Growing up in an area where people brewed their own root beer (among other things) in their basements and backyards, I was determined that any root beer gob I made would start with a root beer flavor made from scratch. I shopped online and in brew shops for sarsaparilla, sassafras, and the other necessary tinctures and extracts.
My first attempt at making a root beer syrup definitely tasted like a "root"—pithy, astringent, and even a little peaty. After I made some adjustments, my next batch was closer to the flavor I was striving for, but it was still too strong. A root beer float should tickle the nose, not drain the sinuses.
I did more research online, visiting blogs by root beer aficionados and bakers alike. According to many of these bloggers, their success was due to one particular ingredient. So I went back to the brew shop, picked up what the experts had recommended, and got down to work. Sure enough, the resulting gobs were delicious, with just the right amount of "fizzy" flavor. The secret to success? Premade root beer extract. You can find it in well-stocked grocery stores, shops that cater to home brewers, or online. The extract is easy to use, the flavor is exactly what you hope it will be, and I can honestly say that when paired with vanilla filling, this gob is a total success.
