Boil 2 cup hop flowers in 1.25 gallons of water for 15 minutes. Strain through cheesecloth and mix in 2/3 cup malt and 1 cup sugar. Activate 1 package yeast and add to liquid after it has cooled. Cover the pail with cheesecloth and let the liquor stand for 5 days, then decant into screw-top bottles, leaving any sediment behind. Test the bottles weekly to see that they don't get to fizzy. If you find they are flat, add a teaspoon of sugar to each bottle and leave for a week. The beer can normally be drunk, 10 days to 2 weeks after you start. Pour it carefully into a jug, leaving any sediment behind.