Verdict

Steph & tried the two root beers and they are GROSS!  We did discover that the second method seems to be a bit more refined so we will make some creative ventures using that method.  More later...

Making the Brew

We decided to make two batches of root beer with two very different methods of brewing.  

First we measured out all the ingredients and put them in a bowl.  The smell wasn't strong as most of the ingredients are dry.

Next we brought two quarts of water to a boil and then added in the ingredients.  Instant Root Beer smell!  We then simmered it for 20 minutes let the temperature fall to about 75 degrees, strained it, and yeasted it.  Lastly we bottled it.

We were left with quite a bit of ingredients at the end which we put into an open air container and let the root beer aroma fill our apartment.  It makes for a great potpourri! 

Our second method used a lot less ingredients and some very different ingredients.  We had star of anise and vanilla bean in this recipe.  

This recipe called for putting the ingredients into the pot before bringing it to a boil.  Then we simmered with a closed lid for 10 minutes and then removed it from the heat.  We then let it steep for 2 hours with the lid on before straining it.  We added two more quarts of water, waited a few minutes for the temperature to fall to 75 degrees and then added yeast.  We mixed it up and then bottled it.

Yeast is used to make the carbonation.  So the process takes 2-3 days for the yeast to carbonate the root beer and then it must be stuck in the fridge to kill off the yeast and stop the carbonation process.  In total it takes about 5 days from brewing for the beverage to be ready for consumption.  We did this all on Sunday so tonight or tomorrow night will be our first taste test of our homemade brews.

Home Brewing Round One

 My beautiful wife has decided that our date night this week will be our first (and hopefully not last) attempt at making Root Beer from scratch.  I have wanted to do this for a long time and lamented the fact that most "home brew" kits include a "Root Beer Extract" syrup for making the brew.  This is unacceptable.  How can you adjust the flavor of the brew in the flavor has been predetermined by the syrup you're given to make the brew?  

To fix this problem, Steph tracked down the raw ingredients necessary to make Root Beer from scratch.  Shortly we will begin mixing ingredients into a truly home grown Root Beer.  

We've decided to take the very first recipe from the internet over at Nourished Kitchen.

Ingredients 


1/4 cup sassafras root bark 


1/4 cup winter green leaf 


2 tablespoons sarsaparilla root 


1 tablespoon licorice root 


1 tablespoon ginger root 


1 tablespoon dandelion root 


1 tablespoon hops flowers 


1 tablespoon birch bark 


1 tablespoon wild cherry tree bark 


1 teaspoon juniper berries 


1 cinnamon stick 


1 cup unrefined cane sugar 


1/2 cup ginger bug or fresh whey or 1 packet kefir starter culture

We couldn't find hops flowers so we're substituting more winter green leaf.  Instead of using ginger bug/fresh whey/ or kefir starter culture we're using the Ale Yeast.  This recipe should yield 2 quarts worth of (hopefully) amazing Root Beer.

The process takes a few hours to brew but about a week before we can taste it.  So we'll report back in a week and let you know the verdict.

For those of you looking to make your own home brews we found the following sites to be full of great information:

Do it Yourself

Homemade Soda Company

Nourished Kitchen

I LOVE ROOT BEER!

Let me make this clear, I love root beer.  I used to live in Spokane, WA where I discovered a couple small local soda shops that sold hundreds of options of soda.  Between them we were able to try around 20 different root beers.

One of my friends, Nick, suggested that we do a blind Root Beer Taste Test.  So about 8 years ago, we did a blind taste test with 11 root beer brands.  To ensure unbiased testing, each beverage was chilled for at least 24 hours, we used plastic cups, and we had chips in between tests to clear our pallet.  The results were varied, but the four of us had the same top 3 (though 2 and 3 flip flopped on some lists). Mine were:

1) Henry Weinharts
2) Bulldog
3) Stewarts

Shockingly, everyone had their first canned root beer as their 4th highest ranked drink (though each of us had a different canned root beer).  Since then, my love for Root Beer has only grown.

Two years ago, I bought a house and invited friends over for my house warming.  Of course, my house warming had to be different, so I made it into a Root Beet Taste Test.  I brought in 12 bottled Root Beers and had them try them out using the same rules as before.  Some of the best finds that year were:

1) Sprecher
2) Barrel Brothers

Oddly, we had one taster who was on a strange diet during this test and could not partake in soda at that time.  Instead, he used his nose and only his nose to determine his thoughts on each drink.  His final ranking of the root beers was almost identical to the majority of the feedback at the end.  Quite crazy.

My guests loved the house warming.  The goal quickly became to make it a yearly adventure with year two being canned root beer, and year three being a hybrid of the best of canned and bottled with a couple duds and a couple new brews.  Unfortunately, life happened, and we haven't been able to finish this project at this time.  But the plan is still in place and we may continue it soon.

I now live in Bellevue, WA where we have The Root Beer Store with over 100 brands of Root Beer.  The purpose of this blog is to record thoughts gained from various blind Root Beer Tastings and experiments in home brewed Root Beer.