Fentiman’s Dandelion and Burdock

Summer Root Beer Project Post 23

Fentiman's Dandelion & Burdock.

Fentiman’s Dandelion & Burdock.


“Full-strength infusions of Dandelion leaves and Burdock root, sweetened with pear juice and spiced with a touch of ginger and anise, all intermingle to create the unmistakable aroma and distinctive palate of this traditional English soda.”

Ingredients: water, carbonated water, cane sugar, pear juice concentrate, glucose syrup, fermented ginger root extracts (ginger root, water, yeast), dandelion infusion (water, dandelion root, ethanol), burdock infusion (water, burdock root, ethanol), aniseed flavor.

A lot of people will say that the impetus for making Root Beer came from traditional English beverages like Fentiman’s Dandelion & Burdock.

Using Dandelion and Burdock Roots to brew it, it may indeed be the original “Root Beer”.

I had tried it once before and despised it. Thought I should check once again to see if I still felt the same way.

Yep, still can’t stand it. Tastes like an indeterminately fruity, yet medicinal, cough drop.

Guess I’m glad the pilgrims lost their access to whatever they used to make this concoction and started making good old American Root Beer.

Purchases, August, 2013

Been trying to avoid spending money on booze, but sometimes you just gotta go to the liquor store.

Fernet & Genepi.

Fernet & Genepi.

I’ve been waiting for Tempus Fugit‘s Fernet Angelico, for what seems like years. It is finally here and it is just as delicious as I remember.

In addition, the Haus Alpenz imported and Dolin produced Dolin Véritable Génépy Des Alpes arrived.

Dolin Véritable Génépy (Génépi) Des Alpes Liqueur $29.99 – I LOVE THIS STUFF!!! The elusive Génépy (Génépi) from Dolin is a type of liqueur that has long been sought-after, but only recently become available in the US. Its character is derived from the various alpine shrubs of the genus Artemisia. More commonly known as wormwood, Genepi is an iconic alpine botanical associated with the kingdom of Savoy and the regions in France, Switzerland, and Italy that once made up that kingdom. It’s been used for centuries to flavor liqueurs, digestifs and various tonics. The flavor profile falls somewhere in between modern absinthe and chartreuse. While exhibiting significant sweetness, its strong herbal quality keeps it nicely balanced. It makes for an excellent digestif and is a key ingredient in several classic cocktails.”

David Othenin-Girard, K&L Wines

Well, make it a twofer.




Flannestad Root Beer v1.3 (Moxie)



Contains: Carbonated Water, Sugar, Natural and Artificial Flavors, Caramel Color, Sodium Benzoate (A Preservative), Gentian Root Extractives, Phosphoric Acid, Caffeine, and Citric Acid.

“1885-1899: Moxie Nerve Food invented and patented in 1885. First bottled carbonated beverage made in America. Many wild curative claims. Attempted distribution in Atlanta, Denver, & Chicago, but never really took off except in northeast. Also introduced in lozenge format, but that did not do well. Fantastic claim that basic secret ingredient (now known to be gentian root) was discovered by Thompson’s former comrade, a Lt. Moxie (he never existed) while traveling in the wilds of South America somewhere. Unique Moxie bottle wagons were used to dispense Moxie at fairs and amusement parks. Some ads incorporated then-popular “brownies” in them, others promoted a “health and vigor” theme (almost like today’s “energy drinks”).”

Not having tried Moxie before, it seemed like that should be on the list. Plus, my friend Louis, (of Miracle Mile Bitters fame,) egged me on a bit.

Moxie is kind of cool, not as bitter as I expected, but also a bit less sugar than most Root Beer. Most Root Beer clock in at 40 plus grams of sugar per 12oz (3.3g per ounce), Moxie is 25g per 8oz. (3.125g per ounce).

Re: flavor impact. Really medicinal smell. Put me off a bit. Tasting it, it’s a bit like a cross between cola and root beer. Some wintergreen elements to the flavor, but then also the bitter/sour of cola with a distinct bitterness that lingers in the aftertaste.

My previous Root Beers were already a bit bitter with the Spikenard and Dandelion, but I’ll pump that up a bit by replacing the Dandelion with Gentian. I’m also going to swap in Honey for the Maple and leave out the Vanilla.

Flannestad Root Beer v1.3 (Moxie)


2 tsp Sarsaparilla Root, Jamaican
2 tsp Sassafras Root Bark*
2 tsp Wintergreen
1/2 tsp Ginger Root, Dry
1/2 tsp Ginger Root, sliced fresh
1/2 tsp Juniper Berries, crushed
1/2 tsp American Spikenard
1/2 tsp Gentian Root
1/2 tsp Licorice Root
1/2 tsp Licorice Root, Honey Roasted
1 Star Anise


1/2 tsp Horehound
1/2 tsp Cascade Hops
1/2 tsp Yerba Mate

1/4 Cup CA Wildflower Honey
1 Cup Washed Raw Sugar
1 TBSP Blackstrap Molasses

METHOD: Bring 2 Cups of Water to a boil. Add Roots and simmer for 20 mins. Turn off heat and add herbs. Steep for another 20 mins. Strain out solids. Stir in Molasses and Washed Raw Sugar, cool, and keep refrigerated. Makes a 3 cups of Syrup. To serve, mix syrup to taste with soda water.

Flannestad Root Beer v1.3 (Moxie)

Flannestad Root Beer v1.3 (Moxie)


Oh my, now that is a tongue twister. The gentian substitution makes this quite a bit more bitter than either of my previous Root Beers or Moxie. We’re heading into non-alcoholic Amaro Territory, exactly where I was hoping to go. Tasty.

*Blah, blah, Sassafras is not FDA GRAS, as it causes liver cancer in rats after they’ve been given high doses of pure sassafras oil intravenously for about a year. Use at your own risk. No one has ever correlated Sassafras, Gumbo File, or Root Beer with Liver cancer in humans, but try to avoid shooting up with it anywa
Might have to get the smoker out, after all.

*Blah, blah, Sassafras is not FDA GRAS, as it causes liver cancer in rats after they’ve been given high doses of pure sassafras oil intravenously for about a year. I’m amazed the rats lived that long, with that high a dose of anything, but use at your own risk. Thus, while no one has ever correlated Sassafras, Gumbo File, or Root Beer with Liver cancer in humans, I’d try to avoid shooting up with it. I also wouldn’t give it to kids, but they probably wouldn’t like this complex concoction in any case.


I’ve already taken a look at three of the ingredients most frequently included in Root Beer, Sassafras, Sarsaparilla, and Birch Bark, a fourth essential ingredient is Wintergreen.

Wintergreen originally came from a small perennial herb native to the North Eastern portions of the United States. According the the Canadian Forestry Association quoted below, it was the original source of the active ingredient in Aspirin. People’s in North America, prior to the arrival of Europeans, brewed a tea from it and used it to treat a variety of symptoms, from respiratory infections to headaches. When tea became scarce during the North American Colonists’ rebellion against England, they adopted the practices of the Native Americans and brewed an infusion from it. With it’s delicious flavor and variety of therapeutic uses, Wintergreen eventually found its way into the originally medicinal elixirs which we now call Sarsaparilla and Root Beer.

As noted below, Wintergreen Oil and Sweet Birch Oil are essentially identical chemically, so if you’re using one, you probably don’t need to use the other in your Root Beer, especially since it seems to be pretty impossible to find sweet birch bark available commercially. If you’ve got a Sweet Birch (Betula lenta) in your backyard, give making it from scratch a try and let me know how it works out.

Sweet Birch

Wintergreen entry from Your Local Wildwood Pharmacy, Canadian Forestry Association website.

“It is as a medicinal herb that wintergreen is best known. Oil of wintergreen, distilled from the leaves, is composed primarily of methyl salicylate, a poison if used in large quantities. Minute amounts of this oil are used in flavouring toothpaste and other dental products, candy and lozenges. Aspirin, the most widely used drug after tobacco and caffeine, was originality extracted from wintergreen. When the poison (methyl) is removed from the oil, the crystalline material left behind is acetylsalicylic acid, the effective ingredient in aspirin.

“As well as oil, the leaves of wintergreen contain a compound called arbutin. This material is more stable when it is heated than when it is cold, meaning that it retains its medicinal qualities when heated or rubbed into muscles for treating various aches and pains including rheumatism. A few drops of wintergreen oil on a soft cloth and placed on the brow is a common time-proven cure for headaches. As well, the stems of the plant are chewed by people around the world to prevent tooth decay.”

Wintergreen entry from A Modern Herbal, by M. Greive, circa 1900.

“Botanical: Gaultheria procumbens (LINN.)

“—Synonyms—Teaberry. Boxberry. Mountain Tea. Checkerberry. Thé du Canada. Aromatic Wintergreen. Partridge Berry. Deerberry.
“—Part Used—Leaves.
“—Habitat—Northern United States from Georgia to Newfoundland; Canada.

“—Description—A small indigenous shrubby, creeping, evergreen plant, growing about 5 to 6 inches high under trees and shrubs, particularly under evergreens such as Kalmias and Rhododendrons. It is found in large patches on sandy and barren plains, also on mountainous tracts. The stiff branches bear at their summit tufts of leaves which are petiolate, oval, shiny, coriaceous, the upper side bright green, paler underneath. The drooping white flowers are produced singly from the base of the leaves in June and July, followed by fleshy, bright red berries (with a sweetish taste and peculiar flavour), formed by the enlargement of the calyx. The leaves were formerly official in the United States Pharmacopoeia, but now only the oil obtained from them is official, though in some parts the whole plant is used. The odour is peculiar and aromatic, and the taste of the whole plant astringent, the leaves being particularly so.

“—Constituents—The volatile oil obtained by distillation and to which all the medicinal qualities are due, contains 99 per cent Methyl Salicylate: other properties are 0.3 of a hydrocarbon, Gaultherilene, and an aldehyde or ketone, a secondary alcohol and an ester. To the alcohol and ester are due the characteristic odour of the oil. The oil does not occur crudely in the plant, but as a nonodorous glucoside, and before distillation, the leaves have to be steeped for twelve to twenty-four hours for the oil to develop by fermentation – a reaction between water and a neutral principle: Gaultherin.

“—Medicinal Action and Uses—
Tonic, stimulant, astringent, aromatic. Useful as a diuretic and emmenagogue and for chronic mucous discharges. Is said to be a good galactogogue. The oil of Gaultheria is its most important product. It has all the properties of the salicylates and therefore is most beneficial in acute rheumatism, but must be given internally in capsules, owing to its pungency, death from inflammation of the stomach having been known to result from frequent and large doses of it. It is readily absorbed by the skin, but is liable to give rise to an eruption, so it is advisable to use for external application the synthetic oil of Wintergreen, Methyl Salicylate, or oil from the bark of Betula lenta, which is almost identical with oil of Gaultheria. In this form, it is a very valuable external application for rheumatic affections in all chronic forms of joint and muscular troubles, lumbago, sciatica, etc. The leaves have found use as a substitute for tea and as a flavouring for genuine tea. The berries form a winter food for animals, partridges, deer, etc. They have been used, steeped in brandy, to produce a bitter tonic taken in small quantities. The oil is a flavouring agent for tooth powders, liquid dentifrices, pastes, etc., especially if combined with menthol and eucalyptus.”

Kutztown Root Beer

Summer 2013 Root Beer Project, Post 22

Kutztown Root Beer.

Kutztown Root Beer.

CONTAINS: Triple-Filtered Carbonated Water, Pure Cane Sugar, Caramel Color, Natural and Artificial Flavor, Citric Acid, Sodium Benzoate (A Preservative), Yucca Extractives, and Acacia.

“When you’re bad for something mighty good, reach for a foamy mug of Kutztown Root Beer! Tastes chust like old-fashioned, ’cause you know we make it that way. Drink ’til you ouch. there’s more back!”

I think I’m tired of Caramel Color and Wintergreen, about the only Root Beer that I can face is the stuff I make myself.

By all accounts, this isn’t a bad Root Beer, more well balanced than most commercial brands, but I’m just about Root Beered out.

I don’t think I can be fair-ish anymore, I’m just tired of drinking the stuff.

Still, I don’t think it is a 4 Barrel Root Beer.

3 1/2 out of 5 Barrels.

Goose Island Root Beer

Summer 2013 Root Beer Project, Post 21


Ingredients: Triple Filtered Carbonated Water, Cane Sugar, Natural and Artificial Flavors, Caramel Color, Sodium Benzoate and Potassium Sorbate as preservatives and Citric Acid.

“Our recipe was originally brewed at the Goose Island Clybourn Brewpub and is unchanged today. While drinking a bottle you’ll notice the vanilla notes up front and wonder what familiar taste you’re getting at the end. The wintergreen finish will cause you to reach for that second bottle. Maybe over some vanilla ice cream this time?

“As the company’s firstborn, Goose Island Root Beer expresses its own personality with a new package that plays on classic Chicago iconography while making it clear who the star is in the soda line up.”

Wintergreen is there in the smell and finish, with a vanilla-butterscotch middle, and, yes, a wintergreen aftertaste.

Man, I wish one of these companies could make an all naturally flavored root beer with no caramel color. Is that so hard?

Not very complex, can’t say I particularly care for it.

2 1/2 out of 5 Barrels.


I already took a look at two of the ingredients most frequently included in Root Beer, Sassafras and Birch Bark, a third essential ingredient is Sarsaparilla.

“—An Alterative Mixture—
1 lb. Rio Negro Sarsaparilla root, or in place of it Stillingia Sylvatica; 6 OZ. rasped guaiac wood; aniseed and liquorice root bruised 2 OZ. of each; 1 lb. molasses; 1 OZ. Mezereon root-bark and 6 Cloves. Put all these into 2 gallons of boiling water and shake vessel well. When fermentation starts, take 4 fluid ounces three times daily.”

Hm, that sounds an awful lot like Root Beer right there!

But it turns out the reason people were drinking this preparation of Sarsaparilla was that it was among the most popular treatments of Venereal disease in the 1400s through to the 1600s, especially in Europe and among the Spanish settlers of the New World..

Even though time and clinical practice had showed Sarsaparilla to be largely ineffective, it is claimed it still had enough popular currency by the 17-1800s that patrons would drink Sarsaparilla tea after visiting houses of ill repute, in hopes of staving off Veneral disease. Sort of gives a different perspective on the cowboy ordering a Sarsaparilla, eh?

According to some, the Soft Drink called, “‘Sarsaparilla’ apparently made its debut as a patent medicine, an easy-to-take form of sassafras, much as Coca-Cola was first marketed in 1885 as a remedy for hangovers and headaches.”

But, uh, both Sarsaparilla and Sassafras were used to treat Syphilis? Birch Bark and Wintergreen both had Analgesic properties? I think I’m beginning to see a pattern here regarding the medicinal needs among the early Americans.

Finally, in modern Jamaica, it is often a part of various Root Tonics and thought to increase sexual potency and stamina in both women and men.

Sarsaparilla transcription from M. Grieve’s Modern Herbal, circa 1900.

“—Synonyms—Smilax Medica. Red-bearded Sarsaparilla.
“—Part Used—Root.
“—Habitat—Central America, principally Costa Rica.
“—Description—This plant derived its name from being exported to Europe through Jamaica. The word Sarsaparilla comes from the Spanish Sarza, meaning a bramble, and parilla, a vine, in allusion to the thorny stems of the plant. This is a non-mealy Sarsaparilla. It is a large perennial climber, rhizome underground, large, short, knotted, with thickened nodes and roots spreading up to 6 or 8 feet long. Stems erect, semiwoody, with very sharp prickles 1/2 inch long. Leaves large, alternate stalked, almost evergreen with prominent veins, seven nerved mid-rib very strongly marked. Flowers and fruit not known. Cortex thick and brownish, with an orange red tint; when chewed it tinges the saliva, and gives a slightly bitter and mucilaginous taste, followed by a very acrid one; it contains a small proportion of starch, also a glucoside, sarsaponin, sarsapic acid, and fatty acids, palmitic, stearic, behenic, oleic and linolic.
“Jamaica Sarsaparilla was introduced in the middle of the sixteenth century as a remedy for syphilis, and later came to be used for other chronic diseases, specially rheumatism. It is a mild gastric irritant due to its saponin content. The smoke of Sarsaparilla was recommended for asthma. It is also very useful as a tonic, alterative, diaphoretic and diuretic. Its active principle is a crystalline body, Parillin or Smilacin.”

“Particularly indicated for inveterate syphilis, pseudo-syphilis, mescurio-syphilis and struma in all its forms. Also valuable in gonorrhoeal neuralgia and other depraved conditions of the system as well as for other diseases treated by other varieties.”

Whatever Happened to the Soft Drink Sarsaparilla?, Cecil Adams, The Straight Dope, 1977

“Sarsaparilla is still around, but it takes a little poking to turn it up. The drink, which tastes a great deal like root beer, is still popular in some parts of the U.S. — the folks in Pittsburgh, I understand, are crazy about the stuff. Although none of the major soft-drink manufacturers markets a national brand, all continue to make the flavor base available to any local bottler who cares to market sarsaparilla on his own. Many cities have a specialty store or two that carries these brands; ask around.

“You might think that sarsaparilla would be made from extract of the sarsaparilla plant, a tropical vine distantly related to the lily, but you’d be wrong. It was originally made (artificial flavors have taken over now, of course) from a blend of birch oil and sassafras, the dried root bark of the sassafras tree. Sassafras was widely used as a home remedy in the nineteenth century — taken in sufficient doses, it induces sweating, which some people thought was a good thing. Sarsaparilla apparently made its debut as a patent medicine, an easy-to-take form of sassafras, much as Coca-Cola was first marketed in 1885 as a remedy for hangovers and headaches.

“Why isn’t sarsaparilla popular anymore? Basically, it just lost out to cola, like almost every other flavor you could name. Root beer, sarsaparilla’s closest cousin and once America’s most popular soft drink, now accounts for less than 4 percent of the national market. Sarsaparilla’s share is too small to be measured.

Medicinal benefits of Sarsaparilla

“The sarsaparilla plant is used in Jamaica for a number of its believed benefits. It is most popularly used today as a base for tonic drinks that are believed to not only serve as an aphrodisiac but also as a way to increase sexual stamina and libido. The plant is also believed to beneficial in the treatment of syphilis and chronic diseases such as asthma and rheumatism. Sarsaparilla is also used to treat gouts, fevers, colds, arthritis, gas and persistent belly aches. There are also some that use the herb to help increase muscle mass due to the high levels of testosterone that are found in the plant.

“Although there is a widespread belief in the benefits of sarsaparilla on the island, there are no concrete scientific research that proves these varying benefits. The side effects of continuous use of the herb have also not been definitively highlighted by scientific evidence. Despite this, there are locals that will swear by the medicinal properties of the herb.”

Keith Lorren Jamaican Roots Tonic

“Sarsaparilla: The root of Jamaican Sarsaparilla is used to treat rheumatism, arthritis and other pains. It is used to remedy skin conditions, such as, acne, eczema, psoriasis, ring worm and scrofula diseases. It is said to cure syphilis. It is a good blood purifier. It helps to break up infections in the body by eliminating wastes through urine and perspiration. It supports the proper functioning of the liver and colon. It is an ingredient in many tonics for general well-being. Sarsaparilla is regarded as an aphrodisiac, and especially prized by Jamaican men. It balances the hormones in both males and females. It is recommended as an antidote for any strong poison but should be taken on a clear stomach. It is used to relieve flatulence and is also used as an eye-wash as well as relief for colds, fever, and as a hair growth hormone. Sarsaparilla contains the plant steroids sarsasapogenin, smilagenin, sitosterol, stigmasterol, and pollinastanol; and the saponins sarsasaponin, smilasaponin, sarsaparilloside, and sitosterol glucoside, among others. The majority of sarsaparilla’s pharmacological properties and actions have been attributed to these steroids and saponins. The saponins have been reported to facilitate the body’s absorption of other drugs and phytochemicals, which accounts for its history of use in herbal formulas as an agent for bioavailability and to enhancement the power and effect of other herbs.”

Flannestad Ginger Beer

Well, since I was making Root Beer, I figured I might as well make Beer from other roots…

Ginger Root.

Ginger Root.

Flannestad Ginger Beer.

5 oz Young Ginger, peeled and roughly sliced.
3/4 cup Washed Raw Sugar.
1 quart Water.
1 teaspoon active dry yeast.*

METHOD: Bloom yeast in lukewarm water with 1 teaspoon sugar. Bring water, sugar and half of the ginger to simmer. Add remaining ginger and roughly puree in blender. Pour through cheesecloth to filter. (I use a ricer to press out as much liquid as possible.) Chill to lukewarm. Add to yeast, seal tightly, and place in a warm dark place overnight.

Refrigerate for 24 to 48 hours, allowing the yeast to settle.

Wow, is that good! Surprisingly dry, sharp, complex, and floral. Definitely the best ginger beer I’ve ever tried. Upon trying it, Mrs Flannestad immediately asked me to double the batch and make it again.

Ginger Beer.

Ginger Beer.

*Yeast plus sugar and water equals Carbon Dioxide and alcohol. In general, stopping the active fermentation at this early a point, the alcohol levels should be very low.


The most controversial aspect of brewing your own Root Beer is whether to use natural Sassafras Root Bark.

As I mentioned, some time in the 1960s or 1970s, it was determined that there is a link between a substance in Sassafras, Safrole, and Liver Cancer in rats.

Shortly thereafter, Sassafras was removed from the GRAS (Generally Regarded as Safe) list by the FDA and banned from use in food.

A lot of people play this down, Sassafras Root Bark tea is still pretty commonly drunk as an herbal beverage in the parts of the United States.

You’ll find quotes like this one from Wildman Steve Brill’s website:

“Note: You may have heard that sassafras has been banned by the Food and Drug Administration (FDA) because it causes cancer. Huge quantities have given to rats over took periods of time give the rodents cancer because they change the molecule sassafrole into a cancer-causing one. Humans don’t do this, and no one has ever gotten sick from sassafras. Sassafras was banned because there are a lot of rats in the FDA!”

On one hand, to the best of anyone’s knowledge, there has been no strong correlation discovered between liver cancer in humans and the moderate consumption of Sassafras Tea or Root Beer.

On the other hand, you may feel it is better to be safe than sorry. You only have one liver, after all.

There are Sassafras Root extracts available, and Root Beer Flavorings, which use Safrole free Sassafras Extract.

Other Root Beers, presumably, forgo Sassafras altogether and just pump up the other ingredients, generally the Wintergreen.

Interestingly, Sassafras Oil and Safrole are used in the illicit manufacture of MDMA, making Safrole a list I chemical under federal law.

I’ve also seen recent studies which point out that excessive Sassafras use may cause sweating and/or hot flashes. Amusing, since one of the traditional common names is “ague tree”, and it was taken to cause those exact effects.

I’m not a scientist or your Doctor, so I can’t pretend to tell you what to do, but it’s good to be informed and make your own choice.

Sassafras entry from “A Modern Herbal”, M. Greive, circa 1900:

—Description—The name ‘Sassafras,’ applied by the Spanish botanist Monardes in the sixteenth century, is said to be a corruption of the Spanish word for saxifrage. The tree stands from 20 to 40 feet high, with many slender branches, and smooth, orangebrown bark. The leaves are broadly oval, alternate, and 3 to 7 inches long. The flowers are small, and of an inconspicuous, greenishyellow colour. The roots are large and woody, their bark being soft and spongy, rough, and reddish or greyish-brown in colour. The living bark is nearly white, but exposure causes its immediate discoloration. The roots are imported in large, branched pieces, which may or may not be covered with bark, and often have attached to them a portion of the lower part of the trunk. The central market for all parts is Baltimore. The entire root is official in the British Pharmacopoeia, but only the more active bark in the United States, where wood and bark form separate articles of commerce. The bark without its corky layer is brittle, and the presence of small crystals cause its inner surface to glisten. Both bark and wood have a fragrant odour, and an aromatic, somewhat astringent taste.

“The tree, which has berries like those of cinnamon, appears to have been cultivated in England some centuries ago, for in 1633 Johnston wrote: ‘I have given the figure of a branch taken from a little sassafras tree which grew in the garden of Mr. Wilmot at Bon.’ Probably it was discovered by the Spaniards in Florida, for seventy years earlier there is mention of the reputation of its roots in Spain as a cure for syphilis, rheumatism, etc., though its efficacy has since then been much disputed.

“The fragrant oil distilled from the rootbark is extensively used in the manufacture of the coarser kinds of perfume, and for scenting the cheapest grades of soap. The oil used in perfumes is also extracted from the fruits. The wood and bark of the tree furnish a yellow dye. In Louisiana, the leaves are used as a condiment in sauces, and also for thickening soups; while the young shoots are used in Virginia for making a kind of beer. Mixed with milk and sugar, Sassafras Tea, under the name of ‘Saloop,’ could, until a few years ago, be bought at London streetcorners in the early mornings.

“Oil of Sassafras is chiefly used for flavouring purposes, particularly to conceal the flavour of opium when given to children. In the United States of America it is employed for flavouring effervescing drinks.

—Medicinal Action and Uses—Aromatic, stimulant, diaphoretic, alterative. It is rarely given alone, but is often combined with guaiacum or sarsaparilla in chronic rheumatism, syphilis, and skin diseases.”

Some more modern information regardingSassafras from the Sloan-Kettering Cancer Center.

“Scientific Name: Sassafras albidum

“Common Name: Ague tree, saxifrax, cinnamonwood, saloop, smelling-stick

“Clinical Summary:
Derived primarily from the roots of the tree. There are no clinical data to support the use of sassafras, which contains safrole, a volatile oil that was shown to be carcinogenic in animal models. Diaphoresis, hot flashes, and sedation have been reported following administration of small doses.
Excessive doses can cause hallucinations, hypertension, and tachycardia.

“Food Sources:
Once used as flavoring agent in root beer and candies. Its use as food additive is now prohibited by the FDA due to its carcinogenic effect.”

Sassafras is Not Nearly as Dangerous as You Would Think, rriterson, 2010

“First, let me state that I believe i am qualified to offer an opinion because I am a practicing biochemist and can more easily find and perhaps understand the data out there. However, I am not an expert on safrole or safrole metabolism, so do not take my word as gospel. I encourage you to look at the data and decide for yourself.

“I think the safrole health hazards have been significantly overblown. Take a look at these two sources (one a secondary source, the other primary):


http://www.sciencedirect.com/science?_ob=ArticleURL&_udi=B6T6P-3X9415Y-3&_user=10&_rdoc=1&_fmt=&_orig=search&_sort=d&view =c&_acct=C000050221&_version=1&_urlVersion=0&_user id=10&md5=8ec1ea8630ab130def74241535d2fc11#sec2.1

“Let’s not go too far and say that safrole doesn’t cause cancer. It does at the right dose But I think that dose is waaaay higher than you’re likely to get. Pollution in the air, chemicals in your kitchen cleaning products, etc, will probably give you cancer first.

“So, I am not at all afraid to use raw sassafras in my root beers, and I don’t think you should be either.

“What do I think the real reason for why the FDA was so quick to act against Safrole? It’s one easy chemical reaction away from MDMA, the banned drug most of us know as ecstasy. By eliminating the food needs for sassafras, the industrial production sources all disappeared, making it very hard for an illegal drug house to get enough sassafras to make MDMA.

“I’m interested to hear other opinions out there, and especially interested in reading any other sources people can find.”

Jackson Hole Buckin’ Root Beer

Summer 2013 Root Beer Project, Post 20

Jackson Hole Root Beer.

Jackson Hole Root Beer.

Ingredients: Carbonated Water, Natural and Artificial Flavors, Quillaia Extract, Caramel Color, Red #40, Citric Acid, and Sodium Benzoate (To Preserve Flavor).

Yow, quite a shock to go back to commercial Root Beer after mostly drinking home-made for a few days.

“We’re probably most proud of our multiple Award-Winning Jackson Hole Soda Co.”Buckin’ Rootbeer” – the taste that won the West! Made with real sugar, premium natural flavorings, and batch-brewed to ensure the highest quality, our Rootbeer is made with care and attention to detail that reminds folks of the rich, heady Rootbeer Grandma used to make. Some folks enjoy our Buckin’ Rootbeer so much, they buy it by the keg. We’ve even heard of one little Buckaroo that loves Buckin’ Rootbeer on his pancakes!

“Recipe Ideas: Excellent with BBQ spare ribs, pulled-pork, hamburgers, pizza and everything else! The absolute BEST Rootbeer ever created for Rootbeer Floats. (Don’t believe it? Give it a try!)”

I struggle to find anything other than Wintergreen in this Root Beer, it’s a full on Wintergreen bomb. I get some vanilla and other flavors later, but mostly in after-taste.

The folks at the Fizzary said this was a favorite among many of their Root Beer buying customers. I guess Wintergreen is popular with the kids. To me, it’s too much.

3 1/2 Barrels out of 5.