Root beer has been an American staple for centuries, quenching the thirst and aiding the digestion. Early American 'small beers' were made from herbs, barks, roots, berries and mollasses that contained 2-12% alcohol. The invention of these beverages (birch beer, ginger beer, sarsparilla and early root beer) were driven by the shortage of barley for traditional beer. The colonists soon found that by adding large amounts of molasses they could get just about anything to ferment.
Charles Hires blended together from more than 25 herbs, berries and roots to create his particular brew and introduced commercial, non-alcoholic root beer to the public at the 1876 Philadelphia Centennial Exhibition. By 1893, the Hires family sold bottled versions of their well-known brew, sealing their place in root beer history.
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