Homemade Root Beer: Part Three


| 8/1/2016 11:40:00 AM


Renee-Lucie BenoitAfter two tries at making old-fashioned root beer with herbs, I had to admit to some experiment fatigue. I just wanted to have some success to guzzle down with abandon on a hot day. If only I could get some success, I would promise to go back to making it from scratch! I sure have been learning a lot, and I've gotten a much greater respect for brew masters of old! How did they persevere?

The first experiment yielded a good flavor but lousy color. The second experiment yielded great color but lousy flavor. So I decided to cave and try a less nostalgic experiment to see if it were at all possible to come anywhere close to both good flavor and good color.

I got ingredients and a recipe from our local home-brew shop. The recipe used an extract, sugar, and champagne yeast, so there would still be an element of risk. I wanted my root beer to have a small fizz and a head of foam, and to achieve that I need to ferment it. The fizz in this recipe was not going to be from alcohol. It was going to be from carbon dioxide.

Here's what I did:

For 1 gallon of root beer I used ...



• 1/8 teaspoon champagne yeast
• 1 tablespoon root beer extract (I used Homebrew Root Beer Extract from Rainbow Flavors in Osage Beach, Missouri)
• 2 to 2-1/4 cups white sugar
• enough filtered water to make 1 gallon



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