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 Brew Very Fine Welsh Ale
Ingredients
Directions
Make the wort
Pour hot water over the malt and let it stand for 3 hours.
Infuse hops in a little hot water.
Add the infused hops to the tub and boil together for 3 hours.
Strain out the hops and keep for small beer.
Ferment and cask
Let the wort cool, then add the yeast and mix thoroughly.
When fermentation slows, remove the yeast and gently pour in a quart at a time to prevent over-fermentation.
Cover the bunghole with paper for 2-3 days before sealing.
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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Malt + beertop 14% of all pairsSmell alikemoderateCooked together55 recipes
Shared aroma: beta-damascenone (apple, rose).
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Hops + beertop 42% of all pairsSmell alikemoderateCooked together0 recipes
Shared aroma: isoamyl acetate (banana, fruity).
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Malt + hopstop 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
- Malt
- Provides the sugars that yeast ferments into alcohol and gives the ale its body and color.
- Hops
- Add bitterness that balances the malt's sweetness and help preserve the ale.
- Ale yeast
- Converts the sugars in the wort into alcohol and carbonation during fermentation.
The step that matters
When fermentation slows, remove the yeast and gently pour in a quart at a time. Yeast left in the cask keeps fermenting and can over-ferment the ale, giving harsh flavors. Adding the wort gradually, a quart at a time, controls this and prevents the batch from over-fermenting.
“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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