Why it works: Hops and malt 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 ↓
Table-beer
Ingredients
Directions
Prepare the wort
Draw off the second run from the boiler.
Pour the table beer wort into the boiler and check its strength with a saccharometer.
Add the boiled hops to the wort.
Boil for two hours.
Strain and return
Make five or six gallons of wort to percolate through the boiled hops to extract ale wort.
Drain the hops and discard them.
Return the strained wort to the copper.
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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Hops + malttop 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
What each ingredient does
- Hops
- Adds bitterness and aroma that balance the sweetness of the malt.
- Malt
- Supplies the sugars that yeast ferments and gives the beer its body.
- Saccharum
- Adds extra fermentable sugar, raising the strength of the wort.
“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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