Thread: quality soda pop

I hate to be a wet blanket but AFAIC "quality" soda pop is a contradiction in terms. I call it sugar water and haven't touched it in a decade. YMMV.

Does anybody who grew up in northern NJ remember Hoffman's sodas from Newark? Those were my favorite growing up... nothing out there today that I've tried even comes close.

we called them cokes.........

i have only drank soda on rare occasions in a bit over a year.... *(only when the restaurant had bad tasting water)...... that stuff is really bad for your insides....

Originally Posted by silks

Does anybody who grew up in northern NJ remember Hoffman's sodas from Newark? Those were my favorite growing up... nothing out there today that I've tried even comes close.

Also don't forget Cott and the Mission Brand from years past. Cott made the best chocolate soda in the world.

Forgot to mention.

As a kid getting a bottle of this was always a huge treat. Have not had it in over 30 years so for all I know it may suck but the memory of it was good

Stewart's Root Beer and Ginger Ale are not bad........

Lynn

Ginger ale is a carbonated softdrink and ginger beer is a brewed (soft)drink, neither necessarily alcoholic, but a homebrewed ginger beer is more than likely alcoholic to one degree or another (but still doesn't have to be). I've made a few not-for-kids ones myself.


Mick

Originally Posted by MickR

Ginger ale is a carbonated softdrink and ginger beer is a brewed (soft)drink, neither necessarily alcoholic, but a homebrewed ginger beer is more than likely alcoholic to one degree or another (but still doesn't have to be). I've made a few not-for-kids ones myself.


Mick

While that has recently become true in the terms of the commercial economy we now exist in; it has little to do with the origins of the product.
All of my recipes are as old or older than most of my razors. I am picky about what is considered a soda or a soft beer.
In tradition ginger ale is only one form of a soft beer in a category known as ginger beer. While the brewing process is generally considered only the portion of where the starter or syrup is produced others would consider fermentation as an elemental component of the process.
The non-alcoholic versions are generally made with either a mixture of syrup or starter and either carbonated water, carbonation tablets (basically like alkaseltzer) or forced carbonation using a carbon pump or carbon dioxide cartridges like those used for bicycles. When true soft drinks were invented and much more common than they are now it was far from uncommon to see them brewing starters and pumping carbon dioxide from cartridges than it was to utilize a system created by nature and harvested by brewer's for an uncountable number of years.
So, if by the standards of modern and localized symantics and the acceptance of modern near flavorless sodas are embraced than I cannot account for the differences here. What I can hope is that no one takes offence for my standing by my statement and sitting here enjoying a true ginger ale I made recently with a small, but noticeable alcoholic content gifted to me and a kick that would turn a salt to a soprano.

Debbie Downer!

In MN, we have a number of "microbrew" pops. We call it pop here, "soda" will get you responses of Minnesota un-nice.
Killebrew root beer comes to mind. I'm not sure if it's still made but it's named after the killer so you know it's good.

Originally Posted by JimmyHAD

I hate to be a wet blanket but AFAIC "quality" soda pop is a contradiction in terms. I call it sugar water and haven't touched it in a decade. YMMV.

I love cane sugar... I once ate a whole 5 lb bag and it tasted just like a pepsi.