Bitter Root Beer

The previous Bitter Root Beer was my favorite “Root Beer” so far.

Flannestad Root Beer v1.3 (Moxie)

I thought I would add back in the Dandelion Root and switch the Star Anise out for Anise Seed.

Flannestad Bitter Root Beer v1.3a

Roots:

2 tsp Sarsaparilla Root, Jamaican
2 tsp Sassafras Root Bark*
2 tsp Wintergreen
1/2 tsp Ginger Root, Dry
1 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
1/2 tsp Roasted Dandelion Root
1/2 tsp Anise Seed

Herbs:

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

Sweetener:
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, Honey, and Washed Raw Sugar. Cool, and keep refrigerated. Makes a 3 cups of Syrup. To serve, mix syrup to taste with soda water (I usually go 1 part syrup to 4 parts soda water).

Bitter Root Beer.

Bitter Root Beer.

*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 bitter concoction in any case.

Boylan’s Original Birch Beer

Summer Root Beer Project Post 25

image

MADE FROM: Carbonated Water, Cane Sugar, Pure Birch Oils, Natural Flavors, Caramel Color, Natural Yucca Extract, Citric Acid, Sodium Benzoate (Preserves Freshness).

“Boylan’s Original Birch Beer is the one that started it all! The unique taste is distinctively minty and sharp, with strong notes of sweet birch and wintergreen oil. Because of its “bite” this product has an almost cult-like appeal among the true birch/root beer enthusiasts, those who aren’t afraid to stand out in a crowd. Which is great, because neither are we.

“Tastes great with:

“Philly Cheesesteaks, of course!”

Whoa, they aren’t kidding, boy is the Boylan’s Original Birch Beer Birch-ey!

About the only criticism I have is that it is a tad sweet for me and lacks a bit of the complexity of the Boylan’s Root Beer. Otherwise, it is very tasty.

4 out of 5 Barrels.

Dr Brown’s Root Beer

Summer Root Beer Project Post 24

Dr Brown's Root Beer.

Dr Brown’s Root Beer.

Ingredients: Carbonated Water, Sugar and/or High Fructose Corn Syrup, Caramel Color, Natural and Artificial Flavors, Gum Acacia, Citric Acid.

Definitely a classic Root Beer, and definitely a Wintergreen heavy entry. Not as sweet as many big commercial Root Beers, which makes it more drinkable. Definitely went well with the Sandwich below…

Carzle.

Carzle.

“Deli Board has midwest roots, the classic flavors of an East coast deli, and a left coast twist. If that doesn’t make your mouth water you can stop reading now.

“Starting in August 2009 as a catering business in a small kitchen, Deli Board now specializes in handcrafted sandwiches, soups, salads and sauces made with fresh ingredients and lots of love. Whether you are ordering one sando or hundreds, you will be assured top notch quality and phenomenal service so that your mouth will be asking for more Deli Board.”

A Carzle Sandwich at Deliboard, involving Brisket, Pastrami, Cheese, Hot Peppers, Slaw, Pickle Slices. Also, those delicious pickles.

3 1/2 out of 5 Barrels.

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.

Flannestad Root Beer v1.3 (Moxie)

Moxie

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)

Roots:

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

Herbs:

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

Sweetener:
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.

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

image

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.

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.

Bundaberg Root Beer

Summer 2013 Root Beer Project, Post 14

image

Ingredients: Carbonated Water, Cane Sugar, Root Beer Brew (Water, Sugar, Molasses, Ginger Root, Sarsaparilla Root, Licorice Root, Vanilla Bean, Yeast), Caramel Color, Citric Acid, Preservatives (Potassium Sorbate, Sodium Benzoate), Antioxidant (Ascorbic Acid), Root Beer Flavor.

“Traditionally brewed to a geniuine old recipe from real sarsaparilla root, licorice root, vanilla beans and molasses, Bundaberg Root Beer is an authentic taste of yesteryear.”

I was curious about this, as it is about the only Root Beer I know of which does not come from North America. Surprised to find that they may enjoy it in Australia. I also do like Bundaberg’s Ginger Beer.

The licorice root is much more dominant here than in other Root Beers, reminding me of some of the flavors in licorice candies, though without anise to really punch it through. Like me, you’ll probably wonder what that flavor is for a second, and realize that it is licorice without anise.

The flavors, however, are not well integrated and the overall character medicinal.

I guess that is appropriate for a beverage that was initially intended so, but it’s not really all that enjoyable recreationally.

I do kind of wonder what the “Root Beer Brew” tastes like on its own, without the “Root Beer Flavor”.

2 Out of 5 Barrels.

Natural Brew Draft Root Beer

Summer 2013 Root Beer Project, Post 11

image

Ingredients: Sparkling Filtered Water, Evaporated Cane Juice, Natural Flavors, Bourbon Vanilla Extract, Anise, Sarsaparilla, Licorice Root, Birch Oil, Wintergreen Oil, Caramel Color, Phosphoric Acid.

Really reminds me of the Root Beer I grew up drinking, mostly A&W.

Smooth, but I’d like more complexity and body.

3 1/2 Barrels out of 5.