The origins of ginger beer can be traced back to England in the mids. Metheglin was more of a naturally carbonated, yeast-fermented honey tasting beverage. It often included ginger, cloves and mace, which proved to be a popular drink in the colonies. The difference is that while ginger beer includes the yeast for fermentation, it is also sweetened with honey. Cane sugar or molasses were also used. Additional ingredients included whole Jamaica ginger root and fresh lemons.
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Stoneware bottles were used during the 19th and early 20th century to house both alcoholic and non-alcoholic beverages. The particular style of bottles shown here were mainly used to house ginger beer. They fell out of favour by the 's, probably as a result of competition from mass produced glass bottles, but also due to concerns over the cleanliness of stoneware bottles given that you couldn't see inside them. This fact had previously been seen as an advantage, providing a means of hiding any unsightly sediment in drinks. Prior to circa the majority of stoneware ginger beer bottles were impressed, that is the writing on them was pressed into the surface.