Hopped Sugar
Infusing hops and sugar to create a Hopped Sugar that is added to the Beer Cuisine pantry, with endless applications, both sweet and savory.
Servings Prep Time
2cup 5minute
Servings Prep Time
2cup 5minute
  • 2cup sugar, organicor other type of crystallized or granular sugar, see above
  • 1teaspoon hop cones, whole,variety depending on application of sugar, see above
  1. In the bowl of a food processor, fitted with a blade attachment, add the sugar and hops of choice. Depending on the hop variety, more or less can be used, again designing the sugar for its application and recipe being use.
  2. Seal the work bowl with the lid and pulse several times until the hops are dissolved into the sugar, giving the final product a light green color. Try not to over-process the sugar, as the friction of the blade hitting the sugar will create heat. Transfer the finished Hopped Sugar to a pint size canning jar and seal tightly with a lid.
  3. Store the Hopped Sugar in a cool dark place, preventing the hops from light contact. This sugar will last for 6 months, then it will begin to change, as the luplin in the hops oxidizes, creating parmesan cheese like aromas.

Executive Chef: Sean Z. Paxton

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