Ginger Ale vs Ginger Beer: Differences, Flavor, and Best Uses

thedoublestrainer
Apr 7, 2025
4 min read

Updated: 5 days ago

Cover image showing a modern dark background with bubbles and minimal bottle and highball icons, titled “Ginger Ale vs Ginger Beer” with a subtitle about differences and best uses.

When building drinks, ginger mixers are among the most useful tools behind the bar. Ginger ale and ginger beer can look similar in the glass, but they behave very differently in a recipe. Understanding how they are made, how they taste, and how they interact with citrus, sweetness, and spice helps avoid “flat” results and makes substitutions intentional rather than accidental.

At a glance: what changes in the glass

Ginger beer

Usually bolder and spicier, with a more pronounced ginger bite
Often brewed or fermentation-inspired in style, though many modern brands are manufactured and force-carbonated
Can be cloudy when brewed, sometimes with a light “bready” or yeasty note
Frequently used when ginger needs to be a main flavor driver

Ginger ale

Typically lighter, sweeter, and more soda-like
Commonly made as a carbonated soft drink flavored with ginger (from extract, syrup, or “natural flavors”)
Usually clear and more highly effervescent, depending on brand
Often used when ginger is meant to sit in the background and keep the drink refreshing

Origins and production: why the names are confusing

Ginger beer emerged in England in the 1700s as a fermented drink built from ginger, sugar, and water. Historically it could be alcoholic, but most mainstream “ginger beer” sold today is non-alcoholic or very low ABV, with some brands also offering explicitly alcoholic versions (often labeled “hard ginger beer”). Modern ginger beer can be brewed, fermented, or simply formulated as a soft drink with added carbonation, so the label does not guarantee fermentation.

Ginger ale developed later as a soft drink category, and in modern practice it is typically a carbonated soda flavored with ginger. It is generally designed to be cleaner, lighter, and sweeter than ginger beer, which is why it can disappear in recipes that need a strong ginger backbone.

Flavor and carbonation: what “stronger” really means

The most reliable difference is ginger impact. Ginger beer usually delivers a more direct ginger heat and a longer spicy finish. Ginger ale is often smoother and sweeter, with the ginger note sitting higher and fading faster.

Carbonation is more brand-dependent than most people expect. Some ginger beers feel softer and rounder, while many ginger ales feel brighter and more “soda-crisp”, but both categories include exceptions. Treat carbonation level as a product choice, not a rule.

How to choose the right one for a recipe

Use ginger beer when the drink needs:

A clear ginger signature that can stand up to citrus and other strong flavors
Spicy length and “heat” in the finish
A mixer that still tastes like ginger after dilution

Use ginger ale when the drink needs:

Light lift, sweetness, and easy drinkability
Ginger as a gentle accent rather than the main point
A highball profile where freshness matters more than spice

For non-alcoholic builds, ginger beer is often the fastest way to get a “grown-up” profile without relying on heavy syrups, while ginger ale keeps things approachable and crowd-friendly.

Substitution: when it works and how to avoid ruining balance

Ginger ale and ginger beer can substitute for each other, but the swap changes the structure of the drink.

If swapping ginger ale instead of ginger beer:

Expect less spice, less ginger depth, and more sweetness
Many drinks will feel “softer” and sometimes too sweet
The most common fix is increasing acidity or adding a sharper ginger element (fresh ginger expression, ginger syrup, or a drier ginger ale brand, depending on your goal)

If swapping ginger beer instead of ginger ale:

Expect more heat and a stronger ginger finish
The ginger can dominate delicate flavors
The most common fix is using less ginger beer (or a lighter ginger beer) and making sure sweetness and acidity are not flattened by spice

Alcohol content and labeling: a practical warning

Do not assume “ginger beer” means alcoholic, or that “non-alcoholic” means zero alcohol. Definitions vary by market and by label terms (for example, “alcohol-free” vs “de-alcoholised” in the UK). The only reliable approach is checking the ABV on the package.

Price reality: what usually costs more (and why)

Pricing varies widely by country, retailer, and brand tier, but the pattern is consistent: mainstream ginger ale is usually cheaper per serving than premium ginger beer, especially “craft” or bar-quality ginger beers positioned as cocktail mixers.

Examples observed at major retailers (early 2026 snapshots, subject to frequent change):

Canada Dry Ginger Ale 12-pack listed around USD $8 at large US retailers
Premium ginger beer multipacks are often priced higher, particularly for mixer-focused brands

If the goal is bar performance (flavor that survives dilution), paying more for ginger beer is often justified because it reduces the need for extra sweeteners or “patch fixes” later.

Choosing the right one for your bar

A practical stocking approach:

Keep one reliable ginger ale for light highballs and broad appeal
Keep one bold ginger beer that stays spicy even on ice
Taste both chilled, then again over ice after 3 to 5 minutes. The second taste is what guests actually experience

If building more advanced non-alcoholic drinks, consider pairing ginger mixers with structured homemade components (for example, balanced syrups and cordials) so sweetness, spice, and acidity are controllable rather than locked by the bottle.