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I've been blending herbal teas for years for a coffee shop in my area. I've also made my own root-beer from scratch several times. The recipe I've used for making root-beer naturally included sassafras root bark and sarsaparilla root. Yes, they are very different! Sassafras has a naturally sort of "warming" flavor.
The recipe calls for root beer extract, but I haven't found any locally, and the cost plus shipping on Amazon is a little more than I'd like. I've tried googling this, but haven't come up with a definitive answer: can I substitute root beer concentrate (easily bought locally)?
The flavors in Coke are cinnamon, vanilla, and citrus. I personally taste cinnamon the most. Dr. Pepper has a lot of other spice and berry flavors, and is similar to root beer. You could try to recreate the cola taste by using apple cider vinegar and adding cinnamon, vanilla, and molasses.
This recipe for Root Beer Pulled Pork Sandwich is written for 8 hours in a slow cooker. I'm considering doing it for an hour in a pressure cooker. I'll paraphrase the cooker ingredients at the click through: 1 pork tenderloin; 12 oz. can of Root Beer; Salt and smoke flavor; Would the the carbonated liquid under pressure be a concern?
Also, consider reading the flavor profile of the beer you typically use. Some of them claim coffee-and-caramel notes. Some have a woody-bourbon flavor. See if you can't isolate those flavors and recreate what you enjoyed. Also, may I suggest some liquid smoke or bits of jerkey.
[Beer] Creates a supple dough. Depending on the recipe, beer can be substituted for just some—or all—of the liquid in a bread recipe. There was a cached google reference to Shirley O. Corriher in Fine Cooking saying that "eventually" the alcohol produced by yeast as a byproduct of its metabolism would inhibit further activity.
Stir the flour into the oil and butter and cook until well browned, then stir in the tomato purée, prunes, veal stock, bouquet garni and the beer marinade. Bring to the boil, skim and then pour over the meat. Simmer very gently until the meat is tender, about 1 hour. Stir in the mustard and the remaining beer, then taste and adjust the seasoning.
Beer tenderizes meats, making for good marinades. Game marries well with beer, but so does chicken and fish. For the newbie, robust dishes are a good way to start before experimenting with the subtleties beer can have on more refined flavorings. The more the beer is cooked and reduced, the stronger its flavor will be.
Licorice root can be simply simmered in water to make a basic licorice extract, but it's quite weak, and not very "zesty" Modern commercial licorice root extraction uses ethanol under pressure and heat, and a form of ultrasonic "distillation". None of this is very likely in the home kitchen :-
I was researching Horehound Beer recipes on (the old newspaper website) Trove. I found the name of an ingredient - perhaps a herb, that I did not know: "Capaicine". As best as I can read...