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Port brew tickles the nation's tastebuds
By TONY LOVE, FOOD & WINE WRITER
AN EXOTIC beer, brewed in Port Adelaide's back streets, has besotted the nation and prompted a huge makeover of one of the suburb's most popular tourist destinations.
Port Dock Brewery Hotel's boutique Ginja Beer has become so popular here and interstate that the hotel, SA's first micro-brewery hotel, has had to import and construct a new Czech brewery at its Todd St site to meet demand.
The brewery, which will increase 10-fold the hotel's production capacity, was officially opened yesterday by Treasurer Kevin Foley.
The drink that prompted the new brewery, Ginja, is a low alcohol, 3 per cent ginger ale made from crushed fresh ginger imported from Queensland and more such traditional beer ingredients as Cascade hops.
Brewed for the past four years in the hotel's original equipment, Ginja beer demand has increased so much the hotel has been at peak production for the past two years.
Ginja has grown from a trial, fun drink to now selling by the palette load to eastern seaboard markets.
Publican John Cowled started making the drink because he liked ginger beer but could not work out why there was not an alcoholic one on the market. ``Now it's just gone crazy,'' he said.
By TONY LOVE, FOOD & WINE WRITER
AN EXOTIC beer, brewed in Port Adelaide's back streets, has besotted the nation and prompted a huge makeover of one of the suburb's most popular tourist destinations.
Port Dock Brewery Hotel's boutique Ginja Beer has become so popular here and interstate that the hotel, SA's first micro-brewery hotel, has had to import and construct a new Czech brewery at its Todd St site to meet demand.
The brewery, which will increase 10-fold the hotel's production capacity, was officially opened yesterday by Treasurer Kevin Foley.
The drink that prompted the new brewery, Ginja, is a low alcohol, 3 per cent ginger ale made from crushed fresh ginger imported from Queensland and more such traditional beer ingredients as Cascade hops.
Brewed for the past four years in the hotel's original equipment, Ginja beer demand has increased so much the hotel has been at peak production for the past two years.
Ginja has grown from a trial, fun drink to now selling by the palette load to eastern seaboard markets.
Publican John Cowled started making the drink because he liked ginger beer but could not work out why there was not an alcoholic one on the market. ``Now it's just gone crazy,'' he said.
