Tbeacle-beer
Ingredients
Directions
Prepare the wort
In a 3‑gallon open vessel, combine 1 lb of treacle with 2 quarts of boiling water, and stir well until the treacle is fully mixed.
Add 6 quarts of cold water and 1 teacup of yeast.
Ferment and store
Transfer the mixture to a clean cask and seal it.
If fermentation is vigorous, leave the bung out for a day or two.
Let it ferment for 2 to 3 days before drinking.
For improved flavor, add a few hops and a little dry malt if stored longer.
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
What each ingredient does
- Treacle
- Provides the sugar that the yeast ferments into alcohol and carbon dioxide, and sweetness and flavor.
- Yeast
- Ferments the sugars, producing alcohol and carbon dioxide that give the beer its fizz.
The step that matters
Leave the bung out during vigorous fermentation. Active yeast releases carbon dioxide quickly. A sealed cask can build up pressure and burst or push out liquid, so venting for a day or two prevents this while fermentation is strongest.
“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 Soup350 recipes
Raspberry Vinegar214 recipes
Brown Coffee with Egg175 recipes
Blackberry Cordial129 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.