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 ↓
American Patent Yeast
Ingredients
Directions
Make the hop liquid
Boil hops in 2 pailfuls of water until reduced by half.
Strain the liquid into a tub and let it cool to lukewarm.
Combine with malt
Add malt to the lukewarm liquid.
Boil the strained hops again in 2 pailfuls of water until reduced by half.
Strain the hot liquid into the tub with the malt mixture.
Add yeast
When cooled to about blood heat, add 2 quarts of patent yeast.
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
- Hops
- Adds bitterness and aroma that balance the sweetness of the malt.
- Malt
- Provides the sugars that the yeast ferments into alcohol and carbon dioxide.
- Patent yeast
- Ferments the sugars from the malt, producing alcohol and carbon dioxide.
The step that matters
Adding the yeast at blood heat. Yeast is killed by very hot liquid, so the mixture must be cooled to about body temperature before adding it. Too hot and the yeast dies; too cold and fermentation starts slowly.
“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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