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Hop Yeast

A fermented liquid made by boiling hops, mixing with wheat flour, adding yeast, and allowing it to ferment before bottling.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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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

Prepare

  1. Boil the hops in 2 quarts of water.

  2. Strain the liquid and pour it hot over ½ cup of wheat flour.

Ferment and bottle

  1. When the mixture is warm (about milk warm), add 1 cup of yeast.

  2. Let it ferment until ready for use, then bottle it.

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 bitterness and aroma that flavour the finished brew.
Wheat flour
Provides starch and nutrients that feed the yeast during fermentation.
Yeast
Ferments the sugars in the liquid, producing carbon dioxide and alcohol.

The step that matters

Adding the yeast at the right temperature. Yeast is killed by liquid that is too hot, and it works slowly when the liquid is too cold. Adding it once the mixture is about milk warm lets it activate and start fermenting well.

“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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