Test Kitchen Lab for Root Beer

Shea Toner and Dylan Williamson

ABSTRACT:
Numerous factors including the brew time can impact the taste of Root Beer. The Test
Kitchen Lab was designed to determine the effects of brew time on sugar density and
taste. The taste of root beer was measured both qualitatively and quantitatively.
Qualitative data was measured in a double blind taste test where neither the provider of
the test, nor the testers knew the expected results. The quantitative data was measured by
using a refractometer, a tool that looks at the density of the liquid, using refraction and
ultimately allows one to determine the liquid to sucrose ratio in BRIX and SG WORT
percentages (defined latter).
To conduct this experiment we used a simple step-by-step process to accurately measure
ingredients, use materials properly, and follow cooking times accordingly. Qualitative and
quantitative data were continuously measured correctly by following specific time
increments for brewing, while avoiding systematic error by using the refractometer
accurately.
In this experiment it was found that an increase in brewing time, made our qualitative and
quantitative data rise. Meaning the longer the brew steeped, the more it was enjoyed,
supporting our hypothesis, which states: As brewing time increases, so will the density of
sugar in our brew. Causing qualitative data to improve subjectively as testers stated the
longer brewing time, the stronger the taste. In addition to the drop in BRIX percentage as
the density of the brew increased which affects the water to sugar ratio, causing the taste
to be more prevalent.

INTRODUCTION:
Root beer was first known as a small
beer and originated in medieval Europe.
Root beer was created around the time of
severe water pollution, causing human
illness from ingestion. Europeans would
drink root beer and tea because it was
considered the healthier option. Root
beer was created by a pharmacist who
was attempting to make a drink that
would cure all sickness. The root beer
was sold to patients as a thick syrup and
would be watered down to drink. Soonafter the pharmacist, Charles Hires,
discovered he was making root beer.

Which we experiment in our following

Test Kitchen Lab.
The intention of the Animas Test
Kitchen lab, was to improve our chosen
recipe by experimentally evaluating the
selected ingredients or variables during
the preparation or cooking process. For
our experiment were brewing root beer.
The independent variable we observed
was the amount of time the root beer
brewed for while the dependent variable
was the refractometer tool to predict the
density of the substance. The reason we
chose the brewing time was to determine
the ultimate flavor by performing blind
taste tests and collecting data from

individuals feedback. We continued to

create and experiment with the different
variables of root beer in the Test Kitchen
Lab.
METHODS:
To begin the experiment all utensils were
washed in water with soap and left to
soak in a sink for 15 minutes. Utensils
were then rinsed in order to maintain
cleanliness. The instruments included
common cooking measurement utensils,
in addition to a stove, needed ingredients
for the recipe, a dark place to hold the
brew for 48 hours, and a refractometer.
The refractometer was used to measure
the density, using light, of the brew
which depends on the amount of sugar
added.
By altering the brewing time, our
qualitative variable (changes in the taste
of brew) was evaluated. This data was
acquired by a double blind taste test, in
which the people trying and rating our
root beer and the person administering
the test, didnt know which was which.
Our quantitative data was collected
using a refractometer, which measures
how light bends in a substance based on
its density. The density is affected by the
amount of sugar in the liquid.
The studied independent variable was
the brewing time, which was altered
between: 1 hour, 1.5 hours, 2 hours, 2.5
hours. This variable altered the way that
the root beer tasted. The dependent
variable was the density of the brew,
measured by the refractometer.
We followed the following procedure in
order to make the root beer:

Cut vanilla beans in half down

the middle and scrape out seeds

using the edge of a knife.

Combine both vanilla bean shell
and seeds, water, sassafras,
sarsaparilla, mint, star anise,
ginger, and cinnamon in a large
saucepan.
Pour above ingredients into a pot
containing 4 quarts of water and
bring to a boil.
Boil substances for 1 and
hours.
Once steeped, strain above
ingredients and collect the liquid
in a separate pre-washed
container
Discard unused solids into trash
Let the liquid cool until it reaches
75 degrees F, stirring
periodically.
Stir yeast into liquid, making
sure the liquid is at or around 75
F degrees when yeast is applied,
and let sit for 15 minutes. Yeast
consumes sugar, producing
carbon dioxide and alcohol.
Once settled, pour your newly
created root beer, into desired
container sizes and seal.
Repeat entire above recipe,
however, bringing spices to boil
for 2 and hours.
Store all containers in a dark
space for 48 hours, allowing root
beer to carbonate.
Refrigerate for 5 hours and then
serve until your little heart's
content.

Ingredients:

1 vanilla bean
4 quarts and 1 cup of filtered
room temp water
ounce dried sassafras root
sarsparilla root
3 sprigs mint

3 star anise pods

1 inch piece crushed ginger
1 cinnamon stick
1 cups of packed brown sugar
cup mild molasses
ale yeast

RESULTS:
Qualitative Data Gathered for Root
Beers 1-4

Median: 5
Range of 13 responses: 30.8%
Root Beer #4: 1 to 10 carbonation.
Median: 6
Range of 13 responses: 23.1%
Root Beer #4: 1 to 10 strength of brew.
Median: 5
Range of 13 responses: 15.4%
Central Tendency for 1-4:
Strength of Brew: 6
Carbonation: 6.9
Median and Range of the Carbonation
and Strength of Brew:
Root Beer #1: 1 to 10 carbonation.
Median: 8
Range: 23.1%
Root Beer #1: 1 to 10 strength of brew.
Median: 8
Range of 13 responses: 23.1%
Root Beer #2: 1 to 10 carbonation:
Median: 7.5
Range of 13 responses: 15.4%
Root Beer #2: 1 to 10 strength of brew.
Median: 6
Range of 13 responses: 15.4%
Root Beer #3: 1 to 10 carbonation.
Median: 6
Range of 13 responses: 15.4%
Root Beer #3: 1 to 10 strength of brew.

Quantitative Refractometer Density

Tests:
For the measurements using the
refractometer the data was collected in
two types of measurements, BRIX and
SG WORTS:
BRIX Percentage (Bx) is the
measurement of the amount of sucrose in
a solution. One degree of brix equates to
1 gram of sucrose in 100 grams of
solution, which represents the strength
(density) of the solution based on the
mass of sucrose present.
SG WORT (Specific Gravity): This
relates to the gravitational influence on
the fermentation of the beverages.
Meaning the relative density in
relationship to the water used, and then
the decrease because of evaporated
water. Wort refers to the various stages
of carbonation, and can determine
strength of brew based on fermentation
time.

the bottles had to ferment in a dark for

48 hours. We did not have enough time
to refrigerate for two days before
serving. This caused less carbonation in
each bottle. Ensuing the exhibition, we
placed the leftover bottles in the
refrigerator for another 48 hours, which
increased the carbonation of the root
beer.
The central tendency found in the results
for the overall data with carbonation was
6.9 as an average and 6 as an average for
strength of brew. This means that around
53 percent of testers thought that the
carbonation was around 6.9 on a scale of
x-z. Forty six percent of testers thought
that the strength of brew was around 6.

DISCUSSION/CONCLUSION:
From the collected data it was observed
that the longer the brew was steeped, the
stronger it was, and the more people
preferred it. This is what we assumed
would happen as, the data collected in
the refractometer showed the density of
brew increasing as time progressed. This
means that the water was evaporating,
making that water to sugar ratio bigger
as time progressed.
Throughout the double blind taste test, it
was confirmed that testers preferred the
brew with more sugar, as the taste of the
brew strengthened.
Although there was no random or
systematic error, we had multiple user
errors based on the lack of sassafras and
sarsaparilla and the use of a mint leave
substitute. After brewing the ingredients,

Throughout the experiment it was found

that the longer the root beer was brewed,
the better it tasted. Furthermore, based
off of our own errors we concluded that
following the recipe, and letting the
brew sit for the right amount of time is
essential for a tasty glass of root beer.
So, in conclusion we would
communicate to future chefs that is is
essential to use the correct herbs, in
addition to letting the root beer sit in the
fridge for two days, following the time it
sits in the dark for 48 hours.
We concluded that our overall
quantitative results were a good
representation of what we expected,
however the overall taste of the root beer
is best when brewed for 2.5 hours, which
is supported by qualitative and
quantitative data. Now go and enjoy
some homemade Rooty Tooty Toot Beer,
without any screw ups, because we did
them all for you.