One of the most commonly brewed non-alcoholic drinks being brewed today is root beer, perhaps because of the word beer in the name. Making home made root beer is comparatively simple, particularly for the ones that initiate the process using root lager extract rather than mixing their own tastes. Charles Hires is often considered the original father of root beer, but is also assumed that he didn’t truly invent the taste, but only popularized it. In addition, root lager was spiced with sassafras, which was banned in 1960 once it was judged to lead to cancer.

Today’s home made root lager is flavored primarily with wintergreen with vanilla, ginger, licorice and sarsaparilla mixed in for extra effect. However, the simplest way to make home made root beer is to use a root beer extract, superior the kind sold in a brewing supply outlet rather than what’s available in most corner store stores. To make the 1st batch, you’ll need a container huge enough in which to boil 5 gallons of water and still have room left over for 4 pounds of sugar.

If you buy the root beer extract from a supplier, it will usually have a recipe to tell you how much to add to the boiling sugar water, but you are free to taste it and adjust the amount of extract added to your home made root beer.

Everyone knows that root beer is supposed to be carbonated and in order to add the bubbles to the beverage you will need to add yeast to the mixture. Some recipes call for adding champaign yeast, but those experienced in home made root lager advocate using ale yeast. Champaign yeast lives longer under pressure when it is bottled and can sometimes cause the bottles of home made root beer to burst under the pressure.

As the yeast is added to the flavored mixture it begins to react with the sugar, creating the fizz. It’ll take at least twelve hours to add the right carbonation and when making home made root lager if it doesn’t appear to have the kick of the fizz, an extra twelve hours of fermentation potentially won’t hurt it any. Once fermentation is completed, the home made root beer is ready to be bottled.

The bottles should be sterilized to prevent the growth of bacteria. Once the pressure inside the bottles reaches a certain point, the fermentation of the home made beer will cease and the bottles and be chilled and stored in a cool place until consumed.

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