Gram-i-Fied Root Beer

Root Beer Brewing.

Root Beer Brewing.

Aside from the Spruce Oil, I really liked that last Root Beer recipe, and I’ve been meaning to turn it into a weight recipe instead of a volume recipe anyway. Some of the ingredients are so light, it’s kind of impossible to weigh them in the amounts I am using with the scale I have, but here you go:

Root Beer, by weight

16oz Water

20g Fresh Ginger Root, sliced and smashed
3g Sassafras Bark of Root*
3g Sarsaparilla Root
2g Vanilla Bean, split and scraped
2g Grains of Paradise, crushed
1g Star Anise
1g Spikenard
1g Wintergreen
1g Ginger Root, dried
1g Roasted Dandelion Root
1g Licorice Root
1g Honey Roasted Licorice Root
1g Star Anise, whole
6 Juniper Berries, crushed
1/4 tsp Gentian Root

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

200g Washed Raw Sugar
3 Tablespoons Wildflower Honey
1 Tablespoon Molasses
1 drop Wintergreen Oil

METHOD: Bring 2 Cups of Water to a boil. Add Roots, cover and simmer for 20 mins. Turn off heat and add herbs. Cover and steep for another 20 mins. Strain out solids. Stir in Molasses, Honey, and Washed Raw Sugar. Add Wintergreen Oil. Cool, and keep refrigerated. Makes a 3 cups of Syrup. To serve, mix syrup to taste with soda water (I usually go 1 part syrup to 3-4 parts soda water) or carbonate with yeast (mixing 1 part syrup to 3 parts water).

*Note, Sassafras Oil has been shown to cause liver cancer in laboratory rats and so Sassafras has been forbidden for use in food or beverage products by the FDA. Sassafras Oil is also a precursor chemical to MDMA, aka Ecstasy, so the TTB recommends that vendors keep a close eye on any significant sales. Use at your own risk.

4 thoughts on “Gram-i-Fied Root Beer

  1. Pingback: Bitter Beer v1.3b | Savoy Stomp

  2. I made the version posted on Food and Wine, looks like you’ve made a few updates since then, so I’ll have to try this version too. I have to say that I really enjoyed the one I made. The uncommon ingredients made it fun to shop for, and it was very satisfying to sit down to a frosty glass of my own homemade root beer! Thank you! Any thoughts on making a yeast fermented (soda) version of this? Could I just combine it with water in the 1:3 or 1:4 ratio, add some yeast, and let it sit for a few hours like the ginger beer recipe? Thanks again for this fantastic site…it’s my new favorite :)

    • Thanks, Brent! I vary the recipe a bit every time I make it, tweaking the ingredients to taste. I have tried yeast carbonating root beer, but unlike the ginger beer found I preferred syrup and carbonated water. Give it a try and let me know how it comes out!

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