My Appalachian ancestors were quite fond of both sarsparilla vine and
sassafrass tree root-products as an herbal tonic. They were prone to
making teas (more appropriately tisanes) from this for medicinal/comfort
purposes. None that I know of were brewers, though they likely did use
these (and other) root extracts to flavor (mask bad flavors) in the
fermented things they ran through their stills (corn, rye, apple, pear,
etc).
Here is an interesting history of the pharmacy Soda Fountain.
https://www.pharmacytimes.com/view/soda-fountains--their-pharmacist-inventors
On 7/23/22 6:27 AM, glen ⛧ wrote:
It's smack in the gruit tradition:
https://en.m.wikipedia.org/wiki/Gruit
Don't fall for the capitalists' revisionist narrative around
'commercialization'. Indigenous brewers have been making good beer out
of all sorts of plants for millennia. And don't fall for the
Temperance teatotaller garbage either. Alcohol is only a minor player
in the real story.
On Fri, Jul 22, 2022, 10:36 PM Gillian Densmore
wrote:
Given rootbear floats is one of the GOAT hot weather drinks:
How is it that we sat down one day and said: you know this ginger,
spices, sarsaparilla? what happens when its carbonated, then mixed
with very cold crtystalized dihydrogen monoxide, and decided it
was yummy?
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