International Recipes Dot Net: Real Recipes from Real People


  You are not logged in
Follow on Twitter!
Search Recipes:
 
site map
advertising info
privacy policy

Share Your Recipe
Most Popular Recipes
Highest Rated Recipes
SyndicateThis


Random Recipe
Broccoli Salad 2






Food Dictionary
Theme Sections
Photo Gallery
F.A.Q.


home > recipes > beverages > root beer
This is from the Herb Companion Cooks. I'm about to try it; I've never made this before. It looked interesting, so I thought I'd send it out. Enjoy! Rachael (I'm leaving out the spikenard as I can't find it here) Root Beer Makes about 1 gallon 5 quarts water 1/4 ounce hops 1/2 ounce dried burdock root 1/2 ounce dried yellow dock root 1/2 ounce dried sarsaparilla root 1/2 ounce dried sassafras root 1/2 ounce dried spikenard root 1 1/2 cups sugar 1/8 tsp granulated yeast Simmer herbs in water for 30 minutes. Add sugar, stir to dissolve, and strain into a crock. Cool to lukewarm, add yeast, and stir well. Cover crock and leave to ferment for about an hour. Funnel into sterilized bottles (old beer bottles will do), and cap tightly. Metal caps applied with a crimping tool, or wire-hinged caps are best. If you cork your bottles, tie or wire the corks down firmly and store bottles on their side to encourage sealing. Use only sturdy, returnable-type beer bottles or champagne bottles; those with twist-top caps are not strong enough.

Root Beer


SUBMITTED BY
list all recipes for BEVERAGES (202)
list all recipes by EEP (19)


conversions contact author view cookbook print recipe
email recipe add to cookbook add to calendar add to shopping list

Recipe Alert Most Popular Recipes Most Emailed Recipes
 
Stay informed and receive new recipes that are similar to
this one! Check the boxes that interest you and you will
receive only those new recipes.
recipes for beverages
recipes by eep
Email Address:
(posted May 7, 1996)


This is from the Herb Companion Cooks. I'm about to try it; I've never made this before. It looked interesting, so I thought I'd send it out.

Enjoy!
Rachael

(I'm leaving out the spikenard as I can't find it here)

Root Beer
Makes about 1 gallon

5 quarts water
1/4 ounce
hops
1/2 ounce dried
burdock root
1/2 ounce dried yellow
dock root
1/2 ounce dried
sarsaparilla root
1/2 ounce dried
sassafras root
1/2 ounce dried spikenard root
1 1/2 cups
sugar
1/8 tsp granulated
yeast

Simmer herbs in water for 30 minutes. Add sugar, stir to dissolve, and strain into a crock. Cool to lukewarm, add
yeast, and stir well. Cover crock and leave to ferment for about an hour. Funnel into sterilized bottles (old beer bottles will do), and cap tightly. Metal caps applied with a crimping tool, or wire-hinged caps are best. If you cork your bottles, tie or wire the corks down firmly and store bottles on their side to encourage sealing. Use only sturdy, returnable-type beer bottles or champagne bottles; those with twist-top caps are not strong enough.


Please click here to read our policy on submitted comments
Be the first to leave a public comment about this recipe!

 
Rating:
Name:
Email 1:
City, State:
Country:
Comments:
1 Your email address will not be displayed to others, nor will it be used for any marketing purposes or released
to any third party.


©1995-2021 SimpleSolutions Corporation. All Rights Reserved.