Why does root beer need to brew for a few days when you make it yourself at home?
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M$2 Answers
"The ancient Greeks understood that important chemical changes took place during this type of fermentation. Their name for this change was "alchemy." Like the fermentation of dairy products, preservation of vegetables and fruits by the process of lacto-fermentation has numerous advantages beyond those of simple preservation. The proliferation of lactobacilli in fermented vegetables enhances their digestibility and increases vitamin levels. These beneficial organisms produce numerous helpful enzymes as well as antibiotic and anticarcinogenic substances. Their main by-product, lactic acid, not only keeps vegetables and fruits in a state of perfect preservation but also promotes the growth of healthy flora throughout the intestine. Other alchemical by-products include hydrogen peroxide and small amounts of benzoic acid."
Many traditionally-fermented, low alcohol "soft" drinks were made with fruits and grains.
http://www.westonaprice.org/foodfeatures/lacto.html
http://www.westonaprice.org/foodfeatures/Realthing.html
And the book Nourishing Traditions, which has a whole chapter on traditionally lacto-fermented drinks
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M$
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M$
As accurate as the source on lactic acid fermenting is, that's not actually why you're doing it in root beer. It's solely for the bubbles in a modern soft drink brew.
That's not why *I* do it. There is a large movement of people who are moving back to traditionally-raised and prepared foodways for the nutritional benefits. I've quoted three of their sources above.
Bubbles are nice, though. :-)