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Malt Liquors

A fermented beverage made from barm, wort, and hops.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Wort and hops work together. They rank in the top 49% of all ingredient pairs. Both carry 1-octen-3-ol, which smells mushroom, earthy. The science ↓

Malt Liquors

Ingredients

Directions

Prepare the starter

  1. Divide half of the barm into small clean bowls or mugs.

  2. Add an equal quantity of almost cold wort to each bowl.

Ferment and combine

  1. Once it ferments to the top, transfer to two pails.

  2. When it rises again, pour one into a baring tub and the other into another tub.

  3. When each tub is half full, add the same quantity to both and cover until it forms a cauliflower head.

  4. This process should take about three hours.

  5. Add as much wort as you have ready, ensuring it is cold in open weather.

  6. If brewing in cold weather, keep the brew-house warm but do not add hot wort.

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. Wort + hopstop 49% of all pairs
    Smell alikelow
    Cooked together0 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Barm
Yeast culture that ferments the wort and drives the rising head.
Wort
Sweet malt liquid that the yeast ferments into beer.
Hops
Add bitterness and aroma that balance the malt sweetness.

The step that matters

Adding hot wort. Hot wort can kill the yeast in the barm, stopping fermentation. Wort must be cool when added, and the brew-house kept warm instead.

“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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