The Guardian
Dandelion and burdock beer, made from the fermented roots of dandelions (Taraxacum officinale) and burdock (Arctium lappa), is said to have been invented by the 13th-century Italian theologian St Thomas Aquinas. In Britain it evolved into the non-alcoholic soft drink available today,[1] akin to the American root beer.[2]
The non-alcoholic version was popular in the temperance bars that grew up, particularly in Lancashire, during the 19th century, which did not serve alcoholic beverages.[3] The only surviving temperance bar, Fitzpatrick’s in Rawtenstall, opened in 1890, still produces dandelion and burdock to an original recipe, but many modern versions are simply sweetened carbonated drinks containing flavourings.[4]