Dr Cronk's Sarsaparilla Beer Recipe
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- Опубликовано: 7 июн 2024
- Dr Cronk’s Sarsaparilla Beer Recipe. Cronk is the drink! Cronk is a fermented ginger and molasses root beer; from a much earlier time. It was promoted as a health drink, it was promoted as a temperance drink, it was promoted a safe drink at a time when the water supply was in doubt.
Cronk T-Shirt: thebigsteak.com/products/cron...
(I am not affiliated with the T-shirt maker, nor do I profit from the sales)
Ingredients:
6.81g sassafras*
27g sarsaparilla
14g hops
6.81g camomile
6.81g cinnamon
34g ginger
15 mL extract sarsaparilla
Boil them all together 2 hours, then strain out the solids.
Add the above liquid to a fermentor, and add the following:
3.4g steeped green tea (in 500 mL water)
570 mL molasses
6L water
½ Pkg of yeast
Opening Gravity:
Brix: 6.7
%DS: 6.5
ºP: 6.4
D20: 1.025
D60: 1.026
Final Gravity:
Brix: 2.6
%DS: 2.5
ºP: 2.4
D20: 1.009
D60: 1.010
2.9% ABV
*There is a popular misconception that sassafras is toxic... sassafras was deemed toxic in one flawed study where rats were forced to consume the equivalent of 9,000 gallons of root beer. Some of those rats got cancer (as expected) and safrole (a component of sassafras root and other foods we eat) was linked as the culprit; leading to safrole being banned from commercial root beer. No mention was ever made of the other spices, and herbs that we consume daily that contain safrole (cinnamon, anise, nutmeg, basil, etc, etc, etc) and no effort was made to ban those or the actual consumption of sassafras in products such as Filé in Cajun / Creole cooking.
The study was later revealed to be flawed, and sassafras / safrole was found not to be any more toxic / carcinogenic than anything else we eat or drink - in moderate quantities. But the ban was and still is in place, but only for the compound 'safrole' and only in commercially made Root Beer in the United States. However sassafras (with safrole) has never been banned, so you can legally buy and sell in the US.*
#LeGourmetTV #GlenAndFriendsCooking 
Хобби
Thanks for watching Everyone!
Fun vid! Thanks 😊
You're awesome
Thanks for making this for everyone Glen! Your videos are very calm and entertaining, they've become a favorite of my family.
Thank you for making the video 👍🙂
Thank you for the contents!
Nothing is cooler then waking up on a Sunday morning...fixing a cup of coffee... and turning on Glen and the Old Cookbook Show ! Love it!
I feel the same way....and it's just a great start to the day.
Me too!!
Same!
agreed! every video makes me feel so calm and happy. plus there are some killer recipes 😁
Couldn't say it better!
"Sorry, we don't have Cronk. Is Benpis OK?"
If it's Japan it's Calpis...
@@MrKikoboy or Pocari Sweat, god I love engrish
@@xander1052 don't you dare badmouth Pocari Sweat!
lmfaoooo
One thing I respect about what you two do is that you don’t artificially exaggerate the success of your efforts. When something is not good, you let us know. If it’s great, your enthusiasm is clear, and perfectly Canadian in its subtlety 😉 I’m particularly intrigued by this recipe because both of your reactions are slightly muted, suggesting Cronk is good if quite different from anything on the market today, refreshing as you said, but may not be everyone’s cup of tea, or glass of Cronk if you will.
Pull the lever, Cronk!
WRONG LEVEEEEEEEEeeeeeeeeeeeeeeer!
LOL I was thinking of emperors new grove when I heard the name of it also. wonder if that's where they got the name.
Kept thinking the exact same thing.
Oh yeah. It's all coming together.
I love that every time he vents the CO2, the auto-generated captions say [music]. I don't know what kind of music you're listening to, RUclips AI, but you need better taste.
Damn kids hey😆
Dubstep
Man, I just love this channel!
Sunday morning old cookbook show, coffee and my couch. Best part of my week!!
I was just thinking it has been a while since you made an after dark show with drinks. Those are fun. Keep up the great work. The smoke shows have been fun.
Thank you so much for the clarification about sassafras/safrole. Very helpful!
I always enjoy the research you do, giving us the background and how you were able to take a vague recipe and figure out the amounts and types of ingredients to use. Thanks for another fun recipe!
Your videos remind me so much of why I loved watching Alton Brown, they’re always so fun, well done and a little bit of science and experimentation :)
Really like these making soft drinks and fermented drinks!
Wow nice to hear you guys use the term ‘Chrushable’!
Brewing up a batch today. Halfway through the boil right now. The aroma is very potent. Chamomile, sarsaparilla, and cinnamon seem to stand out the most. Cheers for the video, Glen!
Love your work as always
Love!! Always so interesting!
Great video, more homebrewing please
This is very interesting. Enjoyed it a lot.
I'm so pleased that you got on this. I really want to taste the fabled Cronk. Fingers crossed that a wagon load will arrive soon at my soda druggist.
Well I'm glad you said that about it not being a root beer or sasparilla... I was excited to make a lightly alcoholic root beer. It was really fun to watch you make it though ! Thank you!
Cool! Hallertau, the one German hop you used, that region is in the county I grew up in! :D
Canadian youtubers are so freggen great! (Not a joke, I am subbed to many) looks great, want to try.
This sounds similar to a switchel, which is another old timey drink with molasses and vinegar. Since molasses has potassium in it, you get that boost of energy, similar to eating a banana.
Switchel is a type of shrub. It's not carbonated. But I get what you're saying about the potassium. Makes sense.
Looking forward to commercially available bottles as I have no resources to do it myself!
Best wishes from Germany!
Pairs nicely with spinach puffs
Fantastic video really interesting!
I'd love to see more brewing on the main channel, Cronk is the drink!
This channel is awesome
Interesting drink!
Hey friends, Drinking cronk while the brisket is steaming!! Great job! 😉
Hey there, I've been watching and Very much enjoying your videos for quite a while and perhaps I missed an episode where you mentioned it but have you ever seen a book called Eat My Words?
I would love to see some more historical recreation brews!
I love the fact that you and Julie are the first people to have drunk Cronk in a century.
great content!
Send some out to me in Chicago! 😋
looks great
Sounds good
Well, Guinness was also advertised as a health drink back in the day; I believe it's around 4% alcohol, so why not Cronk? Fascinating video, Glen and Julie, love these Old Cookbook shows! To your health!
youre the bob ross of cooking and i love it
"No, don't waste it!" Julie is a gem
Ok now take that and distill it. Make some Cronk Rum.
Add rum for a Cronk Rum Punch??
Add ice... Cronk on the rocks...
Cronk is life
So delicius
You are always so interesting and fun! 😁XXX
The amount of equipment he has is absolutely crazy...
Sign of dedication. You don't get all that if you're not committed.
His day job requires it :)
@@frogonmytoe2946 It's so funny they made a thousand of these films off hours from their day job.
If you search for it they made a program on the insane amount of kitchen utensils they kept in the house. The kitchen you see is the "work kitchen" in the garage. I kid you not if they have triple everything you could possibly imagine just for backup.
I keep hearing the song "Get crunked up" in my head while watching this
So much so.. I am not the only one... thank you.
Great detective work finding that recipe. How about trying to find and make a recipe for Dr. Nut soda?
One should always put a tea towel or flannel on the handle of any saucepan/frypan/cooking implement, to stop people grabbing a hot handle and getting burnt hands.
Finally the CRONK !
Hey Glen, any news on the final KFC vid? #9 you said you had new info come in. Great series, cheers
hey there glen, just wondering where you buy all your brewing stuff such as the keg and that big glass container. im looking into brewing some cronk for me and my neighbors. thanks have a good one
Classicaly would there be a second fermentation in the leg with additional flavorants added at that time?
Idid a stout not long ago that was alittle over three percent and everyone that tried it was that is amazing. I wonder if this could be something similar?
I hear Kronk, I think of the Disney movies.😆 I have learned something new here. 👍🏾
Hey.
Nice Cronk.
Love watching you do it. Too much work for me.
Can you make Brawndo next?
It's always so surreal watching him use a refract, I use them at work doing aircraft deicing and it looks identical to the ones we use.
I'm curious as to how much bitterness the hops added.
Two thoughts on this wonderful video:
1: How might it taste if allowed to mature for a couple of weeks? I wouldn't want to drink any form of fermented drink so young.
2: Instead of boiling the herbs for two hours, could this be done in a pressure cooker in a fraction of the time?
I'm curious. Did you end up getting to try a bottle of Cronk from Calgary?
If we were to try to make it at home is the carbon machine thingy ( sorry not familiar with brewing equipment just yet) necessary? can it be left be like kombucha?
So, I'm thinking about makeing Mead, and I was wondering if we could get a link to where you get your brewer's sterilizer. Because I think my batches are contaminated.
Interesting . . .
Need more beer making videos
In my experience, molasses ferments out pretty dry. HUGE molasses nose, but the palate is completely transformed. Last brew I made I was expecting some residual sweetness, but there was NONE. Still tastes interesting, but it needs sugar. Just going to backsweeten with lactose, prime, and bottle.
Ever use blackstrap molasses? I am curious what the results would be since it isn't a sweet molasses in the first place.
As we learned in a root beer making episode, the lactose will give it more head. I would like to hear how it worked out for you.
Is it along the lines of like the flavor for moxie?
I wonder what this would taste like if you used Cascade hops from the Pacific Northwest.
Skunky Cronk?
where do you get that massive coffee filter?
I don't know if you read this comment, but Sarsaparilla is called Nannaari in my native tongue (Malayalam) from Kerala a state in Southern India. We make a syrup out of it, and use it to make Lemonades.
Would ginger bug work with this and without the hops?
have you done Fried Green Tomatoes
Jules got CRONK!... Glenn's in for a a crazy time :P
I so would like a glass 😋
Maybe you need light molasses (like you would use in switchel, in some ways this is just carbonated switchel) to keep from overpowering the other flavors.
Yeah!!!!!!!!
You're much braver than I to boil that much water, for that long at the height of summer.
I wish I could get sasafrass in Australia.
It sounds like it’s very close to Moxie which is a carbonated drink invented around the same time. That’s only really sold in Maine.
RUclips's autocaptioning recognizes the whines of the carbonation process as [music and I think that's beautiful
As a fellow Canadian, is there any chance that you could drop some links as to where you purchased your sarsaparilla and sassafras? I've looked online but am having a hard time finding anything.
@Dylan DeGrace - www.herbco.com/ or www.botanicuniverse.com/, is where you can get most of the stuff. They are sometimes out of stock, so I had to do a bit of hunting.
Drink Cronk! That's the best drink name ever. :)
Glen, I see you have a CBC hat.. do you have a CTV one?! :)
Wonder how many grams of sugar in the end product?
PULL THE LEVER!
Glen, I'm a Toronto local and dying to try some Cronk - I'm doubtful the Calgary brewery will ship. Would you ever consider bottling and selling a small batch?
Cronk is the drink
[Music] ❤️
Those ingredients would make it a healthy tonic and safer than a lot of the waters.
That was soooo Cronk!
Interesting to know if it's like "kvass"?!! Or what they call a "Russian Bread Beer"? Sure looks like it!! You are amazing!😎👍👍🥇🏅
Pull the lever Kronk!
Cronk is good.
Where can I buy some good and aromatic Sarsaparilla and Sassafras in EU?
Did you see the National last night? Glen and Jules make an appearance!
I didn't see it - I'll have to track it down.
Edit: I just watched it - they didn't credit several of our pictures, and the one that they did credit was credited to someone else. Oh well.
Cronk is also in the public domain now that the recipie is so old. Litterally any brewery who wanted to could use the recipie and name
When I was a kid in the late 80s, a regional outfit out of Sioux City, Iowa started producing sarsaparilla. My brother and I were introduced to it by our dad at a gas station that carried it. It was a fine taste, but not enough to make me a regular.
Wont essential oils evaporate without a lid on the pan? I'm not too familiar with the processes involved.
Oils don't evaporate. You are confusing them with things like vanilla extract, made with alcohol.