Both are non-alcoholic, both taste like ginger, and people mix them up constantly. Here’s what actually separates ginger beer from ginger ale, and which one belongs in your Moscow Mule.
At a Glance
| Ginger Beer | Ginger Ale | |
|---|---|---|
| Origin | England, 18th century, brewed with a live “ginger beer plant” culture | Ireland, mid 1800s, later modernized in 1904 by Canada Dry’s John McLaughlin |
| How it’s made | Traditionally fermented; most modern brands blend concentrated ginger extract into carbonated water instead | Ginger flavoring and sweetener mixed into carbonated water, no fermentation involved |
| Ginger intensity | Strong, spicy, often has a real bite | Mild, sweet, subtle ginger flavor |
| Color and clarity | Usually cloudy or golden, some brands nearly clear | Pale gold and clear |
| Typical ABV today | 0% for nearly every mainstream brand; genuine alcoholic versions exist (Crabbie’s, Old Jamaica) | 0%, effectively always non-alcoholic |
| Common uses | Moscow Mule, Dark ‘n’ Stormy, spicy mocktails | Ginger highball, settling an upset stomach, mixed with whiskey or rum for a milder drink |
Where each one actually came from
Ginger beer is the older of the two, brewed in England from at least the 1700s using a live fermentation culture known as the “ginger beer plant.” Ginger ale showed up roughly 50 years later in Ireland as a lighter, sweeter alternative, then got its modern identity in 1904 when Canada Dry’s John J. McLaughlin developed a “pale dry” style that ditched the darker, syrupy ginger ales of the time. Canada Dry patented the recipe in 1907 and it’s still the best known ginger ale on shelves today.
Why ginger beer tastes stronger
The intensity gap comes down to how much real ginger flavor gets packed in and how each drink is made. Ginger beer is built to carry a spicy, almost peppery ginger bite that stands up on its own or holds its ground against vodka or rum in a cocktail. Ginger ale is designed to be subtle and sippable by itself, which is also why it’s the one most people reach for to settle a stomach rather than mix a drink.
Which One Should You Choose
- Making a Moscow Mule, Dark ‘n’ Stormy, or any “mule” style cocktail: use ginger beer for the real bite.
- Want something light and easy to sip on its own: ginger ale is the milder, more drinkable choice.
- Cooking with it (glazes, marinades, poaching liquid): ginger beer’s stronger flavor holds up better against other ingredients.
- Settling an upset stomach: ginger ale is the traditional go to, though either one with real ginger will help.
FAQ
Can I substitute ginger ale for ginger beer in a Moscow Mule?
You can, but expect a much milder drink. Ginger ale’s ginger flavor is subtle by design, while ginger beer is meant to be spicy and assertive, which is a big part of what makes a Moscow Mule taste right.
Is ginger beer stronger in alcohol than ginger ale?
For the mainstream brands on grocery shelves, no, both are 0% ABV. A small number of genuinely alcoholic ginger beers exist (Crabbie’s, Old Jamaica), but they’re clearly labeled and sold as alcohol, not as mixers.
Which one is spicier?
Ginger beer, consistently. It’s brewed and flavored to deliver a noticeably stronger ginger kick than ginger ale.
Related Reading
Which One Belongs in Your Bar Cart
Want to brew the real fermented version at home? See our ginger beer homebrew recipe, or check whether ginger beer is actually alcoholic before you mix.
