All posts tagged: SCOBY

Yahoo – and the peculiar tale of the missing Ginger Beer Plant

From what I have read ginger beer plants were very common in England at one time.There must be someone who still has it growing. I’m sure one will be found eventually. : -), Bruce Stordock, Yahoo GBP Group, September 2004 What a mysterious organism this GBP is, I wonder what happened to them all and where they came from in the first place? Beau, Yahoo GBP Group , September 2004 The ginger beer plant MUST be found!, Yahoo GBP Group You’d have thought – wouldn’t you? – that the ginger beer plant, common amongst home brewers in Britain for hundreds of years would have been sourced and found within a matter of months. Wrong. The ginger beer plant was, indeed, very common in Britain probably up until the 1970’s. To this day everyone in the UK still remembers an uncle, a grandmother, a friend or a neighbour brewing their own ginger beer. No children’s picnic was complete without lashings of the stuff. Most homes had a stone bottle of ginger beer in their pantry or cellar. …

SCOBY-doby-do and the origins of the mysterious symbiotic!

If you’ve never heard of a SCOBY fear not –   it’s not like they’re up for sale on super-market shelves, displayed behind counters in the corner shop or neatly aligned on tables in the local farmer’s market. SCOBYs are part of the collaborative economy and are passed on or shared between friends rather than being big commercial bruisers capable of making the Big Bucks, big time. Health food gurus, fermentation fans and food bloggers may be familiar with them. The vast majority, however, may be forgiven for thinking that a SCOBY is a Scooby-dooby-doo typo. SCOBY is, in fact, an acronym standing for “Symbiotic Colony of Bacteria and Yeast” and SCOBY’s are an essential element in the fermentation of some milks, tonics and foods. Harry Marshall-Ward a Victorian botanist was the first to identify and classify them through the study of the Ginger Beer Plant. To recall most wild fermented foods and beverages are fermented either by yeasts (such as wine) or by lactic acid bacteria (such as kimchi). In the case of a SCOBY …