Never heard of it, and a quick look tells me that I have no desire whatsoever to try it. Fermented just enough to go sour, not enough to produce any appreciable levels of alcohol, I completely and utterly fail to see the point of it.
It tastes quite good, a bit like Karamalz just not as sweet.
I have a vague recollection of Ben Shaws (a local drinks company) making Sarsparilla for a while but I think it was pretty disgusting and didn’t catch on. The tried root beer as well I think.
They should have just stuck to the tried snd tested dandelion and burdock, that was always popular.
I’ve been making a bit of fruit kvass. It’s rather nice and refreshing. It is an easy ferment.
I haven’t tried the one fermented with bread yet or the beet version.
I do like cream soda and root beer. We used to have root beer extract from New Orleans, Zatarans, I think, but it is all gone.
Am also a fan of dandilion and burdock- but I’ve never seen it here.
Ooo! How do you make your fruit Kvass?
Here is an easy recipe that I use with frozen berries
Root beer was available in McD’s for a while, back in 90s but the smell of it immediately reminded me of the Deep Heat my Gran used on her knees so it put me off.
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Likely because wintergreen is a major component of some root beer. Still, I rather like it.
Hires!
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