I have a 4 oz bottle of Zatarain's Root Beer concentrate. I have been looking at recipes for fermented root beer. Most of them have beer-like ingredients (malt, hops, yeast). I don't like the current crop of commercial "hard soda" offerings at the grocery store, so I'm looking for a more palatable recipe.
I'm looking for a fermented (around 4% ABV) beer with a lot of root-beer sweetness still intact. It will be kegged in a 5-gallon cornelius keg, so it's possible for fermentation to continue after kegging. I'm considering some ideas:
- very selective yeast (i.e. champagne yeast) that leaves a lot of unfermented sugars behind.
- very unattenuative yeast, like baker's yeast.
- halting fermentation, similar to winemaking.
Any ideas?
I'm looking for a fermented (around 4% ABV) beer with a lot of root-beer sweetness still intact. It will be kegged in a 5-gallon cornelius keg, so it's possible for fermentation to continue after kegging. I'm considering some ideas:
- very selective yeast (i.e. champagne yeast) that leaves a lot of unfermented sugars behind.
- very unattenuative yeast, like baker's yeast.
- halting fermentation, similar to winemaking.
Any ideas?
