Root Beer

Adapted by
January 2013
Yield: 1 gallon


32 grams sassafras root bark
16 grams sarsaparilla root bark
24 grams orange peel
24 grams lemon peel
12 grams lime peel
36 grams ginger slices
½ cinnamon stick
8 cloves
½ grams star anise
12 juniper berries, cracked open
1 gallon cold water
Dash fresh ground nutmeg
120 grams molasses
240 grams white sugar
½ ounce vanilla extract


Wash the sassafras and sarsaparilla and strain. Repeat 4 times. Place the barks, orange peel, lemon peel, lime peel, ginger, cinnamon, cloves, star anise, juniper berries, and water in a medium-sized pot. Bring mixture to a boil and simmer for 40 minutes uncovered. Turn off heat. Add the nutmeg, molasses, sugar, and vanilla extract and stir until sugar dissolves completely. Strain ingredients through a metal mesh strainer and quickly cool mixture in an ice bath. Once cooled, strain again through a double layer of cheese cloth into a keg or whipping siphon. Pressurize and refrigerate for at least 3 days to carbonate.