Skip to main content
Drink

Hop Beer

A beer brewed with hops, treacle, ginger, water, and brewer’s yeast.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

Why it works: Hops and ginger work together. They rank in the top 24% of all ingredient pairs, and cooks put them together in 3 recipes. Both carry eucalyptol, which smells eucalyptus, herbal. The science ↓

Hop Beer

Ingredients

Directions

Make the wort

  1. Mix hops, treacle, ginger, and water in a large pot and bring to a boil.

  2. Boil for 2 hours.

  3. Transfer the mixture to a tub.

  4. Let it cool slightly.

Ferment

  1. Add the brewer's yeast and stir well.

  2. Let it stand in the tub for 16 hours.

  3. Transfer the mixture to a barrel.

  4. Let it stand for 2 days with the bung out, slightly tilting the barrel.

  5. After 2 days, seal the barrel tightly.

  6. It will be ready to use in a week.

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

    Shared aroma: eucalyptol (eucalyptus, herbal).

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 treacle.
Treacle
Provides the sugars that yeast ferments into alcohol and carbonation.
Brewer's yeast
Ferments the sugars into alcohol and carbon dioxide, driving the brew.
Whole ginger
Contributes a spicy aroma and flavour to the finished beer.

The step that matters

Let it cool slightly before adding the yeast. Yeast is sensitive to heat; adding it to a very hot liquid can kill it and stop fermentation. Cooling slightly keeps the yeast active so the brew ferments properly.

“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

Ginger PopGinger Pop22 recipesGinger WineGinger Wine12 recipesGinger BeerGinger Beer11 recipesGinger TeaGinger Tea9 recipes