Why it works: Malt and hops work together. They rank in the top 49% of all ingredient pairs, and cooks put them together in 1 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓
Ale, Home-brewed
Ingredients
Directions
Heat water to 170°F (77°C).
Pour half the water over the malt quickly.
Mix well by stirring.
Cover the vessel tightly and let it sit for 1 to 1.5 hours.
If using hard water, boil it and let it cool to 165°F (74°C) before adding.
If using rainwater, add it as soon as it reaches 165°F.
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.
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Malt + hopstop 49% of all pairsSmell alikelowCooked together1 recipe
Shared aroma: guaiacol (smoky, sweet).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
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