Why it works: Beer and sugar work together. They rank in the top 22% of all ingredient pairs, and cooks put them together in 699 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓
Root Beer
Ingredients
Directions
Prepare
Dissolve the yeast in 1 cup of warm water.
Add sugar, salt, and root beer extract; mix well.
Stir in 8 quarts of warm water.
Bottle and ferment
Bottle the mixture.
Set bottles in a warm place for 12 hours.
After 12 hours, move bottles to a cold place.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
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Beer + sugartop 22% of all pairsSmell alikelowCooked together699 recipes
Shared aroma: beta-damascenone (apple, rose).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Yeast
- Ferments the sugar, producing carbon dioxide that carbonates the drink.
- Sugar
- Feeds the yeast and provides the drink's sweetness.
- Root beer extract
- Supplies the characteristic root beer flavour and aroma.
The step that matters
Setting the bottles in a warm place. Yeast ferments most actively when warm, and this fermentation produces the carbon dioxide that makes the drink fizzy. Moving the bottles to a cold place afterward slows the yeast down.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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