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Fermented Root beer


3 quarts filtered water

1/4 cup sassafras root bark

1/4 cup spearmint leaf

2 Tbsp sarsaparilla root

1/2 Tbsp licorice root

1 Tbsp ginger

1 Tbsp dandelion

1 Tbsp birch bark

1 tsp juniper berries

1 cinnamon stick

1 cup sugar

1/2 cup ginger bug


  • Bring 3 quarts water to boil.

  • Add all herbs/spices and sugar. Stir to dissolve sugar.

  • Reduce the heat and pour infusions through a strainer.

  • Let cool.

  • Stir in the ginger bug.

  • Transfer to a large jar.

  • Cover with a coffee filter and secure with a rubber band.

  • Ferment for about 24 hours. (You should see some light bubbles).

  • Transfer to bottle, leaving 1 inch head space.

  • Allow the root beer to foment in the bottle for 1-7 days at room temperature.

  • Transfer to the fridge to stop the fermentation process.

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