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Drink

Bran Yeast

A fermented beverage made from bran, hops, yeast, and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Beer and sugar work together. They rank in the top 22% of all ingredient pairs, and cooks put them together in 699 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Bran Yeast

Ingredients

Directions

Make the wort

  1. Boil water, bran, and hops for 10 minutes.

  2. Strain the mixture through a sieve.

Ferment and store

  1. When warm, add beer yeast and brown sugar or treacle.

  2. Pour into a wooden container or jug, cover it, and place it in a warm spot to ferment.

  3. Once fermented, bottle it tightly and store in a cool place.

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. Beer + sugartop 22% of all pairs
    Smell alikelow
    Cooked together699 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. Hops + sugartop 43% of all pairs
    Smell alikelow
    Cooked together6 recipes

    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

Bran
Provides starches and grain material that the yeast works on during fermentation.
Beer yeast
Converts the sugars in the liquid into alcohol and carbon dioxide, making the drink fizzy and alcoholic.
Brown sugar or treacle
Supplies extra sugar as food for the yeast, driving fermentation and adding sweetness and flavour.
Hops
Adds bitterness and aroma, and helps preserve the brew.

The step that matters

Bottling after fermentation. Fermentation produces carbon dioxide, and a tightly sealed bottle can build pressure. Bottling only once fermentation is finished and storing the bottles cool helps keep pressure under control and reduces the risk of bursting.

“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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