Sarsaparilla to navigation Jump to search Not to be confused with Beer. This article needs additional citations for verification.
Please help improve this article by adding citations to reliable sources. Since safrole, a key component of sassafras, was banned by the U. W, Barq’s, Dad’s, Hires, and Mug. Sassafras root beverages were made by indigenous peoples of the Americas for culinary and medicinal reasons before the arrival of Europeans in North America. Root beer has been sold in confectionery stores since the 1840s, and written recipes for root beer have been documented since the 1860s. It possibly was combined with soda as early as the 1850s, and root beer sold in stores was most often sold as a syrup rather than a ready-made beverage. The tradition of brewing root beer is thought to have evolved out of other small beer traditions that produced fermented drinks with very low alcohol content that were thought to be healthier to drink than possibly tainted local sources of drinking water, and enhanced by the medicinal and nutritional qualities of the ingredients used.
Beyond its aromatic qualities, the medicinal benefits of sassafras were well known to both Native Americans and Europeans, and druggists began marketing root beer for its medicinal qualities. Pharmacist Charles Elmer Hires was the first to successfully market a commercial brand of root beer. Hires developed his root tea made from sassafras in 1875, debuted a commercial version of root beer at the Philadelphia Centennial Exposition in 1876, and began selling his extract. In 1886, Hires began to bottle a beverage made from his famous extract.
By 1893, root beer was distributed widely across the United States. Non-alcoholic versions of root beer became commercially successful, especially during Prohibition. Not all traditional or commercial root beers were sassafras-based. One of Hires’s early competitors was Barq’s, which began selling its sarsaparilla-based root beer in 1898 and was labeled simply as “Barq’s”. One of Allen’s innovations was that he served his homemade root beer in cold, frosty mugs.
IBC Root Beer is another brand of commercially-produced root beer that emerged during this period and is still well-known today. Safrole, the aromatic oil found in sassafras roots and bark that gave traditional root beer its distinctive flavor, was banned for commercially mass-produced foods and drugs by the FDA in 1960. Root beer is identified by its classic foam, appearing as white bubbles on the surface of the drink. Root beer manufacturers initially carbonated the drink to add bubbles, later adding a surfactant to lower the surface tension and let the bubbles last longer. Commercial root beer is now produced in Canada and every U.
Root beer can be made at home with processed extract obtained from a factory, or it can also be made from herbs and roots that have not yet been processed. Alcoholic and non-alcoholic traditional root beers make a thick and foamy head when poured, often enhanced by the addition of yuca extract, soybean protein, or other thickeners. Encyclopedia of Junk Food and Fast Food. Sundae Best: A History of Soda Fountains. Eric’s Gourmet Root Beer Site – History”. The Oxford Encyclopedia of Food and Drink in America. Local Historians Argue Over the Root of Hires”.
Legends and Lore of the Mississippi Golden Gulf Coast. CFR – Code of Federal Regulations Title 21″. Why We Eat What We Eat: How Columbus Changed the Way the World Eats. Root Beer – Why does it Foam? Brands – A World of Root Beer Resources – Root Beer World”.
Brands – A World of Root Beer Resources”. MAKING ROOT BEER AT HOME by David B. Look up root beer in Wiktionary, the free dictionary. For another plant sometimes called smilax, see Asparagus asparagoides. 350 species, found in the tropics and subtropics worldwide. Greenbriers get their scientific name from the Greek myth of Crocus and the nymph Smilax. On their own, Smilax plants will grow as shrubs, forming dense impenetrable thickets.
They will also grow over trees and other plants up to 10 m high, their hooked thorns allowing them to hang onto and scramble over branches. The genus includes both deciduous and evergreen species. However, only about one in three colonies have plants of both sexes. The genus has traditionally been considered as divided into a number of sections, but molecular phylogenetic studies reveals that these morphologically defined subdivisions are not monophyletic. Pantropical, extending into adjacent temperate zones to north and south. 29 species are recognized in Central America and the Caribbean.
The berry is rubbery in texture and has a large, spherical seed in the center. The fruit stays intact through winter, when birds and other animals eat them to survive. The seeds are passed unharmed in the animal’s droppings. Since many Smilax colonies are single clones that have spread by rhizomes, both sexes may not be present at a site, in which case no fruit is formed. Smilax is a very damage-tolerant plant capable of growing back from its rhizomes after being cut down or burned down by fire. This, coupled with the fact that birds and other small animals spread the seeds over large areas, makes the plants very hard to get rid of.
It grows best in moist woodlands with a soil pH between 5 and 6. Besides their berries providing an important food for birds and other animals during the winter, greenbrier plants also provide shelter for many other animals. The thorny thickets can effectively protect small animals from larger predators who cannot enter the prickly tangle. The powdered roots of Jamaican sarsaparilla are known as Rad. Diosgenin, a steroidal sapogenin, is reported from S. Due to the nectar-rich flowers, species like S.