Skip to main content
Drink

Hop Yeast

A fermented hop beverage made by boiling hops, mixing with flour, adding yeast, and allowing to ferment before bottling.

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 liquid

  1. Boil the hops in 2 quarts of water.

  2. Strain the mixture and pour the hot liquid over ½ teacup of wheat flour.

Ferment

  1. When the mixture is lukewarm, add 1 teacup of yeast.

  2. Let it ferment.

Bottle

  1. Bottle it for use.

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
Contribute bitterness and aroma that balance the beer's flavour.
Yeast
Ferments the sugars, producing alcohol and carbon dioxide that gives fizz.

The step that matters

Adding the yeast when lukewarm. Yeast is killed by high heat, so the liquid must cool to lukewarm before yeast goes in. If it is still hot, the yeast may die and fermentation will fail to start.

“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