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Carrot Ale

A fermented beverage made from carrots, water, hops, and yeast.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Carrot and hops work together. They rank in the top 85% of all ingredient pairs. Both carry eucalyptol, which smells eucalyptus, herbal. The science ↓

Carrot Ale

Ingredients

Directions

Prepare the carrots

  1. Wash, peel, and tail the carrots.

  2. Place them in a large pot with water and cover with cloths.

  3. Heat the pot to reduce the carrots to a tender pulp.

  4. Press the pulp to extract the juice and return it to the pot.

Boil and ferment

  1. Add hops to the juice and boil for about an hour.

  2. Cool the mixture and transfer it to a fermentation vessel.

  3. Add yeast and allow it to ferment for about four months.

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. Carrot + hopstop 85% of all pairs
    Smell alikelow
    Cooked together0 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

Carrots
Provide the sugars and flavour that the fermentation turns into the ale's base.
Hops
Add bitterness and aroma that balance the sweetness of the carrot juice.
Yeast
Ferments the sugars in the juice into alcohol and carbon dioxide.

The step that matters

Boil the juice with hops. Boiling extracts bitterness from the hops and helps set the wort's flavour. Cooling it properly before adding yeast matters, because hot liquid can kill the yeast and stop fermentation.

“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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