Root Beer Recipe

Prepare flavor base

In a medium saucepan, combine 6 cups water with the brown sugar, granulated sugar, and molasses. Add sassafras bark or extract, wintergreen leaves (or oil), star anise, allspice, juniper berries (if using), dried licorice root (if using), sliced ginger, lemon zest and cream of tartar.

Simmer

Bring the mixture to a gentle boil over medium heat, stirring to dissolve the sugars. Once boiling, reduce heat to low and simmer, partially covered, for 20 minutes to allow flavors to meld. If using whole spices, lightly crush them in a mortar or with the back of a spoon before adding to release more aroma.

Rest and strain

Remove the pan from heat and let the mixture steep, covered, for 30 minutes to 1 hour to intensify flavor. Once cooled slightly, strain through a fine-mesh sieve or cheesecloth into a clean bowl or pitcher to remove solids. Press on solids to extract as much liquid and flavor as possible, then discard solids.

Adjust sweetness and flavor

Taste the strained concentrate. If it's too strong or too sweet, dilute with up to 1 cup additional water. If lacking depth, add up to 1 tsp more vanilla or a pinch more molasses. Keep in mind carbonation and chilling will mute flavors slightly.

Natural fermentation (light fizz)

If you want natural fermentation carbonation, activate yeast by dissolving 1 tsp active dry yeast in 1 tbsp lukewarm water (95–105°F / 35–40°C) and let sit 5 minutes until foamy. Stir the foamy yeast into the warm (not hot) root beer concentrate. Immediately fill clean PET soda bottles or flip-top bottles leaving about 1–1.5 inches headspace, cap tightly, and leave at room temperature 12–48 hours. Check pressure by squeezing PET bottles; when firm and fizzy, transfer bottles to the refrigerator to slow fermentation. Refrigerate at least 24 hours before drinking. Note: this produces light natural carbonation; avoid glass bottles without proper pressure rating.

Force-carbonation with club soda

For a quicker, controlled, and safer method, do not use yeast. Chill the strained concentrate thoroughly. To serve, mix 1 part concentrate to 3 parts cold club soda (adjust to taste) in a chilled glass, poured gently over ice. Alternatively, use a soda siphon to charge the chilled concentrate diluted 1:2 with cold water if desired — follow siphon instructions and safety precautions.

If you used the yeast method and bottles are properly carbonated, move bottles to the refrigerator to chill and stop fermentation. Before opening, chill bottle thoroughly and open slowly to release pressure. Serve over ice with an optional lemon slice. If using the club soda method, mix at serving time (1:3 concentrate to soda) and serve immediately over ice.

Store refrigerated root beer for up to 2 weeks (shorter if naturally fermented) and always burp bottles occasionally if natural fermentation is used to avoid excess pressure build-up. Discard if bottles become over-pressurized or opaque or if off-smells/flavors develop.