Root beer is a sugary North American sweet drink traditionally made using sassafras Sassafras albidum (sassafras) or vines Smilax ornata (sarsaparilla) as the main taste. Root beer may be alcoholic or non-alcoholic (but usually non-alcoholic), come naturally caffeine-free or added caffeine, and carbonated or non-carbonated. It usually has a thick, foamy head when it is poured. Modern, commercially produced roots of beer are generally sweet, foamy, fizzy, non-alcoholic, and flavored with artificial sassafras flavor. Sassafras root is still used to spice up traditional root beer, but since sassafras is banned by the US Food and Drug Administration because of the controversial carcinogenicity claimed from its constituent safrole, most commercial recipes do not contain sassafras. Some commercial root beer uses safrole-free sassafras extract.
Video Root beer
History
Sassafras root beverages are made by Native Americans for culinary and drug reasons before the arrival of Europeans in North America, and European culinary techniques have been applied to make sassafras-based traditional beverages similar to root beer since the 16th century. Root beer is sold in candy shops since the 1840s, and written recipes for root beer have been documented since the 1860s. It was probably combined with soda as early as the 1850s, and the root beer sold in the stores was most often sold as a syrup rather than a ready-made drink. The beer brewing tradition is alleged to have evolved from other small beer traditions that produce fermented drinks with very low alcohol content that are considered healthier to drink than may be contaminated with local drinking water sources, and enhanced by the medicinal and nutritive quality of the ingredients used. Beyond its aromatic qualities, the benefits of sassafras are well known to Native Americans and Europeans, and pharmacies are beginning to market root beer for the quality of the medicine.
Pharmacist Charles Elmer Hires was the first to successfully market a commercial root beer brand. Hires developed his sassafras root tea in 1875, debuting a commercial version of root beer at the Centennial Exhibition in Philadelphia in 1876, and began selling the extract. Employees are people who do not drink alcohol who want to call the "root tea". However, his desire to market the product to Pennsylvania coal miners caused him to call his product "root beer", instead. In 1886, Hires began bottling drinks made from his famous extract. In 1893, root beer was widely distributed throughout the United States. Non-alcoholic versions of root beer are becoming commercially successful, especially during Prohibition.
Not all roots are traditional or commercial based on sassafras. One of Hires's early competitors was Barq, who began selling root beer based on sarsaparilla in 1898 and labeled simply as "Barq's". In 1919, Roy Allen opened his beer roar shop in Lodi, California, leading to the development of A & amp; W Root Beer. One of Allen's innovations is that he serves his root beer in cold and cold mugs. IBC Root Beer is another brand of commercially produced root beer that emerged during this period and is still known today.
Safrole, an aromatic oil found in sassafras root and leather that gives traditional root beer with a distinctive flavor, is prohibited for food and commercially produced drugs by the FDA in 1960. Laboratory animals given oral doses of sassafras or sassafras containing doses large safrole that develops permanent liver damage or various types of cancer. While sassafras is no longer used in commercially produced root beers and is sometimes replaced with artificial flavors, natural extracts with refined and removable safrol are available.
Maps Root beer
Traditional methods
One of the traditional recipes to make root beer is to cook syrup from molasses and water, letting the syrup cool for three hours, and combining it with root ingredients (including sassafras root, sassafras, and wintergreen). The yeast was added, and the drink was allowed to ferment for 12 hours, after which it was filtered and rebottled for secondary fermentation. This recipe usually produces 2% or less of alcoholic beverages, although the recipe can be modified to produce more alcoholic beverages.
Materials
Commercial root beer is now produced in every US and Canadian state. Despite the great popularity of this drink in North America, the brand is produced in other countries, including Australia, England, Malaysia, Argentina, Germany, Philippines, Singapore, Taiwan, South Korea, Indonesia, Sweden, Vietnam and Thailand. These beverage tastes can vary from typical North American versions. Although there is no standard recipe, the main ingredients in modern rootbeers are filtered water, sugar, and artificial sassafras flavor, which complement other flavors. Common flavors are vanilla, wintergreen, cherry bark, licorice root, sarsaparilla root, nutmeg, acacia, aniseed, molasses, cinnamon, sweet birch, and honey. Soy protein is sometimes used to create foamy qualities, and caramel dyes are used to make chocolate drinks.
Ingredients in early and traditional root beer include allspice, birch bark, coriander, juniper, ginger, wintergreen, hop, burdock root, dandelion root, spikenard, pipsissewa, guaiacum chips, sarsaparilla, spicewood, wild cherry leather, yellow dock, thorns, sassafras roots, vanilla beans, dog grass, molasses, and licorice. Many of these ingredients are still used in traditional and commercial roots beer produced today, which often thickens, foamy, or carbonated. Although most major brands are caffeine-free, Barq does contain caffeine.
Root beer can be made at home with processed extracts obtained from the factory, or can also be made from unprocessed herbs and roots. Traditional and non-alcoholic beer roots make the head thick and foamy when poured, often enhanced by the addition of yucca extract, soy protein, or other thickener.
List of main ingredients
Roots and herbs
- Sassafras albidum - sassafras root and skin containing safolin aromatic oil (or artificial replacement)
- Smilax regelii - sarsaparilla
- Smilax glyciphylla - sweet sarsaparilla
- Piper auritum - root beer or hoja santa
- Glycyrrhiza glabra - root (root)
- Aralia nudicaulis - wild sarsaparilla or "rabbit root"
- Gaultheria procumbens - wintergreen (leaves and fruit)
- Betula lent
- Betula nigra - black birch (sap/syrup/resin)
- Prunus serotina - black cherries
- Picea rubens - red firs
- Picea mariana - black pine
- Picea sitchensis - Sitka spruce
- Arctium lappa - burdock (root)
- Taraxacum officinale - dandelion (root)
Foam
- Quillaja saponaria - soapbark
- Manihot esculenta - cassava, cassava, or yucca (root)
Spices
- Pimenta dioica - allspice
- Theobroma cacao - chocolate
- Trigonella foenum-graecum - fenugreek
- Myroxylon balsamum - Tolu balsam
- Abies balsamea - balsam fir
- Myristica fragrans - nutmeg
- Cinnamomum verum - cinnamon (bark)
- Cinnamomum aromaticum - cassia (bast)
- Syzygium aromaticum - cloves
- Foeniculum vulgare - fennel (seed)
- Zingiber officinale - ginger (stems/rhizomes)
- Illicium verum - star anise
- Pimpinella anisum - anise
- Humulus lupulus - jump
- Mentha species - mint
More materials
- Hordeum vulgare - barley (malt)
- Hypericum perforatum - St. John's wort
- Sugar
- Molasses
- Yeast
See also
References
External links
Source of the article : Wikipedia
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