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Hop Beer

A fermented beverage made with hops, ginger, molasses, water, and yeast.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Ginger and molasses are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 4,116 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Hop Beer

Ingredients

Directions

  1. Boil the hops in 1 quart of water and strain.

  2. Add ginger, molasses, and lukewarm water to the strained liquid.

  3. Stir in the yeast.

  4. Let the mixture stand for 24 hours.

  5. Skim off any foam and bottle 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. Ginger + molassestop 14% of all pairs
    Smell alikelow
    Cooked together4,116 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Hops + gingertop 24% of all pairs
    Smell alikelow
    Cooked together3 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  3. 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
Supplies sugar that the yeast ferments into alcohol and carbonation.
Yeast
Ferments the sugars, producing alcohol and carbon dioxide that carbonates the beer.

The step that matters

Letting the mixture stand for 24 hours. Yeast needs time to ferment the sugars into alcohol and carbon dioxide. Bottling too early can leave the beer sweet and flat, while too much time can overcarbonate it.

“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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