Is Ginger Beer Better Than Ginger Ale? Exploring Taste and Uses

December 8, 2025 •

4 min read

In the world of effervescent ginger-flavored drinks, confusion often arises between two popular choices: ginger beer and ginger ale. While they may seem interchangeable, knowing the differences is crucial for any cocktail enthusiast or anyone seeking to soothe a mild stomachache. But is ginger beer better than ginger ale for your needs?

Quick Summary

Ginger beer is spicier, more robust, and often fermented, while ginger ale is milder, sweeter, and artificially carbonated. The choice depends on personal taste, desired flavor intensity, and how the beverage will be used in cocktails or as a standalone drink.

Key Points

Production Method: Ginger beer is brewed and fermented, creating natural carbonation and a cloudy appearance, while ginger ale uses flavored syrup and is artificially carbonated.
Taste Profile: Ginger beer is significantly spicier and more robust, with a bold ginger 'kick,' whereas ginger ale is sweeter and has a milder, more subtle ginger flavor.
Appearance: Ginger beer is often cloudy and more rustic, while ginger ale is clear and consistent in color and texture.
Cocktail Pairing: Ginger beer is best for bold cocktails like the Moscow Mule; ginger ale works better in lighter mixed drinks like a Gin Buck.
Digestive Benefits: Due to higher levels of real ginger, ginger beer is often more effective for soothing upset stomachs than most commercial ginger ales.
Carbonation: Fermentation gives ginger beer larger, less aggressive bubbles; artificial carbonation gives ginger ale a smoother, more consistent fizz.

What Sets Ginger Beer and Ginger Ale Apart?

At first glance, ginger beer and ginger ale might appear to be siblings, but they are more like cousins with very different personalities. The core difference lies in their production methods, which dictate everything from their flavor profile to their appearance and carbonation.

The Brewing Process: Fermented vs. Carbonated

Traditionally, ginger beer is brewed and fermented, much like traditional beer. This process involves yeast and a ginger 'plant'—a starter culture of bacteria and yeast—fermenting a mixture of sugar, ginger, and water. This fermentation is what creates the natural carbonation and the characteristic cloudy appearance. While the earliest versions were alcoholic, most modern commercial ginger beers are brewed to be non-alcoholic, with a typical alcohol by volume (ABV) of less than 0.5%.

Ginger ale, on the other hand, is not brewed. It is essentially a ginger-flavored soda, made by mixing a ginger-flavored syrup with artificially carbonated water. This method results in a clearer, sweeter beverage with a lighter, more consistent carbonation level. The first 'dry' ginger ale was created by a Canadian chemist, John J. McLaughlin, in the early 1900s, who designed it to be paler and more delicate than the older 'golden style' ginger ale.

Taste Profile: Bold Kick vs. Gentle Spice

One of the most noticeable distinctions between the two is the flavor intensity. Ginger beer has a much stronger, more pungent ginger flavor with a spicy, fiery 'kick' that comes from the high concentration of ginger. This robust flavor makes it a standout ingredient in cocktails where it needs to hold its own against strong spirits like vodka or rum.

Ginger ale offers a milder, sweeter, and more subtle ginger flavor. The taste is more syrupy and less complex, with the ginger acting as a background note rather than the star. Its delicate flavor makes it a versatile mixer for lighter drinks where you don't want the ginger to overpower the other ingredients.

Appearance and Texture

Ginger beer often has a cloudy appearance, with visible sediment from the brewed ginger. This reflects its more natural and raw preparation. Its carbonation is typically less aggressive and foamy than ginger ale.

Ginger ale is almost always clear and golden in color. Its artificial carbonation results in smaller, more consistent bubbles, giving it a crisper, smoother mouthfeel.

Ginger Beer vs. Ginger Ale: A Comparison Table


Feature	Ginger Beer	Ginger Ale
Production Method	Fermented with a ginger 'bug' (yeast and bacteria).	Made with ginger-flavored syrup and artificially carbonated water.
Flavor Profile	Strong, robust, and spicier with a fiery ginger kick.	Milder, sweeter, and more subtle ginger taste.
Appearance	Often cloudy due to brewing sediment.	Clear, golden, and translucent.
Carbonation	Less aggressive, with larger bubbles from fermentation.	Fine, consistent, and smooth carbonation.
Best for Cocktails	Robust and spicy cocktails like Moscow Mules or Dark and Stormys.	Lighter mixed drinks and highballs, such as a Gin Buck.
Stomach Relief	Often more effective due to higher concentration of real ginger.	Can help, but often contains less real ginger and more artificial flavor.

Popular Uses in the Bar and Kitchen

Your choice between ginger beer and ginger ale can drastically change the final product, especially in mixed drinks. For cocktails that demand a bold, zesty flavor, ginger beer is the undisputed champion. The Moscow Mule, made with vodka, lime, and ginger beer, and the Dark and Stormy, with dark rum and ginger beer, both rely on the robust spiciness to balance the other ingredients. Substituting ginger ale in these drinks would result in a much sweeter, less impactful version.

On the other hand, ginger ale's milder profile makes it ideal for lighter spirits and more delicate cocktails. It's often used as a simple, refreshing mixer for whiskey or in drinks like a Pimm's Cup. For a light and casual drink, especially when serving a crowd, ginger ale is often the more accessible and versatile choice. It can also be a key ingredient in cooking, where its milder sweetness can add flavor to marinades or sauces without overwhelming other components.

Which is Better for Upset Stomachs?

Interestingly, many people turn to ginger-flavored drinks for their purported digestive benefits. Ginger beer is often considered more effective for soothing an upset stomach because it is more likely to contain a higher concentration of real ginger root. However, many modern commercial ginger ales use artificial flavorings, reducing their therapeutic effect. For the best results, always check the ingredients list to ensure the drink is made with real ginger. The carbonation itself can also offer some relief, regardless of which beverage you choose.

Conclusion

So, is ginger beer better than ginger ale? The answer isn't a simple yes or no; it depends entirely on your preference and intended use. If you crave a powerful, spicy, and authentic ginger flavor to make a cocktail pop or a truly effective stomach soother, ginger beer is the superior choice. If you prefer a gentler, sweeter, and more subtle fizz for a light mixer or a refreshing soft drink, ginger ale is the way to go. Ultimately, both beverages have a rightful place in the world of drinks, each offering a distinct and enjoyable experience. The 'better' one is simply the one that best suits your taste and your specific occasion.

Epicurious has a great article on making your own ginger beer.

Frequently Asked Questions

Yes, you can substitute ginger ale for ginger beer, but the result will be a much milder, sweeter drink with less of the distinctive spicy kick. For cocktails that rely on the strong ginger flavor, like a Moscow Mule, the substitution is not ideal.

Traditional ginger beer was alcoholic, but most commercial ginger beers sold today are non-alcoholic, typically containing less than 0.5% ABV. Some craft and specialty brands may contain more, so always check the label.

Ginger beer is significantly spicier than ginger ale. This is because it is often made with a higher concentration of real, fresh ginger and is fermented, which creates a more robust and fiery flavor profile.

For an upset stomach, ginger beer is generally considered better because it is more likely to contain higher levels of real ginger. Real ginger is known for its digestive benefits, which are often absent or minimal in artificially flavored ginger ales.

Ginger beer originated in England in the 1700s, where it was traditionally a fermented alcoholic beverage made from ginger, sugar, and water.

Ginger ale was developed in the mid-19th century in Ireland as a non-alcoholic, carbonated beverage flavored with ginger. A key innovation came in the early 1900s in Canada with the creation of 'dry' ginger ale.

Ginger beer is often cloudy because it is traditionally fermented with real ginger, leaving behind small particles and sediment from the brewing process.

Ginger ale is clear because it is made by mixing a filtered, often artificially flavored, ginger syrup with carbonated water, a process that avoids the cloudiness associated with fermentation.