Editing Root beer (section)

==Traditional method==
One traditional recipe for making root beer involves cooking a syrup from molasses and water, letting the syrup cool for three hours, and combining it with the root ingredients (including sassafras root, sassafras bark, and [[wintergreen]]). [[Brewer's yeast|Yeast]] was added, and the beverage was left to [[fermentation|ferment]] for 12 hours, after which it was strained and rebottled for secondary fermentation. This recipe usually resulted in a beverage of 2% alcohol or less, although the recipe could be modified to produce a more alcoholic beverage (such variation is called "hard root beer").<ref name=Sokolov>{{cite book |last=Sokolov |first=Raymond |date=April 5, 1993 |title=Why We Eat What We Eat: How Columbus Changed the Way the World Eats |publisher=Touchstone |page=174 |isbn=978-0671797911}}</ref><ref>{{cite web | url=https://allaboutbeer.com/hard-root-beer/ | title=Buzzworthy: Hard Root Beer Takes off - All About Beer | date=23 June 2015 }}</ref>