The sparkling story of a thousand-year-old drink
From ancient civilizations to the present day, beer has been the queen of feasts and the faithful companion of gatherings. However, in the vast brewing universe, a rising star has emerged: craft beer. Not only for its intriguing flavors, but also for the personal connection it creates with those who dare to elaborate it.
Ready to embark on this bubbling adventure?
Here we bring you good news: making your own beer is easier than it seems! Imagine being the artist of a liquid masterpiece that you will share with friends and family. This article will guide you throughout the process, from selecting ingredients to bottling.
The surprising fusion of beer and tea
And if you thought it couldn’t be better, get ready to surprise you! The combination of beer and tea is like the fusion of two worlds that everyone loves. By mixing these two classics, we discover a unique and refreshing flavor.
Creations that have conquered palates
Some breweries have taken the initiative to innovate with these combinations, creating beers that go beyond the usual. Highlights include:
- [‘Beaver Chamomile Wheat – 4.2% freshness.’, ‘Bee Tea Wheat Ale – The daring infusion of Night Shift, with 8% ACV.’, ‘Gilgamesh Mamba – From Oregon, with Earl grey tea and a touch of mandarin at 7% ACV.’, ‘Coors Light Iced T – The classic becomes innovative with 4% ACV in Canada.’]
Step by step: the recipe for your green tea beer
Put your apron on and get ready for a scientific experiment in your kitchen. Attention! Sterilizing your utensils is key to achieving a spectacular result, so don’t spare it.
The steps of your bubbly brew
Start by rehydrating the yeast in warm water for about 30 minutes. Meanwhile, in a stainless steel pot, add 5 liters of water; once it boils, remove it from heat and add the malt. Stir until it dissolves and heats for another 10 minutes, moving to avoid sticky accidents.
Now comes the time to give it that special touch. Insert the green tea into an infusion bag along with a portion of the hops, allowing them to infuse for no more than 8 minutes to avoid bitterness.
The Crucial Cooling
Here comes the most delicate step: cool. You can be witty with a coil or just use the sink with cold water. After this, great, transfer the must to your fermentation bucket from a good height, this helps to oxygenate!
Once everything is less than 25°C, add the yeast, mix well and leave to ferment for a week in a quiet place and at room temperature of about 22°C.
And after the wait?
It’s time to bottle your creation. Don’t forget to add some dissolved sugar to generate those characteristic bubbles. Then, give it a space in the pantry for two weeks at 23°C and another at 15°C to enhance those flavors as magic occurs.
So there you have it: over an exciting day and a couple of weeks of waiting, you will be enjoying a craft beer made by you, with an explosion of flavors that will make you smile. To toast to your new brewing adventures!
