel — fast, complete flavour release in the boil
- The ginger beer essential: 50–100g per 20L makes the style
- Warming depth for winter ales, saison and spiced Belgians at 10–30g per 20L
- Tea-infusion method allows taste-as-you-go dosing
- Also at home in mead, cider and kombucha
- Three sizes: 25g for a spiced batch, 50g and 100g for ginger beer brewing
Usage
Beer: ginger beer, winter and Christmas ales, spiced saison, witbier experiments, spiced Belgians
Other ferments: mead (metheglin), cider, kombucha
Dose: 10–30g per 20L late boil for a warming accent; 50–100g per 20L for true ginger beer; or steep as tea and blend to taste. Contain in a muslin bag for a clean kettle.
Quick facts
- Brand: CraftBrew
- Botanical: Zingiber officinale — ginger root, finely ground
- Also known as: gemberwortel gemalen, gember, ginger powder
- Character: warming, peppery heat with bright citrus aroma
- Pack sizes: 25g, 50g, 100g — resealable bags
- Dose: 10–30g/20L spiced ales; 50–100g/20L ginger beer
- Use: ginger beer, winter ale, saison, mead, cider, kombucha
Related products
- Vinoferm Glucose 1kg — the clean, simple sugar base traditional ginger beer ferments on
- Kveik Yeastery K.1 Voss Organic 7g — fast, warm and citrusy: the modern ginger beer fermentation
- Coriander Seeds — ginger’s classic partner in wit and spiced saison
- Whole Cloves — with ginger and dark malt, the Christmas ale trinity
- Cotton Muslin Hop & Spice Bags (5pc) — keeps the ground spice contained and the kettle clean