Chug A Pitcher Of Root Beer: Tips And Tricks

Root beer is a sweet, carbonated soft drink that is typically non-alcoholic and caffeine-free. It is usually thick and foamy, and often served with vanilla ice cream to make a root beer float. While it is commercially produced and sold by major brands like PepsiCo and Coca-Cola, it can also be made at home.

Homemade root beer is typically made with root beer extract, sugar, and water. Some recipes also include herbs and roots like sassafras, sarsaparilla, ginger root, and birch, which give the brew its distinctive flavour. It can be served with ice and lemon wedges, or even turned into an alcoholic root beer float with the addition of vanilla vodka.

How to make a root beer float

A root beer float is a delightful treat, perfect for a hot summer day. It's a simple yet tasty combination of root beer and ice cream. Here's a step-by-step guide on how to make a delicious root beer float:

Ingredients:

• Root beer: Choose your favourite brand of root beer. Whether it's a well-known brand like IBC or a local variety, select the one that brings back fond memories or simply delights your taste buds.
• Ice cream: Vanilla ice cream is the classic choice for a root beer float. Go for vanilla bean ice cream if you can find it, or feel free to experiment with other flavours like butter pecan, chocolate, or cherry.
• Optional: For an adult twist, you can add a shot of vanilla vodka to create an alcoholic root beer float. Whipped cream-flavoured vodka or other liqueurs like dark rum, Bailey's, or Kahlua can also be used.

Instructions:

• Prepare the glass: Place your serving glass in the freezer for about 30 minutes before serving to get it nice and frosty. This step is optional but adds a delightful chill to your float.
• Scoop the ice cream: Place 2-3 scoops (about 4 ounces) of your chosen ice cream into the chilled glass. You can adjust the amount of ice cream to your preference. If you like your floats on the creamier side, go for more scoops.
• Add root beer: Slowly pour the root beer into the glass at an angle. Fill the glass about halfway up, being careful not to let it overflow due to the fizz.
• Add alcohol (optional): If you're making an alcoholic root beer float, pour in 1 shot (1.5 ounces) of vanilla vodka or your chosen liquor.
• Top it off: Finish filling the glass with more root beer until it reaches the top.
• Garnish: Top your float with whipped cream and a cherry for an extra touch of indulgence.
• Serve: Serve your root beer float with a straw and a spoon. Enjoy it alongside classic diner dishes like burgers, chicken sandwiches, french fries, or chili dogs. It also pairs well with barbecue foods like grilled chicken, St. Louis ribs, or pulled pork.

Tips:

• Reduce fizz: To minimise the fizz and prevent overflow, pour the root beer slowly and at an angle when adding it to the ice cream.
• Customise: Feel free to experiment with different types of root beer and ice cream flavours to find your perfect combination. You can even swap out the root beer for another soda like Coke, Pepsi, orange soda, or cream soda.
• Presentation: For a fun presentation, consider serving your root beer float in a tall, frosty mug or a vintage-style soda fountain glass.
• Lemon twist: For a touch of added flavour, serve your root beer float with a wedge of lemon on the side.

How to make alcoholic root beer

Making alcoholic root beer at home is a fun and rewarding process. Here's a step-by-step guide on how to make delicious alcoholic root beer:

Ingredients:

• 2 pounds light dried malt extract
• 1 ounce Cascade hops
• 1 ounce sassafras root bark (about 6 tablespoons)
• 0.8 ounce licorice root (about 4 tablespoons)
• 3 vanilla beans or 3 teaspoons vanilla extract
• 1/2 teaspoon yeast nutrients (e.g. Wyeast or White Labs)
• 11-gram sachet of Fermentis US-05 dried ale yeast
• 7 ounces molasses (for priming bottles)
• 1 3/4 gallons of water
• Sugar and lactose

Step 1: Prepare the Wort

In a 2-gallon or larger pot, add 1 3/4 gallons of water and heat it slowly. Stir in the malt extract until it completely dissolves. Then, add sugar and lactose, stirring until they dissolve as well. Bring the mixture to a boil.

Step 2: Add Ingredients and Boil

Now, it's time to add the hops. Boil the mixture for 5 minutes. After that, add the sassafras and licorice, and continue boiling for another 5 minutes. Finally, add the vanilla and yeast nutrients, and boil for a further 5 minutes. You should end up with around 11/2 gallons of wort (unfermented beer).

Step 3: Cool and Combine

Cool the wort to approximately 65°F (18.3°C). In a sanitized fermentation bucket or a 5-gallon stainless steel pot, combine the wort with 1 1/2 gallons of cool water. Use a sanitized whisk to vigorously stir the mixture, creating a froth on top.

Step 4: Fermentation

Sprinkle the dried yeast on top of the wort. Allow the mixture to ferment at about 68°F (20°C) for 4 to 5 days. This process will transform the sugars into alcohol, giving your root beer its kick.

Step 5: Prepare the Bottles

Mix 4 ounces of water with the molasses to create an 11-ounce solution. Briefly boil this solution to sanitize it, then allow it to cool. Add 2 ounces of this solution to each 2-liter bottle, or 3 ounces to 3-liter bottles.

Step 6: Bottle and Age

Using a siphon or funnel, carefully transfer the wort into the bottles, leaving 1 to 2 inches of headspace. Seal the bottles tightly. Let the bottles sit at room temperature or slightly above for 2 weeks, then refrigerate them for a minimum of 3 days before tasting your homemade alcoholic root beer!

Tips for Success:

• Sanitize all equipment that comes into contact with the wort or beer to prevent contamination.
• Control the temperature during fermentation; too much heat can kill yeast, while cold temperatures slow down the process.
• Be cautious when handling dry ice, always use protective gear, and keep it away from children and pets.
• Feel free to experiment with different ingredients and flavors to create your unique alcoholic root beer blend!

Enjoy your delicious, homemade alcoholic root beer, and remember to drink responsibly!

How to make homemade root beer

Ingredients:

• Aromatic herbs (sassafras, sarsaparilla, ginger root, birch, dandelion root, etc.)
• Sugar (unrefined cane sugar, maple syrup, honey, etc.)
• Starter culture (ginger bug, kombucha, etc.)
• Water
• Root beer extract (optional)
• Food-grade dry ice (optional)

Method:

Step 1: Creating a Culture (optional)

This step is optional but will add some fizz to your root beer. Take a mason jar and fill it 3/4 full with filtered water. Add a tablespoon of grated ginger root and 2 teaspoons of sugar. Stir well and cover with cheesecloth. Allow it to sit for 24 hours. Repeat this process for a week, adding 2 teaspoons of sugar and grated ginger each morning. After a week, it should be slightly bubbly and ready to use.

Step 2: Making the Root Beer

Fill a large pot with 10 cups of water and add your chosen herbs. Bring the water to a boil and then reduce to a simmer for about 20 minutes. Stir in your chosen sweetener and continue to steep for about 4 hours. Taste the mixture and adjust if needed – you can add another root decoction or steep for longer. Pour the liquid into a gallon jar and fill the rest of the jar with cool filtered water. Allow the liquid to cool to room temperature.

Once the mixture has cooled, add your starter culture (about 1 cup). Stir well, cover with cheesecloth, and allow it to sit at room temperature for 3-7 days. Stir the mixture well 2-3 times a day. The longer it sits, the more it will ferment and the less sweet it will be.

Step 3: Bottling and Carbonating

After 3 days, taste your root beer and bottle it when you are happy with the flavour. Strain the liquid and pour it into sealable bottles, leaving at least 1-2 inches of headspace. Leave the bottles to sit out overnight or until they are fizzy enough. Use caution when opening as there may be a lot of carbonation. Put the bottles in the fridge to slow down the fermentation process and enjoy your homemade root beer!

Alternatively, if you want a quicker, non-alcoholic root beer, you can simply mix root beer extract with water and sugar, and then add food-grade dry ice for carbonation. However, this method does not have the same health benefits as the traditional fermentation method.

The history of root beer

When European colonists arrived in the Americas, they brought with them the medieval tradition of "small beer", a low-alcohol beer that was safer to drink than water. The colonists observed the indigenous use of sassafras, sarsaparilla, and wintergreen and began brewing their own small beers using these local plants, creating a type of beer they named "root beer".

In the 19th century, pharmacists attempted to create medicinal concoctions that also tasted good, and root beer emerged as one of these popular sodas. In the 1870s, Philadelphia pharmacist Charles E. Hires tasted a root beer during his honeymoon and recreated the drink, selling it as "Hires' Root Tea". Hires changed the name to "root beer" to appeal to the working class, particularly Pennsylvania coal miners, and debuted his commercial version at the 1876 Philadelphia Centennial Exposition.

Hires' root beer quickly gained popularity, and soon, other brands followed suit, including Barq's, Saranac, IBC, and A&W. Root beer was one of the first beverages to be heavily marketed on a mass scale, and its popularity continued to grow throughout the 20th century, especially during Prohibition.

However, in 1960, the US Food and Drug Administration banned the use of sassafras in commercial root beer due to its carcinogenic compounds. This led to the development of artificial sassafras flavoring and the use of alternative ingredients to recreate root beer's distinctive flavor.

Today, root beer is a beloved North American soft drink, typically non-alcoholic, sweet, and carbonated, with a thick and foamy head. It is enjoyed on its own or as a root beer float, combined with vanilla ice cream.

The health benefits of root beer

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

Sassafras

Sassafras was traditionally used to purify the blood in folk medicine. It was also thought to promote skin health and act as a diuretic.

Sarsaparilla

Sarsaparilla is traditionally used as a renal tonic and for the complexion. It is also said to beautify the complexion and act as a diuretic.

Licorice Root

Licorice root was used in folkloric medicine to ease digestive distress, and some clinical evidence suggests it can be beneficial in treating ulcers. It also supports adrenal health and may help address hormonal imbalances in women.

Dandelion Root

Dandelion root supports liver health and aids in clearing the liver and digestive systems. It also adds a subtle bitter note to the brew.

Birch

Birch aids in digestion, reducing cholesterol, and supporting weight loss.

Wintergreen Leaf

Wintergreen leaf was traditionally used to prevent gas, ease digestion, and relieve nerve pain.

Burdock Root

Burdock root helps clear the skin while offering nutrition and antioxidants. It also has anti-inflammatory properties that benefit the joints and internal organs.

Other Ingredients

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

While many of these ingredients are no longer used in commercial root beers, they can still be found in homemade or traditional root beer recipes. It is important to note that the health benefits of root beer may vary depending on the specific ingredients and preparation methods used. Additionally, excessive consumption of any beverage, including root beer, should be avoided.

Frequently asked questions