Homemade Root Beer

As we expand our restaurant, I plan on doing some things we just didn't have space for before (we opened with a 90 sq ft kitchen) - grinding our meats fresh for burgers, stuffing our own sausages, and brewing REAL root beer in-house.

I am doing this the old fashioned way, boiling fresh sassafras root with other spices, straining/cooling that mixture, adding yeast&sugar, then bottling/kegging to let ferment - and chilling to finish.

Now, before anyone mentions that this is technically illegal....it is far from dangerous, and I'm willing to go a little rogue on this one. Brewing root beer from sassafras root was banned (by the FDA) in 1960, and there is a somewhat scandalous story behind the ban.

During prohibition, many beer companies turned to making sodas and root beers to stay afloat. Prior to prohibition, root beer was available, but not as popular until it gained some personality. With several companies making root beer, it was being made with anywhere from 5-10 different herbs and spices, and varied in flavor distinctly from brand-to-brand. After the beer ban was over, root beer enjoyed continued popularity until the FDA started calling it dangerous.

The story goes: The large (coca) Cola companies were feeling the pressure of the popularity of root beers, and wanted to maintain their massive market share - so they lobbied for the FDA to test, and subsequently ban, sassafras. An insane amount of sassafras oil with safrole was fed to lab rats, and some of them got sick. To put it in perspective: the amounts consumed by the rats equalled (based on weight) the amount of safrole a human being would ingest if they drank 5 gallons of root beer every day for 7 years. Furthermore, only a small percentage of the rats became sick - but it was enough for the FDA to declare a ban on sassafras, calling root beer dangerous, stomping down it's market share. I'm far from a conspiracy theory guy, but this is the story I've heard, and it makes sense to me so I thought I'd share.

After the ban, root beer companies were forced to use extracts or safrole-free sassafras if they continued to make it; root beer still has personality, but being called "dangerous" by the FDA for years changed the general perception of the beverage, popularity dwindled, and many root beer companies closed or stopped making that beverage on their line.

Root Beer re-gained some popularity in the 80's, but the ban on using sassafras (with safrole - which is where the flavor comes from) was never lifted - so now you can only find REAL old fashioned root beer if you make it yourself, or get it from someone who did.

Anyone else on LTH brewing root beer? I'd like to start a thread about it, with hopes of finding some enthusiasts....

I bought the book, "Homemade Root Beer, Soda, & Pop" by Stephen Cresswell, and it's full of information, recipes, an overall great resource for this..happy to loan it to anyone interested in picking up a new hobby.

PS - i am a member of http://www.root-beer.org, and there is a pulic forum on that site...but I love LTH and thought I'd fish here for other enthusiasts

Go for it! Root beer is the greatest American soft drink. Foreigners tend to hate it. LOL.

adipocere wrote:Go for it! Root beer is the greatest American soft drink. Foreigners tend to hate it. LOL.

Fortunately, I'm an American & I love root beer. Can't wait to hear more about your adventure in making your own with sassafras.

Here is someone doing the same thing with some good info.
http://www.reddit.com/r/Cooking/comment ... root_beer/

I made some fresh root beer yesterday by steeping fresh sassafras bark with sarsaparilla bark, winter green, raisins, and vanilla bean.

I added sugar to the mix over medium-high heat, and simmered for about 40 minutes. I strained the mixture through a colander, then a cheese cloth - to remove all the bark - to make pure, real root beer extract!

I added a little of the thick extract to carbonated water and ...presto: Fresh Real Root Beer!

I'm going to keg it to add a little more carbonation, I found the soda water didn't have enough carbonation when mixed with the syrup. The flavor was awesome, i just wanted a little more head and fizz in the drink. - it has such a unique flavor and tastes MUCH better than any store bought root beer. You can actually taste the root and spice flavors.

Next, I'm going to cold smoke the barks with some hickory smoke prior to steeping my next batch. I love the flavor of a smoked porter beer, and I think adding some sweet hickory smoke flavor to the barks may be interesting...I'll report back.





just realized I didn't take any pics of the finished, frosty mug of root beer! I'll get another pic next time I'm at the office of the finished product - but share your stories and recipes if you'd tried this or PM me for a detailed recipe

You need a SodaStream.

stevez wrote:You need a SodaStream.

I got a soda stream last year as a gift and would be happy to provide fizz.

Jared, smoking the barks sounds interesting, though I am not a fan of smoked beers.

I've never used a soda stream...but I have a cornelius keg system on loan from a beer-brewing friend that planned to use to dispense the root beer in the restaurant.

Soda stream would be great for small test batches so I'll take you up on the loan-of-equipment - Gary, can you bring it to our meeting tomorrow at Barn?

Thank you for the root-beer.org link. I know where I am going to be spending too much time tonight.
Please keep us informed on the progress!

I am really excited to hear your test went so well. I would love to try some. I got in an even better sassafras than before, not that the other was bad. Also it costs a third less than the previous.

I'm not sure what the bark tastes or smells like, but I can confirm that the root of a sassafras sapling smells and tastes very strongly of rootbeer. I'd imagine you could make a darn good rootbeer using little other than this fresh root, if you could find it.

Agreed. I often make tea with the sassafras and it is really nice on its own.

Where do you get the sassafras?

I sell it at my shop.
Pinch Spice Market
1913 N. Milwaukee

I was surprised to find that root beer was actually made from natural spices barks and roots. I have always loved it, its a bit sweet so I do not drink it much but sometimes it can't be beat. I also love a black cow or rootbeer float. I heard today the latest craze is alchoholic root beers. Have no idea what that would taste like.

Small Town (Wauconda, IL) and Sprecher (Glendale, WI) both make hard root beers. I've had the 10% ABV version from Small Town - it tastes like a normal, not-too-sweet root beer. I've also made a 5.2% ABV Root Beer at home. The fermentation eats up all the available sugars, so it had to be back sweetened with a non-fermentable sugar.

The root beer turned out quite nice the 5 times I made it. However, after talking to an attorney/good friend - he advised against me serving the technically "illegal" beverage in my restaurant. Whether the ban on sassafras is warranted, it's a law, and I guess a silly one to break - should I choose to "go rogue".

I really like the root beer I brewed with sassafras from Pinch drshoebocks!

It was refreshing, not quite as sweet as commercial root beer. Next time I brew a batch, I'll try to drop some by...

This took me on a root beer journey, sampling root beers from around the country (over 50) to find the one that I thought was the cleanest tasting - most like a homebrew. I found a brewery in New Ulm, MN call August Schell's brewery, that brews a root beer they call "1919". This represents the year the prohibition was instated, when many breweries started making sodas (including root beer) and candies to stay in business.

This Root Beer is so fresh and smooth tasting, it doesn't taste anything like other commercial root beers. To make it even better, it's only sold in kegs - not bottles or cans. You can't buy it anywhere in Chicago - though many bars and restaurants in Minnesota and the upper midwest sell it. In fact, they only distribute semi-locally...but, I have made special arrangements (part of which require me to drive 4 hours roundtrip to pick up kegs bi-monthly) and we're now serving it in my restaurant in a draft system.

1919 Draft Root Beer

Just as a second opinion, 1919 root beer is very good.

The original batch of Sprecher's hard root beer was good, but not exceptional.
Comparing the second batch to the first, there is a real difference. Much better.

Where can I get some sprechers hard root beer ?


Sent from my iPh

For Sprecher's, please check out their web site.
They are based in Glendale, Wi. North side of Milwaukee.
http://www.sprecherbrewery.com/index.php

The restaurants that carry their name are not associated other than the name.

If you do not see it locally, I would be more than happy to walk over and send a four pack.
I also have eight bottles from the first batch still left if you would like to do a comparison.

I just called them...no answer . I called Binnys- they said they won't have it for a few weeks.

I am going to try calling a few other stores on their distribution list


Sent from my iPh

Sprecher's did not answer?
Please give me date/time.
Seriously. These folks do customer service to the max. I once related when I asked for some syrup when the person behind the counter was very angry because of the fact that he had to walk "to the back" to get it and I should call first. The next time I called and told them why I called they gave me the syrup at no charge.

Several years ago there was a situation where one of the then beer based forums was located where I was going to for a funeral that had someone well known for reviews. I stopped into Sprecher's to say "abc" is going to be at my MIL's funeral and I want a case of "your best" to present. I paid for the beer, but they gave lots of promotional material.

I still think Filberts makes a good local root beer.You might want to call the factory on Ashland ave to see who has it on tap. Does anyone know what happened to Dads root beer? I remember theplant located along theKennedy at about Damen.

Dad's root beer is still being made. For a while it was owned by a firm from Atlanta that was picking up regional brands like Moxie. Then "something" happened and the brands were all sold off. For instance, Moxie is now owned by a coke bottler. I think that dad's is now out of Indiana.

I always thought that the holding company for the many regional brands was doing something rather shady. The name changed every few months. I think that the last name was "monarch".

We taste tested a BUNCH of different Root Beers to find the perfect one for our Pub. We ended up with Fitz's out of St. Louis and it's really built up a nice base with our customers. We personally found Sprecher's too sweet, and though we can get 1919 delivered locally, it just didn't "wow" me.

Several years ago another forum was doing taste tests on root beers. I remember that a "baumgartner's" and "Henry weinard's" came out second and third. I refuse to mention the first (Seattle based) due to the fact the Pabst had bought the beer brand. Pabst at the time had broken all contracts and really (46$!??) their retirees. Years later the Government ruled on behalf of the employees, but it was years later and too late for many. Bless Miller before their contract brewing with Pabst required them to pay up what they owed to the retirement fund that was shared between Milwaukee brewing companies (something like $13 million). I know that Pabst has been through two owners since, but it still upsets me.

One of the things on my "bucket list" is to make homemade root beer and ginger ale. Here are some recipes developed by a University of Cincinnati - Clermont College chemistry professor. He not only provides a recipe but includes sources for all of the ingredients.

MAKING ROOT BEER AT HOME
©David B. Fankhauser, Ph.D.
Professor of Biology and Chemistry
U.C. Clermont College
Batavia OH 45103
http://biology.clc.uc.edu/fankhauser/ch ... er_jn0.htm

MAKING GINGER ALE AT HOME
http://biology.clc.uc.edu/fankhauser/Ch ... le_Ag0.htm

The good professor makes his own cheese, yogurt, and the like.

A good resource for soda recipes is "Homemade Root Beer, Soda, & Pop" by Stephen Cresswell.

Making sodas and beers with extracts is fun, but doesn't give you a real idea of what is in them. Using the fresh roots & herbs allows you to adjust the flavor to your personal liking - and it tastes better..It's like the difference between making brownies out of a box, or from scratch.

Anyone ever want to borrow my "Homemade Root Beer, Soda, & Pop", it's at Rub (we keep vintage cook books on the tables for reading) - I'll loan it out to any LTHer with interest.

Great book for making soda at home.

Only slightly off topic, but relavant to a few posts above . . .

I received a Sodastream for Christmas. While the sample syrups included didn't do much for me, I've started playing around with a few homemade recipes, mostly juice concoctions. A couple of weeks ago, I cobbled together a ginger ale recipe, which i thought turned out quite well. I steeped some grated ginger, sugar, water, juice and zest from one lemon, a little honey and molasses, and a pinch of salt (didn't really measure anything), then strained into an old stoneware beer bottle that I had saved but almost never used. Rather than pour into the SS bottle to make a quart batch, I mix individual portions in the glass itself, which allows you to customize strengths for individual tastes. It also allows me to whip up a variation of a dark and stormy very quickly on demand.

Very easy and inexpensive to make, I don't think I'll buy the fancy ginger ale bottles in the store again.

After reading this thread, I think I might add a homemade root beer syrup bottle in the fridge now as well.

Back on topic, I thought the 1919 was very tasty when I was at Rub a few weeks ago. It goes very well with the bbq.