Pickett’s approach to ginger beer was a new one for me: Rather than bottle or can a finished product, Pickett’s makes ginger syrup, which you mix with sparkling water to make on-the-spot ginger beer. It’s a more efficient way to make a mixer if you need a lot of it (or don’t want to stock the pantry with tons of bottles). One 16 oz. bottle of syrup is the equivalent of eight 12 oz. bottles of ginger beer. (That said, you still need to stock sparkling water — though a SodaStream or similar would be just about perfect for this format.)
Pickett’s comes in two formats, both of which we tried. Thoughts follow.
Pickett’s Medium Spicy+ Ginger Beer Syrup (green label) – Mixed with sparkling water, this cuts a profile similar to a slightly racier ginger ale a la Canada Dry or Schweppes. I’d call it Medium Spicy without the plus, as the only “beer”ness to it is found in a slight kick that comes along on the finish. (If you have chapped lips you’ll feel it.) Otherwise, the ginger is solid, backed by a quite sweet body with lots of apple-like fruit overtones to it. Good, everyday-drinking stuff. Reviewed: Batch #9. B+
Pickett’s Hot N’ Spicy #3 Ginger Beer Syrup (red label) – Don’t be afraid. It’s not that hot. It is, however, less sweet, so if you want more of a ginger kick without a lot of sweetness, this should be your go-to version. The overall impact is slightly vegetal but the more warming finish is quite lasting and, ultimately, racier on the palate. A kissing cousin to the green label version, but more attuned to cocktailing. Reviewed: Batch #3. B+