How To Make Root Beer

How To Make Root Beer

Root beer is a carbonated, non-alcoholic beverage with a distinctly sweet flavor, dark color, and a thick white foam.

Originally it was made with sassafras root by the indigenous peoples of America for medicinal purposes before the arrival of Europeans.

EQUIPMENT

Fine-mesh strainer, cheesecloth, 1-liter plastic bottles, instant-read thermometer

RECIPE INGREDIENTS

1 gallon filtered water, divided

1 tablespoon sarsaparilla root bark

1 tablespoon sassafras root bark

1 tablespoon birch bark

4 sprigs chocolate mint

3 star anise pods

1/2 teaspoon crushed ginger

1 vanilla bean, split and scraped

1 1/2 cups brown sugar, packed

1/2 cup molasses

1/8 teaspoon ale yeast

DIRECTIONS ON HOW TO MAKE ROOT BEER

Combine 2 quarts water, sassafras, sarsaparilla, birch, mint, star anise, ginger, and vanilla in a medium saucepan. Under medium heat, bring to a boil, and cook for 10 minutes. Remove pot from heat, cover, and let steep for 2 hours.

Strain liquid through a fine-mesh strainer lined with cheesecloth into a large pot. Add remaining 2 quarts water along with brown sugar and molasses. Stir until mixture is dissolved, then cover.

Let cool to 75°F (24°C), then stir in yeast and let it sit for 15 minutes. Fill plastic bottles with mixture, leaving 2 inches of space at top.Screw on caps. Keep bottles at room temperature for 36 hours, then open a bottle slowly and carefully to see if it is carbonated enough. 

Place bottles in the refrigerator for 2 days before drinking. You can store refrigerated root beer for about 1 month.

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RECIPE VIDEO

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How To Make Root Beer

Rating: 5.0/5

( 1 voted )

Serves: 2 Prep Time: 10 Minutes Cooking Time: 10 Minutes 10 Minutes Nutrition facts: 100 calories 5 grams fat

Ingredients

• 1 gallon filtered water, divided
• 1 tablespoon sarsaparilla root bark
• 1 tablespoon sassafras root bark
• 1 tablespoon birch bark
• 4 sprigs chocolate mint
• 3 star anise pods
• 1/2 teaspoon crushed ginger
• 1 vanilla bean, split and scraped
• 1 1/2 cups brown sugar, packed
• 1/2 cup molasses
• 1/8 teaspoon ale yeast

Instructions

• Combine 2 quarts water, sassafras, sarsaparilla, birch, mint, star anise, ginger, and vanilla in a medium saucepan. Under medium heat, bring to a boil, and cook for 10 minutes. Remove pot from heat, cover, and let steep for 2 hours.
• Strain liquid through a fine-mesh strainer lined with cheesecloth into a large pot. Add remaining 2 quarts water along with brown sugar and molasses. Stir until mixture is dissolved, then cover.
• Let cool to 75°F (24°C), then stir in yeast and let it sit for 15 minutes. Fill plastic bottles with mixture, leaving 2 inches of space at top.Screw on caps. Keep bottles at room temperature for 36 hours, then open a bottle slowly and carefully to see if it is carbonated enough.
• Place bottles in the refrigerator for 2 days before drinking. You can store refrigerated root beer for about 1 month.

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