Homemade Fermented Root Beer

Before root beer came from extract and a carbonation tank, it was brewed like a strong tea from roots and bark and left to ferment into a lightly fizzy drink. This version follows the old way and is mostly hands-off waiting.

45 minutes, plus about 2 days to ferment

Ingredients

• 10 cups cold water
• 3 tablespoons sarsaparilla root
• 1 tablespoon ginger root
• 1 tablespoon licorice root
• 2 teaspoons dandelion root
• 2 teaspoons birch bark
• 1 star anise pod
• ¼ cup sassafras root bark
• ¾ cup unrefined cane sugar
• ½ cup ginger bug, strained

Equipment

• Flip-top bottles

Instructions

1. Pour the cold water into a large stockpot and add the sarsaparilla, ginger, licorice, dandelion, birch bark and star anise. Starting the roots in cold water helps them give up more flavor.
2. Bring to a boil over medium-high heat, then turn the heat down to medium-low and simmer for 30 minutes.
3. Add the sassafras and simmer 15 minutes more. It goes in late because its aroma fades if it cooks too long.
4. Take the pot off the heat and stir in the sugar until it dissolves. Let the liquid cool to room temperature, about 2 hours. Don't rush this step, since heat will kill the live yeast and bacteria in the starter.
5. Strain out and discard the roots and bark, then stir in the ginger bug.
6. Pour into flip-top bottles, leaving 1 to 2 inches of space at the top, and seal.
7. Leave the bottles at room temperature for about 2 days to ferment, a little longer if your kitchen is cool.
8. Move the bottles to the refrigerator for 3 days so the carbonation can settle in. Serve cold over ice.

Tips

• No ginger bug? Use the same amount of kombucha, jun, water kefir, or fresh whey strained from yogurt or kefir.
• Maple syrup, maple sugar, honey or coconut sugar can replace the cane sugar. Stick with a sweetener that has calories, because the starter needs sugar to ferment.
• Flip-top bottles trap the carbon dioxide well, so you get a fizzier drink.

Adapted from Nourished Kitchen.