Hop cones - medicinal properties and contraindications. Hop Beer Recipe: Home Brewing

27.09.2019

From the very time when humanity learned to process grain into flour, bread and bakery products became one of the most demanded and vital necessary products food, which occupy a special place in the daily diet of most of the inhabitants of the Earth.

In this article, we will look at how to make your own from an ingredient such as hops, yeast. The recipe for making bread with hop sourdough will also be presented to your attention.

- yeast or yeast-free?

In recent years, one can often hear discussions about which bread is the most useful. Supporters of baking without baker's yeast are convinced that they gradually accumulate and multiply in the human body, destroying the beneficial microflora of the intestines and stomach, undermine immunity, cause tumor processes, and much more. Therefore fans healthy eating offer from yeast bread refuse and bake yeast-free baked goods, for the preparation of which self-prepared starter cultures are used. Cooking them is quite simple and easy. To do this, you will need the most common and familiar products for everyone, which are available in almost every kitchen.

How was yeast made in Russia?

In the old days, bread was always baked with sourdough. All components were exclusively of vegetable origin. Such yeast was prepared from hops, wheat, barley, rye flour, oats, straw with raisins, sugar or honey, malt. Today, in many remote villages, many recipes for cooking are still preserved.It is such leavens that the human body was enriched with vitamins, organic acids, enzymes, fiber, minerals, biostimulants, pectin substances, saturated it with oxygen, etc.

Over time, the bread baking technology has changed, but the raw materials have remained almost always the same. From century to century, water, flour, salt and sourdough or yeast have been used. But if the yeast was used only as needed, the sourdoughs were constant. With the growth of population and consumer needs of bread, “capricious” yeast from hops began to be used less and less.

Hop sourdough bread

Non-yeast homemade bread made with hop sourdough is considered by many to be very useful. It is best to use wild-growing hops for baking, which are harvested in summer, in the last decade of August, or at the beginning of September, in the period of technical ripeness, and dried in the shade. However, a pharmacy may also work.

Today there are many recipes and tips for making hop yeast at home. The main ingredients of such starter cultures are flour, a decoction of hop cones and sugar (honey can be used). Sometimes boiled potatoes are added.

Hop yeast at home: benefits and harms

Those who believe that yeast is just a pledge are mistaken. lush baked goods and "provocateur" of excess weight. In fact, they are a real storehouse of necessary and useful substances. Homemade hop yeast is rich in vitamins, minerals and trace elements. They contain:

valuable protein that is easy to digest and assimilate;
carbohydrates (up to 30% of general composition sourdough);
vitamins of group B1, B2, B5, B6, PP and D;
minerals: calcium, iron, magnesium, zinc and manganese.

As for the calorie content, 100 g of homemade yeast contains 50-70 calories, which for slim figure not so much.

Bread based on hop sourdough has a positive effect on the entire human body, is better absorbed and greatly facilitates the digestion process. This is due to its density and coarseness: in the food lump, the dense crumb helps to improve the functioning of the intestines, due to which the work of the muscles of the digestive system is activated, food is better absorbed, and there are benefits for the intestines - it trains and becomes healthier. Besides:

bread that uses hop yeast is more resistant to potato disease;
it contains fewer foreign microorganisms that do not participate in fermentation;
hop bread has a pleasant aroma and good taste;
such baked goods are better stored;
hop yeast contains medicinal components.

So hop bread is an excellent yeast fermented product, healthy, tasty and solid.

Harm

Bread, for the preparation of which yeast from hops is used, is an amateur product, since not everyone who is accustomed to the taste of a loaf will like baked goods with a sour taste and additives of bran and herbs. Moreover, in yeast-free bread denser and firmer consistency, therefore it is smaller in volume than yeast, which has the same weight and softer crumb. The complexity of preparation can also be considered a disadvantage. Baking bread with hop yeast requires a little more time and effort than cooking ordinary bread, since the sourdough dough takes longer to rise, and the sourdough itself must be prepared directly. With ordinary baker's yeast, it is much easier: they added powder, waited for the dough to rise, and baked it.

How to make yeast from hops?

Home-made yeast is not inferior to its factory counterparts in almost nothing. Since they are prepared with their own hands, the risk of "failing" the test due to the poor quality of the components is completely excluded. Store products are often stale or frozen, which always negatively affects baked goods.

So, in order to get homemade yeast, you must:

First of all, learn how to make yeast from hops, study the cooking process in detail.

Then purchase the required products.

Know exactly where they will be used.

How to harvest yeast hops correctly?

Only those hop cones that are in a state of technical ripeness are suitable for harvesting. This can be determined by several criteria:

The hop cones become closed and appear to be smooth.
Their color becomes lighter, for example, golden green or yellowish green.
To the touch, the cones become denser, sticky, the scales adhere tightly to each other.
If you squeeze them slightly, they should be elastic, rustle, springy and easily restore their original shape.

It is impossible to be late with the harvesting of hops. The buds turn brown very quickly and their properties deteriorate. However, there is no need to rush to the collection either. Harvesting begins selectively, from the most ripe cones, tearing off each of them separately. Hops are not harvested with branches or bunches. To preserve the integrity of the cones, they are cut off together with the petioles, which should be at least 2 cm long. Crumpling, ramming or compacting the harvested crop is impossible, as this impairs their quality. After collecting, you should immediately start drying, since the collected raw materials begin to deteriorate quickly.

Hop Yeast Recipes

Baking recipes homemade bread there are many for hops, and they differ not only in the type of flour (rye, wheat, etc.) or their combination, fillers (bran, malt, seasonings, etc.), but also directly in the type of the sourdough itself. As a rule, it is liquid or dry, as well as in the form of a piece of the remaining ready-made dough.

Before making hop yeast at home, carefully read the recipes, recommendations of people who share their personal experiences, and choose the most appropriate option for yourself.

Recipe number 1

The standard recipe is a liquid hop starter culture made from hop cones. In the evening, ripe and well-dried cones are poured with boiling water in a 1: 2 ratio (for example, 1 glass of cones and hot water 2 cups), boil for 20 minutes, wrap with a towel and leave overnight. In the morning, filter through cheesecloth. Sugar (or honey) and flour are added to the broth in the ratio: for each glass of hop broth - half a glass of flour and 2 tbsp. tablespoons of sugar. The resulting mixture is well wrapped and placed in a warm place for fermentation for two to three days. Every day it is heated in a water bath, while stirring continuously. If this is not done, the fermentation process may stop. The prepared yeast has a lot of bubbles and a characteristic bitter taste. The starter culture is stored in the refrigerator, in bottles or jars with hermetically sealed lids.

In the dough, the consumption is as follows: 1 glass of ready-made liquid yeast for 2 or 3 kg of flour, and also wheat flour for mixing. If baking will be added to the dough (for example, when baking pies), it is advisable to add 0.3-0.5 cups of sourdough in order to improve the convergence of the dough.

Recipe number 2

Let's take a look at how to make yeast from hops and bran. Instead of flour, bran is added to the strained broth made from hop cones. The mass is mixed well, then put in a warm place for 3 days and stirred periodically. from hops and bran are ready if a characteristic, sour and not very pleasant smell appears. Spread the fermented bran in a thin layer on a table or baking sheet to dry. The dried hop starter culture is placed in a hermetically sealed container. In this form, it is suitable for long-term storage without a refrigerator. Before use, it is poured overnight warm water at the rate - 1 teaspoon for half a glass of water, add a little flour, stir until sour cream is thick. In the morning, water, salt and flour are added to the foamed mass, and the dough is kneaded.

Recipe number 3

A finished hop starter is a small piece of dough that has been previously prepared using a hop starter culture. It is usually left after the bread is prepared, placed in a resealable container or bag, and sent to the refrigerator. Moreover, the lump can even be very small, approximately 1 cm 3. Before use, the leaven is placed in a container for preparing the dough, poured with a small amount of warm water, stir well, add a little flour and put in a warm place. Every 1.5-2 hours add water and flour, bring to the required volume. Bread prepared with such a sourdough tastes slightly sour than with fresh liquid hop sourdough, and matures a little longer.

It is better to cook rye with sourdough No. 3, and baking and white - with fresh liquid sourdough according to recipes No. 1 and No. 2, since the taste and convergence of the dough are the best.

There are many other recipes, such as how to make homemade yeast from hops and raisins, etc.

And one more important point - in order for the bread to rise better, the dough is placed in greased molds no more than half of their volume, covered with a towel and left for 1.5-2 hours. Bread is baked at t 200 degrees C for 50-60 minutes. Ready product taken out of the mold, sprinkled with water and wrapped with a towel to make it soft and fragrant.

hop

Homemade kvass, due to its special composition, perfectly quenches thirst, gives the body energy, and increases efficiency. In addition, this wonderful drink increases efficiency, restores the balance of fluids and salts in the body, and improves the digestion process.

Making yeast from hops for kvass is very simple and easy. Hop cones can be harvested by yourself or purchased at any pharmacy.

Required Ingredients:

half a liter of water;
3 tablespoons of hops;
1 tablespoon sugar or honey
flour.

Making yeast from hops for kvass:

Pour 3 tbsp. tablespoons of hops half a liter of boiling water. Place a saucepan over low heat and simmer for about 15 minutes. Then strain the hop broth and cool to 38-40 degrees. Add 1 tbsp. a spoonful of sugar (you can) honey, mix well. Pour in flour so that a mass of sour cream is obtained. Cover the container with a napkin and remove for 1-1.5 days. The finished starter culture can be stored in the refrigerator.

How to make moonshine for

Making moonshine with your own hands is a rather difficult process that requires close attention and constant monitoring of the temperature and time regime. There are many different recipes for its preparation, but we will look at how to make moonshine using hops.

Preparation of raw materials for mash

First of all, you need to prepare the yeast from hops for moonshine.

To do this, take a saucepan (preferably enameled), fill it to the very top with cones of freshly picked hops, fill it with warm water, then cover it with a lid and cook for 1 hour. Next, filter the resulting broth through cheesecloth (about 2 liters will turn out), add 250 g of sugar (a full glass) and 2 glasses of flour. The resulting mass is mixed well and then placed in a warm place for 1.5 days. Take 2 potatoes, grind them and add to the sourdough. Mix thoroughly again and return to a warm place for a day. The prepared yeast is bottled, tightly closed and kept in the cold.

If you don't have fresh hops at hand, then you can take dried hops and fill it with water (1 part hops and 2 - water). Bring the mixture to a boil. After reducing the amount of water by half, remove from the heat, filter and add sugar (1 tbsp. Spoon is put on 1 glass of broth). After the sugar has dissolved, gently add wheat flour(1 cup of syrup needs 0.5 cups). Cover the container with the composition with a cotton cloth and put it in a warm place.

Now you need to cook the mash itself directly. For the production of high-quality moonshine, sprouted grain (malt) is a desirable component. It is endowed with high enzymatic activity. Take coarsely ground dried malt and pour in water at the rate of 1 to 3. Also add 200 g of sugar and 50 g of hop yeast to 1 kg of grain (how to make homemade yeast from hops is described above). Cover the container with the mash with a clean cloth and leave for about two weeks in a warm place until fermentation ends. The contents must be stirred periodically and the resulting foam must be removed.

Fermentation process

This is the main step in making moonshine. At the beginning of the process, there is an intensive release of carbon dioxide, the sugar concentration decreases, the temperature of the mash itself increases by 2-3 degrees. The duration of this process is about 30 hours.

Then a large number of bubbles appear on the surface of the mash, turning into foam. The temperature rises to 30 ° C, the alcohol content also increases, and the sugar concentration decreases to 2-3%. This lasts 15 to 24 hours. Now it is necessary to overtake the mash and clean it from impurities.

Hop leaf salad
Select young hop leaves and rinse in several waters, scald with salted boiling water, drain and chop not very finely.
Place in a salad bowl and pour over the sauce from vegetable oil, vinegar, salt, pepper. Cover the hard-boiled egg with slices.
Product consumption: hop leaves - 500 g, eggs - 1 piece, vegetable oil - 1 tablespoon, vinegar - 1/2 tablespoon, ground pepper and salt to taste.

Hop sprouts fried in breadcrumbs
Cut hop shoots into pieces 2-3 cm long and cook in salted boiling water until tender. Drain, dry slightly with a napkin, sprinkle with ground breadcrumbs and fry in oil.
Product consumption: hop shoots-250 g, butter-30 g, ground crackers-45 g.

Hop kvass ( Polish cuisine)
Pour the hops with water and simmer over low heat for about 20 minutes. Remove from heat, close the dishes tightly, tie with a cloth and leave for 3-4 hours. Then strain the liquid, add sugar, honey, suitable yeast, sunflower oil, hunk rye bread and leave for a few days in a warm place. When fermentation is over, pour into bottles, cork tightly and refrigerate.
Hop kvass is strong enough and stays in a cold place for a long time.
Product consumption: water-10 l, hops-10 g, yeast-10-20 g, sugar-1 kg, honey-0.5 l, a slice of rye bread.

Hop sprouts baked with cheese
Boil the shoots in salted boiling water, remove and dry with a napkin, put in a pan, sprinkle with grated cheese and a very small amount of grated crackers. Drizzle with oil and bake in the oven. Drizzle with oil when serving.
Product consumption: hop shoots-250 g, butter-25 g, cheese-10 g, ground crackers-5 g.

Hop shoots with milk scrambled eggs
Cut the washed shoots into pieces 3-4 cm long, boil in salted water, put in a colander and then put in a greased frying pan. A raw egg stir thoroughly with milk, salt and pour the shoots with this mixture. Put the pan in not very hot oven for 10-12 minutes.
The ready-made milk and egg mixture should have the consistency of a delicate jelly. Serve hot or cold in the same skillet.
Product consumption: hop shoots-150 g, milk-150 g, eggs-1 pc., Butter-5 g.

Hop leaf cabbage soup
Cut the roots and onions into slices or cubes and fry. Chop the sorted and washed young hop leaves across into 2-3 pieces. Put hop leaves, potatoes, fried roots into boiling broth or water and cook for 25-30 minutes.
If desired, 5-10 minutes before the end of cooking, you can add white sauce and lightly fried green onions.

Serve with sour cream and herbs
Product consumption: hop leaves-100 g, potatoes-100 g, carrots-20 g, onions-20 g, parsley-5 g, creamy margarine-5 g, sour cream-15 g, herbs and salt to taste.
Hop sprouts with nut sauce (Georgian cuisine)
Young hop shoots, collected before the leaves bloom, rinse well, cut into pieces 3-4 cm long, boil in salted water and discard in a colander. Transfer the finished shoots to a plate, decorate with parsley sprigs.
Serve the nut sauce (satsivi) separately.
Product consumption: hop shoots-200 g, nut sauce-50 g, parsley and salt to taste.

Making the peanut sauce
Finely chopped onion, lightly fry with ghee or fat removed from chicken broth, then add flour and continue frying for a few minutes, stirring with a wooden spatula. Pour hot strained broth into this mass and cook at a boil for 10-15 minutes.
Then the core walnut crush with garlic, add crushed cloves, cinnamon, ground red pepper, egg yolks and vinegar. Grind the mass with a spatula and, stirring, heat, without bringing to a boil, gradually adding the prepared mixture.
Ready sauce refrigerate, seal tightly and refrigerate.
Product consumption: chicken broth-225 g, ghee or chicken fat-50 g, walnuts (kernel) -100 g, onions-150 g, flour-15 g, eggs-3 pcs., Garlic-15 g, vinegar wine-50 g, cloves-1 g, cinnamon-1 g, red pepper and salt to taste.

The sweet clover bloomed over the Don

The sweet clover bloomed over the Don
And it smelled of mint, a little crumpled ...
He lay with his arms spread out,
And the horse stood motionless beside him.
It seemed to the horse: a Cossack was sleeping,
Saddles are not removed under the headboard.
But why is the scarlet poppy
Fell on your chest with frozen blood?
The horse stood for the second day
And he whinnied anxiously, guiltily ...
The sweet clover bloomed over the Don
And it smelled of mint, a little crumpled.

Tall, branched, covered in hot sun glare and in golden clusters of flowers overflowing with busily buzzing bees, and exuding a honey scent - this is our glorious sweet clover, which is often called burkun, sometimes yellow, although melilot can also be found with white flowers.
It seems that the whole steppe, smelling of its viscous spirit, is only the sun and sweet clover. No earth, no sky - sun and sweet clover. And the blinding heat does not care for him. It stands to itself, freely straightening its shoulders and filling with steppe power, "a flower of drought - a yellow sweet clover," as Ivan Bunin once said about it. And it seems, take it away from our steppe, extinguish its bright brushes of inflorescences - and there will be neither sun, nor thick, like honey, heat, nor the steppe itself.
Yes, and we, perhaps, will not be: after all, the whole life of the Cossack farms and villages, their entire life and way of life from time immemorial are tightly connected with this heroic grass, which grows, by the way, only on the Don and even trosh in the dry and hot Trans-Volga region.
Is this why this herb is called sweet clover, after the name of the great Cossack river?
But no, etymologists explain differently: "sweet clover" is not from the word "don" (Ossetian, Sarmatian and Scythian "river"), but from the Old Russian "don" - a disease of the lower abdominal cavity, which in the old days was treated with sweet clover grass. But more on that later.
As soon as the dilapidated snow melts, and immediately the sweet clover grows rapidly. And his growth is of the guards: in a meadow and on a fresh deposit he can grow up to three meters! The cattle willingly eats this milk-producing grass, they are accustomed to it, therefore, in winter, in its manger, delicious melilot hay often smells familiar and piercing. Old Cossack women still remember how, in their distant youth, at sunrise, they ran barefoot into the floods of the sweet clover to wash their face with dew, so that their face was softer and their cheeks rosy, how they made wreaths from the sweet clover, firmly believing that the hearts of loved ones were woven into them.
The dried flowers of the sweet clover always lay on the icon frame, where the Cossack, in seclusion, performed a prayer. Donnik was also in the Cossack's pouch, because it has long been customary to mix this herb into tobacco, especially on campaigns, in order to give it the aroma of the native steppe. Even on a fishing trip, a Cossack took sweet clover as a reliable bait.
The shepherd always had a burkun at hand: he lashed his cattle with the stalks in order to protect it from diseases and increase milk yield. The hostesses steamed the pots with sweet clover so that the milk would not sour in them, shifted clothes with flowering grass - for smell and from moths, put in pickles and insisted on vodka in medicinal purposes.
V healing properties sweet clover herbaceous were convinced even in ancient times. Botanists officially call this herb "medicinal sweet clover". In scientific medicine, a green plaster (a popular remedy for abscesses and suppurations) and a very effective biostimulant meliocin, which is twice as strong as an extract from aloe leaves, are made from its flowers.
The people use this herb much more widely. Its water broth is drunk by nursing mothers to increase milk, and compresses and baths are used as a pain reliever. They are treated with abscesses, purulent wounds; it is resorted to for insomnia, colds, coughs, inflammation of the eyes, middle ear, ovaries, and joint swellings caused by rheumatism - in a word, in all cases of diseases when a doctor and a hospital can be dispensed with. And the pharmacy - here it is: along roads and forest belts, in meadows and fallow lands, in dry steppes. This is important for those who have an illness far from home.
In some places, burkun forms vast thickets, and restless bees circle above them from dawn to dawn, collecting up to five hundred kilograms of colorless fragrant honey from one hectare. And on this hectare, as calculated, there are no more, no less - about two billion flowers, and each of them prepared a drop of nectar.
Donnik is a famous honey plant. Its international name given in the obligatory classification is "melilotus", derived from two Greek words: "meli" - honey and "lotus" - clover and translates as "honey clover" or "giving honey". Indeed, its leaves are the same trifoliate as those of clover, and are just as attractive to bees as clover, and beekeepers specially sow sweet clover in their apiaries.
At one time, sweet clover seeds were exported to the United States as a fodder plant. Having received a different name there - "Arctic clover", the Cossack grass overseas has spread so much that it has become the main honey plant in America.
It is not surprising that melilot honey is considered not only the most aromatic, delicious, but also healing. The flowers contain significant amounts of vitamins C and E, provitamin A, organic acids, essential oil and coumarin, which gives honey a lasting aroma.
Sweet clover is widely used in the perfumery industry for the production of cosmetics, soap fragrances and as a fixative for odors. It is used in alcoholic beverage production and exported abroad.
In Germany, Poland and some other European countries, the leaves and flowers of sweet clover are put into beer and tinctures to flavor them. The famous so-called " green cheese"in the Swiss canton, Glarus is prepared using dried sweet clover leaves, which give this cheese its distinctive color and flavor.
Our hostesses from the village do approximately the same: when making homemade cheeses, they do not forget to put burkun flowers in the fermented milk.
In our country and in some neighboring countries, before pouring wine into storage, as well as before salting vegetables in winter, barrels are steamed with a steep decoction of this Don grass.
Wherever our burkun is not used, but as a food plant in the Don, it is not very popular, although in difficult times they certainly remember it and willingly eat its boiled and fried young roots. But gourmets will always honor him. Lovers and connoisseurs to give potato soups, okroshkam and especially meat dishes piquant aroma and taste, finely chopped sweet clover leaves are added to them. In other soups, sauces and salads, dry leaves and flowers are used as a seasoning.
According to experts, raw materials should be harvested on a sunny morning and certainly during flowering. They only pick off the flowers, sometimes the tops of the plants, dry, grind, sift - and the seasoning is ready.

Beer is an extremely widespread drink all over the world, it was invented in ancient Egypt. Currently, we can observe it in bars and shops in a huge number and the most different varieties... But one cannot but agree that homemade beer made by hand is much better than factory beer. After all, we know for sure that only natural products, without any preservatives.

Many people mistakenly believe that home brewing technology requires serious equipment, but this is not entirely true. To brew beer at home, it is quite possible to use ordinary kitchen utensils, for example, a large saucepan. In addition, all necessary ingredients for the recipe can now be purchased in stores, and it is not at all necessary to pre-harvest hop cones and cook wheat and barley malt.

There is different recipes cooking home beer, which are replete with a considerable number of interesting components, because beer is a very multifaceted drink. But if we talk about the traditional classic recipe, then it includes yeast, hops, malt and water. If you do everything right, withstand the necessary pauses and correctly adhere to the recipe, then in the end you will get a homemade drink with a thick foam and rich taste. No pasteurization and filtration, like a store beer, only natural ingredients - this is the only way to get a frothy home-brewed beer with a pure original taste.

Brewing beer at home: what is needed for this?

Art home brewing- it's not an easy business, so not many people risk making beer with their own hands. Most of us find it easier to buy a bottle of beer at the store than to mess around in our own kitchen. Therefore, all home brewing recipes are designed for loyal fans of this foamy drink who prefer pure taste, without impurities and preservatives.

To brew traditional beer, in addition to water, three ingredients are needed: beer shake, hops and malt. The only “but” is that it is not recommended to experiment with yeast, but to buy the best ones in a special store right away, because the successful outcome of brewing depends on their quality. The first two ingredients can theoretically be made at home, but this will take additional time, so it is also better to purchase them ready-made.

An important nuance: to obtain light beer, the malt must be dried naturally; to obtain dark beer, a special caramel variety is added to the main grist of no more than 10% of the total grist, it is cooked in the oven, lightly roasted.

Malt Are, in fact, sprouted dried barley grains in a hard husk, which serves as a natural filter in beer production.

This ingredient should be white, sweetish, with a pleasant smell and should not sink in water. Before use, the malt must be ground in a special roller mill so that the husk remains intact.

Hop all varieties are divided into two types, aroma and bitter, and it is chosen depending on what you want to achieve more in home brew, aroma or bitterness. The main thing is that the hops are of good quality, this plays an important role in the density of the homemade drink. Before using it, the cones must be carefully examined, they should be reddish and yellowish.

Yeast it is very advisable to take exactly beer, but if you did not manage to purchase them, then ordinary ones will do. The main thing is that they are dry and alive. As for the water, it must certainly be clean and soft; purified, filtered water or water from a spring is ideal. As a last resort, you can use boiled water... If it's bad, your homemade beer will not taste good and you will be wasting your time.

Ideally, it is better to buy water. It will come out, of course, a little expensive, but on the other hand, the taste of the intoxicating drink will turn out to be simply excellent. And one more important nuance: sugar. It must be taken at the rate of 8 grams per liter of beer (for saturation with carbon dioxide), some recipes use glucose or honey.

Equipment you need for home brewing

All the equipment that you need for making beer yourself at home can be found in any kitchen, or you can get it without any problems, there is no need to purchase a special expensive machine or a mini-brewery. So, you will need a large saucepan (enameled is ideal) with 30 liters, which can be improved by installing a drain tap at the bottom. In a saucepan, you will brew the wort, as well as another container for fermenting beer.

Be sure to stock up on a thermometer to control the temperature, and a large piece of gauze 4-5 meters long. Next, you need to prepare glass and plastic bottles, where you will pour your home-made beer, and a narrow silicone hose (with its help, the drink is carefully removed from the sediment).

A chiller is required to cool the wort. You can make it yourself at home from a copper tube. You can do without a chiller, and use a bathtub or a very large tank of ice water at home to cool the beer wort. Some still stock up with a hydrometer - a device that determines the sugar content, the density of the future drink, but this is not at all necessary.

Homemade traditional beer recipe with photo

To make grain beer in your own kitchen, by classic recipe, withstanding all temperature moments and pauses, you must first pay attention to the preparatory stage: thoroughly wash and dry all equipment (except for the thermometer) and start the process with clean hands.

Everything must be sterile, otherwise you risk infecting the wort with wild yeast or other microbes and instead of beer, get sour mash and neutralize all your efforts. Then prepare the ingredients: 32 liters of water, 5 kg barley malt, 45 grams of hops, 25 grams of brewer's yeast and granulated sugar (from the calculation that was given above).

Pour 25 liters of water into a saucepan, heat to 80 °, and immerse in it ground malt, poured into a gauze bag (it is made from a long piece of gauze). Close the pan with a lid and keep a pause for an hour and a half at a temperature of 65-72 °, turning the heating on or off. It is at this temperature that malt saccharification occurs, as a result, the wort becomes sweet, easily fermentable sugars appear in it.
After an hour and a half, increase the temperature of the fire to 80 ° and maintain this pause for another five minutes. Then remove the bag of malt from the pan and rinse in the remaining seven liters of water, which should then be poured into the wort. This is how we flush out the remaining sugars from the malt.
Next, according to the recipe, the wort should be brought to a boil, remove the foam that has formed and add the first 15 grams of hops. For half an hour, the wort needs to be boiled vigorously, then add another 15 grams of hops. Then cook for another 50 minutes, add the last portion of 15 grams of hops, and cook for another 10-15 minutes. In total, it will take an hour and a half.
Now, the wort needs to be cooled very quickly, within 20-30 minutes. The sooner you do this, the maximum you will reduce the risk of contamination of future beer with wild yeast and harmful bacteria. Transfer the pot to a bathtub filled with ice water, then pour three times through cheesecloth to another container.
The next step is to dilute brewer's yeast and add to the wort, stirring thoroughly. It is very important to follow the instructions on the yeast container. Then the container is transferred for fermentation to a dark place with a temperature of 18-22 °, a water seal is installed on it, and the wort is left to ferment for a week or ten days.
Intensive fermentation will begin within 6-12 hours and will last for two to three days. All this time, the water dispenser will actively blow bubbles, carbon dioxide will come out, and the beer at the end of fermentation will become much lighter. Readiness is determined by the absence of bubbles during the day - this means that the fermentation process is complete.
Now, according to the recipe, the beer is carbonated (filling the drink with carbon dioxide) - to improve the taste, in order to achieve the appearance of a dense thick foam. Don't be intimidated by this “scary” name, the carbonation process is quite simple. You need to take sterilized bottles that you prepared for storing beer (it is very desirable that they are made of dark plastic or glass) and pour sugar into them (for 1 liter of beer, 8 grams of sugar).
After that, the drink must be carefully drained using a narrow silicone hose and the bottles must be filled, being careful not to touch the sediment (otherwise the beer will turn out cloudy). Pour not to the very top, but leave a couple of centimeters for the beer to “breathe” and seal tightly with lids. Further, without any pause, the secondary fermentation process begins, which will supply the young beer with the necessary amount of carbon dioxide.

For best quality you need to remove the bottles in a dark place with a temperature of 20-23 ° and leave alone for two to three weeks. After the first week has passed, the bottles must be shaken periodically, and at the end of the period, they must be transferred to the cellar or refrigerator.

Recipe video: homemade beer in a saucepan.

Already after cooling, you will receive a ready-to-drink homemade tasty and aromatic beer with a thick foam head. But if you take another pause (hold the bottles in the cellar or in the refrigerator for about a month, or better, more), then the taste of the beer will only improve.

As a result, you will become the owner of 22-24 liters of excellent homemade delicious beer with a strength of 4-5%, brewed according to the classic recipe. It is necessary to store the drink in a cool place, the shelf life is no more than eight months, and when opened, it is two to three days.

In the future, Knowing the properties and characteristics of all ingredients, you can create yourself various recipes homemade beer tailored to your tastes.

Hops have been widely used since ancient times in folk medicine, it is still used for the prevention and treatment of many diseases. Hops are used in cosmetology and cooking for the preparation of various dishes, drinks and various pastries. Hop cones will help you slim down and lose weight. The hop broth is used to prepare a vitamin ferment for baking homemade bread. Bread with such a leaven is very useful, aromatic and tasty. Useful properties possesses both the cones and the leaves and shoots of hops. Young succulent hop shoots are eaten in spring like asparagus. Young shoots and tender hop leaves contain a lot of ascorbic acid.

Hop cones are used both externally and taken internally for disorders of the nervous system, insomnia, to normalize female hormonal levels and to get rid of excess weight. Hops are also used as a hair and skin care product. hops regulate metabolic processes in cells and prevent the appearance of wrinkles on the skin.

Select young hop leaves and rinse in several waters, scald with salted boiling water, drain and chop not very finely.

Put in a salad bowl and pour over the sauce made of vegetable oil, vinegar, salt, pepper. Cover the hard-boiled egg with slices.

Product consumption: hop leaves - 500 g, eggs - 1 piece, vegetable oil - 1 tablespoon, vinegar - 1/2 tablespoon, ground pepper and salt to taste.

Cut hop shoots into pieces 2-3 cm long and cook in salted boiling water until tender. Drain, dry slightly with a napkin, sprinkle with ground breadcrumbs and fry in oil.

Product consumption: hop shoots-250 g, butter-30 g, ground crackers-45 g.

Hop kvass is strong enough and stays in a cold place for a long time.

Product consumption: water-10 l, hops-10 g, yeast-10-20 g, sugar-1 kg, honey-0.5 l, a slice of rye bread.

Boil the shoots in salted boiling water, remove and dry with a napkin, put in a pan, sprinkle with grated cheese and a very small amount of grated crackers. Drizzle with oil and bake in the oven. Drizzle with oil when serving.

Product consumption: hop shoots-250 g, butter-25 g, cheese-10 g, ground crackers-5 g.

The ready-made milk and egg mixture should have the consistency of a delicate jelly. Serve hot or cold in the same skillet.

Product consumption: hop shoots-150 g, milk-150 g, eggs-1 pc., Butter-5 g.

If desired, 5-10 minutes before the end of cooking, white sauce and lightly fried green onions can be added to the cabbage soup. Serve with sour cream and herbs.

Product consumption: hop leaves-100 g, potatoes-100 g, carrots-20 g, onions-20 g, parsley-5 g, creamy margarine-5 g, sour cream-15 g, herbs and salt to taste.

Serve the nut sauce (satsivi) separately.

Product consumption: hop shoots-200 g, nut sauce-50 g, parsley and salt to taste.

Lightly fry finely chopped onion with ghee or fat removed from chicken broth, then add flour and continue frying for several minutes, stirring with a wooden spatula. Pour hot strained broth into this mass and cook at a boil for 10-15 minutes.

Then crush the walnut kernel with garlic, add crushed cloves, cinnamon, ground red pepper, egg yolks and vinegar. Grind the mass with a spatula and, stirring, heat, without bringing to a boil, gradually adding the prepared mixture.

Cool the prepared sauce, close tightly and store in the refrigerator.

Product consumption: chicken broth-230 g, ghee-50 g, walnuts (kernel) -100 g, onions-150 g, flour-1-2 tbsp. spoons, 3 eggs, 1-2 cloves of garlic, 1/4 cup wine vinegar, 2-3 pcs. cloves, cinnamon, red pepper and salt to taste.

Hops have been widely used in folk medicine since ancient times, and they are still used to prevent and treat many diseases. Hops are used in cosmetology and cooking for the preparation of various dishes, drinks and various pastries. Hop cones will help you slim down and lose weight. The hop broth is used to prepare a vitamin ferment for baking homemade bread. Bread with such a leaven is very useful, aromatic and tasty. Useful properties are possessed by both the cones and the leaves and shoots of hops. Young succulent hop shoots are eaten in spring like asparagus. Young shoots and tender hop leaves contain a lot of ascorbic acid.

The hop plant is very beautiful and is often used not only in cooking, cosmetology, gynecology and medicine in general, but also for decorative purposes to decorate gazebos, balconies, arches and verandas. In the old days, hop cones were often used for dyeing fabrics.

Hop cones contain hop resins, essential oil, glycoside lupulin, carotene, ascorbic and nicotinic acids, yellow coloring matter, tannins, flavonoids, phytohormones, tocopherols, vitamins C, PP, B3, B6, F, H, A. In addition , hops contain more than 90 polyphenols that have medicinal effects and other beneficial substances.

Useful properties of hops:
Hop cones are used both externally and taken internally for disorders of the nervous system, insomnia, to normalize female hormonal levels and to get rid of excess weight. Hops are also used as a hair and skin care product. hops regulate metabolic processes in cells and prevent the appearance of wrinkles on the skin.

Cooking with hops. Hop leaf salad

Select young hop leaves and rinse in several waters, scald with salted boiling water, drain and chop not very finely.
Put in a salad bowl and pour over the sauce made of vegetable oil, vinegar, salt, pepper. Cover the hard-boiled egg with slices.
Product consumption: hop leaves - 500 g, eggs - 1 piece, vegetable oil - 1 tablespoon, vinegar - 1/2 tablespoon, ground pepper and salt to taste.

Hop sprouts fried in breadcrumbs

Cut hop shoots into pieces 2-3 cm long and cook in salted boiling water until tender. Drain, dry slightly with a napkin, sprinkle with ground breadcrumbs and fry in oil.
Product consumption: hop shoots-250 g, butter-30 g, ground crackers-45 g.

Kvass with hops

Pour the hops with water and simmer over low heat for about 20 minutes. Remove from heat, close the dishes tightly, tie with a cloth and leave for 3-4 hours. Then strain the liquid, add sugar, honey, suitable yeast, sunflower oil, a slice of rye bread and leave in a warm place for several days. When fermentation is over, pour into bottles, cork tightly and refrigerate.
Hop kvass is strong enough and stays in a cold place for a long time.
Product consumption: water-10 l, hops-10 g, yeast-10-20 g, sugar-1 kg, honey-0.5 l, a slice of rye bread.

Hop sprouts baked with cheese

Hop shoots with milk scrambled eggs

Cut the washed shoots into pieces 3-4 cm long, boil in salted water, put in a colander and then put in a greased frying pan. Stir the raw egg thoroughly with milk, salt and pour the shoots with this mixture. Place the pan in a not very hot oven for 10-12 minutes.
The ready-made milk and egg mixture should have the consistency of a delicate jelly. Serve hot or cold in the same skillet.
Product consumption: hop shoots-150 g, milk-150 g, eggs-1 pc., Butter-5 g.

Hop leaf cabbage soup

Cut the roots and onions into slices or cubes and fry. Chop the sorted and washed young hop leaves across into 2-3 pieces. Put hop leaves, potatoes, fried roots into boiling broth or water and cook for 25-30 minutes.
If desired, 5-10 minutes before the end of cooking, white sauce and lightly fried green onions can be added to the cabbage soup. Serve with sour cream and herbs.

Product consumption: hop leaves-100 g, potatoes-100 g, carrots-20 g, onions-20 g, parsley-5 g, creamy margarine-5 g, sour cream-15 g, herbs and salt to taste.

Hop sprouts with nut sauce (Georgian cuisine)

Young hop shoots, collected before the leaves bloom, rinse well, cut into pieces 3-4 cm long, boil in salted water and discard in a colander. Transfer the finished shoots to a plate, decorate with parsley sprigs.
Serve the nut sauce (satsivi) separately.
Product consumption: hop shoots-200 g, nut sauce-50 g, parsley and salt to taste.

Making the peanut sauce
Lightly fry finely chopped onion with ghee or fat removed from chicken broth, then add flour and continue frying for several minutes, stirring with a wooden spatula. Pour hot strained broth into this mass and cook at a boil for 10-15 minutes.
Then crush the walnut kernel with garlic, add crushed cloves, cinnamon, ground red pepper, egg yolks and vinegar. Grind the mass with a spatula and, stirring, heat, without bringing to a boil, gradually adding the prepared mixture.
Cool the prepared sauce, close tightly and store in the refrigerator.
Product consumption: chicken broth-230 g, ghee-50 g, walnuts (kernel) -100 g, onions-150 g, flour-1-2 tbsp. spoons, 3 eggs, 1-2 wedges