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Grinding the Ginger
We start crafting Bundaberg Ginger Beer using dried ginger root that’s grown locally from rich, fertile soils.
We even grow some of the ginger ourselves to ensure regular supply.
This high quality key ingredient is then dried using a special process and ground to a coarse flour, so that the natural flavour is preserved.
Making the Ginger Wort
‘Wort’ may not be the nicest sounding word, but it’s certainly what’s needed to make real, better-tasting drinks.
The ground ginger is mixed with Queensland Cane Sugar and water.
This mixture – the ‘Wort’ – is then heated to release flavours, sugars and starches from the ginger.
The ginger starches are also broken down into fermentable sugars.
Fermenting with Yeast
A special yeast is carefully added in perfect proportions to ferment the Wort.
It extracts optimum ginger flavour and the distinctive, discerning taste of Bundaberg Ginger Beer.
That’s why we say it’s ‘Brewed to be Better!’
Maturating the Ginger Beer
After fermentation, the ginger is craft-filtered to an exacting degree to leave behind just the right amount of tiny ginger pieces.
These flavour-filled sprinklings of real ginger help give Bundaberg Ginger Beer extra flavour during maturation and beyond.
At this stage the ginger beer is a concentrate. It is stored this way to maximise maturation and give it a unique, full flavour once the craft-brewing process is completed.
Making it Ready to Drink
After maturation, the ginger beer is diluted with water, sugar and citric acid to achieve it’s drinking strength, and it is then carefully-filtered.
This is the last step in making the magic happen, before being sent to the filler where the brew is carbonated and put into bottles.
The perfect ginger beer is now ready to be enjoyed.