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From: Peter Gelinas (no email)
Date: Wed Jul 12 2006 - 15:10:55 EDT
Hi Sandra
My recipe was posted today. TiP: If you use the water carrier as the primary
fermentor, you might want to 'season' it for a few days with a water/baking
soda solution.
Ginger beer was not a typical beverage in this region, ginger being an
'exotic' substance. I suspect it might have been clover wine, dandelion
wine, apple cider, but most probably Spruce Beer. Negligible alcohol level
however, selling an alcoholic beverage at a roadside stall would have been
illegal.
It would have been made with partially rendered maple sap (1/4 reduction)
and the new green growths from the branches of spruce trees. Usually made in
the Spring while they were boiling down the sap for Maple Syrup. Marco was a
brand of commercial Spruce beer, green quart bottle with a flip (Groelch
type) top.
Your Grandmother lived near Chateauguay, just past the Mohawk (Iroquois)
'first nations' reservation of Kanawake (Caugnawaga). It is pretty, slightly
rolling farmland. Perfect place for a Grandmother. Everyone should have had
a Grandmother who lived near Chateauguay.
Peter
>From: "s2sully" <>
>
I remember well
>buying Ginger Beer on our family trips to visit my grandmother who lived on
>the outskirts of Montreal (Chategee sp?) where you'd see it at road side
>stands. Has dandelion in it if I recall right.
>
>Sandra
>CT 54
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