Fermented Root beer

There is something special about making root beer from scratch. Instead of relying on commercial flavorings, this traditional-style fermented root beer combines roots, bark, herbs, spices, and a ginger bug to create a naturally fermented beverage with a complex, earthy flavor and gentle carbonation.

Ingredients

• 3 quarts filtered water

• ¼ cup sassafras root bark

• ¼ cup spearmint leaf

• 2 tablespoons sarsaparilla root

• ½ tablespoon licorice root

• 1 tablespoon ginger

• 1 tablespoon dandelion root

• 1 tablespoon birch bark

• 1 teaspoon juniper berries

• 1 cinnamon stick

• 1 cup sugar

• ½ cup ginger bug

Making Fermented Root Beer

Bring 3 quarts of filtered water to a boil.

Add the sassafras, spearmint, sarsaparilla, licorice, ginger, dandelion, birch bark, juniper berries, and cinnamon stick.

Add the sugar and stir until completely dissolved.

Reduce the heat and gently simmer the herbs and spices to create your root beer decoction.

Strain the liquid through a fine strainer to remove the herbs and spices.

Allow the root beer mixture to cool completely to room temperature.

Once cooled, stir in the ginger bug.

Transfer the mixture to a large clean jar.

Cover the jar with a coffee filter and secure it with a rubber band. Allow it to ferment at room temperature for approximately 24 hours. You should begin to see some light bubbling as fermentation gets underway.

Once fermentation has started, transfer the root beer into clean bottles, leaving approximately 1 inch of headspace.

Allow the bottled root beer to ferment at room temperature for 1–7 days, checking regularly for carbonation.

Once the desired level of carbonation has developed, transfer the bottles to the refrigerator to slow the fermentation process.

A Note About Bottling

Fermentation continues to produce carbon dioxide, which can create significant pressure in sealed bottles. Use fermentation-safe bottles designed to withstand carbonation, leave appropriate headspace, and check the bottles regularly. If a bottle becomes excessively firm or shows signs of dangerous pressure buildup, carefully vent it rather than allowing pressure to continue accumulating.

Refrigeration slows fermentation but does not necessarily stop it completely, so continue to store the finished root beer cold and open bottles carefully.

Important: Sassafras root naturally contains safrole. Traditional sassafras root beer recipes require particular attention to the type and source of sassafras used; use only commercially prepared food-grade sassafras products that are specifically intended for culinary use and follow applicable safety guidance.