it never occurred to me before, just how much caramel color must be in most extracts to have it still be a dark brown after it is all made up, with a tiny bit of extract to a whole lot of water and/or other liquid. i thought of this because this extract has caramel color in it, but the end result is the very lightest of browns, maybe like a white grape juice color. it seems almost pointless to put any caramel color in there if that is what happens when you’re done, but otherwise it would be clear and clear root beers never seem to work out
this extract really comes across as fancy, perhaps it is all of the san serif arial fonts they use or the medals and seals and such that adorn the packaging. they have been around since 1868 were “awarded (sic) Gold Medal for highest quality at the International Exposition, Paris in 1928”.
I mixed it up as directed which involves first making a syrup, then adding that to seltzer or sparkling water or whatever. I added the maximum recommended amount of syrup to the water just to be sure. it comes out quite sweet but without too much other flavor. so i added a touch more extract to it. that brings out a wintergreen flavor that was very subtly in the background before. that makes it better. and much more birch beer like. unusual. but good. really though i should judge it on the recipe they give so in there it is too weak. bring that flavor out Watkins and let it be known what your imitation extracts taste like!
Anthony’s Rating: 73
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|Type:||Root Beer||Comes In:||extract|
|Available:||MN, online||Obtained in:||from Amazon I think|
Ingredients: propylene glycol, water, natural and artificial flavor, caramel color