Here's a thought.
What if you were to use root beer extract and sugar (or some other fermentable) like you normally would, but then used some other non-fermentable sweetener, like lactose or Splenda? Is there any reason that this couldn't produce a decent tasting alcoholic root beer?
What if you were to use root beer extract and sugar (or some other fermentable) like you normally would, but then used some other non-fermentable sweetener, like lactose or Splenda? Is there any reason that this couldn't produce a decent tasting alcoholic root beer?
