Mio by Barbara Ferguson

Mio Kitchen and Wine Bar

Commercial Avenue

Pittsburgh, PA    

From Chef Barbara Ferguson: "First I make sort of a tea from the ingredients, with birch and sassafras the top flavor notes. Then I strain the tea through cheesecloth. Most root beers are carbonated, but I wanted to try using yeast. I add a natural champagne yeast that goes dormant in the cooler so it doesn't produce alcohol. I also add sweeteners, preferring cane sugar, brown sugar and molasses. I let the mixture brew for a couple of hours, then bottle and cap it in 16-ounce portions, which is just enough for two servings. I make only a gallon at a time so that the root beer is always fresh. When one batch is opened, there is always a second gallon brewing."