Making Soda at Home: Mastering the Craft of Carbonation: Healthy Recipes You Can Make With or Without a Soda Machine / Jeremy Butler

Before a certain boy wizard made butterbeer enchanting to the Muggle crowd, there were actually historical references to buttered beer. Recipes for such date as far back as the sixteenth and seventeenth centuries. This version is more akin to the butterscotch and butter rum flavors that are common in puddings and candies. The distinguishing characteristic from those flavors is that this contains a significant grain component, which in my opinion is what earns it the “beer” moniker. I prefer a lighter crystal malt for this, such as a 20L. If a darker malt is used, it’s better to use less of it.

Using a grain mill, crack the caramel malt. In a saucepan, bring the water to a boil and then remove from the heat. For the syrup and seltzer method, use 1 cup (235 ml) water; otherwise, use as much water as is practical to strain. Add the crushed grain and cinnamon and let steep for 20 minutes. Strain out the grain and return the water to the saucepan. (A coffee filter may be required for a final straining to remove any remaining cinnamon. ) Add the sugar (or sugars) and heat over medium-high heat until the sugar has dissolved. For the syrup and seltzer method chill the syrup, add the extracts, and add to carbonated water (syrup for 1 gallon [3.8 L] finished soda; use 2 to 3 tablespoons [28 to 45 ml] per 8 ounces [235 ml] carbonated water, or to taste). For straight carbonation or fermentation, add the rest of the water and the extracts to the syrup. For straight carbonation, chill the mixture before adding it to the keg or carbonator of your choice. For fermentation, hydrate the yeast in ¼ cup (60 ml) or less of warm water. Add the hydrated yeast to the mixture after it has cooled to 10 to 15°F (5.5 to 8°C) above room temperature. Stir in the yeast nutrient. Mix well and then bottle. Yield: 1 Gallon (3.8 L).