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Drink

Hop Beee

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 Beee

Ingredients

Directions

The book gives no oven temperature. The 100°F in the steps was added when the recipe was transcribed, as a starting point.

Make the brew

  1. Boil the hops in water for 1 hour.

  2. Strain the mixture and add molasses.

  3. Add enough water to make a total of 2 gallons.

Ferment

  1. When the mixture is warm (about 100°F), add the yeast.

  2. Let it stand overnight.

Bottle

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

  2. 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
Add bitterness and aroma that balance the sweetness of the molasses.
Molasses
Provides sweetness and a deep flavour, and feeds the yeast during fermentation.
Yeast
Ferments the sugars, producing alcohol and carbonation in the finished drink.
Wintergreen
Adds a strong minty aroma and flavour to the finished beer.

The step that matters

Adding the yeast at the right temperature. Yeast is sensitive to heat. The mixture should be warm, not hot, when yeast is added, because very high temperatures can kill the yeast cells and stop fermentation before it starts.

“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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