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Hop Beer

A beer brewed with hops, molasses, water, yeast, 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 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 2 gallons.

Ferment and bottle

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

  2. Let it stand overnight.

  3. Skim off the yeast carefully and pour the liquid into 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
Provide the bitter and aromatic flavour that characterises the beer.
Molasses
Supplies sugar that the yeast ferments into alcohol and carbon dioxide.
Yeast
Ferments the sugars, producing alcohol and carbon dioxide that give the beer its fizz.

The step that matters

Adding the yeast at milk-warm. Yeast works best at moderate warmth; if the liquid is too hot it can be killed, and if too cold fermentation is slow. Milk-warm is gentle enough to keep the yeast alive while it becomes active.

“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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