What Defines Traditional vs. Commercial Root Beer?
The term "root beer" has evolved significantly over time. Originally, root beer was a type of "small beer" made by colonists and Indigenous peoples in North America using a variety of roots, barks, and herbs, including sassafras. Fermentation was the primary method for carbonation and preservation, which resulted in a beverage with a low alcohol content, typically less than 2% ABV (alcohol by volume). This was seen as a safer, more nutritious alternative to potentially contaminated water.
The modern, commercial root beer we know today is a product of temperance movements and industrialization. In the 1870s, Charles Hires, a Quaker pharmacist, began commercially marketing a powdered root tea. He wisely re-branded it as "root beer" to appeal to working-class miners and promote it as a non-alcoholic alternative to regular beer. When Prohibition hit in the early 20th century, the demand for and availability of non-alcoholic root beer soared, solidifying its place as a popular soft drink.
The Impact of the FDA Sassafras Ban
In 1960, the U.S. Food and Drug Administration (FDA) banned the use of sassafras oil and bark in commercially produced food products after studies indicated one of its components, safrole, was carcinogenic in rats. This event significantly altered the flavor profile of mainstream root beers. As a result, most large-scale manufacturers transitioned to using artificial flavors or safrole-free sassafras extracts.
Modern Root Beer: The Non-Alcoholic Standard
For nearly every major brand found in supermarkets and restaurants, root beer is a soft drink with virtually no alcohol content, typically less than 0.5% ABV. This is the legal threshold for a beverage to be classified as non-alcoholic. These products are mass-produced using modern carbonation methods, not fermentation, ensuring consistency and a non-alcoholic end product. Brands like A&W, Mug, and Dad's are all examples of this non-alcoholic standard.
The Rise of Hard Root Beer
In recent years, a new category emerged: hard root beer. This is a specialty, alcoholic beverage that intentionally mimics the flavor of traditional root beer but contains a significant amount of alcohol, often in the 5-6% ABV range, similar to many standard beers. These products are typically brewed using a different process involving yeast fermentation, and they are marketed to adults. It is crucial to read the label carefully to distinguish between non-alcoholic and hard root beer varieties. Examples of hard root beer include Small Town Brewery's "Not Your Father's Root Beer" and offerings from Coney Island Brewing Co.
A Comparison of Root Beer Types
| Feature | Traditional (Pre-1900s) | Modern (Commercial) | Hard Root Beer |
|---|---|---|---|
| Alcohol Content | Low ABV (<2%) | Non-alcoholic (<0.5% ABV) | Alcoholic (Typically 5-6% ABV) |
| Carbonation Method | Yeast fermentation | Forced carbonation (CO2 injection) | Yeast fermentation |
| Sassafras Content | Used sassafras bark and root | Uses artificial or safrole-free flavorings | Uses various flavorings to replicate the taste |
| Target Audience | General population, considered a small beer | All ages, family-friendly | Adults (21+ in the U.S.) |
| Availability | Primarily historical, some craft/homebrew | Widely available in stores and restaurants | Specialty beverage, often in liquor stores or bars |
How to Tell the Difference: Reading the Label
The most important step for consumers is to always read the label. Legally, any beverage with an alcohol content of 0.5% ABV or higher must be labeled as alcoholic. While the names may be similar, packaging for hard root beer will clearly indicate its alcoholic nature and often include an ABV percentage. Modern, non-alcoholic root beers will be in the soda or soft drink aisle, and their packaging typically mentions they are non-alcoholic or caffeine-free.
Conclusion
So, is root beer alcoholic or non-alcoholic? The answer depends entirely on the type you are drinking. For the most part, the root beer you find on grocery store shelves or in a restaurant is a non-alcoholic soft drink, safe for all ages. The legacy of its name comes from a time when it was a mildly fermented beverage. However, the rise of modern hard root beers means you must be vigilant and check the label if you are unsure. This revival of the term "beer" in an alcoholic context brings the beverage full circle, from a fermented small beer to a family-friendly soda and back again into the world of adult libations.
Note: The content provided here is for informational purposes. If consuming alcoholic beverages, do so responsibly and in accordance with local laws.
