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Old-fashioned Root Beer Recipe

Ingredients

How to make it

  • Bring two and one-half quarts filtered water to a boil and stir in sassafras, sarsaparilla, wintergreen, licorice, ginger, hops, juniper, birch and wild cherry bark.
  • Reduce the heat to a slow simmer and simmer the roots, berries, barks, leaves and flowers for twenty minutes.
  • After twenty minutes, turn off the heat and strain the infusion through a fine-mesh sieve or a colander lined with cheesecloth into a pitcher.
  • Stir unrefined cane sugar into the hot infusion until it dissolves and allow it to cool until it reaches blood temperature.
  • Once the sweetened infusion has cooled to blood temperature, stir in the ginger bug or fresh whey and pour into individual bottles (preferably flip-top bottles which are easy enough to find online, leaving at least one inch head space in each bottle.
  • Allow the root beer to ferment for three to four days at room temperature, then transfer to the refrigerator for an additional two days to age.
  • When you are ready to serve the root beer, be careful as it, like any other fermented beverage, is under pressure due to the accumulation of carbon-dioxide, a byproduct of fermentation.
  • Open it over a sink and note that homemade sodas, like this one, have been known to explode under pressure.
  • Serve over ice

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The Cook

tuilelaith Columbia, MO

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