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#review: The chemical aftertaste is enough to convince me not to buy again.
I suspect artificial sweeteners which I detest, I recognise that sugar will ferment out, but prefer either to not sweaten, or stabilise and back sweeten. Lactose is probably another option.
I was a fan of Sarsaparilla softdrink, but as a diabetic am not drinking any softdrinks, and now cannot tolerate the sweetness anyway.
I would prefer the natural flavours, as a syrup perhaps, but as a "Root Beer" rather than a softdrink. bobharper(at)email.com.
Other "Root Beer" syrups might also be of interest to your marketing decision makers. I also make "Ginger Beer" as a beer and have made "Lemon Beer" as an experiment but although successful, was not appealing enough to repeat.
Keep up your development, but try to avoid chemicals that may destroy the experience.
Thanks for reading this far, I trust!
Bob Harper
