An effervescent encounter between tradition and originality
Imagine mixing the refreshing energy of a good beer with the earthly elegance of the matcha, that green jewel that until recently reigned in the cups of Japanese ceremonies. For a decade, this mixture has gone beyond tea cups, conquering palates and surprising bartenders and brewers worldwide. The idea of joining these seemingly opposite universes not only challenges traditional rules, but also opens the door to a completely new sensory experience.
From Tokyo to all corners of the planet: how madness began
It was in 2013 when social networks began to capture the first glimpses of this trend. The Japanese, with their innate creativity, began to experiment with the combination of beer and matcha, giving rise to cocktails with a different touch. Initially, it was about mixing tea and beer separately, but soon recipes arose where both ingredients melted in a single drink with their own character. Popularity grew rapidly, crossing continents and awakening interest in bars and stores specialized in each place.
What is special for this union of flavors?
What makes beer with Matcha so interesting is that dance of notes: the fruit and fruit flavor of the matcha complement each other with the robustness and the roasted aroma of the malt in the beer and its carbonated spark. It is a combination that breaks with the logic that the bitter is simply more bitter, actually showing a symphony of nuances. The interaction between the bitterness of hops and the plant notes of the Matcha generates a delicate balance, where none predominates above the other.
The art of balance ingredients
Both hops and matcha provide aroma and flavor with herbal, citrus and fruit nuances, but together they create a deeper and more complex experience. The gentle and creamy texture provided by Matcha’s dust becomes especially noticeable in the foam, adding a velvety sensation in each sip.
Simple recipe for an innovative drink
For those who want to experiment at home, preparing a beer with Matcha is easier than they think. The key is to choose light and refreshing beers, such as lagers or cloudy-yellow beers, which allow the taste of tea to stand out without overwhelming. The basic recipe involves mixing 250 ml of your favorite beer with 100 ml of hot water (not boiling, so as not to burn the matcha) and half a teaspoon of matcha dust. It is mixed until there are no lumps, and then add to the beer very cold, stirring gently to integrate the flavors. Optionally, you can decorate with a slice of lemon or an additional pinch of matcha.
The global boom of beers with Japanese touch
What began as an innovative idea in small bars now has its bottled and canned version. Artisanal brewers in different countries have launched their own interpretations: in Japan, the Kizakura Matcha IPA combines aromas to mandarin, soft maltose notes and a balanced bitterness, with an ending that lasts thanks to the Matcha de Kyoto. In the United States, brands such as Stone Brewing have opted for limited editions, while in Australia, the firm Matcha Made in Heaven has developed a complete catalog with different styles. Even in Europe, local breweries are experiencing with this trend, and in bars specialized in cities such as New York, London or Berlin, beer with Matcha begins to be the queen of letters.
The result: a drink that not only surprises with its flavor, but also for its vibrant green tones, which reflect modernity and tradition merged into a single drink. Without a doubt, this trend is redefining the limits of mixology and beer culture, inviting everyone to explore new horizons in each sip.
