I think that for St Patrick’s Day next year I will brew some green beer.
I looked all over for information about how to make green beer. I found that (gasp) you could use a few drops of green food coloring. Much as I love food coloring, I thought there had to be a better way. I searched and searched and mostly found out about green (as in energy) breweries.
It’s surprising to me that I couldn’t find a recipe for naturally brewing green beer, considering how many foods are green. I thought about a number of options, but settled on using something I only learned about yesterday. Wikipedia sez that Matcha is a variety of fine, powdered green tea used particularly in the Japanese tea ceremony, as well as to flavour and dye foods such as mochi and soba noodles, green tea ice cream and a variety of wagashi. I got mine from Angela at Light of Day Organics and I plan to use it in the same way that I used to use when brewing coffee beer.
Here’s the plan:
- Steep about 100-150 grams (1/4 to 1/3 cup) of matcha in a quart or so of water. I will use 150 I think to be sure about the color.
- Brew beer as normal (I will try for a lighter ale with lots and lots of hops).
- At the end of the mash, strain the steeped tea into the wort and then hope it’s green enough.
- If not, there’s always the food coloring and the next year!
Happy St Patrick’s Day everyone!