Ginger Beer vs. Ginger Ale: What’s the Difference?

Ginger-flavored beverages are barroom staples, the indispensable spicy-sweet partner to some of your favorite drinks. A Dark 'n Stormy and various Mules and Bucks wouldn’t be complete without ginger beer. And countless highballs without their ginger ale counterpart would just fall flat.

Ginger beverages often get lumped into the same category. While they share the same ginger spice base, they’re vastly different drinks.

Related: 9 Ginger Cocktails With a Spicy Snap

“The biggest difference between ginger beer and ginger ale is the intensity of the ginger flavor,” says Tyler Ledbetter, bar manager at New York City’s TH/RST Hospitality. “Ginger beer has more of a spicy, natural ginger flavor, while ginger ale has more subtle, even syrupy qualities.”

Each drink is also suited to different cocktails.

“Ginger beer is used in various mule cocktails: Moscow Mules, Kentucky Mules, Mexican Mules, etc.,” says Ledbetter. “Ginger ale is more of a topper in [equal-parts] mixed drinks, like Jameson and ginger ale.”

What is ginger beer?

“It’s a fermented beverage made from sugar, water, and ginger,” says Matt Im, head bartender at Portland, Maine’s Prentice Hospitality Group, which includes Evo and The Good Table.

Ginger Beer Fast Facts

• Gains its effervescence via fermentation

• Early recipes were developed in the UK in the 1700s

• The flavor profile is very spicy and rich

• The proper mixer for Mules, Bucks, and Dark ’n Stormy cocktails

Ginger beer is slightly sweet and brightly carbonated, packed with an intense ginger flavor and pungent punch of heat.

“It has this strong flavor and zest, you might even describe it as spicy, along with the carbonated fizz that makes for a unique beverage,” says Conrad Gass, director of food and beverage at Shoreside, inside the Shore Hotel in Santa Monica, California. 

“Essentially, ginger beer is a ginger soda with a heavy flavor of ginger and spice,” says Matt Tanner, from EZ’s Liquor Lounge in Houston.

Though ginger beer is seen as essential in today’s cocktail culture, its roots date centuries, when ginger beverages would be sipped for medicinal purposes.

In the 1700s, early iterations of ginger beers started to appear in the United Kingdom. These were bright, spicy brews made from fermenting ginger root until they reached 2–3% alcohol.

“Most ginger beers have less than 0.5% alcohol, which is how they're classified as non-alcoholic,” says Im. “It is naturally carbonated via yeast and bacteria during the brew process, similar to kombucha, and different producers may use other ingredients to complement the flavor (like citrus or peppers).”

What is ginger ale?

While ginger beer is spicy and bold, ginger ale is more akin to a soda.

Ginger Ale Fast Facts

• Gains its effervescence via forced carbonation

• The flavor profile is light and slightly sweet, with subtle ginger notes

• Best for simple mixed drinks, like highballs

• More versatile in cocktails

“Ginger ale is a lighter version of ginger beer, with a light flavor of ginger, no spice, and a bit sweeter,” says Im.

Gass agrees. “Ginger ale is more of a soda pop flavored with ginger-infused syrup. It’s still a delicious drink, but tamed down for those with a softer palate.”

Im says that ginger ales can be more versatile in cocktails.

“I like the Presbyterian cocktail [bourbon, ginger ale, club soda], and I also like making Ginger Highballs with some pink pickled ginger on the bottom of the glass to add some salinity and tartness,” he says. “I find that it complements and stands out less when mixed with whiskeys.”

How to use ginger beer and ginger ale

Im likes to keep it classic with a Dark ’n Stormy, made with Gosling’s rum, ginger beer, and lime juice. “I like to add a half-ounce of lime juice to lift up the flavors of the rum and ginger beer, with a lime wheel on top to add some subtle aroma,” he says.

Im also like to tweak a Pimm’s Cup. “At The Good Table, instead of using ginger ale, we add just a splash of ginger beer to our holiday version for a bit more body and warmth.”

“And, of course, there’s the infamous Moscow Mule,” says Gass. “Or a more modern take, like a Kentucky Mule, made with bourbon.”

Gass prefers ginger beer over ginger ale in cocktails because of its complexity, “but ginger ale can be substituted in a pinch,” he says. Gass will use ginger beer to top a Mojito, and he often subs out rum for tequila.

Gass says the difference in these beverages comes down to flavor profile…and vibes. “Ginger beer lends itself to those with a more refined palate, or those feeling adventurous,” he says. “If I’m in a swanky lounge and order a Crown Royal and ginger, I know I’m getting ginger beer. If I ordered the same in a high-volume nightclub setting, it’s going to be ginger ale. They are both fun mixers that have their place in mixology. It just depends on what kind of experience the beverage team is trying to create for the guest.”

Which brands should you get?

“Fever-Tree has developed itself into a staple behind every cocktail bar,” says Gass. “Schweppes is a safe bet if you’re just looking for an affordable soda.”

You can also opt for a pre-spiked brand. “Brands like Reed’s make a hard ginger canned mule with zero sugar,” says Gass. “Jameson Whiskey launched a canned Jameson & Ginger. Both of these are high quality and refreshing brews that any drinker can love.”

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