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Hop Beer

Classification: historical, strong beer

Source: John Grant, 74444.3034@compuserve.com, HBD Issue #1594, 12/2/94

This is taken from "Young's Demonstrative Translation Of Scientific Secrets; Or A Collection Of Above 500 Useful Receipts On A Variety Of Subjects" by Daniel Young. Printed by Rowsell & Ellis, King Street East, Toronto, Canada, 1861.

Take of hops 6 oz., molasses 5 quarts, boil the hops in water till the strength is out, strain them into a 30 gallon barrel, add the molasses and a teacupful of yeast, and fill up with water, shake it well and leave the bung out until fermented, which will be in about 24 hours; bung up, and it will be fit for use in about 3 days. A most excellent summer drink, smaller quantities in proportion.