Root Beer Flavor: Can You Buy This Unique Taste?

Root beer is a sweet, carbonated soft drink that originated in North America. Its unique flavour primarily comes from sassafras, a tree root native to the United States. While it is typically non-alcoholic and caffeine-free, root beer's flavour profile can vary across brands. Besides sassafras, common ingredients include vanilla, molasses, caramel, cinnamon, and wintergreen, resulting in a warming, slightly spicy, and almost creamy flavour. Due to the carcinogenicity of safrole, a key component of sassafras, most commercial root beers now use artificial sassafras flavouring or safrole-free sassafras extract. However, root beer flavouring can also be purchased to make your own root beer at home.

Where to buy root beer flavour

Root beer flavouring can be purchased from several online retailers and physical stores. For example, Cook Flavoring Company sells a pure root beer extract that can be used to make your own root beer. This product is available for wholesale and can be purchased directly from their website.

In addition, major root beer producers include PepsiCo, Coca-Cola Company, Dad's, Keurig Dr. Pepper, and A&W. Their products are widely distributed across the United States and can be found in most grocery stores and supermarkets.

Some specific brands of root beer that are available to purchase include:

• Red Arrow Root Beer
• Henry Weinhard's Gourmet Root Beer
• IBC Root Beer
• Bulldog Root Beer
• A&W Root Beer
• Barq's Root Beer
• Signature Select Root Beer
• Zevia Ginger Root Beer
• Original New York Root Beer Seltzer
• Bundaberg Root Beer
• Mug Root Beer

These brands can be found at a variety of stores, including Walmart, Target, Safeway, Big Lots, and Amazon.

Root beer recipes

Root beer is a sweet, earthy, and bold North American soft drink. It is typically non-alcoholic, caffeine-free, and carbonated. It is usually made using the root bark of the sassafras tree or the vine of Smilax ornata (sarsaparilla).

History

Root beer has been consumed in the United States since at least the eighteenth century and was often used with medicinal intent. The first commercial brand of root beer was developed by pharmacist Charles Elmer Hires in 1875.

Ingredients

Common ingredients in root beer include:

• Sarsaparilla root bark
• Sassafras root bark
• Birch bark
• Licorice root
• Vanilla
• Star anise
• Wintergreen
• Molasses
• Water
• Sugar

Recipe 1: 15-Minute Homemade Root Beer

This recipe uses a simple combination of water, sugar, and root beer extract, with food-grade dry ice added for carbonation.

Ingredients:

• 2-3 cups granulated sugar
• 3 tablespoons root beer extract
• 1-2 pounds food-grade dry ice

Instructions:

• In a large pitcher, stir together the water, sugar, and root beer extract until the sugar is mostly dissolved.
• In a well-ventilated area, carefully add the dry ice to the pitcher using insulated gloves or tongs.
• Continue stirring until the dry ice is mostly melted, about 10-15 minutes.
• Ladle into cups, avoiding any large pieces of unmelted dry ice, and serve.

Recipe 2: DIY Root Beer

This recipe uses a combination of roots, spices, and herbs, with ale yeast added for fermentation and carbonation.

Ingredients:

• 1 gallon filtered water, divided
• 1 tablespoon sarsaparilla root bark
• 1 tablespoon sassafras root bark
• 1 tablespoon birch bark
• 4 sprigs chocolate mint
• 1/2 teaspoon crushed ginger
• 1 vanilla bean, split and scraped
• 1 1/2 cups brown sugar, packed
• 1/8 teaspoon ale yeast

Instructions:

• Combine 2 quarts water, sassafras, sarsaparilla, birch, mint, star anise, ginger, and vanilla in a medium saucepan.
• Bring to a boil, reduce to a simmer, and cook for 10 minutes.
• Remove from heat, cover, and let steep for 2 hours.
• Strain the liquid through a fine-mesh strainer lined with cheesecloth into a large pot.
• Add remaining 2 quarts water, brown sugar, and molasses, and stir until integrated.
• Let the mixture cool to 75°F (24°C), then stir in the yeast and let it sit for 15 minutes.
• Fill plastic bottles with the mixture, leaving 2 inches of space at the top.
• Keep the bottles at room temperature for 36 hours, then open a bottle slowly to check if it is carbonated enough.
• If it is carbonated enough, place the bottles in the refrigerator for 2 days before drinking. If not, reseal the bottle and let it rest for another 12 to 24 hours.

Recipe 3: Homemade Root Beer

This recipe uses a two-step process: creating a soda culture and then making the root beer syrup.

Step 1: Creating Culture

Ingredients:

• 2 to 3-inch piece of fresh ginger root
• 1/2 cup sugar (white sugar or alternative sweetener)
• Quart mason jar 3/4 full with filtered water

Instructions:

• Fill the mason jar 3/4 full with filtered water.
• Add 1 tablespoon of ginger and 2 teaspoons of sugar. Stir well.
• Cover with cheesecloth and let it sit out for 24 hours.
• Each morning for a week, add another 2 teaspoons of sugar and 2 teaspoons of ginger. Stir well when adding the ingredients and a couple of times throughout the day.
• After a week, it should become slightly bubbly and pleasant-smelling. It is now ready to be used in the soda-making process.

Step 2: Making the Root Beer

Ingredients:

• 2 tablespoons sassafras root
• 2 teaspoons sarsaparilla root
• 5 or 6 tongues of astragalus root
• 2 teaspoons burdock root
• 2 teaspoons licorice root
• 1 gallon of filtered water
• 1 1/2 cups brown sugar
• Gallon jar and a large pot
• 1 cup of soda culture

Instructions:

• Put 1/2 gallon of filtered water in a large pot and add your roots.
• Bring the water to a boil, then reduce to a simmer for about 20 minutes.
• Stir in your sugar or other sweetener.
• Continue to steep for about 4 hours.
• Taste the mixture and adjust as needed.
• Pour the liquid into a gallon jar.
• Fill the jar almost to the top with cool filtered water, then add your one cup of culture.
• Stir well, cover with cheesecloth, and let it sit out on the counter for 3-7 days, stirring well 2 or 3 times a day.
• The longer it sits, the more it will ferment and the sweeter the soda will be.
• Bottle the soda when it is ready by straining it and pouring it into sealable bottles.
• Leave the bottles out overnight or longer if they are not fizzy enough.
• If the soda is fizzy enough, put the bottles in the fridge to slow the fermentation process.

History of root beer

Root beer is a sweet North American soft drink that has been consumed in the United States since at least the 18th century. Its origins, however, can be traced back to indigenous tribes in North America who created their own root beverages using locally grown roots, barks, herbs, and spices. These drinks were primarily used for their medicinal properties, but they also had culinary applications when combined with other ingredients.

In the 19th century, American colonists built upon these traditions, brewing their own versions of root beer in their homes. These early root beers were often served hot and were used for medicinal purposes. They were also sometimes referred to as "small beers", in reference to their low alcohol content. During this time, root beer recipes could be found in cookbooks, and families would often develop their own unique recipes to pass down through the generations.

The first commercial brand of root beer was created by pharmacist Charles Elmer Hires in 1875. Hires debuted his drink at the Philadelphia Centennial Exposition in 1876, and it quickly gained popularity. By 1893, root beer was being distributed widely across the United States, and its success inspired the creation of competing brands such as Barq's, Saranac, IBC, and A&W.

In 1960, the US Food and Drug Administration banned the use of sassafras, a key ingredient in root beer, due to its carcinogenic properties. This led to the development of artificial sassafras flavouring and the use of safrole-free sassafras extracts in root beer production.

Today, root beer is produced in Canada and every US state, and its popularity has spread beyond North America, with some brands being produced or imported by other countries.

Medicinal qualities of root beer

Root beer has been consumed in the United States since at least the 18th century, and was often used for medicinal purposes in the 19th century. It was combined with soda in the 1850s and sold as a syrup. The medicinal qualities of root beer were well-known to both Native Americans and Europeans. Pharmacists began marketing root beer for its medicinal qualities, and pharmacist Charles Elmer Hires was the first to successfully market a commercial brand of root beer.

Sassafras, a key ingredient in root beer, was traditionally used as a diuretic and thought to cleanse the blood and promote skin health. However, safrole, a key component of sassafras, was banned by the U.S. Food and Drug Administration in 1960 due to its carcinogenicity. Since then, most commercial root beers have been flavoured using artificial sassafras flavouring.

Sarsaparilla, another root beer ingredient, was also used to beautify the complexion and as a diuretic. Wintergreen leaf was thought to prevent gas, ease digestion, and soothe nerve pain. Licorice root was used in folkloric medicine to ease digestive distress, and some clinical evidence suggests it can be beneficial in treating ulcers.

Other ingredients used in homemade root beer, such as ginger, dandelion, hops, and birch, have also featured widely in traditional herbal medicine.

Root beer floats

A root beer float is a classic, bubbly, and foamy drink that is a quintessential summer treat. It is made by pouring root beer over a scoop of vanilla ice cream in a tall glass. The carbonation in the root beer causes bubbles to stick to the ice cream, creating a foamy concoction. The ice cream eventually floats to the surface as it is churned with air and composed of fat, which is lighter than water.

To make a root beer float, start by placing a large, well-packed scoop of vanilla ice cream in a tall glass. You can use a fountain glass or any other tall drinking glass. Fill the glass about three-quarters full with root beer. It is important to place the glass on a salad plate to catch any overflow. The root beer and ice cream combination will start to foam up and may spill over, so be sure to pour the root beer slowly. You can add another scoop of ice cream and repeat the process. Finally, serve the root beer float with straws and spoons, and enjoy!

For a more elegant presentation, you can top the root beer float with whipped cream and cherries. This drink is a fun and simple treat that is perfect for summer days or birthday parties. It is a nostalgic drink that brings back childhood memories for many people.

If you want to get creative, you can even make your own root beer from scratch using sassafras, which grows wild in many parts of the United States. You can also serve your root beer float with homemade vanilla ice cream for an extra special touch.

Frequently asked questions