Fiery, yet refreshing, ginger has been used in brewed beverages since the mid 1700's in Victorian Britain. The name Zingiber comes from the Latin word for the root spice. Zingiber was initially fermented with Belgian Abbey yeast with organic dried ginger added to a barrel along with our mixed culture. After 5 months, we decided it needed a bit more of a punch, so we added 2kg of cubed fresh organic ginger a few weeks before bottling to impart a light, natural zing which balances quite nicely with the dry finish.