To be honest, I'm not quite sure how ALL home made root beer avoids being alcoholic. Lets look at the recipie. 1 bottle Hires root beer extract. 5 pounds sugar, 5 gallons water, 4 tbsp bakers yeast. It keeps from being alcoholic because you only let it sit warm and "work" for 3-5 days before refrigerating. I bet if you put that puppy in a fermenter and use some beer or wine yeast for 2 weeks you would have what you're looking for. Perhaps the bakers yeast they recommend has a low alcohol tolerance?