Artisan Root Beer

By Ben · cooked up in Sprig

This isn't your typical store-bought root beer concentrate. We're brewing with whole sassafras root, vanilla beans, and wintergreen leaves to create a complex, frothy soda that tastes like it came straight from a 1920s soda fountain. The bubbles are so active they practically dance on your tongue, and the aroma fills your kitchen with warm spices and caramel notes. This is the kind of project that turns a weekend into an event and impresses guests who think homemade soda is impossible.

Ingredients

• 2 tablespoons sassafras root bark, dried
• 1 tablespoon sarsaparilla root, dried
• 1 teaspoon wintergreen leaves, dried
• 1 teaspoon licorice root, dried
• 1 vanilla bean, split lengthwise
• 1 cinnamon stick
• 6 whole cloves
• 1 teaspoon molasses
• 2 cups water
• 1½ cups granulated sugar

• ¼ teaspoon active dry yeast
• 10 cups cold water
• Ice cubes for serving

Instructions

1. Combine sassafras root, sarsaparilla root, wintergreen leaves, licorice root, vanilla bean, cinnamon stick, and cloves in a medium saucepan with 2 cups water. Bring to a rolling boil, then reduce heat and simmer for 20 minutes until the liquid is deeply colored and aromatic.
2. Remove from heat and let the herb mixture steep for an additional 20 minutes. Strain through a fine-mesh strainer lined with cheesecloth, pressing the solids to extract maximum flavor. Discard the solids.
3. Return the strained liquid to the saucepan and stir in sugar and molasses. Heat gently, stirring constantly, until sugar completely dissolves. Remove from heat and let cool to room temperature, about 30 minutes.

1. In a large pitcher or gallon jar, dissolve the yeast in ¼ cup of lukewarm water and let sit for 5 minutes until foamy. Add the cooled concentrate and remaining 10 cups of cold water, stirring well to combine.
2. Divide the mixture between clean 2-liter plastic bottles or swing-top glass bottles, leaving 2 inches of headspace at the top. Cap tightly and store at room temperature for 2-4 days until bottles feel firm when squeezed (plastic bottles) or until you hear a slight hiss when opening (glass bottles).
3. Once carbonated, refrigerate immediately to stop fermentation. Serve over ice, pouring carefully to avoid disturbing sediment at the bottom of bottles. Root beer will keep refrigerated for up to 2 weeks.

Chef's tips

Nutrition (per serving, estimated)

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