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Main article: Berliner Weisse. At one time the most popular alcoholic beverage in Berlin, this is a somewhat weaker (usually around 3% abv) beer made sour by use of Lactobacillus bacteria. This type of beer is usually served with flavored syrups to balance the tart flavor.
The alcoholic version is made by fermenting a solution of extract and sugar with yeast. Typically this will yield a beverage with about 0.4% alcohol, compared to more than 4% for most regular beers. Root beer flavor may contain a variety of flavors, coming from the wide range of ingredients.Bark from the roots of the sassafras tree was the typical flavor in root beer historically, and is the primary flavor most individuals associate with the beverage. It is slightly red at times.Sassafras bark was banned by the FDA in 1960 because of the carcinogenic properties of its constituent chemical safrole.he alcoholic version is made by fermenting a solution of extract and sugar with yeast. Typically this will yield a beverage with about 0.4% alcohol, compared to more than 4% for most regular beers. Root beer flavor may contain a variety of flavors, coming from the wide range of ingredients.