Asia Brewers Network

The Art of Brewing Beer with Tea (Pt. 1)

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Tea and beer are two of the most popular beverages in the world. They are both shared over meals, conversations and celebrations.

However, despite little evidence of there being any historic drinks combining the two, brewers in the past couple of years have been making their presence known and louder with teas infusions as much as other adjuncts like coffee and fruits in their recipes.

As it turns out, tea and hops work well together.

This makes sense given the two have a lot in common in terms of chemistry and flavor profiles.

A wonderful relationship also exists between tea and malt, making building that malt profile similar to selecting the perfect tea for that moment.

The simplicity of implementing tea into the brewing process gives brewers an endless array of flavors and aromas to play with creating combinations to enhance the profiles of a malt, or hop, driven beers. For instance jasmine leaves delicate flavours and aromatics in an IPA while hibiscus in a wheat ale adds a touch of tartness creating a light refreshing beer.

Tea is definitely becoming a go-to for brewers to create unique beers in almost any style.

I truly believe a beer is only bad if there was improper cleaning and sanitation during its production. However, there are indeed, many particular flavors that flat-out just do not work together.

Brewing with tea Fermented (ripe) pu’erh tea lends an earthy smokiness to any dark beer

Fermented (ripe) pu’erh tea lends an earthy smokiness to any dark beer

Hop bitter and roast malt bitter are two flavors that I personally do not feel play well together (maybe that’s why the black IPA craze didn’t last) and the same goes for tea.

Some of the oldest fermented pu’erh is definitely not going to work in your next hazy IPA, but hey, I’m also one for doing whatever you like.

In brewing there are many paths which lead to the same outcome, and brewers are passionate about what works for them, but with tea we are going to introduce a very delicate ingredient that should be treated as such.

When added with proven brewers methods, with tea one can create a beautiful beer that will lend a lush taste and vibrant color.

Adding to the boil would create bad tannins

Just like in modern whirlpool hopping, we have learned to extract the best aromatics from the hops at lower temperatures. I personally feel this is the best time to add tea as well, as these temperatures are close to the same a tea master would steep their teas.

Adding tea to the boil would create bad tannins and depending on what style you’re creating, there could be some bad microbes that could lead to later infection, if used on the cold side.

As brewers in Asia, we are lucky. We have an abundant amount of choices in tea, as well as a rich cultural history with it.

We can appreciate the hard work that goes into the craft of tea making and learn from the familial traditions that have been passed down through the generations.

Brewing with tea Preparing for a 10 Kg addition of fresh rose buds to a whirlpool of a Kolsch

Preparing for a 10 Kg addition of fresh rose buds to a whirlpool of a Kolsch

The art form of combining two drinks that were discovered through necessity creates something elegant, unique, and enjoyable.

Next to come, I will explore various examples of tea beers that are brewed around Asia with technical details straight from the brewers’ mouths.

Also be on the lookout for a basic Kolsch recipe that I think is the most neutral medium to test out different teas and flowers with examples and outcomes that I have personally brewed.

Till next time. Cheers!

James.

 

[Editors note: this article has been edited for online publication]

Article by:

James Waters

James Waters

James Waters is an award winning brewer and distiller who has been in the industry for 15 years. Originally from New Jersey, James currently resides in Hong Kong and still believes a session beer is 4% and under.

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