Tinfoil Chef

I’ve been a fan or Root Beer as far back as I can remember. There’s two problems with that however. 1), These days it’s getting harder to find a GOOD root beer and 2), When you DO find one, it’s going to be expensive. This homebrew recipe has the advantage of being cheaper to make if only because you don’t have to pay for some big companies advertising and marketing budget.

Wash 1/2 ounce each of hops, dried burdock, yellow dock, sarsaparilla, dandelion, sassafras and spikenard roots and bruise them thoroughly with a potato masher or pastry blender. Cover them with the water and bring to a boil and simmer for 20 minutes over low heat. Then strain into a large crock, add a cup and a half of molasses and cool until it’s lukewarm.

When the mixture is lukewarm, stir in 1 teaspoon dry yeast. Then cover the crock with a cloth and put it in a warm, draft-free spot (about 70-80 degrees F.) After 2 hours, pour it into clean bottles to within 1/2 inch of the top and cap securely (NOT with corks). Place the capped bottles on their sides back in that warm and draft-free place and leave them there for 5 days and then set them upright in a cool place.

The root beer will be ready to drink in 10 days and will stay good for several months.

1 gallon water
1-1/2 cups molasses
1 tsp. dry yeast
1/2 ounce each of hops, dried burdock, yellow dock,
sarsaparilla, dandelion, sassafras and spikenard roots

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