Four years ago, a ginger beer maker got her start on what has become a collection of Seattle food and drink venues with a table at the Broadway Farmers Market. Later this year, Rachel Marshall will open a Rachel’s Ginger Beer on Capitol Hill inside the 12th Ave Arts complex.
Sunday, a new creator of the spicy drink tells CHS he is making his debut at the market and joining Rachel’s which has continued to keep its place at the weekly event. Here’s John Struble on his Malus Ginger Beer:
Malus Fermented Ginger Beer debuts at the Broadway Farmer’s Market on January 25 and will return every other Sunday thereafter. Crafted with a strong regard for herbal history, Malus Ginger Beer is Seattle’s only fermented non-alcoholic ginger beer. Malus’s process of fermentation is what separates its ginger beer from our admired fellow producers, Timber City and RGB. The craft of fermentation, more closely related to the production of beer, wine, and kombucha, is the linchpin of Malus’s methodology. Malus uses organic ingredients, including Northwest wildflower honey.
The Central District resident touts his drink as the only non-alcoholic fermented ginger beer in Seattle. The beer lists only four simple ingredients: water, ginger, honey, and lemon. (UPDATE: Struble let us know he believes his is the only non-alcoholic fermented ginger beer being made in Seattle. We’ve clarified above.)
Struble says he plans to carry Malus beyond ginger. “Malus has unearthed a centuries old recipe that promises to taste unlike any other root beer,” he writes, “with healthful ingredients that epitomize Malus’s herbalist tradition and stout opposition to the heavily medicated culture created by the American Medical Association.”
In addition to the Sunday markets (11a to 3p at Seattle Central, Broadway at Pine), you can also find Malus at Bannister, Café Presse, Central Co-op, Chuck’s Hop Shop, E. Smith Mercantile, and Revolver Bar.
You can learn more at malus-seattle.com.