Homebrew Root Beer!




About: We’re working on a “quick” book, in the style of our family ring-bound cookbooks, where all the recipes are 45 minutes or less. I’m currently working on the pizza and sandwiches chapter. It’s a lot of cheese...

Growing up, my dad was always brewing something. Most of the time his brew pot was full of brown ale or chocolate stout, but occasionally he would pull the step stool up to the counter and we would brew a batch of homemade root beer together. He kept the recipe short and simple (much like my attention span at the time) by working with a bottle of root beer extract and a basic brewing method combine the proper proportions of water, sugar, extract and yeast; bottle; and ferment. This was a far cry from many of his beer recipes, which took the better part of a day to make, but the resulting root beer did the trick for my youthful palate it was my absolute favorite drink.

Now, I wouldn't call myself a root beer fanatic by any means I certainly don’t drink as much of it as I used to but when I have a craving for a glass, I almost always go for the small-batch brands, which are packed with a lot more spice and rich flavor than those made by the larger cola companies. Maybe that’s why, when I finally tasted some of my own root beer, I was disappointed with its relatively boring flavor.

In all honesty, I really shouldn't have expected much from my root beer in the first place. After all, I had been relying on a bottle of grocery store extract for all of the flavor. Curious to see how to go about producing a respectable bottle of homemade root beer, I started researching various recipes. I figured it would be a challenge, but I quickly realized that while my initial recipe was almost effortless, making a batch from scratch didn't require that much effort either. It was time to get out the brew pot again.

Step 1: Establish Roots

In the days before you could buy bottled root beer extract in just about any grocery store in America, the typical root beer recipe started by steeping sassafras root the primary source for the flavor that we recognize in root beer in hot water, then adding sugar and yeast, and allowing the mixture to ferment in bottles. To further enhance the flavor of the beer, additional root barks and twigs such as sarsaparilla, burdock, and birch were also added. While foraging in the woods for these ingredients was once standard practice and still not uncommon even today, I was happy to discover that I could instead find them neatly packaged and ready to use at my local home brew store.

Step 2: Get Aromatic

Over time other aromatics were added to the brew pot to enhance the flavor of the root beer. Searching through various sources, it was not uncommon to find recipes calling for ingredients like licorice, vanilla, mint, ginger, citrus zest, cinnamon and the like. For my recipe I wanted to incorporate some of the traditional roots with a few interesting aromatics without creating a laundry list of ingredients that was a hassle to gather.

Step 3: Water It

I decided to base my recipe off of 1 gallon of water, which was enough to keep my refrigerator stocked for a while and could be easily handled in a small kitchen I’d leave the multi-gallon batches to the professionals. I preferred to use filtered water because my tap water at home was pretty metallic tasting.

Step 4: Steep It

With 2 quarts of water in my saucepan, I then added my roots I chose a combination of sassafras and sarsaparilla along with some spearmint, star anise, ginger, and cinnamon for spice, and a vanilla bean for fragrance. After bringing the mixture to a boil, I covered the pot and allowed everything to steep for about 2 hours.

Step 5: Sanitize It

With the root beer mixture off to the side, it was now time to start sanitizing my bottles and equipment. While homemade beverages are a highly unlikely source of food poisoning, any bacteria that do make it into a batch of homemade root beer can cause sour off-tastes and ruin the batch. For some, like my dad whose is a chemist by trade, the brewing area can imitate laboratory settings; for others, simply dunking their equipment in soapy water is sufficient. I tried to aim for the middle of the road. I washed all of my equipment in hot soapy water and then did my best to sanitize everything as well most importantly the bottles. I found that a simple 2-minute soak in a bleach solution (1 tablespoon of unscented chlorine bleach for every gallon of hot water) did the trick. Make sure to drain everything well, for at least 30 minutes.

Step 6: Strain It

After 2 hours of steeping, the root beer mixture was ready to strain. At this point the liquid was more of a concentrate so I added the remaining 2 quarts of water to dilute the mixture along with the sugar. I could have started with all of the water in the beginning, but I found that adding half of the water at this stage helped to cool down the mixture quicker, which was necessary before adding the yeast. Granulated sugar would have worked just fine, but I tested several versions of this recipe with different types of sweeteners and found a combination of 1½ cups brown sugar and ½ cup molasses was best. The darker color of these two ingredients also helped to achieve the signature look for the root beer.

Step 7: Cool It

Before adding the yeast, I cooled the root beer mixture further to around 75 degrees. If the mixture was too hot, there was a chance that the yeast would die. Most recipes I found recommended ale yeast because it did not impart any flavors, though I also read recipes that called for regular active dry yeast. Since I was already at the home brew store to pick up my sassafras and sarsaparilla, grabbing some ale yeast was convenient and what I used in my recipe, though I am sure traditional yeast would have worked as well. Once I added the yeast, I allowed 15 minutes for proofing before I began bottling.

Step 8: Bottle It

There are several tools out there for bottling batches of home-brewed beverages. However, I found that for a small batch like this, the easiest way to bottle was with a funnel and a ladle. I simply lined the bottles up, placed the funnel on top of the bottles, and ladled in the root beer mixture. I preferred 22-ounce glass bottles, though 1-litre plastic soda bottles and smaller glass bottles would work as well. To avoid any exploding bottles, I filled the bottles to within 2 inches of the top, leaving adequate room as pressure built up in the bottles.

Step 9: Cap It

Depending on the types of bottles used, the capping procedure can change. For my glass bottles, I placed a metal cap on top of each bottle and secured it with a bottle capper. Once capped, the bottles needed to sit at room temperature (ideally 62 to 77 degrees) so that the yeast could begin to eat the sugars and carbonate the root beer. The carbonation time depends on the type of yeast used and the temperature of the room, though in general it takes between 36 and 72 hours. I found that 48 hours was an appropriate amount of time for my root beer, which was sitting in a 75-degree room. To check carbonation, I just opened a bottle and poured a glass.

Step 10: Chill It

Once the carbonation was right, I placed all the bottles into the refrigerator and waited a couple days for the flavors to meld. Refrigerating the bottles also caused the yeast to go dormant, which restricted the production of carbon dioxide even with the 2-inch gap I provided, too much carbonation would still cause bottles to blow.

Step 11: Fizz It!

Wan't to make it fizz? Sodastream is a great carbonating machine.

Step 12: Drink It

The end result was a huge success. The root beer was full of unique spice and rich flavor—everything I was looking for. Most recipes I found recommend drinking the root beer within 5 weeks for the best results, but my first batch only lasted 5 days. Cheers!

Homebrew & Cocktails Contest

Third Prize in the
Homebrew & Cocktails Contest



  • PCB Contest

    PCB Contest
  • Make it Glow Contest 2018

    Make it Glow Contest 2018
  • Baking Challenge

    Baking Challenge

61 Discussions


Tip 3 months ago on Step 5

Don't use chlorine bleach to disinfect your gear. It leaves a residue which can build up over time. Alcohol is much safer and won't produce off flavors. White vinegar can also be used to sterilize your bottles and equipment, but if you aren't thorough about drying, it may affect flavor.


4 years ago on Step 12

Please give us the exact ingredients i would love to make this for myself.

In the more northern states you can find a brand called sioux city sasperilla or rootbeer its basically the same thing and its really good you can find it anywhere from North Dakota to Missouri but not any further south.

2 replies

Reply 1 year ago

Did you ever get the exact ingredients for the root beer?


Reply 3 years ago

I just had Sioux City Sarsaparilla yesterday. Found it in Alamogordo, New Mexico. It was super good and actually why I wanted to make some. I brew beer all the time and decided it time to try a clone of SCS.


1 year ago

How much yeast do you add?


4 years ago

Isn't sassafras poisonous and or carcinogenic? Which is why no modern root beer contains it.

7 replies

Sassafras is not really carcinogenic in reality. When the original study found that it caused cancer they failed to tell that the volume of sassafras taken by the rats was the equivalent of drinking over 50 gallons of root beer at one time to a human. They also failed to mention that there was a higher risk of cancer from alcohol. You can look it up online. The information isn't hard to find but bad info dies hard sometimes. For years people thought tomatoes were poisonous!


Reply 2 years ago

yah! You so right. It's kind of like when those wimps at the FDA banned Thalidomide in the U.S. and then thousands of pregnant European mothers who took the drug gave birth to babies wit horrible birth defects. Besides, dem FDA dudes are always making drug companies do all these safety tests on drugs, like they know about safety. The experts are the drug companies, and I trust them implicitly.


Reply 4 years ago on Introduction

As with many things, it's a matter of dosage and may well be affected by species (There are two). Large doses were found to cause liver damage and cancer in rodents. It has been used medicinally by humans for a long time to combat scurvy, rheumatism, and bacterial or fungal infections.

As is typical of the FDA, studies showing that (often ridiculously) large doses cause problems for small rodents is sufficient to get its use banned without further study of the effects on humans.

And I should be more specific: Safrole is the carcinogen. Sassafras with low (almost none) amounts is available.

The FDA banned it from commercial products because it caused cumulative liver damage in rats and various cancers. That said many micro brewers still use it so the risk is up to you.


2 years ago

So after I add the yeast and bottle it.... what happens to the yeast? Do I have to remove it?

1 reply

Reply 2 years ago

No you dont have to all that it does is just carbonate the soda so you dont need to remove the yheast


2 years ago

marked for later use! this is a great writeup


2 years ago

Its a thing kids probably don't like unless they were exposed to it early the taste of one soda that does not go down well with many people. Pepsi/Cola, Ginger ale or orange/fruit flavored sodas are easier to like

It has a taste of something a preacher would make one drink and I feel that way though it may not be true although many popular foods would be if unsweetened (cola extract), chocolate etc. Personally I dont care for RB or think its something I want to acquiure a taste for as an adult either though I sampled it a few times in my life growing up when it was offered at certain events maybe only 2 or 3 times in my life

I do not care for wine either although I may rather invest in liking that or if not for the booze would rather have cola or fruit juice as a cold drink which I rarely consume


3 years ago

Hmm, this may be an excellent to do project.


3 years ago on Step 12

Someday I will have to try a home brew root beer. I do it the lazy man's way with extracts and baking yeast. Been doing it for 30 years and everyone raves about what I make. I only had a couple batches that didn't fizz.


If the fermentation process is allowed to continue, will it become alcoholic, or will the batch just get ruined?