Stage 1. Grinding the Ginger

Bundaberg Ginger Beer is made using dried ginger root. The ginger that Bundaberg Brewed Drinks use comes from the local area and is dried using a special process that ensures the natural flavour is preserved. The dried ginger root is ground into a coarse flour.

Stage 2. Making the Ginger Wort

The ground ginger is mixed with Queensland Cane Sugar and water. The mixture is heated to release flavours, sugars and starches from the ginger. The ginger starches are also broken down into fermentable sugars.

Stage 3. Fermenting with yeast

Yeast is added to ferment the wort. The yeast is a carefully selected strain that maximises the flavour produced to yield the distinctive and discerning taste of Bundaberg Ginger Beer.

Stage 4. Maturating the Ginger Beer

After fermentation, the ginger is filtered to a exacting degree to leave behind just the right amount of the smaller, flavoursome pieces of ginger that will give Bundaberg Ginger Beer extra flavour during maturation and beyond.

The ginger beer is at this stage a concentrate or strong ginger beer. It is stored this way to maximise maturation. This maturation period allows the beer to gain complexity and provide consistent quality. It also gives Bundaberg Ginger Beer its unique full flavour.

Stage 5. Making it ready to Drink

After maturation, the ginger beer is diluted with sugar, water and citric acid to drinking strength and filtered. It is then sent to the filler where it is carbonated and put into bottles. Ready for you to drink!