CHOW Root Beer
TIME/SERVINGS
Total: 4 hrs 25 mins, plus bottling and fermentation
Active: 30 mins, plus bottling
Makes: 4 (22-ounce) bottles plus 1 test bottle (about 3 quarts)
By Regan Burns
What to buy: Most of the ingredients are available in the bulk section of a good health food store or herbal medicine shop. Ale yeast is available wherever you buy bottling equipment.
Special equipment: You can find cheesecloth at most grocery stores and kitchen supply shops.
A fine mesh strainer is a useful kitchen tool.
Use an instant-read digital thermometer for this recipe.
Don’t forget to design some personalized labels like ours from myownlabels.com.
Look for bottling equipment at a craft-brewing supply store. You can also buy the equipment online from San Francisco Brewcraft.
- 4 large (22-ounce), dark glass, crown-cap or bail-top bottles
- 4 bail tops (if using bail-top bottles)
- 4 new metal crown caps, plus more for mistakes (if using plain bottles and caps)
- 1 wing bottle capper (if using plain bottles and caps)
- 1 small plastic water bottle (around 16 ounces)
- 1 small funnel
- 1 large funnel
- 1 (5-gallon) bucket
- 1 bottle brush
- 1 clean... read more
- 1 vanilla bean
- 1 (5-inch) licorice root, broken into pieces
- 3/4 cup chopped dried sarsaparilla root
- 2 tablespoons dried sassafras root bark
- 1 tablespoon chopped dried burdock root
- 1 (3-inch) cinnamon stick
- 3 heads star anise
- 3 quarts distilled water (12 cups)
- 2 cups lightly packed dark brown sugar
- 1 tablespoon molasses
- 2 (1/8-inch-wide) strips of orange zest
- 1/8 teaspoon ale yeast (also called brewer’s yeast)
- Split vanilla bean in half lengthwise. Place vanilla bean, roots, and spices in a medium saucepan filled with 2 quarts (8 cups) of the distilled water, and bring to a boil over high heat. Reduce heat and simmer mixture, uncovered, for about 15 minutes. Stir in sugar, molasses, and orange zest, and continue to simmer for 10 minutes more, stirring often until sugar is completely dissolved. Remove from heat and let steep for 30 minutes.
- Pour remaining 1 quart (4 cups) of distilled water into the clean glass jug. Line a fine mesh strainer with several layers of rinsed cheesecloth. Set the strainer inside the large funnel, and strain root mixture into the jug. Place the cap on and allow mixture to cool, aiming for a lukewarm temperature (about 70°F to 75°F). This will take several hours. Once mixture is cooled, shake vigorously.
- Combine yeast and 1/4 cup warm water in a small bowl. Let sit about 5 minutes. Add yeast liquid to the jug through the funnel, screw the cap back on, and shake vigorously. Now you’re ready to bottle the root beer.
- Place the 4 filled and sealed bottles and the test bottle upright in a cool spot at room temperature (about 70°F to 75°F) to ferment (we found that the bathtub is ideal).
- After about 48 hours, check the carbonation by sampling your test bottle. If it’s sufficient, place labels on the bottles and refrigerate them to halt the fermentation process; if not, let them sit for another day. We found that 3 days was perfect each time.
COMMENTS | ADD YOUR OWN
So, how carbonated does this get? How root beery does it get? Any tasting notes that can be shared?
I've tried to make root beer a number of times. I just finished making the wort with this recipe. After all my attepmts... this one seems like it will be the winner. I did a little taste test while pouring it into the glass carboy. It was very nice and the aroma is wonderful. I added a half a cup extra sugar because I tend to like it a bit sweeter. I strongly suggest using the vanilla bean as suggested and not vanilla extract. They are nothing alike and the true vanilla bean gives it a wonderful, hearty aspect.
This will get as carbonated as you're used to; over time, more so. We used to make large batches of root beer in glass bottles - we would know they had reached maximum carbonation by the sounds of exploding bottles. You can use washed plastic soda bottles rather than capping your own glass bottles. They're readily available, and won't shatter. They don't look as cool, but you can always make your own labels.
This is probably a stupid question, but is there a way to make one's own sugar-free root beer?
Jes, I'm not going to tell you not to try it, but I doubt using a low calorie sugar-subsitute such as Splenda will work. The yeast need sugar to create the carbon dioxide (carbonation). If you want to use a different form of sugar--such as maple syrup or honey, then it probably work, but the proportions may be off and I still can't guarantee it.
On second thought, you could, theoretically, brew the base without adding any sugar then once it's cooled, mix in some Splenda or Equal, then carbonate it manually (like with a soda siphon). That probably would work--so let me know how it turns out!
Be caeful adding extra sugar. Carbonation is caused by the the yeast eating the sugar and, um, farting. Well, sort of. the more sugar to eat, the more carbonation...bottle go "boom".
I've mad a ton of root beer with Spelnda. The trick is to have a keg (can be bought second hand from a beer supply sotre) and co2 system. Just sweeten with spelnda, put it in the keg, and force carbonate it the way soda companies and homebrewers do.
Hi, I am researching home brewing of root beer. Does anybody know someone who is an expert in the history and production of root beer? Please let me know. Thanks!
I always wanted to brew my own root beer, and you all have me convinced to give it a try. Where can the bottles be purchased?
Bottles and caps can be purchased at a home brewing supply store. You may also order them online--we've listed a source above. Let us know how it turns out!
So I tried making root beer... but failed miserably. At 2AM last night, all three bottles (didn't get enough for a fourth bottle somehow...) exploded in close succession. I live in NYC, it's currently high 60s during the day and about 48 during the night... my apartment seems to keep at a steady 77 or so.
I bought the bottles at a store that's reputable for beer brewing supplies. I used 1/8 tsp of yeast, exact measure... give or take. And two cups of brown sugar, as called for... maybe I packed it too hard?
But anyway. The root beer in my test bottle was awfully herbal with hints of horse and used cat litter. It wasn't nice and crisp and a bit more on the thicker side... kinda like the consistency of milk.
Would anyone know the reason for any (or all) of my problems?
I wish I did, but don't feel bad; exploding root beer is pretty common from what I hear. In fact, it's an American institution.
Okay, I just read up a few messages, where Diana cautions to not put too much sugar in. or they go "boom".
All this shlepping for 4 bottles of the stuff that is probably not as good as IPC? Really...
The best way to avoid exploding bottles is to use plastic bottles--you can recycle 2 liter bottles from commercial soda, or recycle seltzer bottles. You can use a squeeze test to determine when they are adequately carbonated--when they're hard, they are ready.
I use artificial carbonation when I make soda, but that's because I have a full carbonating setup from my prior homebrewing.
Anyone tried using whey to carbonate their rootbeer (with this recipe or another)?
I'm thinking about trying it, but would like to hear others opinions and before I give it a go.
Thanks!
bluishgnome,
Off flavors like horse sweat are attributed to contamination by a wiild yeast called Brettanomyces (as opposed to Saccharomyces cerevisiae , brewers yeast). I would imagine the milky consistency was due to additional microbial contamination... probably some sort of bacteria. When brewing, some people get lucky by not carefully sanitizing their equipment/bottles, but more often than not improper sanitation is what attributes to exploding bottles (as well as adding too much sugar) and poor (or at least inconsistent) brewing results. Soaking everything that will touch the wort or soda in a dilute solution of iodophore (~12 ppm or 1oz diluted in 10 gallons) for 5-10 minutes is sufficient to sanitize clean glassware. While one should try to poor out as much of the iodophore as possible, it is not necessary to rinse the containers- but if you do, make sure to use water that has been pre-boiled and allowed to cool while covered. Most if not all contamination comes from either touching the liquid with something that is "dirty" (i.e. not sanitized) or from being left open to the air. Hope this helps.
i live in indianapolis is there any stores loccally without using the internet that i can get the ale yeast and the roots
About carbonating root beer, just be certain to take precautions against exploding bottles. No kidding, I've heard stories.
Hey jcb,
Thanks for that detailed response. It does explain what might have gone wrong. I followed the Chow bottling instructions by soaking the bottles in chlorine water for a bit then rinsing it clean... but I guess the rinsing water I used had contaminants in it... I think I'll sanitize my bottles kinda like I do my mason jars in the future, using a huge rondelle or stock pot with boiling water and a long tong.
I'll give it another go when I get the good ol' root beer craving. And I'll report back. :)
Thanks again.
Did anyone else have serious problems finding the ingredients? I've been all over Portland (OR) and can't find half this stuff, even at New Seasons and the Beaverton Herbarium. Ideas?
I have a question. I was just informed that the goverment has classed Sassafrass as a controled substance for some reason. So is there anything I can substitute in it's place? Or are you still able to get Sassafrass?
Patlican, have you tried the Alberta Co-op on NE 15th & Alberta? They carry all sorts of herbs-- many more than New Seasons.
Great Fermentations in Indianapolis is a home brew store that carries an abundant supply of fresh brewer's yeast.
In 1960, the U. S. Food and Drug Administration (FDA) banned the use of sassafras oil and safrole in foods and drugs based on the animal studies and human case reports. Several years later, the sale of sassafras oil, roots, or tea was prohibited by law. Subsequently, both Canada and the United States have passed laws against the sale of any consumable products (beverages, foods, cosmetics, health products such as toothpaste, and others) that contain more than specific small amounts of safrole. Safrole is used as the main precursor for the clandestine manufacture of MDMA (ecstasy).
Thank God that someone else brought up the sassafras illegality. Anybody who does the slighest research on root beer recipes will come across this warning and every article about root beer that i've ever read will give a warning about sassafras.
What's next? Chocolate frosting with the tobacco from a pack of cigarettes?
Thanks Chow for the awesome idea to make your own soda! Next request- homemade Ginger Ale please! I am a Michigander relocated to the Bay Area who was raised on the sweet tastes of Vernors ginger ale and considers this my ultimate drink of choice. I would love to be able to even mimic the enjoyment in my own kitchen. Chow and Chowhounds- any advice?
I used to go into the woods and get my own sassafras root. It grows like weeds in the NY state area.
Sassafras trees grow over most of North America. Young trees are shallow rooted and easily pulled. Just peel the bark from the roots and steep the peelings in boiling water.
Exploding root beer is an American classic. Also it's incredibly funny. One thing that has helped is to have surgically sterile equipment, and to chill down the fermenting hooch as it gets closer to being ready.
HaHa... funny indeed. I'm still finding traces of root beer in my bathroom from when half my first batch exploded... two years ago...
I'm looking to make this one again. I have a much better understanding about cleaning and sanitizing and controlling the yeast (I just started homebrewing beer.) The only problem is, I'm having a hard time tracking down sassafras (probably because it's illegal.) I've tried looking up recipes online, but most of them contain "root beer syrup" or the likes. I have no clue how to track down a sassafras tree as I'm a lifelong city dweller and couldn't tell oak from cedar. Does anyone know of a good substitute for sassafras? Or maybe even another recipe that they've tried successfully?
Thanks for the recipe, I haven't tried it yet, but it sounds great. When I make it, I think I'll tweak it a bit by adding a few drops of wintergreen oil for a flavor a bit closer to commercial root beer, and also add some maltodextrin to enhance head foam. I also prefer the bubble quality of the champagne yeast, also doesn't taste quite as yeasty to my palette, wouldn't recommend glass bottles if you go that route (boom)
For anyone having a hard time finding ingredients, I've been ordering my herbs from http://www.herbco.com - haven't had any problems with them, prices are good, always get my package within a couple of days, great selection, including sassafras bark.
For anyone worried about sassafras containing safrole, chances are that you already are consuming it, as it is also found in black pepper and basil. Oh snap! I don't worry about it too much, I would imagine that it would take quite a large amount to hurt somebody. I'm sure there are plenty of other things killing us much faster, like pollution and McDonalds.
Hey all,
I work at a local grocery store, and i could find everything i needed to make this except for the Burdock root, Licorice root, and the Sarsparilla root. Ive been to probably a dozen shops trying to find these. We do carry the Licorice root powder, but i didnt think it would work. I live in Phoenix, Az anyone who knows anything around here it would help out a lot, thanks.