Fact-checked by Grok 2 weeks ago

Root beer

Root beer is a sweet, non-alcoholic, carbonated beverage that originated in the United States, characterized by its distinctive flavor derived primarily from sassafras root or sarsaparilla, blended with various herbs, spices, and sweeteners.^[1] Traditionally brewed as a lightly fermented drink, modern commercial versions are typically artificially flavored and caffeine-free, though some like Barq's contain caffeine, and others retain natural essences with a subtle foamy head.^[2] It is a cultural staple in the United States, often enjoyed on its own, in root beer floats, or as a mixer in desserts and recipes.^[2] Root beer has roots in Indigenous American uses of sassafras and sarsaparilla for culinary and medicinal purposes, later adapted by European settlers in the 19th century into a commercial temperance drink, popularized by pharmacist Charles Elmer Hires in 1876.^[1]^[3] Its popularity grew during Prohibition as a wholesome alternative to alcohol. As of 2025, brands such as A&W, Barq's, and Mug remain prominent, with ongoing innovations in flavors and craft varieties.^[2]^[4]

Overview

Definition and characteristics

Root beer is a sweet, carbonated, non-alcoholic soft drink that originated in North America, primarily flavored with extracts designed to replicate the taste of sassafras root or sarsaparilla.^[1]^[5] It has evolved into a popular beverage characterized by its refreshing effervescence and distinctive flavor profile.^[6] Key characteristics of root beer include a persistent foamy head upon pouring, a dark brown color imparted by caramel coloring, and its generally caffeine-free composition, though certain brands like Barq's contain about 22 mg of caffeine per 12-ounce serving (approximately 1.8 mg per ounce).^[7]^[8] It is typically served chilled to enhance its crispness, most commonly in 12-ounce glass bottles or aluminum cans for optimal carbonation retention.^[9] The taste profile of root beer is predominantly sweet, featuring herbal, spicy, and vanilla undertones that create a complex, aromatic experience.^[6] Variations exist across brands, with some offering a creamy, smooth mouthfeel and others emphasizing sharper, more pungent notes from spices like anise or cinnamon.^[2]^[10] Root beer is enjoyed straight from the bottle or glass for its standalone refreshment, mixed into a classic root beer float with scoops of vanilla ice cream to produce a creamy, frothy dessert drink, or dispensed as a draft from soda fountains for a fresh, customizable pour.^[11]^[12]

Cultural significance

Root beer occupies a cherished position in North American culture, particularly in the United States and Canada, where it serves as a nostalgic soda evoking memories of diners, county fairs, and family gatherings. In the U.S., it symbolizes simpler times through its ties to family outings, picnics, and summer days, often enjoyed as a refreshing, non-alcoholic beverage at social events.^[1]^[13] In Canada, root beer remains a staple at burger joints and drive-ins, with brands like A&W reinforcing its enduring appeal as a quintessential North American drink.^[14] One of its most iconic applications is the root beer float, a dessert combining root beer with vanilla ice cream that surged in popularity during the mid-20th century, notably after A&W added it to menus in 1950 amid the post-war boom.^[15] This treat, celebrated annually on National Root Beer Float Day (August 6), is frequently featured at summer barbecues and holidays, enhancing its role as a joyful, communal indulgence.^[15]^[13] Regionally, root beer maintains strongholds in the U.S. Midwest, where drive-in stands are a common sight, and on the West Coast, especially in Utah, where it holds deep cultural significance within Latter-day Saint (LDS) communities as an alcohol-free celebratory drink for events like the Fourth of July.^[16]^[17] Globally, interest is emerging in Europe and Asia through exports, with the Asia Pacific market showing increased demand for diet variants amid westernization trends, and Europe experiencing growth in countries like Germany and the U.K. due to health-focused consumption.^[18] Symbolically, root beer embodies American ingenuity from the Prohibition era (1920-1933), when it became a favored non-alcoholic beer substitute, cementing its mainstream status.^[13] A craft revival continues in microbreweries, producing small-batch versions with natural flavors for gourmet appeal, as seen with producers like Thomas Kemper in Seattle, recently revived in 2024, and Sprecher in Wisconsin.^[19]^[20]

History

Origins and early development

The origins of root beer trace back to pre-colonial Native American practices, where indigenous peoples in North America brewed medicinal teas from roots such as sassafras (Sassafras albidum) and sarsaparilla (Smilax species) to treat ailments including fevers, rheumatism, and general debility.^[1] These infusions served as tonics, leveraging the plants' purported blood-purifying and antifungal properties, with sassafras particularly valued for its aromatic bark and roots in folk medicine across tribes in the northeastern and southeastern regions.^[21] Sarsaparilla, similarly, was used as a cleanser and aphrodisiac, forming the basis of herbal beverages that emphasized health benefits over recreation.^[22] European settlers in the 18th century adapted these indigenous methods, incorporating sassafras and sarsaparilla into fermented beverages by combining the roots with molasses, yeast, and water to create low-alcohol "small beers" safer than contaminated surface water.^[1] These colonial drinks, often home-brewed in rural communities, yielded mild alcoholic content (typically 1-2% ABV) through natural fermentation, positioning root beer as both a refreshing tonic and a medicinal remedy for conditions like scurvy and digestive issues.^[23] Early recipes, documented in 19th-century pharmacopeias such as the U.S. Pharmacopoeia (which listed sarsaparilla from 1820 to 1910 for syphilis and other treatments), reflected this blend of herbalism and brewing, boiling roots with spices and sweeteners for therapeutic elixirs.^[24] By the early 19th century, the rising temperance movement prompted a gradual shift toward non-alcoholic versions of root beer, as reformers advocated for sober alternatives to stronger spirits and even low-alcohol beers.^[25] Home production emphasized de-alcoholized fermentation or carbonation via baking soda, transforming the beverage into a family-friendly health tonic amid growing anti-alcohol sentiment, while retaining its roots in indigenous and colonial herbal traditions up to the mid-19th century.^[26]

Commercialization and prohibition era

The commercialization of root beer began in the late 19th century with pharmacist Charles Elmer Hires, who developed a commercial extract from traditional root beer recipes to make the beverage more accessible for home preparation. Hires introduced his root beer extract at the 1876 Philadelphia Centennial Exposition, where he offered free samples and sold packets, marking a pivotal moment in transforming the homemade drink into a marketable product.^[26] By 1893, the Hires family had expanded to bottled root beer, enabling widespread national distribution and solidifying the brand's dominance in the emerging soft drink market.^[27] Early branding efforts further propelled root beer's growth, with Hires Root Beer becoming a household name through aggressive advertising that positioned it as a healthful, family-friendly alternative to alcoholic beverages. In 1919, Roy W. Allen opened the first A&W root beer stand in Lodi, California, during a World War I veterans' parade, introducing draft root beer served in frosty mugs and popularizing the beverage at roadside locations, which laid the groundwork for the drive-in restaurant model.^[28] This innovation contributed to root beer's appeal as a refreshing, non-alcoholic treat, particularly amid shifting social norms around temperance. The Prohibition era (1920–1933) significantly boosted root beer's popularity, as it served as an appealing alcohol-free alternative to beer, leading to a surge in sales at soda fountains and home consumption.^[23] Post-Prohibition, root beer retained its status as a non-alcoholic staple, with national distribution expanding through soda fountains by the early 20th century; for instance, in 1904, the Hires Company introduced a syrup specifically for these venues, facilitating broader availability.^[26] Mid-century regulatory changes, including the 1960 FDA ban on safrole—a key sassafras-derived compound due to its carcinogenic properties—prompted a shift to artificial flavors in commercial root beer production, ensuring continued safety and market viability.^[29] In a nod to its enduring legacy, the Museum of Root Beer opened in Wisconsin Dells, Wisconsin, in May 2021, showcasing the beverage's historical artifacts and cultural impact.^[30]

Production

Traditional methods

Traditional root beer production involved a small-scale, artisanal process rooted in colonial American practices, where roots such as sassafras and sarsaparilla were harvested seasonally during their seed or flowering stages to ensure optimal flavor extraction.^[31] The basic method began by boiling these roots along with spices in water for 30 to 45 minutes to create an herbal infusion, followed by the addition of molasses or sugar to form a syrup base, which was then cooled.^[1]^[32] This infusion was strained to remove solid particles and inoculated with a small amount of yeast, such as ale or bread yeast, before undergoing fermentation at room temperature, typically around 70-80°F (21-27°C), for 12 to 24 hours.^[31]^[1] During fermentation, the yeast converted sugars into carbon dioxide and a minimal amount of alcohol, resulting in mild natural carbonation and an alcohol by volume (ABV) of 2% or less, which contributed to the beverage's preservative qualities without rendering it intoxicating.^[33] The mixture was strained again if needed and bottled while still actively fermenting, often in flip-top glass bottles or jugs, to allow pressure to build from the escaping carbon dioxide, creating the signature fizz without external carbonation equipment.^[32]^[1] This home or apothecary-based production relied on simple equipment, including large pots for boiling, cheesecloth or sieves for straining, and wooden barrels or glass containers for fermentation and storage, all scaled for household or small-batch use rather than commercial volumes.^[1]^[32] The emphasis on fresh, seasonally gathered roots ensured variability in flavor but limited scalability, as the process demanded manual labor and timely execution.^[31] The resulting root beer exhibited a natural foaminess from the combination of yeast-produced carbonation and saponins present in the roots, particularly sassafras, which acted as natural surfactants to stabilize the head.^[34] However, its short shelf life—typically requiring consumption within days due to ongoing fermentation—meant it was best enjoyed fresh, often as a refreshing, low-alcohol alternative to plain water in an era when safe drinking sources were scarce.^[35]^[33]

Modern manufacturing

In modern root beer manufacturing, syrup preparation begins with the extraction of flavors using artificial compounds or safrole-free essences derived from herbs like sarsaparilla and birch, which replicate the traditional sassafras profile banned by the FDA in 1960 due to its carcinogenic properties. These essences are blended with sweeteners such as high-fructose corn syrup or cane sugar in large stainless-steel vats, where precise ratios ensure consistent taste and viscosity for mass production. This process allows for scalable output while adhering to regulatory standards for safety and flavor standardization. The prepared syrup is then diluted with purified water and force-carbonated by injecting carbon dioxide gas under high pressure in sealed mixing tanks, achieving the signature fizz without relying on fermentation. The mixture is filtered to remove particulates and achieve clarity, followed by rapid packaging on automated lines that fill, cap, and label bottles or cans at speeds up to 1,000 units per minute, enabling efficient distribution of millions of units annually. For enhanced head retention, modern techniques incorporate yucca extract or similar stabilizers during mixing. Quality control measures include flash pasteurization at around 79.5°C (175°F) for low-pH beverages to eliminate microbial risks and extend shelf life, alongside the addition of preservatives like sodium benzoate to inhibit spoilage. In contrast, craft producers in microbreweries often opt for natural carbonation via controlled yeast activity in smaller batches, prioritizing artisanal appeal over industrial uniformity. Root beer production occurs in specialized facilities across the United States and Canada, supporting a global market valued at hundreds of millions of dollars. Since the 2010s, innovations have emphasized health-oriented adaptations, such as organic formulations using natural essences and low-sugar variants sweetened with stevia or monk fruit to meet consumer demand for reduced-calorie options.

Ingredients

Flavor bases

The flavor of root beer is primarily derived from a combination of roots, barks, herbs, and spices that provide its characteristic earthy, aromatic, and slightly medicinal profile. Historically, sassafras root bark (from Sassafras albidum) served as the dominant flavor base, imparting a distinctive rooty, citrus-like essence that defined early recipes.^[1] However, following the U.S. Food and Drug Administration's prohibition of safrole—a carcinogenic compound naturally present in sassafras—in 1960 due to its links to liver cancer in animal studies, commercial root beers shifted to safrole-free sassafras extracts or synthetic alternatives to replicate this core taste.^[36]^[37] Sarsaparilla root (from vines like Smilax ornata) complements sassafras as a key secondary element, contributing a milder, vanilla-like undertone with subtle bitter and licorice notes that balance the overall complexity. Other essential barks and roots include wild cherry bark, which adds a subtle almond-like nuttiness, and licorice root, valued for its natural sweet-anise flavor that enhances depth without relying on added sugars. In 19th-century recipes, these botanicals often formed the foundation, with sassafras typically comprising a substantial portion of the dry flavor ingredients by weight in documented formulations—to establish the beer's signature base.^[38] Herbs and spices introduce layered aromas and spiciness to the profile. Wintergreen leaves or oil provide a prominent minty, cooling sensation through methyl salicylate, a compound that became especially vital post-safrole ban as a sassafras substitute in many blends.^[39] Ginger root delivers a warm, pungent spice, while allspice contributes clove-like warmth and birch bark adds a woody, slightly resinous undertone reminiscent of wintergreen but with more earthiness.^[38] Traditional 19th-century lists, drawn from pharmaceutical and homebrewing compendia, frequently incorporated these alongside coriander, juniper, and hops for additional herbal nuance, reflecting indigenous and colonial influences on the beverage's evolution.^[40] Flavor extraction in traditional methods involved steeping or boiling the botanicals in water to release essential oils and compounds, often for several hours to achieve a concentrated "wort" that captured the full spectrum of notes.^[1] Distillation was occasionally used for purer essences, particularly for volatile elements like wintergreen oil. In modern production, while some artisanal makers continue these infusion techniques with safrole-free materials, most rely on synthetic flavorings or pre-extracted concentrates to mimic the original profile efficiently and consistently, avoiding regulatory issues.^[41] Collectively, the roots and barks furnish an earthy foundation, while the herbs and spices overlay aromatic complexity, with varying ratios—such as equal parts sassafras, sarsaparilla, and birch in some classic recreations—allowing for regional and brand-specific interpretations.^[38]

Sweeteners and additives

Root beer formulations typically incorporate primary sweeteners to provide the beverage's characteristic sweetness and mouthfeel, with cane sugar being a common choice in many craft and traditional recipes. High-fructose corn syrup (HFCS) is widely used in commercial varieties due to its cost-effectiveness and stability in carbonated beverages. Traditional styles may employ molasses for a richer, more robust profile, particularly in artisanal or homemade preparations. These sweeteners are generally present at concentrations of 10-12% by volume, contributing significantly to the drink's overall caloric content and texture. To ensure stability, preservation, and visual appeal, root beer often includes additives such as caramel coloring, which imparts the signature dark brown hue without altering the flavor profile. Citric acid is added to introduce a subtle tartness that balances the sweetness, while sodium benzoate serves as a preservative to inhibit microbial growth and extend shelf life in bottled products. Foam enhancers are crucial for replicating the frothy head reminiscent of traditional root beer, achieved through natural saponins or synthetic alternatives. Yucca extract, derived from the yucca plant, is a popular natural foaming agent that promotes stable bubbles in carbonated formulations. Hydrocolloids such as guar gum or acacia gum are sometimes incorporated to mimic these effects and improve mouthfeel, while phosphoric acid may be used in select varieties to add a slight acidic bite and enhance foam persistence. In modern low-calorie or diet root beers, artificial and natural non-nutritive sweeteners like aspartame or stevia replace traditional sugars to reduce caloric content while maintaining sweetness. Since the early 2000s, organic root beer brands have increasingly avoided artificial colors and additives, opting for natural caramel or uncolored variants to align with consumer demand for cleaner labels and certifications.

Varieties and Health

Types and notable brands

Root beer varieties encompass a range of flavor profiles and formulations, broadly categorized into classic, sharp, and alcoholic types, alongside craft and regional adaptations. Classic cream soda-style root beers emphasize a smooth, vanilla-forward taste, often evoking the nostalgic essence of traditional soda fountain drinks. These are typically caffeine-free and sweeter, with prominent notes of vanilla and sassafras or its substitutes, making them ideal for pairing with ice cream in floats.^[42] In contrast, sharp or diet versions deliver a more biting, effervescent profile, distinguished by added caffeine for a subtle energizing effect. Barq's Root Beer, for instance, contains 22 mg of caffeine per 12-ounce serving, contributing to its signature "bite" and sharper carbonation compared to creamier counterparts. Diet variants, such as Barq's Zero Sugar, maintain this intensity while reducing calories and sugar.^[43]^[44] Alcoholic root beers, often termed "hard root beers," have surged in popularity since the early 2010s, blending traditional flavors with alcohol content to appeal to adult consumers seeking novel craft beverages. Not Your Father's Root Beer, launched in 2012 by Small Town Brewery, exemplifies this trend with its 5.9% ABV formulation, featuring real botanicals like wintergreen, sarsaparilla, anise, cinnamon, and vanilla for a smooth, spiced finish.^[45]^[46] Craft and regional root beers highlight artisanal production using natural ingredients, diverging from mass-market formulas. Boylan Bottling Company crafts its root beer with cane sugar and essential oils of sweet birch, cinnamon, vanilla, and wintergreen, preserving a rich, herbal complexity since the company's origins in 1891. Similarly, Sprecher Brewing Company produces small-batch root beer with Wisconsin honey and locally sourced natural flavors, earning awards for its balanced sweetness and depth. International adaptations incorporate local botanicals; for example, some Mexican variants draw on anise (hierba anis) for a licorice-like twist reminiscent of root beer's core notes. In 2025, new developments include MUG Root Beer Floats Vanilla Howler, a limited-edition flavor inspired by dirty soda trends, and the launch of Jolt Root Beer, a sugar-free, caffeinated variety with added nootropics.^[47]^[20]^[48]^[49]^[50] Among notable brands, A&W Root Beer stands as the market leader, originating in 1919 from a roadside stand in Lodi, California, by Roy W. Allen, and recognized as the top-selling root beer. Hires Root Beer, introduced in 1876 by pharmacist Charles E. Hires, was the first commercially successful extract-based root beer, initially marketed as a healthful tonic at the Philadelphia Centennial Exhibition. Mug Root Beer, acquired by PepsiCo in 1986, offers a creamy, family-friendly option as the company's flagship root beer, widely available in zero-sugar formats. Emerging craft labels like Boylan and Sprecher continue to innovate, emphasizing premium, natural profiles amid growing demand for artisanal sodas. The hard root beer segment has particularly expanded post-2010s, reflecting broader trends in flavored adult beverages.^[28]^[51]^[27]^[52]

Safety concerns and nutrition

In 1960, the U.S. Food and Drug Administration (FDA) prohibited the use of safrole, a compound found in sassafras root bark, in food and beverages due to studies demonstrating its carcinogenicity in animal models.^[29] As a result, all commercial root beer produced in the United States now relies on safrole-free sassafras extracts or synthetic flavorings to replicate the traditional taste.^[53] Root beer consumption raises several health concerns beyond the safrole issue. A typical 12-ounce serving contains 40-50 grams of sugar, primarily from high-fructose corn syrup or sucrose, which can contribute to weight gain and increased obesity risk when consumed regularly as part of a diet high in sugar-sweetened beverages.^[54]^[55] While most root beer brands are caffeine-free, select varieties include small amounts (around 22 mg per 12 ounces), potentially affecting sensitive individuals.^[56] Rare allergic reactions may occur to wintergreen flavoring (methyl salicylate), manifesting as skin rashes, hives, or respiratory symptoms in those with salicylate sensitivity.^[57]^[58] Nutritionally, a standard 12-ounce serving of root beer provides approximately 150-170 calories, with zero grams of protein or fat, and sodium levels representing 0-2% of the daily recommended intake.^[54]^[59] It contains no significant vitamins or minerals unless specifically fortified, offering minimal nutritional value beyond empty calories.^[60] In the European Union, food additives in soft drinks like root beer are strictly regulated under Regulation (EC) No 1333/2008, which authorizes only safety-assessed substances and imposes limits on usage levels for preservatives, acids, and flavors to protect consumer health.^[61] Post-2020 research on artificial flavors in beverages has generally affirmed their safety at approved concentrations, with no emerging evidence of novel risks when used within regulatory guidelines.^[62] Health authorities recommend moderating root beer intake, particularly for those monitoring sugar consumption, to mitigate potential metabolic impacts.^[63]

References

[1]
Root Beer: The Quintessential American Soda
The Origins of Root Beer Indigenous peoples in the Americas have long been using sassafras and sarsaparilla—the central ingredients to root beer—for culinary ...Missing: definition | Show results with:definition
[2]
What Is Root Beer—And Why Is It Called Root Beer? - Allrecipes
Mar 12, 2024 · Back when root beer was invented, it contained many ingredients such as vanilla, molasses, sarsaparilla, wintergreen, honey, cinnamon, allspice, ...
[3]
Hires Root Beer: The Great Health Drink
To produce root beer, Hires first had to make his extract. To create his extract, he would boil the ingredients: roots, barks, herbs and berries. While Hires ...
[4]
Hires Root Beer
One of the major ingredients of root beer was sassafras oil, a plant root extract used in beverages for its flavor and presumed medicinal properties. The ...
[5]
Root Beer - Difford's Guide
Root beer is a sweetened, carbonated beverage, historically made with sassafras root, though recipes vary. It is most popular in North America.
[6]
Drink Origins: Root Beer - Flavorman
While root beer has developed a few accepted characteristics-it's bubbly, brown, sweet, and non-alcoholic-that's where the similarities stop. Just like the ...
[7]
Barq's - Varieties & Nutrition Facts | Coca-Cola US
With the same great taste and bite of regular Barq's, our Zero Sugar Root Beer can help you keep the calories down and is caffeine free. Available Sizes: 12 ...
[8]
Barqs Root Beer - Caffeine Informer
Barqs Root Beer contains 22 mg of caffeine in a 12 fl oz can. This equates to 1.83 mg of caffeine for every fl oz and 6.20 mg for every 100 ml.
[9]
https://www.katom.com/learning-center/rediscovering-root-beer.html
[10]
Root Beer Flavor - Northwestern Extract Co.
Oct 10, 2025 · We have several different types of root beer including spicy, creamy, and herbal giving you several options for your application.
[11]
Root Beer Float - Simply Recipes
Rating 5.0 (3) · 5 minSpoon a scoop or two of vanilla ice cream into a tall glass. Slowly pour root beer into the glass, allowing the foam to rise and then recede before adding more ...
[12]
11 Regional Twists on the Root Beer Float - Mental Floss
Aug 6, 2016 · For a denser root beer float experience, try using gelato instead of ice cream. Chicago's Au Cheval makes root beer floats with Berghoff's draft ...
[13]
Most of the World Hates It...So Why Do Americans Drink Root Beer?
Aug 16, 2024 · Root beer remains a popular soft drink in the US, though its flavor profile has shifted to be sweeter and less medicinal than its historical counterparts.
[14]
Getting to the Root of Root Beer - Canada Takeout
Aug 15, 2023 · ... popularity. Iconic Root Beer companies still dominating the Root Beer market today, like Barq's and A&W followed Hires lead and have been in ...<|separator|>
[15]
The Unknown History of Root Beer Floats
Jun 10, 2024 · The drink gained popularity during Prohibition as a non-alcoholic alternative and remains beloved in American households to this day.
[16]
The Best Regional Sodas You'll Find in Every State | Taste of Home
Jan 31, 2024 · You can find the root beer stands sprinkled across the country and six-packs at stores throughout the Midwest.
[17]
How Did Root Beer Become Such a Big Deal in Utah? - Food & Wine
May 15, 2024 · Initially, Americans used root beer medicinally. Its unique flavor came from the American sassafras root, a perennial tree once used by the ...
[18]
Root Beer Market Size | Industry Report, 2022-2030
The global root beer market size was estimated at USD 728.1 million in 2021 and is projected to reach USD 1,095.2 million by 2030, growing at a CAGR of 4.6% ...Market Size & Forecast · Distribution Channel... · Regional Insights<|separator|>
[19]
Rooting Again for Root Beer - Los Angeles Times
Aug 29, 1996 · Much of the credit for the revival of root beer goes to microbrewers such as Seattle's Thomas Kemper brewery, whose founders also started a soda ...
[20]
The Medicinal Roots Of Root Beer Date Back To Pre-Colonial Times
Apr 21, 2023 · Root beer brands began as pre-contact American folk medicine. It all started with sassafras, a tree that's native to the northeast and southeast of the present ...
[21]
Sarsparilla - American Indian Health and Diet Project
A tonic made of sarsaparilla was used as both a blood cleanser and a treatment for general disease. It was also used as an aphrodisiac. However, the most ...
[22]
Root Beer - Encyclopedia of Greater Philadelphia
To make these non-alcoholic beers, roots, barks, flowers, herbs, and ... beer” as the anti-alcohol movement was gaining steam. As a Quaker, Hires did ...Missing: 19th | Show results with:19th
[23]
Sarsaparilla (Smilax officinalis)) Database file in the Tropical Plant ...
With its reputation as a blood purifier, it was registered as an official herb in the U.S. Pharmacopoeia as a syphilis treatment from 1820 to 1910. From the ...
[24]
Brewing Up History: The Origins of Root Beer - Redstone Foods
Mar 15, 2023 · Throughout history, many indigenous tribes of North America created their own root beverages using locally grown roots, barks, herbs and spices.
[25]
The History of Root Beer and Inventor Charles Hires - ThoughtCo
Aug 9, 2019 · Charles Hires first sold commercial root beer at the 1876 Philadelphia Centennial Exhibition but the history of root beer goes back to ...Missing: 1886 | Show results with:1886
[26]
About Us - A&W Restaurants
Established in 1919, A&W has been a pioneer in the fast-food industry. It all started when Roy W. Allen opened a roadside root beer stand in Lodi, CA.Missing: drive- | Show results with:drive-
[27]
https://www.thoughtco.com/history-of-root-beer-1992386
[28]
Safrole - 15th Report on Carcinogens - NCBI Bookshelf
Dec 21, 2021 · However, this use or any other addition of safrole or oil of sassafras to food was banned in the United States in 1960 (HSDB 2009; IARC 1972; ...
[29]
Museum of Root Beer opens in Wisconsin Dells - Wiscnews.com
... opening held May 28 for the Museum of Root Beer in Wisconsin Dells. Andrew, a Wisconsin Dells resident, said his love of root beer began as ...
[30]
Brewing Root Beer
Over the next 12 hours the yeast will start eating the sugar and huge amounts of carbonation and foam will result and then subside. Now it is time to bottle.
[31]
Brew Backyard Root Beer - Mother Earth News
fermented drinks with a very low alcohol content. When they arrived in North America ...
[32]
Root Beer History
Root beer truly has its roots in beer (pun intended). Beer has been made for about 6,000 years, beginning in ancient Sumeria, and continuing in Egypt at the ...Missing: definition | Show results with:definition<|control11|><|separator|>
[33]
How to Make Homemade Root Beer (Sassafras & Sarsaparilla ...
Jan 9, 2021 · Many other saponin-containing ingredients could be substituted such as yucca root or soapbark. ... root beer foam we were expecting. It was ...Missing: source | Show results with:source
[34]
The History of Root Beer & How to Brew Your Own at Home | Mr. RootBeer Kit
### Summary of Traditional Historical Methods for Producing Root Beer
[35]
Sassafras is safer without safrole - Los Angeles Times
Feb 14, 2005 · In 1960, the FDA banned the food use of safrole -- the main component in sassafras root bark -- when the volatile compound was found to cause ...
[36]
Sassafras - an overview | ScienceDirect Topics
In 1960 the FDA banned the use of sassafras oil as a food and flavoring additive because of the high content of safrole and its proven carcinogenic effects [12] ...
[37]
The Difference Between Root Beer and Sarsaparilla | Bundaberg ...
They are the same – both crafted over three days using real liquorice root, sarsaparilla root, molasses and vanilla beans.
[38]
Root Beer History
Over time, root beer has contained ingredients like allspice, birch bark, coriander seed, ginger and ginger root, hops, burdock root, dandelion root, guaiacum ...Missing: definition | Show results with:definition
[39]
DIY Root Beer Recipe - Serious Eats
Rating 4.0 (2) · 62 hr 45 minCombine 2 quarts water, sassafras, sarsaparilla, birch, mint, star anise, ginger, and vanilla in a medium saucepan. Bring to a boil, reduce to a simmer, and ...
[40]
Roots! - Dr Pepper Museum
The characteristic sweet flavor comes from the tree's roots, giving us the name root beer. Now, the primary flavor we associate with root beer is wintergreen, ...
[41]
Here's What Gives Root Beer Its Unique Flavor - Tasting Table
Aug 6, 2022 · While it is possible to source sassafras extract that doesn't contain safrole, most modern-day root beer producers use flavorings that don't ...
[42]
We Tried 13 Root Beers and This Was Our Favorite - Allrecipes
Jan 10, 2022 · We tried 13 different types of root beer, all available at grocery stores and online, to find the very best.Missing: sharp | Show results with:sharp
[43]
Does Barq's Root Beer Have Caffeine? Find Out Which Brands Might
Jan 24, 2023 · Curious about Barq's root beer caffeine content? While most root beers are caffeine-free, Barq's adds a little buzz with 22 mg per 12-ounce can.
[44]
Barq's Zero Sugar Root Beer
Jul 25, 2025 · Mug Zero Sugar Root Beer falls somewhere between A&W and Barq's in terms of flavor intensity, with a distinctive foamy head when poured. It ...
[45]
How Sweet, Boozy Root Beer Found an Audience Among Men - Eater
Mar 1, 2016 · Hard root beer has taken off with extreme hype, attracting both sexes, age groups, and even craft beer snobs.
[46]
https://uncorkitchicago.com/pages/not-your-fathers-root-beer
[47]
Root Beer - Boylan Bottling
In stock $9.99 deliveryA blend that mimics its rich smooth herbal flavor using cinnamon, sweet birch, vanilla, and wintergreen oil.Missing: speed | Show results with:speed
[48]
https://www.amazon.com/Boylan-Natural-Root-Beer-355ml/dp/B075CSFF8S
[49]
Boylan Natural Root Beer - 355ml (12fl oz) - Amazon.com
30-day returnsNatural Flavor: Made with natural root beer flavors for a classic taste · Non-Alcoholic: No alcohol content makes it suitable for all ages · Digestive Aid: ...
[50]
Top 15 Best Root Beer Brands Sold In the USA, Ranked
A&W is the clear winner with over $300 million in annual revenue. According to the results of our research, this is also the #1 best-selling brand online.1. A&w Root Beer · 2. Barq's Root Beer · 10. Hank's Root Beer
[51]
The Popular Soda Company That Owns Mug Root Beer - Chowhound
Oct 24, 2025 · The brand that now owns Mug is none other than PepsiCo, which picked it up in 1986. Before Pepsi got its hands on Mug, the root beer had humble ...
[52]
Safrole - an overview | ScienceDirect Topics
Oil of sassafras, which contains safrole, was formerly used to flavor some soft drinks, such as root beer. However, this was banned in the United States in 1960 ...<|control11|><|separator|>
[53]
Calories in Root Beer - Nutritionix
can or bottle (12 fl oz) (370g grams). Root Beer. Amount Per Serving. Calories 152. % Daily Value*. Total Fat 0g grams 0% Daily Value.Missing: average | Show results with:average
[54]
Sugar-sweetened beverages and risk of obesity and type 2 diabetes
It is thought that SSBs contribute to weight gain in part by incomplete compensation for energy at subsequent meals following intake of liquid calories.Missing: root | Show results with:root
[55]
Caffeine chart | Center for Science in the Public Interest
Pepsi—diet, zero sugar, or regular, 12 oz. 35–38 ; Coca-Cola—regular or zero sugar, 12 oz. 34 ; Barq's Root Beer, 12 oz. 22 ; Sunkist Orange—regular or zero sugar ...
[56]
Methyl salicylate | Allergic Contact Dermatitis Database
It is found in household products, gum, candy, root beer, and mouthwashes. How can you avoid contact with Methyl salicylate? Avoid products that list any of ...
[57]
The Basics of Salicylate Allergies - WebMD
Feb 12, 2025 · Salicylate Allergy Symptoms · Asthma-like symptoms, such as wheezing and trouble breathing · Headaches · Nasal congestion · Changes in skin color ...
[58]
Carbonated beverage, root beer, 1 can or bottle (12 fl oz)
Nutrition Facts. Carbonated beverage, root beer, 1 can or bottle (12 fl oz). Protein (g). 0. Total lipid (fat) (g). 0. Carbohydrate, by difference (g). 39.22.Missing: 10-12% volume
[59]
Nutrition Facts for Root Beer
A pie chart showing the macro nutrient components for Root Beer. This food consists of 89.4% water, 0% protein, 10.6% carbs, 0% fat, and 0% alcohol.
[60]
EU Rules - food additives - European Commission's Food Safety
All additives in the EU must be authorised and listed with conditions of use in the EU's positive list based on: A safety assessment; The technological need ...
[61]
Flavor and Well‐Being: A Comprehensive Review of Food Choices ...
May 16, 2025 · This finding aligns with other research, which has suggested that artificial additives are generally safe when consumed within typical dietary ...
[62]
Obesity, Sugar and Heart Health | Johns Hopkins Medicine
High sugar consumption contributes to weight gain, and high sugar intake is linked to a higher risk of heart disease. Obesity itself increases the risk of ...Missing: root beer