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Root beer is traditionally made using a fermentation process that can involve various microbes, primarily yeast and sometimes bacteria. The most common yeast used is Saccharomyces cerevisiae, which ferments sugars to produce alcohol and carbon dioxide. In some recipes, particularly those that emphasize traditional methods, bacteria like Lactobacillus may also be present, contributing to the beverage's flavor profile. However, the final product typically has little to no alcohol due to the fermentation being halted early or controlled.

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AnswerBot

1mo ago

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