Homemade Root Beer Recipe
Root beer also known as sarsaparilla is a complex and delicious, old-fashioned, home-brewed root beer that has deep, intermingling notes of roots, bark, and spices, set against a background of molasses. There is no one recipe for this popular old-time beverage.

Ingredients
| Sassafras | 1⁄4 Ounce, dried | |
| Dried birch bark | 1⁄4 Ounce | |
| Sarsaparilla | 1⁄4 Ounce, dried | |
| Licorice | 1⁄8 Ounce, dried | |
| Sliced ginger | 1 Inch, unpeeled | |
| Vanilla bean | 1 | |
| Water | 2 Quart |
Directions
Place all above inredients into a medium pot and bring to a boil.
Remove from heat, cover, and let steep for 2 hours.
Strain root-infused liquid through a cheesecloth-lined sieve into a plastic container that has been washed well with hot, soapy water. (Discard solids.)
Add 2 qts. filtered water, stir well, and let cool to 75°.
Meanwhile, wash four 1-liter plastic soda bottles with hot, soapy water.
Rinse well and air-dry.
Stir 2 cups molasses and 1⁄8 tsp. active dry yeast into the root-infused liquid; cover and set aside to let ferment for 15 minutes.
Using a funnel, pour into bottles, filling to within 2" of top but no higher.
Screw lids on tightly; set aside at room temperature to let ferment for 12 hours.
Chill for 2–5 days.
The root beer's character will slowly change: after 2 days, it will taste strongly of molasses; at the end of 5 days the yeast will have eaten up more of the sugary molasses, creating a milder and slightly alcoholic beverage.
When it's ready to drink, open bottles very slowly, easing the caps open little by little, to let any excess gas escape gradually. (Yeast produces a high level of natural carbonation that makes for a very fizzy drink.)
Serve over ice.
Makes 4 liters.
Remove from heat, cover, and let steep for 2 hours.
Strain root-infused liquid through a cheesecloth-lined sieve into a plastic container that has been washed well with hot, soapy water. (Discard solids.)
Add 2 qts. filtered water, stir well, and let cool to 75°.
Meanwhile, wash four 1-liter plastic soda bottles with hot, soapy water.
Rinse well and air-dry.
Stir 2 cups molasses and 1⁄8 tsp. active dry yeast into the root-infused liquid; cover and set aside to let ferment for 15 minutes.
Using a funnel, pour into bottles, filling to within 2" of top but no higher.
Screw lids on tightly; set aside at room temperature to let ferment for 12 hours.
Chill for 2–5 days.
The root beer's character will slowly change: after 2 days, it will taste strongly of molasses; at the end of 5 days the yeast will have eaten up more of the sugary molasses, creating a milder and slightly alcoholic beverage.
When it's ready to drink, open bottles very slowly, easing the caps open little by little, to let any excess gas escape gradually. (Yeast produces a high level of natural carbonation that makes for a very fizzy drink.)
Serve over ice.
Makes 4 liters.
Comments
Comments: 7 |
Add a Comment
Alby says :
Where do I find ingredients
Posted on: 25 January 2012 - 10:48pm
Anonymous says :
Yes I have tried this with much success.Delicious,however it is an alcoholic beverage. No kids allowed.
Posted on: 29 July 2011 - 5:13pm
Anonymous says :
WE ARE TRYING IT WILL LET YOU KNOW
Posted on: 14 August 2010 - 11:02pm
Anonymous says :
Has anyone tried this?
Posted on: 4 February 2010 - 3:55pm
Ganesh Dutta says :
Excellent Homemade Root Beer Recipe . I think its recipe story is better than recipe. Really very interesting recipe story. Thanks for sharing.
Posted on: 28 February 2008 - 3:31pm
