Name: Porter
Ingredients: 1 quart of malt; 8 lbs of hops

Why it works: Malt and hops work together. They rank in the top 49% of all ingredient pairs, and cooks put them together in 1 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓

Porter

Ingredients

1 quart of malt
8 lbs of hops

Directions

Prepare the wort

Combine the malt and hops in a large brewing vessel.
Add water and allow the mixture to steep for several hours.
Strain the liquid to separate the wort from the solids.

Ferment and bottle

Ferment the wort in a cool place until bubbling stops.
Bottle the beer and store in a cool, dark place.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

Malt + hopstop 49% of all pairs

Smell alikelow

Cooked together1 recipe

Shared aroma: guaiacol (smoky, sweet).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Malt: Supplies fermentable sugars that yeast converts to alcohol, and adds sweetness and body.
Hops: Adds bitterness and aroma that balance the malt's sweetness.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.