Root Beer Recipes

HOMEMADE ROOT BEER

Homemade Root Beer image

This Root beer is bound to be a hit at any gathering. It is very easy, ice cold and yummy. Use a large insulated drink cooler to brew it in, and everyone can help themselves using the spigot. This is best to do outdoors or place the cooler in the kitchen sink as it brews. Dry ice can be dangerous. Be sure to use gloves when handling. Do not allow children to handle the dry ice.

Provided by LUVNGRAMS

Categories Drinks Recipes

Time 5m

Yield 64

Number Of Ingredients 4

Ingredients

6 cups white sugar
3 ⅓ gallons cold water
1 (2 ounce) bottle root beer extract
4 pounds dry ice

Steps:

In a large cooler, mix together the sugar and water, stirring to dissolve sugar completely. Stir in the root beer extract. Carefully place the dry ice into the cooler, and cover loosely with the lid. Do not secure the lid, as pressure may build up.
Let the mixture brew for about an hour before serving. Leftover root beer can be stored in one gallon milk jugs.

Nutrition Facts : Calories 72.6 calories, Carbohydrate 18.7 g, Sodium 5.9 mg, Sugar 18.7 g

QUICK AND EASY ROOT BEER

Quick and Easy Root Beer image

This is a fast, easy way to make homemade root beer. Rather than fermenting it yourself, you can take a shortcut using carbonated water (club soda).

Provided by Carla B.

Categories Drinks Recipes

Time 55m

Yield 8

Number Of Ingredients 4

Ingredients

2 cups water
3 cups white sugar, or to taste
2 tablespoons root beer extract
2 liters carbonated water

Steps:

Mix the water and sugar together in a saucepan, and bring to a boil. Reduce heat to a simmer, and stir until the sugar has dissolved. Stir in the root beer extract, and allow to cool for about 15 minutes.
Pour the root beer mixture into a 1-gallon pitcher or bottle, and slowly pour in the carbonated water. Refrigerate until cold; serve over ice.

Nutrition Facts : Calories 290.3 calories, Carbohydrate 75 g, Sodium 8.9 mg, Sugar 74.9 g

REAL HOMEMADE ROOT BEER

Real Homemade Root Beer image

Real root beer, naturally carbonated: A strong taste without being harsh. As close as you can get to store-bought and still have all natural ingredients. The taste is much more honest than store-bought as well. The keys are your choice of flavorings and using yeast to naturally carbonate. This recipe produces just under 2 liters. I found this after searching the Web for the easiest version possible that uses no special equipment, just household items, although you have to search for suitable real root beer extract. To give proper credit, the basic recipe has been worked out by Dr. David B. Fankhauser, Ph.D. , Professor of Biology and Chemistry, U.C. Clermont College, Batavia OH. The recipe is a perfect demonstration of Henry's Law. Look it up. You must use fresh yeast, otherwise it won't be fizzy and it will taste like "skunky" beer that went bad. You can try increasing the yeast a tiny fraction to get more carbonation, but again, too much and it's like drinking from a bicycle tire. Use plain white granulated sugar. The sugar provides food for the yeast which makes the carbonation happen. I searched my neighborhood for root beer extract, no grocery or health food store had it. I finally ordered directly from Zatarain's from their web site. The bottle: Use a plastic 2-liter soda pop bottle with a resealable cap. CLEAN this thoroughly before using. Do NOT, for safety's sake, use a glass bottle. The funnel: A clean plastic funnel is best.

Provided by Tony Papaleo

Categories Beverages

Time P4DT10m

Yield 1 2-liter bottle, 8 serving(s)

Number Of Ingredients 4

Ingredients

1/4 teaspoon active dry yeast (not instant)
1 cup granulated sugar
1 tablespoon root beer extract
2 liters water, room temperature (tap water is OK, but bottled water will help avoid chlorine and other additives)

Steps:

Use the funnel to pour the sugar in the bottle.
Add the yeast.
Toss the sugar and yeast around in the bottle so it mixes well. Just swish it around, don't shake it violently. Make it so there is a little depression in the center of the dry mixture.
Add the root beer extract via the funnel.
Add some of the water by pouring it over the tablespoon so get the extract residue into the bottle.
Fill up the bottle about half way with some more water.
Put the cover on the bottle and GENTLY swish to get the sugar/yeast mixture slightly dissolved.
Add the rest of the water to about 1 to 1-1/2 inches from the top, then cap this TIGHTLY.
Let stand in a cool place (65 to 72 degrees F) for three to four days.
Do not shake the bottle or move it around unnecessarily. Leave it be.
After about 24 hours of brewing itself, the bottle will start to feel hard as the pressure builds.
After three/four days, the bottle should be very hard -- resist the urge to shake it up or open it, you will ruin your root beer. Place in refrigerator overnight. This arrests the yeast action.
After chilling, decant into a glass and enjoy.
Note: There will be leftover yeast in some sludge at the bottom of the bottle. Be careful decanting as you get to bottom of the bottle. That yeast will be skunky.
Another note: The yeast is still working! Drink this up right away, keep it chilled.

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