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Homebrew/tea discovery

A while back I bought a kit to make mead as just a neat history/ medieval learning experience, today I went to a small local homebrew store down from my house to get a couple needed supplies and as we were talking I mentioned I was really into tea... he lit up and said that he had a friend who used some tea in place of hops but that he only knew of basic teas like Earl Grey. That sparked my curiosity and I think I may just try it...

Anyone here who happens to be into good beers, I'd love to hear some ideas/combinations. I'm a big fan of Belgians (Delerium Tremens, Trappists, etc.) as well as nut brown ales, dunkels, and porters/ stouts.

I was thinking some heavy roasted oolongs (like my ever-present Shui Xian) as a dunkel/brown ale and I'd also think a wheat beer and a brighter/citrusy green.

- Dominic

Reply to
Dominic T.
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This is an interesting idea, and I wish you success. But - and please note, I know nothing about brewing beer - if you want to substitute for hops, why not try a tea that's bitter? Heavy-roasted oolongs are as far from bitter as you can get. Dancong ale? Matcha lambic? Actually, "matchalambic" deserves to be a word...

/Lew

Reply to
Lewis Perin

Wow, both great ideas! I actually prefer lower IBU (bitterness) beers which is why I was excited at the prospect of replacing hops. I bet some really malty teas and a malty beer would also be a great pair! You've got my creative juices flowing now... matcha will make an appearance somewhere.

I know zero about brewing beer, I actually know zero about brewing mead... I am just following directions, but he assures me beer is easy so who knows I may have a go at it.

- Dominic

Reply to
Dominic T.

For about ten years I was really excited about brewing beer and mead. I actually reached the point where I was growing hops, culturing yeasts, and mashing malt. My basement was full of carboys gurgling and foaming, as well as refrigerators loaded with pop canisters of home brew. Wow, I put on the pounds! There's a pork chop in every mug of home brew. I bet Lew's Dancong idea would work really well with Bark Shack Ginger Mead, my favorite mead recipe and found in Papazian's _The Complete Joy of Homebrewing_, a text you likely have already on your shelf. Mead is best when aged for at least a year in a large bottle. If you add tea to the mash tun, I'd suggest you wait until the last five minutes of the boil. I'm thinking Shui Xian would indeed be good in porter. Cheers and good luck-- Grasshopper

Reply to
Grasshopper

Yunnan Black Gold reminds me of Guinness. I just finished a cup of HuangJingGui which reminds me of Smithwicks. Thinking back Keemun looks like and reminds me of pale ale.

Jim

Reply to
netstuff

HuangShan (Yellow Mountain) Maofeng green tea?

Reply to
Teaneophyte

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