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03-31-2006, 02:56 PM
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#1
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Join Date: Mar 2006
Location: Connecticut
Posts: 48
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Tea time?
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Has anybody tried or heard of anyone using tea to add flavor to beer.
It's just an idea I had. I wasn't sure if you would/could put it in a grain bag pre-boil or put it in, in secondary.
I'm not sure if it would taste good or bad, or how much to use.
Maybe an Earl Grey Amber or Chai Stout
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03-31-2006, 02:57 PM
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#2
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Join Date: Jul 2005
Location: Poo-Poo Land
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Quote:
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Originally Posted by Brewby, my beer
Has anybody tried or heard of anyone using tea to add flavor to beer.
It's just an idea I had. I wasn't sure if you would/could put it in a grain bag pre-boil or put it in, in secondary.
I'm not sure if it would taste good or bad, or how much to use.
Maybe an Earl Grey Amber or Chai Stout
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I've been thinking about that too. I have a "Perfectly Pear White Tea" that would taste good in a beer, or probably even better in a mead.
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03-31-2006, 02:58 PM
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#3
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Join Date: Jul 2005
Location: Pendleton, SC USA
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I've thought about this as well but haven't tried it yet. I'm from South Carolina and drink copious amounts of sweet iced tea. Not really sure that I want to combine the two yet.
I'll wait and see what others have tried - if anything. The Chai Stout sounds interesting though.
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03-31-2006, 03:55 PM
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#4
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Location: Chicago, Illinois
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Ya, I've given it some thought, but I think I remember reading somewhere that tea has a certain property that effects fermentation in some way. What if you tried boiling tea bags to sanitize and adding it (the bags and the tea) to the secondary?
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03-31-2006, 04:12 PM
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#5
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Join Date: Jul 2005
Location: Pendleton, SC USA
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Quote:
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Originally Posted by SkewedAle
Ya, I've given it some thought, but I think I remember reading somewhere that tea has a certain property that effects fermentation in some way. What if you tried boiling tea bags to sanitize and adding it (the bags and the tea) to the secondary?
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That sounds like when to do it. Like adding vanilla extract to secondary, or dry hopping, etc. |
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03-31-2006, 04:56 PM
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#6
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Join Date: Dec 2005
Location: San Diego
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Try adding some instant tea to a lightly hopped megaswill? I'd think tea might substitute for hops, I'd try adding it to the boil?
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So far, I've had more experience thinking than I've had brewing....you don't think they are mutually exclusive, do you?
57 batches so far,
33 wine, mostly Loquat, peach, plum, prickly pear
22 beers and ciders
1 sauerkraut
1 Tequila, from a prickly pear wine experiment that didn't work. I call it "Prickly Heat"
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03-31-2006, 05:38 PM
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#7
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Join Date: Sep 2005
Location: Columbus, OH
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I recall seeing a recipe in BYO not too long ago that included Chai. I forget what style. I'll try to find the issue once I get off work.
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-LupusUmbrus
Up Next: ???
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04-03-2006, 04:35 AM
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#8
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Join Date: Mar 2006
Posts: 29
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Quote:
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Originally Posted by Cheesefood
I've been thinking about that too. I have a "Perfectly Pear White Tea" that would taste good in a beer, or probably even better in a mead.
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that sounds like it'd be great in a mead! |
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04-03-2006, 05:00 AM
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#9
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Join Date: Feb 2005
Location: Saugus, MA
Posts: 917
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Quote:
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Originally Posted by ian
...I'm from South Carolina and drink copious amounts of sweet iced tea. Not really sure that I want to combine the two yet...
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Oh you mean some of that ole southern sweet iced tea! Man that stuff can be SWEET for sure. Brings back memories.
Couldnt this be done the same way coffee is added?
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04-03-2006, 02:21 PM
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#10
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Join Date: Feb 2005
Location: Atkinson (near the Quad Cities), IL
Posts: 17,956
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I've made tea mead before. Came out great. I used Celestial Seasoning's Fruit Tea.
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HB Bill
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