[FRIAM] Here's a more down to earth Q

[Steve Smith]

My Appalachian ancestors were quite fond of both sarsparilla vine and 
sassafrass tree root-products as an herbal tonic.  They were prone to 
making teas (more appropriately tisanes) from this for medicinal/comfort 
purposes.   None that I know of were brewers, though they likely did use 
these (and other) root extracts to flavor (mask bad flavors) in the 
fermented things they ran through their stills (corn, rye, apple, pear, 
etc).

Here is an interesting history of the pharmacy Soda Fountain.

https://www.pharmacytimes.com/view/soda-fountains--their-pharmacist-inventors

On 7/23/22 6:27 AM, glen ⛧ wrote:
> It's smack in the gruit tradition:
> https://en.m.wikipedia.org/wiki/Gruit
>
> Don't fall for the capitalists' revisionist narrative around 
> 'commercialization'. Indigenous brewers have been making good beer out 
> of all sorts of plants for millennia. And don't fall for the 
> Temperance teatotaller garbage either. Alcohol is only a minor player 
> in the real story.
>
> On Fri, Jul 22, 2022, 10:36 PM Gillian Densmore 
> <gil.densmore at gmail.com> wrote:
>
>     Given rootbear floats is one of the GOAT hot weather drinks:
>     How is it that we sat down one day and said: you know this ginger,
>     spices, sarsaparilla? what happens when its carbonated, then mixed
>     with very cold crtystalized  dihydrogen monoxide, and decided it
>     was yummy?
>
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