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'''Root beer''', also known as [[sarsaparilla]], is a carbonated [[beverage]] originally created from [[sassafras]]. Root beer, popularized in North America, comes in two forms: [[fermentation (food)|alcoholic]] and [[soft drink]].
'''Root beer''', also known as [[sarsaparilla]], is a carbonated [[beverage]] originally created from [[sassafras]]. Root beer, popularized in North America, comes in two forms: [[fermentation (food)|alcoholic]] and [[soft drink]].


==Ingredients==
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[[Image:barqsrootbeer.JPG|thumb|200px|right|A can of [[Barq's]] root beer.]]
The soft drink version of root beer is generally made using extracts or flavored syrups diluted into [[carbonated water]]. It is not as widely popular as other soft drinks, such as [[cola]], and constitutes only 3% of the U.S. [[soft drink]] market.<ref> Quarantiello, Laura E. ''The Root Beer Book''. 96 pages. Limelight Books: 1997. ISBN 0-936653-78-7. </ref>

The [[fermentation (food)|alcoholic]] version is made by fermenting a solution of extract and sugar with yeast. Typically this will yield a beverage with about 0.4% alcohol, compared to more than 4% for most regular [[beer]]s.<ref>[http://biology.clc.uc.edu/fankhauser/Cheese/ROOTBEER_Jn0.htm Root Beer<!-- Bot generated title -->]</ref>

Root beer flavor may contain a variety of flavors, coming from the wide range of ingredients. Bark from the roots of the [[sassafras]] tree was the typical flavor in root beer historically, and is the primary flavor most individuals associate with the beverage. It is slightly red at times. Sassafras bark was banned by the [[FDA]] in 1960 because of the [[carcinogenic]] properties of its constituent chemical [[safrole]]. A safrole-free variety is now used, with some claiming that it has a weaker flavor than the pre-1960 variety.<ref>[http://www.foodreference.com/html/artsassafras.html Sassafras - Food Facts - Food Reference<!-- Bot generated title -->]</ref> [[Acacia#Food uses|Acacia]] is also used.

There are hundreds of root beer brands in the [[United States]], produced in every [[U.S. state]],<ref>[http://www.root-beer.org/modules.php?name=Brands RootBeerWorld.com - Yellow Froth Pages<!-- Bot generated title -->]</ref> and there is no standardized recipe. The primary ingredient, artificial sassafras flavoring, is complemented with other flavors, common ones being [[vanilla]], [[wintergreen]], [[cherry]] tree bark, [[liquorice|liquorice root]], [[sarsaparilla|sarsaparilla root]], [[nutmeg]], [[anise]], [[molasses]], [[cinnamon]] and [[clove]].

Homemade root beer is usually made from concentrate,<ref>[http://biology.clc.uc.edu/fankhauser/Cheese/ROOTBEER_Jn0.htm Root Beer<!-- Bot generated title -->]</ref> though it can also be made from actual herbs and roots. Both alcoholic and non-alcoholic root beers have a thick and foamy head when poured, often enhanced through the addition of [[yucca]] extract.

At least one brand of root beer, [[Barq's]], also contains [[caffeine]] although they also produce a caffeine free variety which is sold in Utah.


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Revision as of 21:54, 12 November 2008

A glass of root beer with foam

Root beer, also known as sarsaparilla, is a carbonated beverage originally created from sassafras. Root beer, popularized in North America, comes in two forms: alcoholic and soft drink.

Ingredients

File:Barqsrootbeer.JPG
A can of Barq's root beer.

The soft drink version of root beer is generally made using extracts or flavored syrups diluted into carbonated water. It is not as widely popular as other soft drinks, such as cola, and constitutes only 3% of the U.S. soft drink market.[1]

The alcoholic version is made by fermenting a solution of extract and sugar with yeast. Typically this will yield a beverage with about 0.4% alcohol, compared to more than 4% for most regular beers.[2]

Root beer flavor may contain a variety of flavors, coming from the wide range of ingredients. Bark from the roots of the sassafras tree was the typical flavor in root beer historically, and is the primary flavor most individuals associate with the beverage. It is slightly red at times. Sassafras bark was banned by the FDA in 1960 because of the carcinogenic properties of its constituent chemical safrole. A safrole-free variety is now used, with some claiming that it has a weaker flavor than the pre-1960 variety.[3] Acacia is also used.

There are hundreds of root beer brands in the United States, produced in every U.S. state,[4] and there is no standardized recipe. The primary ingredient, artificial sassafras flavoring, is complemented with other flavors, common ones being vanilla, wintergreen, cherry tree bark, liquorice root, sarsaparilla root, nutmeg, anise, molasses, cinnamon and clove.

Homemade root beer is usually made from concentrate,[5] though it can also be made from actual herbs and roots. Both alcoholic and non-alcoholic root beers have a thick and foamy head when poured, often enhanced through the addition of yucca extract.

At least one brand of root beer, Barq's, also contains caffeine although they also produce a caffeine free variety which is sold in Utah.

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Partial list of brands

See also

References

  1. ^ Quarantiello, Laura E. The Root Beer Book. 96 pages. Limelight Books: 1997. ISBN 0-936653-78-7.
  2. ^ Root Beer
  3. ^ Sassafras - Food Facts - Food Reference
  4. ^ RootBeerWorld.com - Yellow Froth Pages
  5. ^ Root Beer


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