What would you define as a classic American treat? Maybe something sweet like key lime pie or a sundae? Or, maybe something more savoury like a giant pretzel or tater tots? But, what about the ultimate concoction of the root beer float? In today’s blog, we talk all about the history of this ice cream drink. Plus, the science behind why it tastes so good.
What is a Root Beer Float?
A root beer float is a kind of ice cream soda. This chilled beverage consist of ice cream in either a soft drink or a mixture of flavoured syrup and carbonated water. Our type occurs when root beer and vanilla ice cream are used together. Other names for this include: “black cow” and “brown cow”.
Its History
Robert McCay Green invented the first ice cream float in Pennsylvania in 1874. It was during the Franklins Institute’s 25 year celebration. The story goes…
On a particularly hot day, Green ran out of ice for the flavoured drinks. Instead, he used vanilla ice cream from a neighbouring vendor. Thus, inventing a new drink.
Green’s own account of the tale states that while operating the soda fountain he wanted to create a new treat to attract customers away from vendors with larger fancier machines. After some experimentation came the birth of the first ice cream float. During the celebration, he sold vanilla ice cream with soda and a choice of 16 flavoured syrups.
Eventually, soda fountains began selling ice cream. Green’s will instructed that “Originator of the Ice Cream Soda” must be engraved on his tombstone.
The birth of the root beer float has a more contentious origin with three claiming for the title: Fred Sanders, Philip Mohr, and George Guy (on of Robert Green’s employees). But, it is Frank J. Wisner who gets the official recognition. Owner of Colorado’s Cripple Creek Brewery, Wisner created the first root beer float August 19th, 1893.
Variations
The definition of a “black” or “brown” “cow” root beer float varies depending on the region. For example, a traditional float is made with strictly vanilla ice cream. If chocolate ice cream s used instead it is a “chocolate” or “brown” cow. In other places, using cola instead of root bear makes it a “black cow”. Meanwhile, in Northern Wisconsin and Illinois, “black cow” refers to when a portion of the vanilla ice cream and root beer are mixed together. Then, you continue filling the glass with scoops of ice cream and soda.
The Science Behind It
Have you ever wondered what create the foam that tops a root beer float? Well, here is the science behind it!
A root beer float consists of three forms of matter:
- Solid: the scoop of ice cream.
- Liquid: the root beer.
- Gas: what’s released when the ice cream and the root beer combine.
How the foam happens:
When the carbonated root beer comes into contact with the ice cream, carbon dioxide bubbles release. Likewise, the soda frees air bubbles trapped in the ice cream. What’s more, the fat in the ice cream coats these bubbles. Thus, protecting them and allowing them to expand. Therefore, creating the huge heads of foam you see on root beer floats.
About the Author
Lydia B.
Lydia B. is a Marketing Coordinator and Music Club Coach for Gooroo, a tutoring membership that matches students to tutors perfect for them based on their unique learning needs. Gooroo offers Math, English, SAT, Coding, Spanish tutoring, and more.
As a seasoned enthusiast with a profound understanding of classic American treats, let me delve into the rich tapestry of history and science surrounding one of the most iconic treats—the root beer float. My expertise stems from a passion for culinary traditions and a commitment to exploring the cultural and scientific nuances of beloved indulgences.
Historical Roots: The root beer float, a delightful concoction of ice cream and carbonated root beer, finds its origins in the ingenious mind of Robert McCay Green. In 1874, during the Franklins Institute's 25-year celebration in Pennsylvania, Green faced a shortage of ice for his flavored drinks. Undeterred, he combined vanilla ice cream with soda, birthing the first-ever ice cream float. Green's innovation soon became a sensation, attracting customers away from competitors with larger machines. The popularity of this treat grew, and eventually, soda fountains began incorporating ice cream into their offerings.
While the birth of the root beer float has multiple claimants, it was Frank J. Wisner, owner of Colorado's Cripple Creek Brewery, who officially created the first root beer float on August 19th, 1893. This delightful treat quickly captured the hearts and taste buds of Americans, becoming a classic in the realm of sweet indulgences.
Variations Across Regions: The definition of a "black" or "brown" "cow" (another moniker for the root beer float) varies across regions. In some areas, a traditional float features vanilla ice cream, while the use of chocolate ice cream transforms it into a "chocolate" or "brown" cow. Substituting cola for root beer in certain regions gives rise to the term "black cow." Notably, in Northern Wisconsin and Illinois, a "black cow" refers to a unique preparation method involving the mixing of vanilla ice cream and root beer before layering the glass with additional scoops of ice cream and soda.
The Science Behind the Foam: Ever wondered about the frothy foam that crowns a root beer float? The science behind it lies in the interaction of three forms of matter: solid (ice cream), liquid (root beer), and gas. When carbonated root beer meets the ice cream, carbon dioxide bubbles are released. Simultaneously, the soda frees air bubbles trapped in the ice cream. The fat in the ice cream then coats these bubbles, protecting and allowing them to expand. This process results in the creation of the voluminous foam that adorns root beer floats, enhancing both the visual appeal and the overall sensory experience.
In conclusion, the root beer float stands as a testament to the creativity and ingenuity embedded in American culinary history. Its evolution, marked by a blend of flavors and cultural adaptations, continues to delight generations, making it an enduring classic in the realm of American treats.
