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Drink

Hop Beer

A fermented beverage made from hops, molasses, water, yeast, and wintergreen.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Hops and molasses work together. They rank in the top 41% of all ingredient pairs, and cooks put them together in 5 recipes. The science ↓

Hop Beer

makes 2 gallons

Ingredients

Directions

Make the wort

  1. Boil the hops in water for 1 hour.

  2. Strain the mixture and add molasses.

  3. Add enough water to make 2 gallons.

Ferment and bottle

  1. When the mixture is warm, add the yeast.

  2. Let it stand overnight.

  3. Skim off the yeast carefully and pour the liquid into bottles.

  4. Add wintergreen before sealing the bottles.

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. Hops + molassestop 41% of all pairs
    Smell alikelow
    Cooked together5 recipes

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

What each ingredient does

Hops
Adds bitterness and aroma that balance the sweetness of the molasses.
Molasses
Provides the sugar that the yeast ferments, and the dark, rich flavour.
Yeast
Ferments the sugars, producing carbon dioxide that carbonates the drink.
Wintergreen
Contributes a strong aroma and flavour to the finished drink.

The step that matters

Skim off the yeast carefully and pour the liquid into bottles.. Yeast still active in the liquid keeps fermenting inside sealed bottles, building pressure that can burst them. Leaving most of the yeast behind limits this and keeps the drink clearer.

“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.

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