Why it works: Beer and almond work together. They rank in the top 24% of all ingredient pairs, and cooks put them together in 42 recipes. Both carry 3-methylbutanol, which smells malty, whiskey. The science ↓
Cherry Beer, or Red Barley Wine
Ingredients
Directions
Make the beer
Add molasses, ground logwood, and almond cake to the barrel of beer.
Stir well with a long stick inserted through the bung-hole.
Agitate the cask for two to three days.
Settle and serve
Let it stand to settle, then draw or bottle it off for use.
Serve hot, sweetened with sugar and spices if desired.
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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Beer + almondtop 24% of all pairsSmell alikemoderateCooked together42 recipes
Shared aroma: 3-methylbutanol (malty, whiskey).
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Molasses + almondtop 28% of all pairsSmell alikelowCooked together402 recipes
Shared aroma: ethanol (alcoholic, ethereal).
-
Beer + molassestop 32% of all pairsSmell alikelowCooked together55 recipes
Shared aroma: ethyl isobutyrate (fruity, ethereal).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Molasses
- Adds dark color and a rich, sweet flavor to the beer.
- Ground logwood
- Contributes deep red color and a subtle astringent note to the beer.
- Almond cake
- Adds a nutty aroma and flavor to the beer.
Swap the almond
How well each one fits the dish's main ingredients (beer, molasses):
- Beansfits better
- Kidney beansfits about as well
- Walnutfits about as well
- Almondthe original
Fit is the average pairing score against beer, molasses. Candidates are from the same food group and used in at least 100 recipes.
“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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