Why it works: Hops and malt work together. They rank in the top 49% of all ingredient pairs, and cooks put them together in 1 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓
Burton Ale
Ingredients
Directions
Boil the wort for 1 hour without stopping.
Add 6 pounds of treacle to the copper during boiling.
Stir the mixture continuously, especially from the bottom.
Add ¾ pound of hops for every bushel of malt.
Tap the ale after 3 to 4 months for best flavor.
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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Hops + malttop 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
- Treacle
- Adds sweetness and dark colour, and its sugars feed fermentation for body and flavour.
- Hops
- Add bitterness that balances the sweetness and contributes aroma and preservative character.
- Malt
- Provides the fermentable sugars and body that form the base of the ale.
The step that matters
Stir continuously, especially from the bottom. Sugary worts scorch and stick to the bottom of the copper during a long boil. Constant stirring keeps the mixture moving and prevents burnt flavours.
“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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