Sounds like an oxymoron, but I really want to learn how to make some. Otherwise, no root beer for the rest of my life.
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The soft drink approach is out for obvious reasons. So I am looking for brewing (fermenting) processes. I can control the maltose / dexidrine balance in my mashing processes. Dexidrines being undigestible sugar components and by using appropriate fermentation processes, I can get the yeast to eat up the maltose (which has a higher glycemic index than pure dextrose (right handed glucose)). I just don't know the when and how much of introducing the extracts and infusions to get the brew to go in the direction of root beer.
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I've been making live, cask conditioned, bitter ales, continuously for almost 10 years. I also teach the art of brewing. My production level approaches the 200 gallon per year limit. Brewing root beer was commercially viable for about 300 years. But, alas, not for the last 100 or so. the art seems to be lost. Anybody know where to begin?

Hi oldguy...

An interesting post, but I have some questions:

First, to clarify, what constitutes "low glycemic index" root beer?

Next, what do you mean by "the soft drink approach"? As in mixing extract with an artificial sweetener and soda water?

There are many craft and commercial brewers who make root beer. That said, I'm not aware of any that make "low glycemic index" root beer.
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Bottoms up!
Kevin Guske

So heres a tribute toast with root beer in hand to you and the many mugs of suds along your happy trails. --Charles Wysocki, artist and root beer fan, 1928-2002