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Hop Beer

A beer brewed with hops, molasses, wintergreens, and yeast, fermented overnight to produce a 2-gallon batch.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Hops and molasses work together. They rank in the top 41% of all ingredient pairs, and cooks put them together in 5 recipes. The science ↓

Hop Beer

2 gallons

Ingredients

Directions

Make the brew

  1. Boil the hops in water for 1 hour.

  2. Strain the mixture and add molasses.

  3. Add enough water to make a total of 2 gallons.

  4. When the mixture is warm, add the yeast.

  5. Let it stand overnight.

Bottle

  1. Skim off the yeast carefully and pour the liquid into bottles.

  2. Add wintergreens before sealing the bottles.

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. Hops + molassestop 41% of all pairs
    Smell alikelow
    Cooked together5 recipes

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

What each ingredient does

Hops
Adds bitterness and aroma that balance the sweetness of the molasses.
Molasses
Provides sugar that the yeast ferments, and a dark, rich flavour.
Yeast
Ferments the sugars, producing carbonation and alcohol in the brew.
Wintergreens
Contributes a minty, aromatic flavour to the finished beer.

The step that matters

Skim off the yeast carefully. Disturbing the settled yeast can cloud the liquid and carry sediment into the bottles, which can make the beer cloudy and cause uneven fermentation in storage.

“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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