Root beer

From Wikipedia, the free encyclopedia

Jump to: navigation, search
Image:Rootbeerfoam.JPG
A glass of root beer with foam

Root beer is a beverage also known as Sarsparilla outside of North America. Root beer, popularized in North America, comes in two forms: alcoholic and soft drink.

Contents

[edit] Ingredients

The soft drink version of root beer is non-alcoholic and is generally made using root beer extract or other flavored syrups diluted into carbonated water. This version constitutes about 3% of the American soft drink market.[1]

The alcoholic version is made by fermenting a solution of root beer extract and sugar with yeast. Typically [1] this will yield a beverage with about 0.4% alcohol. The extract may contain a variety of flavors. Bark from the roots of Sassafras tree is the typical flavor in root beer. It can be complimented with other flavorful ingredients, for instance vanilla, cherry tree bark, licorice root, sarsaparilla root, artificial sassafras root bark flavoring (the natural form is mildly carcinogenic), nutmeg, anise, and molasses among other ingredients in some cases including caffeine.

Many local brands of root beer exist, and homemade root beer is made from concentrate[2] or (rarely) from actual roots. Both alcoholic and non-alcoholic root beers have a thick and foamy head when poured.

An extremely easy recipe for making home made root beer[3] calls for adding a cup of table sugar to a 2 liter soft drink bottle, adding 1 Tablespoon of root beer extract and 1/4 teaspoon of yeast (either live bakers or brewers work), capping securely, and letting sit for 24-48 hours at room temperature until the bottle feels hard. IMPORTANT: when the bottle feels hard, move into a refrigerator to chill or it becomes an explosion hazard after a week or two (depending on the temperature).

The resulting brew has a slight yeasty taste in the first week or so of refrigeration.

[edit] Traditional use

Image:RochesterRootBeerBarrel.JPG
Antique root beer dispenser. The barrel would hold a block of ice which would cool carbonation coils at the base in the days before refrigeration.

Root beer is a traditional beverage and herbal medicine. Throughout history, the beverage was often alcoholic, usually around 2%. As a medicine it was used for treating cough and mouth sores. Commercially prepared root beer was developed by Charles Elmer Hires on May 16, 1866. He presented root tea powder at the 1876 Philadelphia Centennial exhibition. In 1893 he began selling bottled carbonated root beer. There was an upsurge in the popularity of root beer in the United States during the period of prohibition in the early 20th century as local breweries resorted to brewing non-alcoholic root beer since alcoholic beverages were outlawed.[2]

[edit] Commercial soft drink brands

[edit] Commercial brands

Image:Dorosh 0004.jpg
Canadian root beer containers of a variety of brands.
Image:Dorosh 0005.jpg
U.S. root beer brands in Canadian containers.

Traditional root beer brands include:

The Samuel Adams brewery also produces an alcoholic variety in its Brewer/Patriot sampler pack. It is flavored with herbs, spices, honey, and molasses.

[edit] See also

[edit] References

  1. ^ Quarantiello, Laura E. The Root Beer Book. 96 pages. Limelight Books: 1997. ISBN 0-936653-78-7.
  2. ^ Kim Severson,Real Men Drink Root Beer, San Francisco Chronicle, April 28, 1999

[edit] External links

et:Kali es:Cerveza de raíz eo:Radikbiero fr:Root beer la:Cervisia radicalis ja:ルートビア sv:Root Beer

Views
Personal tools

Toolbox