All Natural Root Beer is brewed in with the finest ingredients, including sweet birch, licorice root, sarsaparilla, and – for an unexpectedly rich and creamy flavor – pure vanilla.
5 gallon yield
2oz Sassafras Root (sassafras albidum)
1oz Licorice Root (glycerhiza glabra)
2 Whole Vanilla Beans
1 Pound Corn Sugar
1 Pound Wildflower Honey
1 Pound Dark Candi Syrup
½ Cup Blackstrap Molasses
Bring 2.5 gallons of water to a boil. Put the sassafras, licorice root, vanilla beans and sarsaparilla in the boiling water and let it simmer for 20 minutes. Then, turn off the flame and stir in the the sugar, honey, dark candi syrup and molasses until they are completely dissolved. Allow to cool to about 180°F. Strain into a Cornelius keg, top off with bottled water to 5 gallons, apply 30 pounds of CO2 pressure, and place in a refrigerator overnight to cool. On the following day force carbonate to ~2.8 volumes CO2 and enjoy! If bottling, cool liquid below 80°F and add about ⅓ of a package of brewer’s yeast. Bottle and leave at room temperature. When two days have passed open a test bottle to ensure carbonation. If it’s carbonated then put all bottles into the refrigerator, if it’s not carbonated wait another day and try another test bottle, repeat until carbonated, then refrigerate. If at any time one of the bottles burst, cool all of the bottles so that the yeast will drop out and stop creating CO2.