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Episode 2 finds Brian and I talking about cream soda. I make naturally-carbonated cream soda because my wife doesn’t like the flavor or aroma of beer. Plus, this makes a really good cream soda.

Cream Soda Recipe

Ingredients

68 g chopped raisins

10 g softstick cinnamon, crumbled(consider reducing to 7.5 g)

400 g dark brown sugar

1 gallon water

1 Tablespoon vanilla extract

1/4 teaspoon US-05 ale yeast

Instructions

• Place the brown sugar in a pan with 2 quarts of the water and turn the heat to high.
• Stir to dissolve the sugar.
• While the water temperature rises, place the raisins and crumbled cinnamon stick into a hops bag (affiliate link) and place in the pan with the water.
• Bring the mixture to a boil.
• Reduce the heat to a simmer and simmer for 20 minutes.
• Place the ale yeast in a small bowl with a small amount of water to rehydrate the yeast. Allow the yeast to proof.
• Remove from heat, allow to rest for 15 minutes.
• Place the pan in a sink with ice water to drop the temperature to approximately 80 degrees.
• Once cooled, remove the bag and allow it to drain.
• Pour the mixture from the pan into a one-gallon container. Add the yeast and vanilla extract.
• Add cool water to bring total volume to 1 gallon and mix vigorously.
• Pour into sanitized bottles and cap securely to allow carbonation to build.

If you have topic ideas or questions, please send them to me at questions @ superbrewers.com.

This is a follow-up to A Great Way to Cool Off.