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Some ginger beers are fermented with a ginger bug or a combination of brewer's yeast and lactobacillus. Depending on what bacteria can be co-resident with the yeast, acidity can happen. Lacto should produce a "lemony" acidity. Kombucha and some wild fermentations can also have acetobacter, which produces a vinegar taste. The type of sugar won't have a large ...



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