Barq's Root Beer 355 ml (Pack of 12)

Product Information

Utah in a niche market for non-caffeinated Barq's Root Beer". The Daily Universe. April 2020 . Retrieved 2020-07-24. Regular Barq's has 22.5 mg of caffeine per 12 ounce serving (similar to green tea), [10] while Diet Barq's has no caffeine. Barq's also contains sodium benzoate as a flavor protectant, which under the right conditions, is a precursor to the known carcinogen benzene. [11] It was still used as of 2008. Most major brands other than Barq's are caffeine-free (Barq's contains about 1.8 mg of caffeine per fluid ounce). [19]

Beyond its aromatic qualities, the medicinal benefits of sassafras were well known to both Native Americans and Europeans, and druggists began marketing root beer for its medicinal qualities. [5] A Hires' root beer advertisement from 1894Since safrole, a key component of sassafras, was banned by the U.S. Food and Drug Administration in 1960 due to its carcinogenicity, most commercial root beers have been flavored using artificial sassafras flavoring, [1] [2] but a few (e.g. Hansen's) use a safrole-free sassafras extract. [3] The Barq's Brothers Bottling Company was founded in 1890 in the French Quarter of New Orleans, by Edward Charles Edmond Barq and his older brother, Gaston. The brothers bottled carbonated water and various soft drinks of their own creation. Early on, their most popular creation was an orange-flavored soda called Orangine. Boudreaux, Edmond (February 5, 2013). Legends and Lore of the Mississippi Golden Gulf Coast. The History Press. p.145. ASIN B00BBXFJOC. Pharmacist Charles Elmer Hires was the first to successfully market a commercial brand of root beer. Hires developed his root tea made from sassafras in 1875, debuted a commercial version of root beer at the Philadelphia Centennial Exposition in 1876, and began selling his extract. Hires was a teetotaler who wanted to call the beverage "root tea". However, his desire to market the product to Pennsylvania coal miners caused him to call his product "root beer", instead. [6] [7] Ehler, James (2022). "Root beer: why does it foam so much?". FoodReference.com . Retrieved 21 April 2022.

In 1919, Roy Allen opened his root-beer stand in Lodi, California, which led to the development of A&W Root Beer. One of Allen's innovations was that he served his homemade root beer in cold, frosty mugs. IBC Root Beer is another brand of commercially-produced root beer that emerged during this period and is still well-known today. [8] One traditional recipe for making root beer involves cooking a syrup from molasses and water, letting the syrup cool for three hours, and combining it with the root ingredients (including sassafras root, sassafras bark, and wintergreen). Yeast was added, and the beverage was left to ferment for 12 hours, after which it was strained and rebottled for secondary fermentation. This recipe usually resulted in a beverage of 2% alcohol or less, although the recipe could be modified to produce a more alcoholic beverage. [13] Foam Digging for facts". bottlebooks.com. Archived from the original on 2018-11-01 . Retrieved 2008-05-21. Barbara Powell (June 14, 2003). "Coca-Cola launches drink that mimics a root-beer float". The Augusta Chronicle. Archived from the original on March 4, 2016 . Retrieved 2015-10-31. Root beer has been drunk in the United States since at least the eighteenth century. It has been sold in confectionery stores since at least the 1840s, and written recipes for root beer have been documented since the 1860s. In the nineteenth century, it was often consumed hot. It was combined with soda as early as the 1850s; at that time it was sold as a syrup rather than a ready-made beverage. [4]

Higgins, Nadia (August 1, 2013). Fun Food Inventions (Awesome Inventions You Use Every Day). 21st Century. p.30. ISBN 978-1467710916. Smith, Andrew (August 30, 2006). Encyclopedia of Junk Food and Fast Food. Greenwood. pp.231–232. ISBN 978-0313335273. Funderburg, Anne Cooper (2002). Sundae Best: A History of Soda Fountains. Popular Press. pp.93–95. ISBN 978-0879728540– via Google Books.

a b Smith, Andrew (November 30, 2012). The Oxford Encyclopedia of Food and Drink in America. pp.1, 188. ISBN 978-0199734962. Fankhauser, David B. "MAKING ROOT BEER AT HOME". biology.clc.uc.edu/fankhauser/. Archived from the original on 2007-10-19. Cresswell, Stephen (January 6, 1998). Homemade Root Beer, Soda & Pop. Storey Publishing. p.4. ISBN 978-1580170529.In 1886, Hires began to bottle a beverage made from his famous extract. By 1893, root beer was distributed widely across the United States. Non-alcoholic versions of root beer became commercially successful, especially during Prohibition. [8] [9] Root Beer: An Exclusively American Soft Drink". Grub Americana. 17 August 2013 . Retrieved 2015-10-31. For many decades, Barq's was not marketed as a "root beer". This was in part a desire to avoid legal conflict with the Hires Root Beer company, which was attempting to claim a trademark on the term "root beer". It was also due to some differences from other root beers at the time. The formulation was sarsaparilla-based, contained less sugar, had a higher carbonation, and less of a foamy head than other brands. [6] Barq's® Spiced Cherry | Coca-Cola Canada". Coke Canada. Archived from the original on 2021-03-03 . Retrieved 2021-03-26. Coming Soon: Barq's Root Beer redesign". BevReview.com. 2012-02-22. Archived from the original on 2013-12-04 . Retrieved 2014-01-25.