🚀 go-pugleaf

Guy King wrote:
> The message <2m49v8Fie9g5U1@uni-berlin.de>
> from "Jamie Hart" <theodorebronson@hotmail.com> contains these words:
>
>> Put half an ounce of brewers yeast, one teaspoon of sugar and one
>> teaspoon of ground ginger, place into a jamjar with one cup of cold
>> water.
>
> There was an article in New Scientist a while ago about ginger beer
> yeast culture - apparently the very best gb comes from a hybrid
> compound culture of different strains of yeast. Ordinary brewers' or
> bakers' yeasts don't cut the mustard. Perhaps someone with a
> subscription could search for it.

This is the reason that you get better gb from old established plants.  The
yeast strains will evolve, the better ones surviving as others die off.

Occasionally though, this can cause a plant to go bad, adding off flavours.