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Hop Berr

A fermented beverage made with hops, molasses, yeast, water, and wintergreen.

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 Berr

2 gallons

Ingredients

Directions

Brew the wort

  1. Boil the hops in water for 1 hour.

  2. Strain the mixture and add molasses.

  3. Add enough water to make 2 gallons.

Ferment and bottle

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

  2. Let it stand overnight.

  3. Skim off the yeast carefully.

  4. Add wintergreen and bottle for use.

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
Add bitterness and herbal aroma that balance the sweetness of the molasses.
Molasses
Supplies sugars that the yeast ferments and adds a deep, sweet flavour.
Yeast
Ferments the sugars, producing alcohol and carbon dioxide that give the beer its life.
Wintergreen
Adds a strong minty aroma and flavour to the finished beer.

The step that matters

Add the yeast only when the mixture is warm. Yeast is weakened or killed by very hot liquid, so it should be added once the mixture has cooled to a warm, not hot, temperature. Warm liquid lets the yeast become active and start fermenting the sugars.

“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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