{This post is sponsored by Mountain Rose Herbs}
I wasn’t allowed to drink much soda pop growing up (thanks Mom!), but I did have the occasional root beer when we went out to eat. It was always my favorite with its distinctive flavor that was so different than the regular boring colas. Little did I know back then that the root in root beer meant just that—roots! Traditional root beer is actually made with real roots and herbs. Fast forward a bunch of years, and here I am putting the root back in root beer with this fermented root beer that’s made with a ginger bug!
The Roots and Herbs in Traditional Root Beer
Many different roots and herbs have traditionally been used to make root beer over the years, but the primary one is sassafras root and bark. In recent years, because of a debatable controversy over the safety of sassafras root due to its safrole content, wintergreen has become the primary flavoring agent.
Beyond sassafras and wintergreen, many other roots, herbs, berries, and spices can be added for more flavor, depending on your preference. Some common ones are birch bark, sarsaparilla, licorice root, wild cherry bark, ginger, cinnamon, cloves, dandelion root, burdock root, juniper berries, and anise.
I decided to stay pretty traditional and use sassafras, sarsaparilla, and birch bark, all from Mountain Rose Herbs (my favorite place to purchase high quality, organic herbs and spices). Feel free to add in any other herbs, spices, and roots that you’d like.
Just smelling these herbs brewing brings back childhood memories of drinking root beer!
Fermented Root Beer Recipe
The first step in making this fermented root beer is to make a ginger bug. Since ginger root is also a common ingredient in root beer, this seemed like the perfect choice. You can follow my recipe for making a ginger bug here.
This homemade root beer is so delicious, exactly what real root beer is meant to taste like. I think it’s my new favorite fermented soda!
It even foams up like it’s supposed to, no artificial foaming agents needed (yes, that’s a thing).
Homemade Fermented Beverages
If you’re interested in making more homemade fermented sodas and beers, I have a few recipes for you:
Now go get yourself some roots and bark and make some refreshing fermented root beer!
Fermented Root Beer
Equipment
- Large Pot
- 1-Gallon Mason Jar
- Cheesecloth
- Rubberband
- Funnel
- Flip Top Bottles
Ingredients
- 1 gallon water
- 1/2 cup dried sassafras bark
- 1/2 cup dried sarsaparilla root
- 1/2 cup dried birch bark
- 1 cinnamon stick
- 1 cup sugar
- 1/2 cup molasses
- 1/2-1 cup ginger bug
- 3 slices fresh ginger root
Instructions
- Combine the water and herbs in a pot and bring to a boil. Reduce the heat and simmer for 20 minutes. Remove the pot from the heat and let the sassafras tea come to room temperature.
- Strain out the herbs and put the tea into a wide mouth gallon jar.
- Stir in the sugar, molasses, ginger bug, and ginger slices, then cover the jug with a piece of cheesecloth secured with a rubber band.
- Put the jar in a quiet corner in your kitchen and let the root beer ferment. Give it a vigorous stir once per day. It should start to bubble up within 3-4 days, then it's ready to bottle.
- Strain out the the ginger pieces and transfer the root beer to flip top bottles using a funnel, making sure to leave an inch or two of head space.
- Let the bottles sit at room temperature to build up carbonation for at least a week before drinking your root beer. Serve cold and enjoy!
Birch bark seems to be out in many places. What amount of birch bark powder would work in this recipe? 1/3 cup seemed too much in the recipe. I would also start out with 3/4 gallon of water because you don’t have much room left in a gallon jar to add the sugar, molasses and the rest. I make a lot of ginger beer and ginger bugs, and that has been my experience. :)
I call for one gallon of water because it is boiled for 20 minutes so will reduce down. I’ve never used birch powder so I’m not sure how much to use, and I would worry that it might make your root beer a bit gritty unless filtered out really well.
Ok, so of those who commented before that you planned on trying this recipe, I’m curious to know how it turned out both with taste and in process? I’ve got $75 worth of ingredients sitting in my shopping cart but have yet to pull the trigger on the order b/c I’d like to hear some feedback from folks that have actually experimented. I’ve been looking at this recipe for a few weeks now and keep coming back to this page to drool over the pictures. Updates please!
Thanks,
Jerrod B.
Mine came out super strong tasting! It might be the molasses or one of the root. Can herb potency sometimes vary and be overwhelming? Thinking of brewing sassafras tea and sasparilla tea to check potency and adjust.
Hello,
When you say a few slices of ginger, how large are the slices? This looks like a great recipe and I am looking forward to making it! Thank you for posting it. =)
As large as you slice them (it doesn’t really matter, haha!)
Do you think this recipe would work with coconut sugar? Also, I’m not familiar with the sassafras controversy. Do you think this recipe is safe in moderation for toddlers? So happy I found your site! Making sourdough tortillas now!!!
I’ve never tried it with coconut sugar, but it’s my understanding that it doesn’t work well for fermentation. I would probably not give this to toddlers, not only because of the sassafras, but because there is a small amount of alcohol that forms during the fermentation process.
Is there any alcohol content with the “beer”. I know kombucha has trace amounts, but not sure about this drink.
Hi! I love real root beer and would like to try your recipe. Here, we’re not too fond of sarsparilla. If I want to leave it out of this recipe, do I then replace it with more of the other roots? Thanks!
Hi,
What is ginger bug and where can you get some? Is it the same as Ginger root?
You need to make the ginger bug first, it is made with ginger root. You can get instructions on how to make it here: https://www.growforagecookferment.com/how-to-make-a-ginger-bug/
Just sayin’. You are the best!!!
I have not started brewing but your recipes are on the top of my list!
Thank you!
Following,
Kathleen