Ginger Beer, while delicious, is a rather deceptive concept. Yes, it’s ginger-y — some might say to excess — but it very rarely contains any alcohol, making it a beverage of choice for dry sailors looking to subside their sea legs without booze.
But what if your ginger beer actually contained… beer? This isn’t a new concept, of course. Edinburgh-born Crabbie’s Alcoholic Ginger Beer has been doing just that (in some form or another) since 1801. And now, in your own backyard, Brown University students Nico Enriquez and Max Easton teamed up with Truro goat farmer Willie Fenichel to bring his unique recipe for home-brewed ginger beer to the masses.
Farmer Willie’s Alcoholic Ginger Beer hit the market last summer but the partners are amping up their store and restaurant presence starting today, including Miracle of Science in Central, Parish Cafe in the South End and both Bukowski’s Tavern locations in Inman and Back Bay. The soul of Willie’s recipe remains intact in the mass brew, featuring cold-pressed ginger, fresh lemon juice, nutmeg and molasses… oh, and4.5% ABV.
The company also happily boast itself as the first Carbon Neutral certified brewed beverage in the U.S., that also happens to use recyclable, plastic-less packaging. (Meaning: they’re eco-friendly before and after you crack a can.) Your Dark and Stormy’s never looked so dangerous.
Check out TheFarmerWillies.com for a list of updated retailers, restaurants and bars.