What Alcohol Does Ginger Beer Contain? Exploring Fermented vs. Non-Alcoholic Varieties

January 6, 2026 •

3 min read

Historically, traditional ginger beer brewed in England contained up to 11% alcohol, but today, most commercially produced ginger beers are non-alcoholic, typically containing less than 0.5% ABV. The answer to how much alcohol is in your ginger beer depends entirely on the brand and production method.

Quick Summary

Modern ginger beer is generally a non-alcoholic soft drink, while historical and some specialty varieties are fermented to produce varying levels of alcohol. Brands offer both options, so checking the label is essential.

Key Points

Low to No Alcohol: Most commercial ginger beer is non-alcoholic, containing less than 0.5% ABV due to controlled fermentation or no fermentation at all.
Historically Alcoholic: Traditional ginger beer, originating in England, was brewed to have a high alcohol content, sometimes up to 11% ABV.
Clearly Labeled: If you're buying an alcoholic version, it will be clearly marked as "alcoholic ginger beer" and sold with other alcoholic beverages.
Different Production Methods: Non-alcoholic ginger beer is often artificially carbonated, while fermented versions (both low and high ABV) rely on yeast.
Flavor Profile Differs: Non-alcoholic options are typically spicier with a clean finish, while fermented versions may have a more complex, yeasty flavor.
Mixer vs. Drink: Non-alcoholic ginger beer is a primary cocktail mixer, whereas alcoholic varieties are enjoyed both on their own and in stronger cocktails.

The Surprising History of Ginger Beer

Originating in England during the 18th century, ginger beer was initially an alcoholic beverage with a substantial alcohol content. Early versions were brewed by fermenting a mixture of ginger, sugar, and water with a culture known as the 'ginger beer plant'. These brews were significantly more alcoholic than today's standard products, sometimes reaching as high as 11% ABV. For context, this was around the same strength as some wines or modern craft beers. Its popularity spread throughout the British colonies and became a staple drink.

Traditional Fermentation vs. Modern Production

The drastic change in ginger beer's alcohol content can be traced to shifts in beverage manufacturing and social movements. The temperance movement in the late 19th and early 20th centuries, as well as new excise tax laws, drove producers toward lower-alcohol alternatives. By the 1900s, producers had developed new methods to make a shelf-stable, non-alcoholic version.

Today, modern, mass-produced ginger beer is typically not fermented for alcohol production. Instead, it is made by adding ginger flavoring and carbonation (usually pressurized carbon dioxide) to a sweetened water base. This results in a product with a robust ginger flavor but without the intoxicating effects of alcohol. Some brands still produce traditionally fermented ginger beer, controlling the process to keep the alcohol content under 0.5% ABV, the legal threshold for being classified as non-alcoholic in many places.

How to Identify Alcoholic vs. Non-Alcoholic Ginger Beer

Because both alcoholic and non-alcoholic versions exist, it's crucial to know how to distinguish between them. The primary indicator is the label on the bottle or can.

Reading the Label and Understanding ABV

Non-Alcoholic: Most ginger beers found in the soft drink aisle of a grocery store are non-alcoholic. The label will typically state "non-alcoholic" or list an ABV of less than 0.5%. This trace amount of alcohol is a byproduct of the natural fermentation process but is far too low to cause intoxication.
Alcoholic: These will be clearly labeled as "alcoholic ginger beer" and sold in the alcohol section of a retailer. Brands like Crabbie's, Goslings, and Royal Jamaican produce ginger beers with ABVs ranging from 1% to nearly 5%. These beverages are designed to be consumed like a beer or hard cider.

Comparison of Alcoholic and Non-Alcoholic Ginger Beers


Feature	Non-Alcoholic Ginger Beer	Alcoholic Ginger Beer
Typical ABV	< 0.5%	1% to 5% ABV
Production Method	Flavoring and artificial carbonation, or controlled fermentation	Fermented to produce alcohol, similar to beer
Flavor Profile	Intense, spicy ginger flavor; can be very sweet	Strong ginger flavor with the complex, slightly boozy notes of fermentation
Appearance	Cloudy or opaque, often darker than ginger ale	Varies by brand but can be similar in color and cloudiness
Primary Use	Cocktail mixer (Moscow Mule), mocktails, solo soft drink	Ready-to-drink alcoholic beverage, served chilled

Uses for Each Type

Both non-alcoholic and alcoholic ginger beers have distinct roles in mixology and casual drinking. Choosing the right one depends on your desired outcome.

Non-Alcoholic Ginger Beer Uses

Moscow Mules: The classic cocktail relies on the spicy kick of ginger beer, mixed with vodka and lime juice.
Dark 'n' Stormy Mocktail: A non-alcoholic alternative to the traditional rum cocktail.
Digestif: Many people drink it to settle an upset stomach, thanks to ginger's properties.
Flavorful Soft Drink: Served over ice with a slice of lime or lemon for a refreshing beverage.

Alcoholic Ginger Beer Uses

Stand-alone Drink: Served chilled on its own as a crisp, spicy alcoholic beverage.
Enhanced Cocktails: Can be used to make a stronger, boozier version of a Moscow Mule or Dark 'n' Stormy.
Shandy: Mixed with a British ale or other beer for a different take on a shandy.

Conclusion: Always Check the Label

While the name "ginger beer" might suggest an alcoholic beverage, the modern commercial product is typically non-alcoholic, a soft drink defined by its spicy ginger flavor. Historically and in some modern specialty products, however, ginger beer was or is fermented to produce alcohol. To be certain what alcohol does ginger beer contain, the most important step is to read the label and verify the ABV. This practice will ensure you select the right bottle for a refreshing mocktail or an enjoyable alcoholic beverage. For more detailed information on fermentation processes, you can visit the Wikipedia page on Ginger beer.

Frequently Asked Questions

Despite the name, modern ginger beer is typically a non-alcoholic soft drink, not a traditional malt and hops beer. Historically, it was a fermented brew, but modern versions often get their carbonation artificially.

The classic Moscow Mule contains alcohol because it is made with vodka, lime juice, and non-alcoholic ginger beer. However, the ginger beer itself is usually non-alcoholic.

No, you cannot get drunk from the majority of store-bought ginger beers, as they are legally classified as non-alcoholic with less than 0.5% ABV. You would need to consume an incredibly large and unfeasible quantity to feel any effect.

Ginger beer has a stronger, spicier ginger flavor and is traditionally fermented (even for non-alcoholic versions), while ginger ale is milder, sweeter, and usually just ginger-flavored carbonated water.

Check the product label. Alcoholic ginger beer will explicitly state its alcohol content (ABV) and be sold in the alcohol section of a store, while non-alcoholic versions will likely be found with other soft drinks.

Homemade, naturally fermented ginger beer will contain a small amount of alcohol as yeast converts sugar to alcohol and carbon dioxide. The final ABV depends on fermentation time and ingredients, though it is often still very low.

The high alcohol content in historical ginger beer was a natural result of the fermentation process using a 'ginger beer plant' culture, which allowed for a more robust alcohol production compared to modern controlled methods.