Infusing Jasmine Pearls into a batch..

I really like that tea actually, and I think it would go very nicely in a Kolsch, or perhaps an Altbier or Dortmunder Export. Of course these all require some degree of lagering, although you can make a Kolsch without. If you can't lager, a Blonde Ale would work great, or a Belgian Golden might accept the flavor well, as long as the yeast don't mask it.

I can't really help you with the adding tea to beer, I've never tried it myself. I'm sure someone around here has, so if a search doesn't turn something up, someone may chime in here to help.

My vote is for Kolsch, it would match very well.

Welcome to Homebrew Talk, your font hurts my eyes.

Great question, I also eventually want to combine my love for certain teas with the ambrosia known as beer.


Would the tea affect the pH? Would it be added to the secondary in a manner similar to a coffee infusion?

three floyds just released a 11th anv. beer, it was a jasmine infused IPA and I must say I was not impressed. It tasted a little like soap.

snazzy said:

three floyds just released a 11th anv. beer, it was a jasmine infused IPA and I must say I was not impressed. It tasted a little like soap.

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I don't think it would work well in an IPA.

sorry to hurt your eyes! Thanks for the advice. Went to octoberfest yesterday and thought about the flavors while sipping Hale's Kolsch.