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Botanical brewing is a simple process involving herbs and plant roots. Thomas Fentiman's original recipe involved milling ginger roots before putting them into copper steam-jacketed pans and leaving them to simmer to release their flavour. Herbs, natural flavourings, sugar, brewer's yeast and spring water were then added, and the liquid was transferred into wooden vats where it was left to ferment. The liquid went on fermenting after it was bottled and corked in stone jars where it would fully mature and be ready to drink by the end of the week. The production processes have been updated through the addition of mild carbonation to replace the carbon dioxide lost during pasteurization to provide longer life.
Nutrition information
100 g of Curiosity Cola contains 140 kilojoules (34 kilocalories) energy, less than 1 gram of protein, 7.8 g total carbohydrate, of which 7.8 g are sugars. There are 0 grams of fat or fibre, and a trace of sodium.
