
Ever since my Dad first tricked me into trying some when I was a kid, Root Beer has held a special place in my heart. I’ve tried all the big brands (Barq’s, you can go screw yourself!) and explored the various local and niche brands, so I like to think I have a pretty good idea of what makes a good brew. And given I’ve already explored fermentation in various forms by making homemade hot sauce and mead, it was more or less inevitable that some day I’d try making the stuff myself.
As I so often do with things like this, I dove deep into online research, reading a half-dozen or so different recipes to figure out the different ways in which root beer can be made from scratch. I identified the necessary specialty ingredients (and where to find then) and the basic techniques. What I ended up discovering is that most of the recipes I found used similar overall methods, with the individual steps tending to vary in specific details recipe-to-recipe. So having made some practice batches in the past, and adding some inspiration of my own, I’m going to show you how my own root beer gets made.
Part 1: the Root of the Recipe
Root Beer starts, of course, with roots. Yes, literal roots. Indigenous tribes in North America have been using dried roots and other plants, herbs, etc. for medicinal and culinary use forever, and most historical accounts seem to believe the origin of root beer came from European settlers and colonizers combining these Indigenous ingredients with their own brewing traditions. In many ways, you could say that makes root beer the most American of beverages. But what roots do you use?

The basis of most recipes I’ve seen put three roots at the center: Sarsaparilla, Sassafrass, and Birch. Sarsaparilla is probably one most root beer aficionados are familiar with, and it brings a lot of the familiar aromas and flavors. Sassafras was traditional for a long time, but has been phased out of commercial recipes. Large companies can’t use it as a food product because the FDA has concerns about it being a potential health risk. But home brew setups and cottage food manufacturers like myself aren’t subject to the same regulation, so I’m going to use it for authenticity’s sake. My recipe calls for half a cup each of Sarsaparilla, Sassafrass, and birch.

In addition to the roots, there are other herbs and spices that can be added to enhance the root beer flavor base. For herbs, I use two different kinds of mint: Chocolate Mint and spearmint (sometimes I use wintergreen as well, depending on what I have available to me), one tablespoon of each. I’m also going to add to that some spices: Allspice, cloves, nutmeg (specifically calabash nutmeg, which is my preferred variety) and a cinnamon stick. These warming spices are a flavor profile I always enjoy, and they are often used in root beer. Finally, I have two vanilla beans for added depth and flavor

One you have your flavorings picked out, it’s time to make your flavor base. Add the ingredients to a pot with a gallon of spring water, bring to a boil, then reduce to a simmer. How long you cook this is up to you – recipes I’ve seen can vary from as little as 10 minutes to as long as 30. I have quite a few ingredients in the mix here, so I’m going to go with a 30-minute simmer to try and maximize flavor extraction.

30 minutes of cooking later, and let me tell you… it definitely smells like root beer! At this point what we essentially have is root beer tea, and like any good tea we’re going to let it sit and steep for a while. 1 to 2 hours or so off the heat will allow the flavors to better infuse. Meanwhile, we’ll use that time to consider our sweeteners.
Part 2: Sweet and Lowdown

There are a wide variety of sweeteners that can be used for root beer. Commercial brands use high fructose corn syrup, of course, or there are slightly higher-end brands that use cane sugar. Most of the recipes that I’ve found call for two types of sweeteners – a solid sugar like granulated or brown sugar, and a liquid sweetener, usually molasses.
Here is where I break from tradition a bit. The first time I tried making root beer I used brown sugar and molasses. It tasted good, but ended up being too molasses-forward for my palate. So I’ve tried to find replacements that can do what molasses does in terms of color and sweetening but with a less dominant flavor. I ended up going with a combination. I’m using a little bit of molasses for color and tradition’s sake, but I’m combining that with treacle (often used in English cooking; it has a similar color and texture to molasses but is sweeter) and honey. The amounts I’m using aren’t measured exactly, but for a total of 1/2 cup of liquid sweetener I’m going with approximately one part molasses to one part treacle to two parts honey.
Once the liquid has finished steeping, I’m going to strain it though a mesh sieve and cheesecloth into another pot. Then I stir in 1 1/2 cups of brown sugar as well as the other sweeteners. Once everything is fully dissolved and incorporated it’s time to break out the thermometer, because we have to make sure the liquid is the right temperature before it is time for the bubbly.
Part 3: Carbonation Station
Like most of the other steps, there are a number of ways to add carbonation to your root beer. You could use a Sodastream or other compressed CO2 if you wish, but I prefer something a bit more natural. In those instances, you can go with yeast or a ginger bug.

Yeast, of course, comes in many different varieties for many different uses. I tend to keep yeast optimized for mead in my fridge at most times, but for root beer the ideal yeast is supposedly ale yeast. Now, this does mean the resulting beverage will have some alcohol in it. But due to the small amount used it’s going to be marginal – a kombucha or even a sandwich made on sourdough will probably have a similar alcohol content. But even then there are other options, like a ginger bug.

A ginger bug is made from a process virtually identical to making a sourdough starter. You start with filtered or spring water, then add chopped fresh ginger root and sugar. You then feed it ginger and sugar every day until you can see the bubbling begin. Lots of recipes for ginger bug I’ve found online call specifically for the use of organic ginger, so that’s typically what I use, but I honestly can’t say run-of-the-mill ginger root wouldn’t work just as well. My personal touch is rather than using straight sugar to feed it, I alternate normal granulated sugar with turbinado sugar, a less refined sugar often used in Caribbean or West African cooking.

For my root beer, I’m going to use a combination of my ginger root and a small amount of ale yeast. I’m using about 1/2 cup of the former and just a pinch – probably less than 1/8 tsp – of the latter. But you have to be careful to not add it too early… if the liquid is warmer than 80 degrees Fahrenheit it’s likely to kill the yeast before it can do its work. I typically wait until the temperature is between 75 and 80. Now it’s time to bottle.
Part 3: Bottle it up, but don’t explode!
You can store this is any number of containers – I’ve used mason jars in the past – but for the true root beer experience you want a glass bottle. You can buy flip-top bottles that can be reused, and those are also very useful for testing (more on that later), but since I’m selling this stuff, I’m going to use fully sealed glass bottles.

Once the carbonation agent(s) have been thoroughly mixed, it’s best to use a funnel and cheesecloth filter to fill in the bottles. But not too full! There’s going to be a lot of carbonation building up during the fermentation process, and you don’t want to risk the bottles exploding. So make sure there’s at least once inch of space near the top before you seal it.

Now that the bottles have been filled and sealed, it’s time to ferment. This is where having a spare flip-top comes in handy. Any leftover root beer you have after filling in as many bottles as you can (this recipe makes about 9-10) can be put in a flip-top for testing purposes. Place all the bottles in a secure, room-temperature area for 2-3 days. At this time the yeast and/or bug will have done their work. Test it by flipping open a bottle and seeing how most carbonation has built up. If it’s to your liking, you can move the bottles to the fridge for chilling and to slow any further fermentation. Still, it’s not unusual for quite a bit of CO2 to build up over just a day or two, so be careful.

So yeah, that’s how I made my own root beer. And as I mentioned, it is for sale. Given this is a limited supply, made of high quality ingredients, I’m asking for $5 per bottle or 4 for $20. Based on supply, demand, and my own schedule, I’m going to continue to keep making this particular style of root beer, but that’s not where it ends – I have more recipes that I’m developing/experimenting with that I’ll be revealing soon, so stay tuned, friends and neighbors!

Please reach out to me if you are interested in buying some or ordering the next batch!




























