Super Brewers Radio – Episode 2

Setting up to make cream soda

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

Setting up to make cream sodaIngredients

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


  • 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 @

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

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