Brewing History: How Ginger Beer Became Poona’s Ultimate Summer Companion

As the scorching Poona summer sets in, the legacy of ginger beer as a refreshing antidote to the heat resurfaces. Once a staple in the Bombay Presidency, ginger beer was the drink of choice for Europeans battling the relentless Indian summer. The beverage, introduced by Charles Cooper in the mid-19th century, gained prominence for its invigorating taste and cooling properties.

 

Historical records reveal that ginger beer was commonly brewed at home using bruised ginger, tartaric acid, cream of tartar, lemon essence, and sugar. The fermentation process, aided by yeast and toasted bread, resulted in a fizzy, aromatic drink that was both refreshing and energizing. By the 20th century, imported ginger beer from Britain, made with premium Jamaica ginger, was highly sought after in Poona’s markets.

 

The drink’s popularity extended beyond mere refreshment—it became a cultural marker of summer indulgence. Whether enjoyed in shaded verandas or packed for retreats to Matheran and Mahabaleshwar, ginger beer remained synonymous with seasonal relief. Today, its legacy continues, reminding Poona of a time when a simple, well-crafted beverage could define the essence of summer.

 

Source: Hindustan Times