Root Beer is one of my favorites! I don’t care for soda, pop, soft drinks, whatever you call it, but I feel as though Root Beer is in a category of it’s own. It is after all, one of the oldest drinks.
The History of Root Beer
Sassafras root beverages were made by Native Americans before Europeans arrived in North America. The techniques for making root beer have been applied to culinary recipes as early as the 16th and 17th centuries. Written recipes for making sassafras are documented as far back as the 1860s.
A pharmacist by the name of Charles Elmer Hires, was the first to market root beer commercially. He developed his root tea, debuting his commercial version at the Philadelphia Centennial Exposition in 1876. Hires was a “teetotaler”, and having fundamental differences to alcohol, preferred to call his elixir “root tea”. However, successfully marketing the beverage to the Pennsylvania coal miners required a more risque name, and so it became known as “beer”.
Barq’s was one of Hires’ early competitors, and many more entered the marketplace throughout the years. The beverage was gaining in popularity, and increasingly in demand. (Source)
Gluten Free RB BBQ Sauce
This recipe was made with all gluten free ingredients, including some of my favorite brands. Using the best quality, highest grade ingredients will make your sauce even better!
Favorite CB Brands
- Virgil’s Gluten Free Root Beer
- Mannix Organic Vanilla Sea Salt
- Green Mountain Flavors, Inc. Root Beer Extract
- Santa Cruz Pure Lemon Juice
Let’s get to cooking! I’ve used this sauce on grilled chicken wings, breaded chicken
tenders, pork tenderloin and chops, as well as grilled shrimp skewers! I love how the root beer really comes through. I have also modified this recipe, and adapted a favorite steak marinade to make a root beer marinade for beef. Email me if you would like the recipe!