Unfortunately, I liked Bitter Root Beer v1.3a less than I liked the original Moxie Root Beer v1.3. Damn, reminds me of my old “Hercules” experimentation days.

Thought I would return to the original proposition, but confront what happens when you leave Sassafras Root Bark out of the mix, since that’s what the FDA thinks I should do anyway. I’ve pumped up the Sarsaparilla and Wintergreen and also slightly widened the “kitchen spice” mix with Clove and Ceylon Cinnamon.

Flannestad Root Beer v1.5 (Sassafras Free)

Roots:

3 tsp Sarsaparilla Root, Jamaican
3 tsp Wintergreen
1/2 tsp Ginger Root, Dry
1/2 tsp Ginger Root, sliced fresh
1/2 tsp Juniper Berries, crushed
1/2 tsp American Spikenard
1/2 tsp Roasted Dandelion Root
1 tsp Licorice Root
1/2 Vanilla Bean, Split
1 Star Anise
4 Cloves, crushed
1/4 piece Ceylon Cinnamon, Crushed

Herbs:

1/2 tsp Cascade Hops
1/2 tsp Yerba Mate
1/2 tsp Horehound

Sweetener:
1/4 Cup CA Wildflower Honey
1 Cup Washed Raw Sugar
1 TBSP Blackstrap Molasses

METHOD: Bring 2 Cups of Water to a boil. Add Roots and simmer for 20 mins. Turn off heat and add herbs. Steep for another 20 mins. Strain out solids. Stir in Molasses, Honey, and Washed Raw Sugar. Cool, bottle in clean containers, and keep refrigerated. Makes a 3 cups of Syrup. To serve, mix syrup to taste with soda water.

Flannestad Root Beer 1.5.

It does end up more of a “spice” beer than a Root Beer, just doesn’t quite have the “bite” of a Sassafras based Root Beer. Heck, it would probably make a tasty Toddy…