Blackstrap Root Beer
I play drums and percussion for the Tim Lowly Ensemble, a group of very fine musicians backing up a true artist of the brush and of musical soundscapes. Tim has been writing songs for more than 25 years, and just put out an album that is quite impressive. Rehearsal evenings are fun because we're all crammed in his tiny dining room (piano, 2 violins, two guitars, bass, drums, 7 humans, chairs and a dining room table), running through songs and it's generally quite relaxing. Sometimes I bring some homebrewed beer (bottles or keg on occasion), and everyone but Tim gets to taste all the malty and hoppy goodness. He doesn't drink alcoholic beverages.
Well last night, I surprised Tim with one of his favorite beverages of all time. ROOT BEER! A beer I can brew that he will drink! That he will love! That he will begin to crave! I tricked him into thinking it was the best beer I ever made. And Matt said that if he ever were to sip a beer, this is the only one...the best. I handed him a full portion, and he said right away that it was too much! But upon the first whiff of full sassparilla essence, he was on to us. He was happy, and it was perfect. He liked it very much and would put it on the same shelf as any other root beer he's had.
My brother Charles (Seattle), used to brew beer, but has given that up for the most part. Now he brews an occasional root beer or ginger ale. I consulted him first before brewing this one because he knows a lot about it. In the end though, he sounded just a little bit envious of my kegging setup. I was explaining that all I had to do is brew, pour it in the keg, and force carbonate. And if it comes out too sweet, or needing more malto dextrin or whatever, I could simply fix it and turn back on the CO2 pressure.
Blackstrap Root Beer
Brewed 6/3/08
3 gallons
3.0 cup Organic Evaporated Cane Sugar
3.5 cup Organic Turbinado & Brown Sugar
1.0 cup Organic Blackstrap Molassas
5.0 Tbs Malto Dextrin
1.0 Cinnamon Stick
.25 oz Licorice Root
.25 tsp Grains of Paradise (crushed)
3 oz Root Beer Extract
Spices boiled in 2 gallons water for 45 minutes. Turn off heat. Add sugars. Chill in cold water bath in sink. Stir in extract while still hot. Chill a little more. Add to 3 gallon keg. Top off with chilled bottled/distilled water. Force carbonate. I couldn't have done it without the help of my excited little helper!
For my first root beer, I am thoroughly impressed. It pours a very dark brown and almost opaque brew. A dense tan/light-brown head forms and sticks around for a long time around the glass edge. A very rich and creamy mouthfeel is noticed with the first sip. It is fairly sweet but there are is a 3 dimensional flavor to it. First, a carbonation backed licorice spice is carried by the full bodied texture. Then the sassparilla flavor comes in strong. And this is followed by a wonderful molassas taste in the finish, which also adds to the creaminess. A thoroughly enjoyable, rich tasting root beer, that was so easy to make. I think I'm hooked! Plus, who needs Witbeers and IPA's when a home-made root beer float never tasted better in the summer time? Wow, I can't believe I just said that!
Because the flavors are on the rich side, I didn't notice much cinnamon or grains of paradise. Tim also said it could use a little less suger an a touch more spice. Was going to add more cinnamon in the boil, but the jar of sticks mysteriously vanished...oh well.
