Skip to main content
Drink

Hop Yeast

A beverage made by boiling hops, reducing the liquid, thickening with wheat flour, and simmering to a thick consistency.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓

Why it works: Wheat and flour are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 4,373 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Hop Yeast

Ingredients

Directions

Make the hop liquid

  1. Boil the hops in 2 quarts of water until the liquid is reduced to 3 pints.

  2. Strain the liquid and return it to the pot.

Thicken and finish

  1. Mix 1 cup of wheat flour with a little cold water until smooth.

  2. Thicken the strained liquid with the flour mixture.

  3. Let it boil for 3–4 minutes.

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.

  1. Wheat + flourtop 12% of all pairs
    Smell alikemoderate
    Cooked together4,373 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Hops + flourtop 32% of all pairs
    Smell alikelow
    Cooked together10 recipes

    Shared aroma: eugenol (clove, spicy).

  3. Hops + wheattop 33% of all pairs
    Smell alikelow
    Cooked together4 recipes

    Shared aroma: isoamyl acetate (banana, fruity).

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

What each ingredient does

Hops
Adds bitter and aromatic flavour to the liquid.
Wheat flour
Starch thickens the liquid as it heats, giving body.

The step that matters

Mixing the flour smooth before adding it. Dry flour added straight to hot liquid forms lumps that are hard to remove. Mixing it with a little cold water first makes a smooth slurry that disperses evenly. The starch then swells and thickens as the liquid heats, so the mixture should be boiled for the stated time to set.

“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.

You might also like

Vegetable SoupVegetable Soup350 recipesRaspberry VinegarRaspberry Vinegar214 recipesBrown Coffee with EggBrown Coffee with Egg175 recipesBlackberry CordialBlackberry Cordial129 recipes