Made a basic ale recipe, cut down on the bittering hops, but secondary fermented with about 1 ounce of Sikkim black tea for 1 week in glass. The final product was a very smooth drinking, mellow beer, with a black tea taste late on the palate. I am going to try the same recipe again, but this time ferment with a chamomile herb blend tea.
Sikkim Black Tea Pale Ale
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