If you’ve ever dreamed of capturing a burst of nostalgic, old-fashioned flavor in a glass, Homemade Root Beer is your answer. It’s an enchanting mix of earthy roots, sweet molasses, tingly spices, and natural fizz. This brew brings together a symphony of ingredients that transport you straight back to soda fountains of days gone by, all with the satisfaction of knowing every robust, creamy sip came from your own kitchen. Whether you’re sharing bottles at a family barbecue or simply craving a naturally fermented treat, Homemade Root Beer is pure, sippable magic you have to try for yourself.
Ingredients You’ll Need
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Root Beer Base:
- 10 cups filtered water
- 1/2 cup sassafras root bark
- 1/4 cup sarsaparilla root
- 1 tablespoon dried wintergreen leaves (or 1 teaspoon wintergreen extract added later)
- 1 tablespoon licorice root (optional)
- 1 tablespoon dried ginger root
- 1 tablespoon whole cloves
- 1 tablespoon star anise
- 2 cinnamon sticks
- 1 tablespoon orange peel
Sweeteners and Yeast:
- 1 1/2 cups organic cane sugar
- 1/2 cup molasses or honey
- 1/8 teaspoon ale yeast or champagne yeast (for natural carbonation)
How to Make Homemade Root Beer
Step 1: Simmer the Roots and Spices
Start by adding the filtered water, sassafras, sarsaparilla, wintergreen, licorice root, ginger, cloves, star anise, cinnamon sticks, and orange peel to a large pot. Bring everything to a lively boil over medium-high heat. Once you’ve reached a boil, drop the heat and let it simmer gently for 20 to 30 minutes. This process coaxes every nuanced note out of the roots and spices, filling your kitchen with a scent that’s truly irresistible.
Step 2: Steep for Intensity
Remove the pot from heat and let the mixture steep for an additional 30 minutes. This resting stage lets the flavors meld together and reach their full, robust potential. Be patient—this step makes all the difference for a complex, aromatic base.
Step 3: Strain and Sweeten
After steeping, carefully strain the liquid through a fine mesh strainer or cheesecloth into a large bowl, making sure to squeeze out every last drop. Discard the spent solids. While the liquid is still warm, stir in the organic cane sugar and your choice of molasses or honey. Whisk until the sweeteners dissolve completely; this is where you’ll see your color deepen and the aroma get even richer.
Step 4: Cool and Add Yeast
Now, let the sweet, spicy liquid cool to room temperature—hot liquid will kill the yeast, so don’t rush! Once cool, sprinkle in the ale yeast or champagne yeast and gently stir to combine. The yeast is your secret agent, quietly turning sugar into those delightfully tiny bubbles that make Homemade Root Beer so much fun to drink.
Step 5: Bottle and Carbonate
Pour the seasoned, yeasty mixture into clean, swing-top bottles, leaving 1 to 2 inches of headspace at the top. Seal the bottles and let them sit at room temperature for 2 to 4 days. Check them daily by gently opening a bottle—when you hear a good pop and see a rush of fizz, your root beer is perfectly carbonated!
Step 6: Chill and Serve
Once you’ve reached your desired fizziness, immediately transfer the bottles to the refrigerator. This stops fermentation and locks in the bubbles. Your Homemade Root Beer is ready to serve ice-cold—satisfyingly nostalgic and refreshingly modern!
How to Serve Homemade Root Beer
Garnishes
For an eye-catching and aromatic finish, top each glass of Homemade Root Beer with a scoop of creamy vanilla ice cream for a classic float, or a sprig of fresh mint for a burst of color and fragrance. A twist of orange peel or a cinnamon stick makes every glass look (and smell!) even more irresistible.
Side Dishes
This nostalgic sip pairs perfectly with backyard barbecue classics, from smoky pulled pork sandwiches to crispy fried chicken. Crowd-pleasing snacks like buttery popcorn, salty pretzels, and sliders make outstanding sidekicks for your homemade beverage. At dessert time, serve alongside chewy chocolate chip cookies or frosted cupcakes for a retro soda fountain vibe.
Creative Ways to Present
Take your Homemade Root Beer to the next level by serving it in frosty mason jars, vintage soda pop bottles, or tall glasses rimmed with raw sugar. Tie on a striped paper straw for a splash of nostalgia, and don’t forget the ice for an extra-refreshing burst. For parties, set up a DIY float bar with a few different ice cream flavors and fun toppings—guests will swoon!
Make Ahead and Storage
Storing Leftovers
Keep any leftover Homemade Root Beer tightly sealed in the refrigerator. The cool environment halts fermentation, so your soda will stay safely carbonated and delicious for up to one week. Always open bottles slowly over the sink, as pressure can build over time.
Freezing
While freezing isn’t recommended for full bottles (as expanding ice could cause bottles to burst!), you can freeze extra root beer in ice cube trays for super fun float toppers or to chill your drinks without watering them down. Let them thaw slightly before adding to your glass for the best texture.
Reheating
Homemade Root Beer is all about its refreshing fizz, so reheating really isn’t necessary or recommended. If you’ve stored your root beer cubes, just drop them straight into fresh glasses for an instant chill. If you’re ever left with flat root beer, try using it in baking recipes or as a creative syrup!
FAQs
Is Homemade Root Beer safe to drink?
Absolutely! If you follow the method carefully, use quality ingredients, and refrigerate once carbonated, Homemade Root Beer is perfectly safe. Just be mindful to open bottles slowly, as natural carbonation can build up pressure.
Can I make this recipe without yeast for a non-alcoholic version?
The yeast is actually used for carbonation, not for creating alcohol. Still, the final drink has only trace amounts from the fermentation process. If you want a truly yeast-free version, prepare the syrup and add sparkling water right before serving for a similar bubbly effect.
Where can I find roots like sassafras and sarsaparilla?
Most health food stores, herbal shops, or online spice retailers carry these traditional roots. Make sure to buy food-grade, high-quality ingredients for the best, safest results in your Homemade Root Beer adventure.
What happens if my root beer doesn’t carbonate?
Don’t worry! There are a few troubleshooting tips to try—make sure the mixture was cool before adding the yeast, that the yeast wasn’t expired, and that bottles were sealed tightly. If your root beer remains flat, you can still enjoy it over ice with a splash of club soda for some fizz.
Can I customize the flavors?
Definitely! Homemade Root Beer is incredibly versatile. Try adding hints of vanilla, burdock root, or cardamom, or experiment with the spice levels to match your personal palate. Each batch is an invitation to put your own signature twist on this classic drink.
Final Thoughts
Making Homemade Root Beer is a little adventure that rewards you with both amazing taste and pure kitchen pride. With its creamy bubbles and nostalgic flavors, you’ll want to share this old-school treat with everyone you know. Give it a whirl—you may just discover your new favorite homemade beverage!
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Homemade Root Beer Recipe
- Total Time: 45 minutes plus 2–4 days fermenting
- Yield: About 2 quarts 1x
- Diet: Non-Vegetarian
Description
Learn how to make your own delicious homemade root beer with this easy recipe. This naturally sweetened, fermented soda is bursting with traditional flavors and is perfect for a fun DIY project.
Ingredients
Root Beer Base:
- 10 cups filtered water
- 1/2 cup sassafras root bark
- 1/4 cup sarsaparilla root
- 1 tablespoon dried wintergreen leaves (or 1 teaspoon wintergreen extract added later)
- 1 tablespoon licorice root (optional)
- 1 tablespoon dried ginger root
- 1 tablespoon whole cloves
- 1 tablespoon star anise
- 2 cinnamon sticks
- 1 tablespoon orange peel
Sweeteners and Yeast:
- 1 1/2 cups organic cane sugar
- 1/2 cup molasses or honey
- 1/8 teaspoon ale yeast or champagne yeast (for natural carbonation)
Instructions
- Prepare the Root Beer Base: In a large pot, combine water, sassafras, sarsaparilla, wintergreen, licorice root, ginger, cloves, star anise, cinnamon sticks, and orange peel. Bring to a boil, then simmer for 20–30 minutes. Let steep for 30 minutes.
- Strain and Sweeten: Strain the liquid, discard solids. Stir in sugar and molasses/honey until dissolved. Cool to room temperature.
- Add Yeast: Once cool, add yeast and stir gently. Pour into bottles, leaving headspace.
- Ferment and Chill: Let bottles sit at room temperature for 2–4 days to carbonate. Refrigerate to stop fermentation. Serve chilled.
Notes
- Open bottles slowly over a sink to release pressure safely.
- Use non-chlorinated water for best results.
- For a caffeine-free option, try other roots and spices like burdock or vanilla bean.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Beverage
- Method: Fermenting, Simmering
- Cuisine: American
Nutrition
- Serving Size: 8 ounces
- Calories: 120
- Sugar: 28g
- Sodium: 10mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
