📝 About This Recipe
Step back in time with this authentic, naturally carbonated root beer that eschews artificial syrups for a complex blend of forest barks, roots, and spices. This recipe utilizes a traditional wild fermentation process, resulting in a probiotic-rich beverage with a thick, creamy head and a deep, earthy sweetness. It is a sophisticated, effervescent tribute to the medicinal 'small beers' of the 19th century, offering a nostalgic flavor profile that is both refreshing and grounding.
🥗 Ingredients
The Botanical Base
- 1/4 cup Sarsaparilla root (dried and shredded)
- 1/4 cup Sassafras root bark (dried, safrole-free for safety if preferred)
- 2 tablespoons Birch bark (dried and crushed)
- 1 tablespoon Dandelion root (roasted for depth)
- 1 tablespoon Licorice root (dried and chopped)
- 1 tablespoon Wild Cherry bark (dried)
Aromatics and Spice
- 2 whole Star anise (pods)
- 1 piece Cinnamon stick (3-inch length)
- 1 whole Vanilla bean (split lengthwise)
- 1 inch Fresh ginger (sliced into coins)
- 1 tablespoon Wintergreen leaves (dried)
Liquid and Fermentation
- 1 gallon Spring water (chlorine-free is essential for fermentation)
- 1/4 cup Molasses (blackstrap or dark)
- 1.5 cups Unrefined cane sugar (or piloncillo)
- 1/2 cup Ginger Bug or Liquid Whey (active starter culture)
👨🍳 Instructions
-
1
In a large stainless steel stockpot, combine the sarsaparilla, sassafras, birch bark, dandelion root, licorice root, cherry bark, star anise, and cinnamon stick.
-
2
Pour in 2 quarts (half-gallon) of the spring water and bring the mixture to a rolling boil over medium-high heat.
-
3
Once boiling, reduce the heat to low, cover the pot, and let the botanicals simmer gently for 30 minutes to extract their oils and tannins.
-
4
Stir in the molasses and cane sugar, whisking until completely dissolved into the dark, aromatic 'tea'.
-
5
Remove the pot from the heat. Add the split vanilla bean, ginger slices, and wintergreen leaves, allowing them to steep as the liquid cools.
-
6
Pour the remaining 2 quarts of cold spring water into a clean 1-gallon glass carboy or fermentation jar.
-
7
Strain the hot botanical concentrate through a fine-mesh sieve lined with cheesecloth directly into the cold water in the jar.
-
8
Check the temperature of the liquid; it must be 'blood warm' or below 90°F (32°C) before adding the culture to avoid killing the beneficial yeast.
-
9
Stir in the active ginger bug or whey. Cover the jar with a breathable cloth secured by a rubber band.
-
10
Allow the jar to sit at room temperature (70-75°F) for 24 hours to begin the primary fermentation.
-
11
Transfer the liquid into flip-top brewing bottles, leaving at least 1-2 inches of headspace at the top of each bottle.
-
12
Seal the bottles and let them carbonate at room temperature for 2 to 4 days. Test one bottle daily by 'burping' it slightly to check for carbonation levels.
-
13
Once the desired fizz is achieved, move the bottles to the refrigerator. This halts the fermentation and allows the flavors to mellow and the CO2 to stabilize.
💡 Chef's Tips
Always use chlorine-free spring or filtered water, as chlorine can inhibit the natural fermentation process. If you don't have a ginger bug, a pinch of champagne yeast can be used, but the probiotic benefits will be different. Be cautious with fermentation times in summer; heat accelerates carbonation and can lead to over-pressurized bottles. For a creamier head, you can add 1/2 teaspoon of vegetable glycerin or yucca extract to the simmer. Sanitize all equipment thoroughly to ensure only the desired cultures thrive in your root beer.
🍽️ Serving Suggestions
Serve in a chilled glass mug with no ice to appreciate the complex botanical notes. Pair with a classic smash burger or a pulled pork sandwich to cut through the richness of the meat. Pour over a scoop of high-quality vanilla bean ice cream for the ultimate artisanal root beer float. Garnish with a fresh sprig of mint or a thin slice of candied ginger for a modern twist. Enjoy as a digestive tonic after a heavy meal to take advantage of the dandelion and ginger properties.