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ABSTRACT:
Numerous factors including the brew time can impact the taste of Root Beer. The Test
Kitchen Lab was designed to determine the effects of brew time on sugar density and
taste. The taste of root beer was measured both qualitatively and quantitatively.
Qualitative data was measured in a double blind taste test where neither the provider of
the test, nor the testers knew the expected results. The quantitative data was measured by
using a refractometer, a tool that looks at the density of the liquid, using refraction and
ultimately allows one to determine the liquid to sucrose ratio in BRIX and SG WORT
percentages (defined latter).
To conduct this experiment we used a simple step-by-step process to accurately measure
ingredients, use materials properly, and follow cooking times accordingly. Qualitative and
quantitative data were continuously measured correctly by following specific time
increments for brewing, while avoiding systematic error by using the refractometer
accurately.
In this experiment it was found that an increase in brewing time, made our qualitative and
quantitative data rise. Meaning the longer the brew steeped, the more it was enjoyed,
supporting our hypothesis, which states: As brewing time increases, so will the density of
sugar in our brew. Causing qualitative data to improve subjectively as testers stated the
longer brewing time, the stronger the taste. In addition to the drop in BRIX percentage as
the density of the brew increased which affects the water to sugar ratio, causing the taste
to be more prevalent.
INTRODUCTION:
Root beer was first known as a small
beer and originated in medieval Europe.
Root beer was created around the time of
severe water pollution, causing human
illness from ingestion. Europeans would
drink root beer and tea because it was
considered the healthier option. Root
beer was created by a pharmacist who
was attempting to make a drink that
would cure all sickness. The root beer
was sold to patients as a thick syrup and
would be watered down to drink. Soonafter the pharmacist, Charles Hires,
discovered he was making root beer.
Ingredients:
1 vanilla bean
4 quarts and 1 cup of filtered
room temp water
ounce dried sassafras root
sarsparilla root
3 sprigs mint
RESULTS:
Qualitative Data Gathered for Root
Beers 1-4
Median: 5
Range of 13 responses: 30.8%
Root Beer #4: 1 to 10 carbonation.
Median: 6
Range of 13 responses: 23.1%
Root Beer #4: 1 to 10 strength of brew.
Median: 5
Range of 13 responses: 15.4%
Central Tendency for 1-4:
Strength of Brew: 6
Carbonation: 6.9
Median and Range of the Carbonation
and Strength of Brew:
Root Beer #1: 1 to 10 carbonation.
Median: 8
Range: 23.1%
Root Beer #1: 1 to 10 strength of brew.
Median: 8
Range of 13 responses: 23.1%
Root Beer #2: 1 to 10 carbonation:
Median: 7.5
Range of 13 responses: 15.4%
Root Beer #2: 1 to 10 strength of brew.
Median: 6
Range of 13 responses: 15.4%
Root Beer #3: 1 to 10 carbonation.
Median: 6
Range of 13 responses: 15.4%
Root Beer #3: 1 to 10 strength of brew.
DISCUSSION/CONCLUSION:
From the collected data it was observed
that the longer the brew was steeped, the
stronger it was, and the more people
preferred it. This is what we assumed
would happen as, the data collected in
the refractometer showed the density of
brew increasing as time progressed. This
means that the water was evaporating,
making that water to sugar ratio bigger
as time progressed.
Throughout the double blind taste test, it
was confirmed that testers preferred the
brew with more sugar, as the taste of the
brew strengthened.
Although there was no random or
systematic error, we had multiple user
errors based on the lack of sassafras and
sarsaparilla and the use of a mint leave
substitute. After brewing the ingredients,