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Fill a large stock pot with 10 cups water, and then spoon in the sarsaparilla, ginger, licorice, dandelion, birch, and star anise.
Bring to a boil over medium-high heat, then turn down the heat to medium-low. Simmer for 30 minutes, and then stir in the sassafras bark, and continue simmering a further 15 minutes.
Turn off the heat, stir in the sugar until it dissolves. Next, allow the decoction to cool to room temperature - about 2 hours.
Strain decoction, discarding the herbs. Stir in the ginger bug, and pour into flip-top bottles - allowing at least 1 to 2 inches of headspace in each bottle.
Ferment the root beer at room temperature about 2 days, allowing more time during cold weather. Transfer to the fridge for 3 days to allow the bubbles to set, and serve cold over ice.