All About Wine And Its Goodness!

One of the most ordinarily brewed non-alcoholic drinks being brewed today is root lager, maybe due to the word lager in the name. Making home made root beer is relatively easy, especially for those that begin the process using root beer extract instead of mixing their own flavors. Charles Hires is often considered the original father of root beer, but is also believed that he did not really invent the taste, but only popularized it. In addition, root lager was spiced with sassafras, which was banned in 1960 once it was judged to lead to cancer.

Today’s home made root lager is flavored primarily with wintergreen with vanilla, ginger, licorice and sarsaparilla mixed in for extra effect. Nonetheless the most straightforward way to make home made root lager is by utilising a root lager extract, superior the kind sold in a brewing supply outlet rather than what’s available in most corner store stores. To make the first batch, you will need a container large enough in which to boil five gallons of water and still have room left over for four pounds of sugar.

If you buy the root beer extract from a provider, it will usually have a recipe to tell you how much to add to the boiling sugar water, but you are free to taste it and adjust the amount of extract added to your home made root beer.

Everyone knows that root beer is supposed to be carbonated and in order to add the bubbles to the beverage you will need to add yeast to the mixture. Some recipes call for adding champaign yeast, but those experienced in home made root beer recommend using ale yeast. Champaign yeast lives longer under pressure when it is bottled and can sometimes cause the bottles of home made root beer to burst under the pressure.

As the yeast is added to the flavored mixture it begins to react with the sugar, creating the fizz. It’ll take at least twelve hours to add the right carbonation and when making home made root lager if it doesn’t appear to have the kick of the fizz, an extra twelve hours of fermentation potentially won’t hurt it any. Once fermentation is finished, the home made root lager is prepared to be bottled.

The bottles should be sterilised to stop the expansion of bacteria. Once the pressure within the bottles reaches a certain point, the fermentation of the home made beer will cease and the bottles and be chilled and stored in a cool place until consumed.

Tags: beer home brewing, home made beer, making home root beer

This entry was posted on Tuesday, July 27th, 2010 at 3:22 am and is filed under food and wine. You can follow any responses to this entry through the RSS 2.0 feed. Responses are currently closed, but you can trackback from your own site.