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The unusual drink Root beer, also referred to as root beer or sarsaparilla, is of North American origin. At home, the product is made from the bark of the sassafras tree (less often – from acacia or winter-loving) in two versions: non-alcoholic and alcoholic.
More about the drink
The non-alcoholic version is made from syrups and concentrates with the addition of sparkling water.
The alcoholic version is made by fermenting a mixture of wood extract, yeast and sugar. The strength of the alcoholic version is only 0,5%. In its classic form, the drink has a reddish tint and thick foam.
In different regions of the United States, cherry bark, vanilla, yucca extract, licorice root, nutmeg, smilax root, dandelion, licorice, anise, hops, cloves, lemon balm, myrtle and sorrel leaves, cinnamon and other ingredients are added to the product.
At home, for the preparation of root beer, a concentrate is usually used, 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 root beer recipe
All roots (dried), with the exception of licorice, are measured in crushed form. Optionally, hop cones, mint, juniper berries, cherry bark, lemon peel, dandelion root, various spices can be included in the composition.
It is allowed to use kefir or ginger sourdough 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 tablespoon per ½ liter).
Ingredients
Sassafras root – 30 g
Smilax root – 2 tbsp. l.
Burdock root – 1 tbsp. l.
Licorice root – 12 cm
Cinnamon – 1 stick
Vanilla – 1 pod
Star anise – 3 pcs.
Orange peel – 2 long strips
Brown sugar – 0,4 kg
Cane molasses – 1 tbsp. l.
Water – 3 L
Brewer’s yeast – 1/8 tsp
Method of preparation
Vanilla cut into two parts lengthwise, chop the licorice root and star anise, put in a small saucepan.
Add the rest of the roots and cinnamon to the mixture, pour 2 liters of water, boil, simmer over low heat for ¼ hour without a lid.
Pour sugar into the broth, add molasses and zest, mix well, boil for another 10 minutes, accompanying the process with stirring.
Remove the resulting syrup from the heat, let it soak for half an hour.
Pass the infusion through a sieve or gauze filter, pour into a glass container and add the remaining water.
Dissolve the yeast in 3 tablespoons of warm water, let it stand for about 10-15 minutes.
Introduce yeast into the syrup that has cooled to a warm state (not higher than 25 ° C).
Pour the drink into bottles without filling to the top (3-4 cm should be free), seal tightly and leave at room conditions for 2-4 days.
Transfer the containers to the refrigerator, stand for 2 days, try.
It is better to pour the finished drink into a sterilized plastic container, since glass can burst from excess carbon dioxide. Root beer should be kept in the refrigerator for no more than 1 month.
Root beer concentrate recipe
All utensils used in the cooking process should be sterilized. The amount of sugar can be increased to taste. It is better to fill in water filtered or purchased.
Ingredients
Regular/cane sugar – 1 cup
Root beer extract – 1 tbsp. l.
Baker’s yeast powder – ¼ tsp
Water – 1,8-2 l
Method of preparation
Pour sugar and yeast into a 2-liter plastic bottle through a funnel, shake the container well.
Replace the funnel with a clean one and carefully add the extract.
Fill the bottle halfway with water, shake the contents until completely dissolved.
Pour the second part of the water, leaving about 3 cm of the neck unfilled, close and shake the container well.
Keep the bottle at room conditions until pressure appears from the inside (3-4 days).
Move the drink to a cool place (not higher than 18 ° C). Strain before serving.
Strong root beer schnapps
Roots and birch bark must be dried and crushed. You can store the drink in the refrigerator for up to 1 year, at room conditions – up to six months. The taste and texture of the product will be similar to liquor.
Ingredients
Sassafras root – 1 tsp
Smilax root – 1 tsp
Beresta – 1 tsp.
Star anise – 1 pcs.
Ginger root – 1 tsp
Chocolate mint / regular mint – 1 sprig
Lemon peel – 1 pc.
Water – 400 ml
Brown sugar – 2 tbsp. l.
White sugar – 60 g
Cane molasses – 1 tbsp. l.
Vanilla – a pinch
Vodka – 400 ml
Method of preparation
Combine dry vegetable raw materials, mint and spices in a small saucepan, pour water, boil.
Boil the mixture over low heat for about 10 minutes.
Cover the pan with a lid, leave for 2 hours to flavor.
Strain the infusion through gauze, pour into a saucepan and boil again.
Add molasses and both types of sugar to the broth, mix thoroughly.
Pour vanilla, let the liquid cool, pour into a clean container.
Add vodka to the drink, seal the jar tightly, shake and let it brew for 1-2 weeks.
Relevance: 31.12.2018
Tags: beer, cider, ale