Brews for HumaniTea

Experimentation to achieve a particular flavor in beer is not a new thing, but adding in one of the other great beverages known to humans, in this case tea, can be as unpredictable as a game of Cards Against Humanity! Will the addition of tea fill in a blank for the hops and malt, or is it going to be a cringe-worthy moment of a throw-away card, creating a flavor disaster? No need to grab your bigger, blacker box because this game is already afoot in the industry, so here are the cards and let’s play!

I am going on a cleanse this week. Nothing but kale juice and ________.

New Age music.

Beer is constantly evolving with new ingredients coming into play, but recently there has been a quick rise in the presence of one fascinating and not entirely new ingredient: tea! Most people are familiar with hard iced tea that can be seen adjacent to common macrobrews, but as consumers become more health-focused and conscious, brewers need to be more innovative in product offerings for this New Age. Looking into the crystal ball, these fermented malt beverages are one of the fastest-growing segments in the Ready-to-Drink sector. Grab your crystals and an Enya album to zen out to how tea can be incorporated into your next brew!

Tap dancing like there’s no tomorrow.
Choreographing flavors between two of the oldest beverages known to humans: tea and beer, is something that can’t just be tapped out blindly. Balancing the flavors produced by malt and hops with tea can be a challenge when considering the delicate floral notes of jasmine tea and the robust earthiness of black tea. Each movement in the brewing process contributes to the final performance in the pint, lending depth, character, and complexity to a variety of styles. Before diving into the harmonizing of these two libations, let’s better acquaint ourselves with the star of this show: tea!

Alternative medicine is now embracing the curative powers of __________.

Vigorous jazz hands.
Black tea, with a caffeine level comparable to coffee, can be all about the bold flavors. Rich and robust character but smooth like an improvised saxophone solo, the notes dance across the palate. Diving deeper into the flavors-one can capture a symphony of flavors like earthy undertones to subtle hints of fruit (citrus, stonefruit) and spice. This tea is also excellent in that it can have malty flavors reminiscent of beer.

Centaurs.
Perhaps the most well-known of teas for its mythos of health effects (some are true, others not so much), green tea is graceful and enigmatic with flavors that capture the imagination. These can be crisp, verdant, sometimes nutty or even umami, matched with floral undertones of jasmine or lilac, to leave one feeling like they have galloped through a forest when it is simply their palate that has been so enchanted. It is not uncommon to see crisp rice, flower petals, or dried fruit mixed in to accentuate some of these characteristics.

Oompa-Loompas.
Much like Willy Wonka’s chocolate factory, oolong tea is a delightful and multi-dimensional experience. It has a playful, mischievous charm, not unlike the Oompa-Loompas, with floral aromas like orchid and honeysuckle that evoke the vibrant gardens tended by them to the fruity undertones of the whimsical orchard of Loompaland reminiscent of mango and peach. This tea has multiple flavor components that are common in many sweet confections such as the toastiness of nuts or roasted grains and creaminess of dairy products.

Sunshine and rainbows.

White tea is perhaps the most delicate and ethereal of the teas. A soft breeze on a sunny day, it is refreshing and rejuvenating with a meadow of flavors with blooming floral notes including honeysuckle and magnolia, waves of grass similar to green tea but more subdued, and sparkling dewdrops of sweetness. There is nuance and complexity upon closer examination of this meadow, represented in the umami undertones that glow through in this elegant and timeless cuppa of a rainbow of earth’s serene beauty.

Nickleback.

With a diverse array of flavors and ingredients, herbal tea rocks the palate but can be polarizing like the rock band Nickleback. A musical mashup of unexpected elements, these teas boast a medley of herbal, floral, and fruity notes that riff across the tongue. Perhaps there is a little guilty pleasure of spice with cinnamon and ginger or an enjoyable catchy chorus of the floral of llavender and chamomile with a zesty zing of citrus. Versatile yet rebellious, this tea provides a sensory experience that some may love and others may love to hate, but perhaps it all comes down to the brewing process.

What would grandma find disturbing, yet oddly charming?

The penny whistle solo from “My Heart Will Go On.”

The brewing of tea, much like the iconic scenes from James Cameron’s “Titanic,” is a timeless ritual that evokes a sense of elegance and nostalgia. Beginning with the selection of high-quality tea leaves, it moves much like the meticulous preparation of a grand ship’s voyage. Selections, depending on the culture, may involve particular flavor goals, a ritual, and sometimes just the simple joy of enjoyment. Tea leaves are carefully measured and placed into a teapot and water is heated to a particular temperature that will bring out the desired flavors. Just as the penny whistle solo from “My Heart Will Go On” captures the essence of romance and longing, the tea leaves unfurl in the hot water, releasing aromas and flavors to indulge the senses. What a delightful steamy moment! The tea is then poured into a cup and served with grace and reverence, creating moments of tenderness and connection shared between Jack and Rose. Brewing a cup of tea is not just a simple practice of preparing a beverage, but a poignant reminder of the beauty and fragility of life, much like the unforgettable moment where Rose didn’t let Jack on that door.

David Bowie flying in on a tiger made of lightning.

Incorporating tea into the brewing process creates a new realm of versatility and creative exploration, a transformative experience akin to David Bowie’s iconic transformations on stage. Seamlessly blending the brewing of two different beverages into a cohesive performance, a brewer must possess a firm understanding of fermentation, flavor extraction, and blending to deliver unique and captivating libation that electrifies consumer’s senses. The addition of tea presents an opportunity to push boundaries and defy expectations in a cinematic experience for the tastebuds, but one has to hand it to the methods for the mastery of this ingredient.

Uh, hey guys, I know this was my idea, but I’m having serious doubts about ________.

Chainsaws for hands.

Incorporating tea into the beer brewing process requires precision and creativity, much like having chainsaws for hands, careful handling, and innovation.

1. Tea infusion during boiling: Chainsaws can be intense but efficient, and adding tea to the boil is a great way to use heat to extract robust flavors and essential oils from the tea. The boiling process allows the tea flavors to meld seamlessly with the malt and hops, creating a bold profile. However, too much enthusiasm and over-extraction can be an issue, resulting in bitterness. Of note, the fermentable sugar source can be malt-based or another alternative, depending on brewing regulations from country to country.

2. Steeping tea in wort: Patience is the name of this game so don’t come in with aggressive slicing and dicing. This method is like treating the hot wort post-boil like a gigantic cup of tea, controlling the steeping time and temperature to extract the right amount of flavor without overwhelming the beer. Aromatics and other flavors are infused that add complexity and depth, creating an intricate design that can be calibrated with a few sips during the process.

3. Dry hopping with tea: Instead of using hops, adding tea in the fermenter after primary fermentation is a proven method for infusing a beer with tea’s delicate flavors and aromas without adding bitterness. It is a careful balance but shows that even rugged chainsaws can be used gracefully.

4. Cold brewing tea and blending: Cold brewing produces a strong tea separately, and blending later allows precise control over the tea’s contribution to the beer. It is powerful, but it must be finessed to ensure a balanced and consistent flavor profile from batch to batch.

5. Tea syrup addition: These syrups can be bought or made by boiling tea leaves with sugar and water which can then be added during secondary fermentation. This can add sweetness to the complexity of flavors, like the smell of freshly cut wood. Incorporating tea into beer brewing requires precision and boldness. Some steps are chained together to produce the perfectly sharpened cut that produces a work of art from an unhewn piece of wood, or in this case, beer.

Completely unwarranted confidence.

Selecting and dosing tea in beer may require embracing bold choices and fearless experimentation. Just as someone with unwavering self-assurance might make audacious decisions without hesitation, having a pilot or homebrew system is an asset in this situation because mistakes will be made, but one must continue forward to create innovative and memorable tea-infused beverages.

1. Tea selection
○ Flavor profiles: Choose teas with strong, distinctive flavors that can stand up to the beer’s malt and hop profile. Choose green tea for grassy notes, black tea for its robust earthiness, or an exotic blend of lapsang souchong for smoky depth.

○ Aromatic impact: Be assertive in choosing a tea for its aromatic quality. Floral teas like jasmine or chamomile can add a fragrant bouquet, while fruity teas can bring a refreshing, tangy twist. Learn how these aromas can integrate with the beer’s profile.

○ Unique varieties: Embrace the unexpected with confidence! Explore rare or unconventional teas like oolong or pu-erh, realizing that sometimes the combination of a beer and a tea can produce unexpected and desirable third flavors.

2. Dosage
○ Quantity matters: Depending on the tea, one may want to start with 2-3 pounds per barrel. If the tea is more delicate in attributes, doubling down may be necessary, whereas a strongly flavored tea may require less. Keep in mind that there must be presence and be confident in it!

○ Steeping time: Longer can produce more intense flavor, but too much audacity may result in bitterness. 10-15 minutes for lighter teas and up to 30 minutes for stronger ones. This one must be fearless in trying different lengths of time.

○ Multiple infusions: Like hops, when and where tea is added in the process can impact a great deal of the flavor and aroma. Explore different infusion points, with each attempt growing in assurance of how to create the best beverage possible with the tea. Making choices about tea and use with unwarranted confidence can be a great way to find what works and what doesn’t! Examining what the different types of tea that contribute to beer flavor and beer styles to pair it with can only happen with learning and unwavering experimentation, but learning more of the science behind this will help in making these decisions.

Maybe she’s born with it. Maybe it’s ________.

Bill Nye the Science Guy.
Okay, science enthusiasts! Grab your lab coats and safety goggles because we are going to get into the chemical creativity of tea in beer, à la Bill Nye!

● Black Tea: Bold flavor blaster!
The robust flavor of black tea comes from fully oxidized leaves, which contain high levels of tannins and theaflavins. When we add black tea to a beer, these compounds can give it a rich, malty, and sometimes smoky character. It can take the volume up to eleven on a beer’s flavor profile!

● Green tea: Fresh and frisky!
Green tea is processed with minimal oxidation, preserving its natural catechins and antioxidants. When added to beer, it brings a fresh, grassy, and slightly vegetal flavor—refreshing!

● Oolong tea: Complex conundrum!
Oolong is in the middle of green and black tea, partially oxidized, and packed with complexity. The flavor profile can range significantly from floral and fruity to nutty and toasty. Adding this tea to a beer is a true chemistry experiment because each sip can reveal a different layer of flavor, especially when considering the polyphenols and essential oils will keep the tastebuds guessing!

● White tea: Subtle sensation!
Minimally processed or oxidized, white tea is rich in catechins and low in caffeine. It can contribute a light, sweet, and floral note to beer-a serene influence!

● Herbal Tea: Wild card wonder!
These teas can be made from a variety of plants, flowers, and spices, each bringing its own unique set of flavors and aromatics. It is a real treasure chest here of essential oils and other aromatics! From calming chamomile and zesty hibiscus to spicy ginger or soothing mint, these teas will be the most dynamic in creating a vibrant, eclectic experience. Armed with the knowledge of why each tea is unique on a chemical level, we can look at how a beer can be transformed. Science rules!

A pangender octopus who roams the cosmos in search of love.
Let’s go on a cosmic adventure of flavor and tastes as we explore unions of beer styles and teas to create celestial matches.

1. Pale Ale + Jasmine Tea: This pairing is not new but is always a tentickle to find! The floral and delicate notes of jasmine complement the mild hoppiness of the pale ale, creating a refreshing and fragrant fusion that dances a cosmic waltz across the palate.

2. Saison + Green Tea: Here is a true soul connection! The peppery, fruity, and slightly tart character of the saison pairs beautifully with the grassy, fresh notes of green tea, creating a vibrant and earthy fusion echoing the harmony of nature.

3. Brown Ale + Rooibos Tea: A brown ale merges delightfully with the vanilla notes of rooibos tea. The caramel and toffee flavors of the brown ale play wonderfully with the natural sweetness and earthiness, creating a smooth and rich pairing that warms the heart in the depths of space.

4. Wheat Beer + Chamomile Tea: The soft, bready notes of the wheat beer meld with the gentle, floral chamomile, creating a serene and calming experience like observing the beauty of a nebula.

5. Pilsner + Lemongrass Tea: Citrusy and herbaceous notes in the zesty brightness of lemongrass tea pair well with the crisp, clean finish of the pilsner, creating a fusion as
brilliant as a start.

6. Porter + Chai Tea: In the darkness, the octopus finds the deep, malty richness of a Porter in need of a pairing to match! The robust flavors of chocolate and caramel in the porter are enhanced by the cinnamon, cardamom, and cloves in the chai, creating a warmth that would make a solar flare proud.

7. IPA + Hibiscus Tea: Venturing through nebulae is bold like the hoppy bitterness of an IPA. This style best pairs with the vibrant tang of hibiscus tea, producing fruity notes. A pairing that is lively and invigorating with flavor bursting like a supernova.

8. Barleywine + Oolong Tea: The style and the tea here are both remarkably complex. The rich, sweet, and smooth flavors of the barleywine are complemented by the toasty, floral, and slightly fruity oolong, creating a multidimensional pairing. The octopus, with these eight lovely examples and open heart, can find the perfect balance of beer with tea, each combination a testament to the diversity and wonder of the universe in the everlasting quest for love… and the perfect pint, if one can avoid some of the pitfalls!

But before I kill you, Mr. Bond, I must show you _______.

Dropping a chandelier on your enemies and riding the rope up.
Creating a new product with tea can be a daring and exhilarating adventure for the palate, like watching the hero drop a chandelier and make a grand escape! However, that thrill may be short-lived if several of the potential pitfalls are not considered before swinging into the challenge:

● Over-extraction: Just like dropping the chandelier too soon can cause a problem, timing is important with using tea. Over-extraction can result in bitterness and astringency because tea leaves contain tannins that, when steeped too long or too hot, can dominate the flavor profile and overshadow the beer’s intended character.

● Flavor imbalance: Riding the rope up requires balance and agility, as do the flavors of teas and beer. Too much tea can overpower the beer and too little leaves muted or no flavors.

● Inconsistent results: When the chandelier comes down, chaos ensues, and the outcome can be unpredictable, regardless of the goal. Variations in tea quality, freshness, and even batch can lead to problematic results.

● Tea leaf sediment: Debris from adventures can create obstacles, and loose tea leaves can create an unwanted sediment that can affect appearance and texture.

● Unwanted flavors from additives: Riding up the rope requires a clear, unhindered path, but tea blends often contain additives like flowers, fruits, or spices, which can introduce undesirable flavors.

● Fermentation issues: Fermentation can be a real wild ride, especially if there are unanticipated characters on the way. Tea contains compounds that can interact unpredictably with yeast or may also contain varieties of wild yeast or spoilage bacteria, impacting fermentation, off-flavors, and packaging.

● Regulatory and labeling concerns: Think of the legal issues of dropping that chandelier! Was it insured?! Certain teas and additives may violate regulatory standards or contain allergens like nuts that can be a problem for consumers if not appropriately labeled.

● Storage and shelf life: Timing is everything when letting loose a light fixture, as is understanding that tea can introduce volatile compounds that may degrade over time so considerations must be made for stability and longevity.

● Cost considerations: Now this all sounds like an expensive affair, which using tea definitely can be. Premium, high-quality tea can be cost-intensive, but it impacts whether or not the final product meets consumer expectations and is economically viable. With some daring and finesse, a brewer can navigate the real of tea-infused beers to create a grand spectacle for the palate, if they consider some strategies.

A micropig wearing a tiny raincoat and booties.
Overcoming challenges can be like a micropig in a rainstorm, it needs some help to stay dry and happy! For the micropig, it may be a tiny raincoat and booties, but for a brewer, it may help to consider the following:

● Precision in tea selection: We need those booties to be a good fit and the same should be applied to the tea selection! Different teas produce different flavors, and small changes in quality or additives can hugely impact the flavor. Small batches are a great way to find the perfect fit.

● Controlled steeping: Splashing in puddles is fun, but not when getting soaked! Keep the fun in check with precise timing and temperature control like using lower temperatures and shorter steeping times to avoid over-extraction and bitterness. Gentle infusions enhance the experience, just like a little splash!

● Balanced dosage: Not too tight or too loose with that raincoat! Find perfect balance by being conservative at first with tea, gradually increasing until the ideal balance is achieved in the beer.

● Tea bags or infusers: Secure those mesh bags and tea infusers, like the micropig’s booties, to avoid loose tea leaves that can create sediment and a gritty texture.

● Blending techniques: Zip-up flavors with a cold-brewed tea concentrate added post-fermentation to better control the flavor.

● Monitoring and adjustments: Don’t want to get too wet or too cold, so regular checks are important to adjust that little coat! Taste the beverage regularly and be prepared to make adjustments, whether it is adding more tea, adjusting fermentation times, or tweaking other ingredients.

● Pairing tea with beer styles: Appropriate weather conditions require particular attire, much like pairing a beer style with a tea. Some work better than others, so having a clear understanding of each on their own will help streamline a pairing. Outfitting a micropig for inclement weather requires significant attention to detail, but it is a challenge that creates something lovely and enjoyable. The care involved in creating a well-crafted tea-beer beverage for a sunny day is also significant!

Introducing the amazing superhero/sidekick duo! It’s __________ and _________!

Judge Judy.
Brewing tea with beer can be rewarding, but requires a meticulous approach like Judge Judy delivering her verdicts. As consumer preferences shift towards health-conscious choices, innovating how different beer styles can pair with different tea profiles is a solid way to explore this market. Precision and careful consideration are crucial to avoid the common pitfalls when balancing the flavors of beer and tea, much like the scales of justice. Each tea addition must be considered on a case-by-case basis, so starting small and gradually adjusting methodology and ingredients helps in accruing evidence to create a delightful beverage. There are multiple strategies to resolve disputes to eventually deliver a verdict of flavor excellence!

Skeletor.
And remember, brewing tea with beer is like mixing potions—one wrong step, and it can all go horribly wrong! Fun fact: did you know that improperly stored tea can grow mold faster than avillain’s evil plan backfiring? Embrace the chaos, experiment boldly, and may your brews be as mighty as Skeletor's schemes! Until we meet again.