When I was a child my Dad named me
the Root Beer boy.
The root beer soda has been an obsession
of mine, but what isn't?
If prepared properly,
its ice cold, chill a root beer,
for at least three hours,
maybe five,
it should be frothy, cold,
with a slight bite at the beginning,
and a rush of sugar and distict
rootbeer taste, like
Mugs, made in California,
Thomas Kemper, made in Seattle or Berkley,
A&W, made by Dr. Pepper, sadly,
but,
try a good gourmet root beer,
Henry Weinhardt is the best,
with
Bulldog, made in Fresno,
as a close second,
Honey, and Vanilla, drenched
in foam,
real sugar cane,
"A gourmet soda, hand-finished with
natural and artificial flavors and only the
freshest and highest quality ingredients."
Or
"Unleach the Tast",
Carbonated water, cane sugar,
honey, maltodextrin, natural and artificial
flavors, sodium benzoate, real vanilla,
phoshoric acid, and salt.
Gales's Root Beer, Chicago,
made by Chef Gale Gand,
Genuine Hank's, Philidelphia,
Calories 180,
Total Fat Og,
Sodium 35mg,
Total Carb. 44g,
Protein Og,
and "not a significant source of calories from
fat, sat. fat, trans fat, cholerterol, dietary
fiber, Vitamin A, Vitamin C, calcium or iron."
www.hanksbeverages. com,
Captain Eli's, brewed in Portland, Maine,
Refund:
ME,
MA,
VT,
CT,
NY,
DE,
IA,
OR,
5cents.
Original Stewart's, "Fountain Classics",
Cold Brewed Draft,
key ingredients: Quillaia Extract, Gum Acacia,
and Yucca Extract.
Note: Those three ingredients cause the root beer
to have a "smooth" taste.
Triple XXX, out of Galveston, Texas, but
the company is owned in Houston, I.B.C.
root beer is out of Dallas.
Triple XXX tastes like ice cream and root beer,
"in-the-bottle",
and there is Virgil's,
which tastes like black licerice,
and needs to be very cold.
There's alot more,
but I've got a doctor's appt.
so I'll write again about root beer.
Have a taste!
