Did you know that root beer was made by accident when an inventive pharmacist decided to use various berries, herbs, and roots to create a miracle drug in 1870? An unknown pharmacist experimenting with many roots, berries and herbs, created a medicinal recipe for root beer which contained juniper, wintergreen, spikenard, pipsissewa, sarsaparilla, vanilla beans, hops, dog grass, birch bark and licorice. Unfortunately, nowadays companies make their root beers with a lot of questionable toxic ingredients. Homemade root beer is easy to make and you will experience the nourishing, healing properties of the roots!
Licorice Root Beer and Health Benefits
Modern studies are discovering more evidence for various traditional uses of licorice root, especially for women’s health. Licorice’s anti-inflammatory properties can benefit digestive issues, hormone health, skin health and help with menstruation and menopause.
Recent research has found that women can find relief from hot flashes by about 80 percent when they consume licorice. This is due to a compound in licorice that mimics estrogen, helping to ease symptoms.
Licorice is also an essential herb for adrenal fatigue. Licorice assists the adrenals by preventing the breakdown of cortisol, one of the major hormones produced by the adrenal glands to combat stress. Licorice root increases your energy, and can help with the symptoms of adrenal fatigue!
- Sassafras It’s traditionally used to purify the blood, help with nail problems, rheumatism, gout, skin problems in folk medicine.
- Sarsaparilla is traditionally used as a renal tonic, PMS, menopause and for the complexion.
- Birch bark : reduces pain, lowers risk of heart attack
- Licorice: supports adrenal health, and may be helpful in addressing hormonal imbalance in women.
DIY Licorice Root Beer Recipe Treat Adrenal Fatigue, Inflammation, Hot flashes, and more
1/4 oz dried sassafras root bark (where to find)
1/4 oz dried birch bark
1/4 oz dried sarsaparilla root (where to find)
1/8 oz dried licorice root (where to find)
1″ piece unpeeled thinly sliced fresh ginger
1 split vanilla bean
4 qts filtered water
2 cups molasses (you can you can also try maple syrup, maple sugar, coconut sugar and honey)
1/8 tsp active dry yeast
- Bring four quarts filtered water to a boil and stir in sassafras, sarsaparilla, vanilla, licorice, ginger, birch and wild cherry bark. Then reduce heat to low and simmer for 20 minutes. Remove from heat, cover, and let sit 30 minutes.
- Strain roots through cheesecloth-lined sieve into a large mason jar or a glass container. Discard solids. Stir in your choice of sweetener. (make sure it’s a caloric sweetener for fermentation)
- Mix yeast and 1/4 cup warm water in a small bowl. Let sit about 5 minutes. Add yeast liquid to the jar or a glass container, cover and shake vigorously.
- Pour into bottles. Screw lids on tightly; ferment at room temperature for 12 hrs. Leaving the cap on, store at room temperature for 2 to 4 days, checking for carbonation after 2 days.