Useful Tips

Root beer


The unusual drink Root beer, also called root beer or sarsaparilla, is of North American origin. At home, the product is made from the bark of sassafras tree (less often - from acacia or winterharps) in two versions: non-alcoholic and alcoholic.

Read more about the drink

  1. The non-alcoholic version is made from syrups and concentrates with the addition of sparkling water.
  2. The alcoholic version is obtained by fermentation of a mixture of wood extract, yeast and sugar. The strength of the alcohol version is only 0.5%. In a classic form, the drink has a reddish tint and thick foam.

In different regions of the United States, cherries, vanilla, yucca extract, licorice, nutmeg, smilax, dandelion, licorice, anise, hops, cloves, lemon balm, myrtle and sorrel leaves, cinnamon and other ingredients are added to the product.

At home, concentrate is used to prepare rootbir; less often, natural roots and herbs.

In addition to the traditional method, there are a large number of original drink recipes compiled by amateur gourmets. Drink the drink chilled, with ice cream or in cocktails.

Classic Rootbier Recipe

All roots (dried), except licorice, are measured in crushed form. Optionally, you can include hop cones, mint, juniper berries, cherry bark, lemon zest, dandelion root, various spices in the composition.

You can use kefir or ginger yeast instead of yeast.

To get a concentrated product with a long shelf life, you need to halve the amount of water and triple the amount of sugar. Such a syrup is diluted with sparkling water before use (1 tbsp. Per ½ liter).


  1. Sassafras root - 30 g
  2. Smilax root - 2 tbsp. l
  3. Burdock root - 1 tbsp. l
  4. Licorice root - 12 cm
  5. Cinnamon - 1 stick
  6. Vanilla - 1 pod
  7. Star anise - 3 amount.
  8. Orange zest - 2 long strips
  9. Brown sugar - 0.4 kg
  10. Reed molasses - 1 tbsp. l
  11. Water - 3 L
  12. Brewer's yeast - 1/8 tsp.

Cooking method

  1. Cut the vanilla into two parts lengthwise, grind the licorice root and star anise stars, put in a small saucepan.
  2. Add the remaining roots and cinnamon to the mixture, pour 2 liters of water, boil, simmer for ¼ hour without cover.
  3. Pour sugar into the broth, add molasses and zest, mix well, boil for another 10 minutes, accompanying the process by stirring.
  4. Remove the resulting syrup from the fire, let it saturate for half an hour.
  5. Pass the infusion through a sieve or gauze filter, pour into a glass container and add the remaining water.
  6. Dilute the yeast in 3 tablespoons of warm water, let them stand for about 10-15 minutes.
  7. In the syrup, cooled to a warm state (not higher than 25 ° C), introduce yeast.
  8. Pour the drink into bottles without filling to the top (3-4 cm should be free), seal tightly and leave in room conditions for 2-4 days.
  9. Transfer the containers to the refrigerator, hold for 2 days, try.

It is better to pour the finished drink into a sterilized plastic container, since the glass can burst from an excess of carbon dioxide. Keep rootbier in the refrigerator for no more than 1 month.

Concentrated rootbir recipe

All utensils used in the cooking process are recommended to be sterilized. The amount of sugar can be increased to taste. It is better to fill in filtered or purchased water.


  1. Regular / cane sugar - 1 cup
  2. Rutbir extract - 1 tbsp. l
  3. Powdered baker's yeast - ¼ tsp.
  4. Water - 1.8-2 L

Cooking method

  1. Pour sugar and yeast into a 2-liter plastic bottle through a funnel, shake the container well.
  2. Replace the funnel with a clean one and carefully add the extract.
  3. Fill the bottle half with water, shake the contents until completely dissolved.
  4. Pour in the second part of the water, leaving about 3 cm of the neck empty, close and shake the container well.
  5. Keep the bottle at room temperature until inside pressure appears (3-4 days).
  6. Transfer the drink to a cool place (not higher than 18 ° C). Strain before serving.

Strong Rutbir Schnapps

Roots and birch bark should be dried and chopped. You can store the drink in the refrigerator for up to 1 year, in room conditions - up to six months. To taste and consistency, the product will look like liquor.


  1. Sassafras root - 1 tsp.
  2. Smilax root - 1 tsp.
  3. Birch bark - 1 tsp.
  4. Star anise - 1 pc.
  5. Ginger root - 1 tsp.
  6. Chocolate / plain mint - 1 sprig
  7. Lemon zest - 1 pc.
  8. Water - 400 ml
  9. Brown sugar - 2 tbsp. l
  10. White sugar - 60 g
  11. Reed molasses - 1 tbsp. l
  12. Vanilla - a pinch
  13. Vodka - 400 ml

Cooking method

  1. Combine dry vegetable raw materials, peppermint and spices in a small saucepan, add water, boil.
  2. Boil the mixture over low heat for about 10 minutes.
  3. Cover the pan with a lid, leave for 2 hours for flavoring.
  4. Strain the infusion through gauze, pour into a saucepan and boil again.
  5. Introduce molasses and both types of sugar into the broth, mix thoroughly.
  6. Pour vanilla, allow the liquid to cool, pour into a clean container.
  7. Add vodka to the drink, tightly seal the jar, shake and let it brew for 1-2 weeks.

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Due to the large number of ingredients and their combinations, the taste of root beer can contain a lot of different flavors. The root bark of the sassafras tree has historically given the basic taste of root beer, and some people associate this taste with a drink other than water. This crust gives the drink a slightly reddish hue.

Sassafras bark was banned by the FDA in 1960 due to the carcinogenic properties of the safrole substance contained in it. Now rootbier is available without safrole, and some consider its taste poorer. Acacia is also used.

In the United States, there are hundreds of rootbier brands produced in each state, and the cooking method is not standardized in any way. The main ingredient - sassafras - is combined with other ingredients, such as vanilla, cherry bark, licorice root, sassaparilla root, nutmeg, anise, lemon balm, cinnamon and cloves.

Homemade root beer is usually made from concentrate, but can also be made from natural herbs and roots. Both alcoholic and non-alcoholic root beer after pouring into a glass appears thick foam, most often increased by adding yucca extract.

One of the root beer brands, Barq's, contains caffeine.