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To Breio Very Fine Welsh Ale

A traditional Welsh ale brewed from malt, hops, and yeast.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Malt and beer work together. They rank in the top 14% of all ingredient pairs, and cooks put them together in 55 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

To Breio Very Fine Welsh Ale

Ingredients

Directions

Mash

  1. Pour hot water over the malt and cover.

  2. Let it stand for 3 hours.

Boil with hops

  1. Infuse hops in a little hot water and add to the tub.

  2. Boil the mixture together for 3 hours.

  3. Strain off the hops and keep for small beer.

Ferment

  1. Let the wort cool before adding yeast.

  2. Mix thoroughly and often.

  3. When fermentation slows, remove the yeast.

  4. Tune the ale gradually.

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 + beertop 14% of all pairs
    Smell alikemoderate
    Cooked together55 recipes

    Shared aroma: beta-damascenone (apple, rose).

  2. Hops + beertop 42% of all pairs
    Smell alikemoderate
    Cooked together0 recipes

    Shared aroma: isoamyl acetate (banana, fruity).

  3. 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 fermentable sugars that yeast turns into alcohol, and the bulk of the body.
Hops
Adds bitterness and aroma that balance the sweetness of the malt.
Yeast
Ferments the sugars in the wort into alcohol and carbon dioxide.

The step that matters

Let the wort cool before adding yeast. Yeast is killed or stressed by very hot liquid, so the wort must cool to a warm temperature before pitching. 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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