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To Brew Beer

A method for brewing beer from malt, hops, and yeast.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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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 ↓

To Brew Beer

Ingredients

Directions

Prepare the wort

  1. Clean the mash-tub from the used malt.

  2. Boil the wort in a pot and add the hops; boil for 1 hour.

  3. Let the boiled liquor cool to lukewarm.

Ferment

  1. Add the yeast and mix well; cover with a thick cloth.

  2. Let it ferment for 12 hours in summer or longer in winter.

  3. Draw the beer from the tub and strain it into a prepared cask.

  4. Save the coarse barm for next brewing or baking.

  5. Allow the beer to work at the bung hole for 1-2 days.

  6. Fill in any space in the cask as the beer works.

  7. Stop the cask with a bung covered with coarse linen.

  8. The beer will be ready to drink in 3 days, but will improve if left longer.

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. Malt + hopstop 49% of all pairs
    Smell alikelow
    Cooked together1 recipe

    Shared aroma: guaiacol (smoky, sweet).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Malt
Provides the sugars that yeast ferments into alcohol and carbonation.
Hops
Adds bitterness and aroma that balance the sweetness of the malt.
Yeast
Ferments the sugars in the wort, producing alcohol and carbon dioxide.

The step that matters

Cool the wort to lukewarm before adding the yeast. Yeast is killed by hot liquid, so the wort must be cooled to lukewarm before the yeast is added. Adding yeast too early can stop fermentation before it starts.

“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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