Root beer (root beer): what it is + three recipes at home

An unusual drink Root beer, also called root beer or sarsaparilla, has a North American origin. At home, the product is made from the bark of the sassafras tree (less often from acacia or wintergreen) in two versions: non-alcoholic and alcoholic.

More about the drink

1. The non-alcoholic version is made from syrups and concentrates with the addition of carbonated water.

2. The alcoholic version is produced by fermenting a mixture of wood extract, yeast and sugar. The strength of the alcoholic version is only 0.5%. In its classic form, the drink has a reddish tint and thick foam.

In various regions of the United States, cherry bark, vanilla, yucca extract, licorice root, nutmeg, smilax root, dandelions, licorice, anise, hops, cloves, lemon balm, myrtle and sorrel leaves, cinnamon, and other ingredients are added to the product.

At home, concentrate is usually used to make root beer, less often - natural roots and herbs.

In addition to the traditional method, there are a large number of original recipes for the drink, compiled by amateur gourmets. Drink the drink chilled, with ice cream or as part of cocktails.

The classic root beer recipe

All roots (dried), except for licorice, are measured out in crushed form. If desired, you can add hop cones, mint, juniper berries, cherry bark, lemon zest, dandelion root, various spices to the composition.

You can use kefir or ginger starter instead of yeast.

To get a concentrated product with a long shelf life, you need to halve the amount of water and triple the amount of sugar. This syrup is diluted with sparkling water (1 tbsp) before use. л.). л. for ½ l).

Ingredients

1. Sassafras root - 30 g

2. Smilax root - 2 tbsp.

3. Burdock root - 1 tbsp.

4. Licorice root - 12 cm

5. Cinnamon - 1 stick

6. Vanilla - 1 pod

7. Star anise - 3 pcs.

8. Orange zest - 2 long strips

9. Brown sugar - 0.4 kg

10. Cane molasses - 1 tbsp.

11. Water - 3 liters

12. Brewer's yeast - 1/8 tsp.

Method of preparation

1. Cut the vanilla into two pieces lengthwise, chop the licorice root and star anise, put it in a small saucepan.

2. Add the rest of the roots and cinnamon to the mixture, pour 2 liters of water, boil, simmer for ¼ hour without a lid.

3. Pour sugar into the broth, add molasses and zest, mix well, cook for another 10 minutes, stirring the process.

4. Remove the resulting syrup from the heat, let it sit for half an hour.

5. Pass the infusion through a sieve or cheesecloth filter, pour into a glass vessel and add the remaining water.

6. Dissolve the yeast in 3 tablespoons of warm water, let it stand for about 10-15 minutes.

7. Add yeast to the syrup that has cooled to a warm state (no higher than 25 °C).

8. Pour the drink into bottles without filling to the top (3-4 cm should be free), seal tightly and leave in room conditions for 2-4 days.

9. Put the containers in the refrigerator, keep for 2 days, taste.

It is better to pour the finished drink into sterilized plastic containers, as glass containers can burst from excess carbon dioxide. Keep root beer in the refrigerator for no more than 1 month.

Recipe for root beer from concentrate

All utensils used in the cooking process are recommended to be sterilized. The amount of sugar can be increased to taste. It is better to pour filtered or purchased water.

Ingredients

1. Regular/cane sugar - 1 cup

2. Root beer extract - 1 tbsp.

3. Baker's yeast powder - ¼ tsp.

4. Water - 1.8-2 liters

The method of preparation

1. Pour sugar and yeast into a 2-liter plastic bottle through a funnel, shake the container well.

2. Replace the funnel with a clean one and carefully add the extract.

3. Fill the bottle halfway with water, shake until the contents are completely dissolved.

4. Pour in the second part of the water, leaving about 3 cm of the neck unfilled, close and shake the container well.

5. Keep the bottle in room conditions until pressure appears from the inside (3-4 days).

6. Transfer the drink to a cool place (no higher than 18 °C). Strain before serving.

Strong "root beer schnapps"

The roots and birch bark should be dried and chopped. The drink can be stored in the refrigerator for up to 1 year, at room temperature - up to six months. The taste and consistency of the product will be similar to liquor.

The ingredients

1. Sassafras root - 1 tsp.

2. Smilax root - 1 tsp.

3. Birch bark - 1 tsp.

4. Badian - 1 pc.

5. Ginger root - 1 tsp.

6. Chocolate mint/ordinary mint - 1 sprig

7. Lemon zest - 1 pc.

8. Water - 400 ml

9. Brown sugar - 2 tbsp.

10. White sugar - 60 g

11. Reed molasses - 1 tbsp.

12. Vanilla - a pinch

13. Vodka - 400 ml

The method of preparation

1. Combine dry vegetable raw materials, mint and spices in a small saucepan, cover with water, boil.

2. Boil the mixture over low heat for about 10 minutes.

3. Cover the pan with a lid, leave for 2 hours to flavor.

4. Strain the infusion through a cheesecloth, pour into a saucepan and boil again.

5. Add molasses and both types of sugar to the broth, mix thoroughly.

6. Add vanilla, let the liquid cool, pour into a clean container.

7. Add vodka to the drink, seal the jar tightly, shake and let it stand for 1-2 weeks.

Update: 31.12.2018

Category: Beer, Cider, Ale