Brew Your Own Root Beer

Traditional Root Beers, Birch Beers, and Ginger Beers: A Taste of the Past

Before soda fountains and modern soft drinks dominated the beverage scene, communities around the world enjoyed naturally fermented drinks made from roots, herbs, barks, and spices. These old-world brews not only satisfied a sweet tooth but also offered nutritional and medicinal benefits. Today, we explore the fascinating world of traditional root beers, birch beers, and ginger beers—their histories, how they were made, and how you can make your own.

The Roots of Root Beer

Traditional root beer originated in North America and was made by Indigenous peoples long before colonists arrived. Early recipes combined a variety of roots and herbs including sassafras, sarsaparilla, wintergreen, licorice root, dandelion, and birch bark. Colonists adopted and adapted these recipes, often sweetening them with molasses or honey and fermenting them slightly to create a naturally effervescent drink.

Root beer was more than a treat; it was a tonic. Many of the original ingredients were believed to support digestion, cleanse the blood, or act as general health tonics. It was often brewed at home and consumed by the entire family, children included.

Birch Beer: The Northeastern Classic

Birch beer shares a similar heritage with root beer but relies more heavily on birch bark or sap—typically from the black or sweet birch tree. It has long been popular in the Northeastern United States, especially Pennsylvania and upstate New York, where birch trees are abundant.

The process for making birch beer traditionally involved simmering birch bark or twigs to extract flavor, then sweetening and fermenting the liquid. Depending on the ingredients used, birch beer could range from a deep brown to a clear or reddish hue, with a refreshing, almost minty taste. Like root beer, birch beer was valued not just for its flavor but for its potential health benefits.

Ginger Beer: A Global Favorite

Unlike root and birch beers, which are uniquely North American, ginger beer has global roots. Originating in England in the 1700s, traditional ginger beer was made by fermenting ginger root with sugar, lemon, and water using a symbiotic culture of bacteria and yeast (SCOBY) called a “ginger beer plant.”

This spicy, bubbly drink made its way across the British Empire, becoming especially popular in the Caribbean, where stronger versions often included rum. Ginger beer was prized for its digestive properties and became the base for many traditional cocktails, including the modern-day Moscow Mule.

How Root Beer Was Made

All three beverages were traditionally made through a process of light fermentation. This natural method not only produced carbonation but also helped preserve the drink for a few days without refrigeration. Here’s how a traditional root beer might have been brewed:

• Gather and clean roots, bark, and herbs.
• Simmer in water to extract the flavors.
• Strain and add a sweetener such as molasses, honey, or maple syrup.
• Cool the liquid and add yeast (either wild or cultured).
• Bottle in swing-top bottles and allow to ferment at room temperature for 2-4 days.

The bottles would then be stored in a cool place or consumed quickly to prevent over-fermentation and bursting.

Using Local Plants for Flavor Complexity

While traditional recipes called for staples like sassafras and sarsaparilla, creative brewers often experimented with local botanicals to add complexity. One standout is spicebush (Lindera benzoin), a native woodland shrub with aromatic leaves and berries that add warm, spicy citrus notes to beverages. Wild ginger, sweetfern, juniper berries, yarrow flowers, and even spruce tips were sometimes added for seasonal variation and additional health benefits.

These wild ingredients not only enhance flavor but can connect modern brewers to seasonal cycles and regional traditions. Depending on what grows in your area, you can adjust your brew to reflect your local landscape.

Foraging Ingredients: Safety, Skill, and Stewardship

Many of the roots, herbs, and barks used in traditional brewing can be foraged if you’re knowledgeable and careful. Foraging your ingredients allows for a more authentic, sustainable, and intimate brewing experience—but it must be done ethically.

When foraging, always be 100% certain of your plant identification. Use multiple sources and consult local field guides or foraging experts before consuming any wild plant. Learn to recognize the seasonal timing for each plant—sassafras root is best harvested in spring or fall, while spicebush berries ripen in late summer to early fall.

Ethical foraging also means taking only what you need and never harvesting rare or endangered species. Follow the principle of “one in twenty”—for every plant you harvest, leave at least twenty untouched to ensure healthy regeneration. Avoid foraging from polluted areas like roadsides or pesticide-treated land.

If you’re new to foraging, consider joining a local plant walk or nature center workshop. Responsible wildcrafting not only ensures safety and sustainability—it deepens your appreciation for the land and the rich traditions tied to it.

Recommended Gear for Traditional Brewing:

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• Swing-Top Bottles 
• Large Stainless Steel Stockpot
• Cheesecloth or Fine Mesh Strainer
• Thermometer for Brewing 
• Glass Gallon Jars for Fermentation

Traditional Root Beer Recipe

While modern commercial root beers often rely on artificial flavors and sweeteners, traditional root beer has a much more earthy, herbal, and subtly spicy flavor profile. It’s less sugary and more complex, with flavors that reflect the natural diversity of its ingredients—think warming notes of ginger, licorice, and birch, balanced by the slight bitterness of sassafras and the citrusy kick of spicebush if included. It’s a drink that feels both refreshing and grounding, almost like a walk through the woods in a bottle.

Historically, root beer was a celebratory beverage as much as a daily tonic. During colonial America, it was common to brew root beer for seasonal gatherings, harvest festivals, and family milestones. Its natural effervescence made it a favorite among children and adults alike. Even into the 19th century, communities brewed their own batches for barn raisings and community socials—moments where food and drink brought people together. This recipe captures that sense of tradition and occasion with a method rooted in wild fermentation and natural ingredients.

Here’s a simplified recipe based on traditional methods using natural fermentation:

Root Beer Ingredients:

• 1/2 cup dried sassafras root bark
• 1/4 cup dried sarsaparilla root
• 1 tbsp dried birch bark
• 1 tbsp dried licorice root
• 1 tbsp dried ginger root
• 1/2 cup molasses or honey
• 10-15 fresh juniper berries (unwashed, lightly crushed)
• 1 gallon filtered water

Instructions:

1. Combine all roots, barks, and juniper berries in a pot with 1 gallon of water. Simmer for 30 minutes.
2. Strain the mixture through cheesecloth into a glass jar or large bowl.
3. Stir in the molasses or honey while the liquid is still warm.
4. Let cool to room temperature to avoid killing natural yeasts.
5. Cover with a cloth and let sit for 12-24 hours to begin natural fermentation.
6. Funnel into swing-top bottles, leaving 1-2 inches of headspace.
7. Allow bottles to ferment at room temperature for 2-3 days, checking pressure daily.
8. Refrigerate and enjoy within a week. Open carefully to release pressure.

Root Beer: A Brew Worth Revisiting

Traditional root beers, birch beers, and ginger beers are not just nostalgic novelties—they are flavorful connections to a time when people turned to the natural world for both nourishment and enjoyment. Brewing your own connects you to these old-world traditions and invites a sense of craftsmanship back into your kitchen.

Whether you’re a homesteader, a prepper, or simply a history-loving foodie, these brews offer a delicious way to sip the past. Try making your own, and raise a glass to the flavors of yesteryear.

Author: Michael A. Evans

Michael A Evans is a passionate advocate for preserving and reviving ancestral knowledge through modern applications. As the founder of Forgotten Skillz, he is dedicated to teaching the skills of self-sufficiency, bushcraft, and sustainable living, drawing inspiration from historical practices to empower individuals in today’s world. Michael’s work extends beyond survival skills; he also leads Vision Martial Arts in Patchogue, NY, where he guides both adults and children in realizing their potential through martial arts. Additionally, Michael contributes to the educational field as a collaborator on the “Little Laurie Science Stories” book series and the Ninja Née Science Education Program. With a background in therapeutic massage from the NY College of Health Professions, Michael continues to provide holistic care as the lead therapist at Massage LI.

Forgotten Skillz is a service of Synchronicity Coaching Inc.

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