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| 5 ca. 1 Liter | water |
| 1/2 x ca. 30 g | Burdock root, dried |
| 1/2 x ca. 30 g | Sarsaparilla root, dried |
| 1/2 x ca. 30 g | Spikenard root, dried |
| 1/8 Teelöffel | Yeast, granulated |
| 1/4 x ca. 30 g | Hops |
| 1/2 x ca. 30 g | Yellow dock root, dried |
| 1/2 x ca. 30 g | Sassafras root, dried |
| 1 1/2 Tasse | sugar |
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Simmer herbs in water for 30 minutes. Add sugar, stir to dissolve, and strain into a crock. Cool to lukewarm, add yeast, and stir well. Cover crock and leave to ferment for about an hour. Bottle as described in Soft Drink Tips and store in a cool place. Makes about one gallon.
*** Notes included with the recipe: "Root beer extracts, usually in an amount suitable for five gallons of beverage, are available from Hires, Schilling, and other herb and spice purveyors. These yield a drink that's very close in flavor to commercial root beers. Making your own infusions, however, allows for experimentation and a distinctive 'house' brew. Ours is less sweet than most."
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