Old fashioned root beer is a great complement to summer gatherings, and has been for hundreds of years. History indicates that a version of this creamy carbonated treat was brewed by eighteenth-century farmers in stills for family gatherings and parties.
It seems making homemade root beer is part of our roots! Read on for a way to continue this tradition.
- root beer concentrate such as McCormick® or Shank’s
- lukewarm spring water
- dry active yeast
- preboiled water (cooled to 85 to 95 degrees)
*Follow the measurement guide on the back of the root beer concentrate.
- Pour sugar in a large nonaluminum container. Stir in spring water and root beer concentrate.
- Dissolve yeast in preboiled water. Allow yeast to dissolve undisturbed (about 10-15 minutes). Add to sugar mixture and stir well.
- Using a funnel, pour mixture into bottles or jugs immediately, leaving space at the top of bottle. Cap tightly.
- Store each bottle on its side in the summer sun, or in a warm place (70 to 80 degrees). Be patient, and let the bottles soak up the sun for 5-7 days giving plenty of time to create the sparkly carbonation that we love.
- Store upright in a refrigerator to chill.
To make a traditional root beer float, serve in a frosty mug topped with some creamy vanilla ice cream.