Birch Beer Recipe

Make the birch-flavored syrup

In a medium saucepan combine 2 cups water, dark brown sugar, granulated sugar, and molasses. Bring to a gentle simmer over medium heat, stirring to dissolve the sugars.

Add the sliced ginger, split vanilla bean (or vanilla extract added later), whole allspice, cloves, star anise, and a pinch of salt to the saucepan. Reduce heat to low and simmer gently for 10 minutes to infuse the spices.

Remove the pan from heat and allow the mixture to steep for 20–30 minutes off the heat to deepen the flavor.

If you used a vanilla bean, scrape the seeds into the syrup now. Strain the syrup through a fine mesh sieve or cheesecloth into a clean container to remove solids.

While the syrup is still warm (but not boiling), stir in the birch extract, starting with 2 tsp. Taste and adjust: add up to 1 tsp more if you want a stronger birch character, but add cautiously — birch extract is potent.

If using vanilla extract instead of a bean, stir 1 tsp vanilla extract into the syrup now. Cool the syrup to room temperature, then refrigerate until cold. The syrup will keep in the refrigerator in a sealed jar for up to 2 weeks.

Assemble the birch beer

For each serving (about 1 cup soda total), fill a tall glass with 1/3 cup chilled birch syrup and 2/3 cup cold club soda (ratio 1:2 syrup to soda). Adjust the ratio to taste — more syrup for sweeter/stronger birch flavor, less for milder.

Add ice cubes to the glass if desired and gently stir once to combine. Do not vigorously stir to avoid flattening the carbonation.

If desired, squeeze a few drops of fresh lemon into the drink for brightness and garnish with a mint sprig. Serve immediately while carbonated and cold.

To make a pitcher: combine 1 1/2 to 2 cups cold birch syrup with 6 cups chilled club soda in a large pitcher. Stir gently, taste, and adjust syrup amount. Serve over ice.