Ginger beer spices up life at Harcourt Valley Vineyards 

A NEW Harcourt-produced alcoholic ginger beer made out of 300 kilograms of Queensland ginger has nearly sold out of its 400-case batch since its December 10 release.

The popularity of The Ginger Kid has exceeded the expectations of Harcourt Valley Vineyards’ brothers Kye and Quinn Livingstone.

“We’ve nearly sold out without trying,” marketing manager Kye said. 

“We’ve had enquiries from places we’ve never even heard of wanting to sell it.

“We are scrambling to get our next batch done now.”

The brothers decided to make the brew after tasting similar products on offer and found them lacking the heat and spice that comes from fresh ginger.

“There are about 15 ginger beers on the market and none in the region,” Kye said.

“This is different though because it’s made from pure ginger and not syrupy or sweetened. 

“The raw ginger makes it very spicy.”

Kye said getting the right balance of flavours took three to four months, with several 20 litre trial brews tested. 

Wine maker Quinn recommended drinking the ginger ale on ice on a warm day or with spicy dishes.

He said he didn’t know what would be next for Harcourt Valley Vineyards after the success of The Ginger Kid.

“I try to keep things interesting and fun in the winery,” he said.

“I try to make stuff I enjoy making but also that people enjoy.”

The Ginger Kid is available from the Harcourt Valley Vineyard cellar door and assorted outlets and restaurants in Castlemaine and Bendigo.



Balance: Quinn and Kye Livingstone make a batch of The Ginger Kid. Picture: Jodie Donnellan

Balance: Quinn and Kye Livingstone make a batch of The Ginger Kid. Picture: Jodie Donnellan

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