Root beer, a sweet and non-alcoholic soda, boasts a uniquely American origin. But what exactly defines root beer, and what ingredients give it its distinctive flavor? Let’s delve into the fascinating world of root beer, exploring its roots (pun intended!) and the components that make it so special.
The American Heritage of Root Beer
The story of root beer is intertwined with the history of the Americas. Indigenous populations traditionally used sassafras and sarsaparilla, two key ingredients in root beer, for both culinary and medicinal purposes, including the creation of infused beverages. While botanical infusions have a long global history, the use of North American sassafras (Sassafras albidum) and South American sarsaparilla (Smilax sp.) gives root beer its distinctively American flavor profile.
When Europeans arrived in the Americas, they quickly adopted these novel ingredients, incorporating them into their cuisine and exporting them back to Europe. This led to the development of the sweet, non-alcoholic root beer we know today. However, the unique flavors of sassafras and sarsaparilla never gained the same widespread popularity in Europe and remain relatively unknown to many Europeans.
Unveiling Sassafras and Sarsaparilla
Let’s take a closer look at these two cornerstone ingredients:
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Sarsaparilla (Smilax sp.): This tropical woody vine thrives in the rainforests of South America, the West Indies, Jamaica, the Caribbean, Honduras, and Mexico. The Spanish encountered this plant in the 16th century and introduced it to Europe. Various sarsaparilla species are valued for their medicinal properties. While wild sarsaparilla (Aralia nudicaulis) found in northeastern regions is not directly related to Smilax sarsaparilla, it shares a similar flavor and can be used as a substitute.
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Sassafras (Sassafras albidum): Native to the southwestern United States, sassafras was well-known to Native Americans long before European colonization. They utilized it for cooking, flavoring bear fat, curing meat, and for medicinal purposes. The aromatic scent of sassafras captivated early European colonizers, and legend says that Christopher Columbus first found land by smelling sassafras.
From Abundance to Near-Extinction: The Sassafras Story
Early English colonists reported an abundance of sassafras trees along the northeastern coast. Sassafras bark became a valuable commodity, sold in England and continental Europe. It was used to make a dark beverage called ‘saloop,’ believed to possess medicinal qualities and used to treat various ailments. This refreshing drink served as a more affordable alternative to tea and coffee, and was often served with milk and sugar.
Sir Francis Drake brought sassafras to England in 1586, and Sir Walter Raleigh initiated commercial sassafras exports in 1602. However, the high concentration of aromatic safrole oil in the bark led to unsustainable harvesting practices, with trees being stripped of their bark and ultimately killed. This unsustainable harvesting caused sassafras supplies to rapidly decline, making it increasingly difficult to find.
The Evolution of Root Beer Production
Root beer brewing is believed to have evolved from European small beer traditions, which involved creating fermented drinks with low alcohol content. These beverages were considered safer than potentially contaminated local water sources and were enhanced by the perceived medicinal and nutritional benefits of the ingredients used. Root beverages were initially just one of many low-alcohol options in colonial America.
In the 19th century, pharmacists sought to create “cure-all” remedies, and medicinal root concoctions with delicious flavors gained popularity. Many popular sodas, including root beer, have their origins in these attempts. While root beverages had been around for centuries, pharmacist Charles Hires is credited with inventing the first marketable recipe in the 19th century. He initially sold dry root tea and later developed a liquid concentrate called “Hires Root Tea.” The term “root” referred to sassafras root, the primary ingredient in Hires’ recipe. At the Philadelphia Centennial Exposition of 1876, Hires changed the name to root beer to appeal to the working class, solidifying its place in American beverage history.
The Modern Root Beer Recipe
In 1960, the United States Food and Drug Administration banned the use of real sassafras in commercial root beer due to the presence of safrole, which was found to be carcinogenic in unrealisticly high amounts. While other ingredients like nutmeg, cinnamon, and basil also contain safrole, they were not banned. Ironically, recent research suggests that safrole in small amounts may have protective properties against human cancers. Wintergreen, with its flavor similar to sassafras, became a common replacement. Today, most root beers rely on artificial flavors for shelf stability and cost-effectiveness.
Modern root beer production involves creating a syrup that is then diluted and either force-carbonated or lightly fermented. Root beer extract is readily available, making it easy to create your own version with sugar and carbonation. However, if you prefer a more authentic flavor and can source sassafras, making root beer syrup from scratch is a rewarding experience.
Many herbs and spices can be used in root beer, but the signature taste primarily comes from a few key ingredients. The other ingredients enhance the flavor, and their amounts can be adjusted to suit personal preferences or the availability of local ingredients.
Here are some suggested ingredients for root beer:
- allspice (Pimenta dioica)
- anise (Pimpinella anisum)
- anise, star (Illicium verum)
- barley (Hordeum vulgare; malted)
- birch, black (Betula nigra; sap/resin/bark, a source of “wintergreen”)
- birch, sweet (Betula lenta; sap/resin/bark)
- Burdock (Arctium lappa; root)
- cherry, black (Prunus serotina; bark/resin)
- Cinnamon (Cinnamomum verum)
- Cinnamon, cassia (Cinnamomum aromaticum)
- cloves (Syzygium aromaticum)
- coriander (Coriandrum sativum)
- dandelion (Taraxacum officinale; root)
- fennel (Foeniculum vulgare; seed)
- fenugreek (Trigonella foenum-graecum)
- Fir, balsam (Abies balsamea)
- ginger (Zingiber officinale)
- hops (Humulus lupulus)
- Juniper (Juniperus communis; berries)
- licorice (Glycyrrhiza glabra)
- mint (Mentha sp.)
- nutmeg (Myristica fragrans)
- root beer plant (Piper auritum)
- sarsaparilla (Smilax regelii, S. glyciphylla)
- Sarsaparilla, wild (Aralia nudicaulis)
- sassafras (Sassafras albidum; roots/bark)
- Spicebush (Lindera benzoin; bark, berries)
- spruce (Picea rubens, P. mariana, P. auritum)
- St. John’s wort (Hypericum perforatum)
- Tolu balsam (Myroxylon balsamum)
- wintergreen (Gaultheria procumbens; leaves, berries)
Conclusion: The Enduring Appeal of Root Beer
From its origins in Native American traditions to its evolution into a commercially produced soda, root beer has a rich and fascinating history. While the ingredients have changed over time, the unique flavor profile and cultural significance of root beer remain. Whether you enjoy a classic store-bought version or experiment with your own homemade recipe, root beer is a testament to the enduring appeal of American ingenuity and culinary creativity.
