A while back I bought a kit to make mead as just a neat history/
medieval learning experience, today I went to a small local homebrew
store down from my house to get a couple needed supplies and as we
were talking I mentioned I was really into tea... he lit up and said
that he had a friend who used some tea in place of hops but that he
only knew of basic teas like Earl Grey. That sparked my curiosity and
I think I may just try it...

Anyone here who happens to be into good beers, I'd love to hear some
ideas/combinations. I'm a big fan of Belgians (Delerium Tremens,
Trappists, etc.) as well as nut brown ales, dunkels, and porters/
stouts.

I was thinking some heavy roasted oolongs (like my ever-present Shui
Xian) as a dunkel/brown ale and I'd also think a wheat beer and a
brighter/citrusy green.

- Dominic

"Dominic T." > writes:

> A while back I bought a kit to make mead as just a neat history/
> medieval learning experience, today I went to a small local homebrew
> store down from my house to get a couple needed supplies and as we
> were talking I mentioned I was really into tea... he lit up and said
> that he had a friend who used some tea in place of hops but that he
> only knew of basic teas like Earl Grey. That sparked my curiosity and
> I think I may just try it...
>
> Anyone here who happens to be into good beers, I'd love to hear some
> ideas/combinations. I'm a big fan of Belgians (Delerium Tremens,
> Trappists, etc.) as well as nut brown ales, dunkels, and porters/
> stouts.
>
> I was thinking some heavy roasted oolongs (like my ever-present Shui
> Xian) as a dunkel/brown ale and I'd also think a wheat beer and a
> brighter/citrusy green.

This is an interesting idea, and I wish you success. But - and please
note, I know nothing about brewing beer - if you want to substitute
for hops, why not try a tea that's bitter? Heavy-roasted oolongs are
as far from bitter as you can get. Dancong ale? Matcha lambic?
Actually, "matchalambic" deserves to be a word...

/Lew
---
Lew Perin /
http://www.panix.com/~perin/babelcarp.html

On Jun 6, 6:24*pm, Lewis Perin > wrote:
> "Dominic T." > writes:
> > A while back I bought a kit to make mead as just a neat history/
> > medieval learning experience, today I went to a small local homebrew
> > store down from my house to get a couple needed supplies and as we
> > were talking I mentioned I was really into tea... he lit up and said
> > that he had a friend who used some tea in place of hops but that he
> > only knew of basic teas like Earl Grey. That sparked my curiosity and
> > I think I may just try it...
>
> > Anyone here who happens to be into good beers, I'd love to hear some
> > ideas/combinations. I'm a big fan of Belgians (Delerium Tremens,
> > Trappists, etc.) as well as nut brown ales, dunkels, and porters/
> > stouts.
>
> > I was thinking some heavy roasted oolongs (like my ever-present Shui
> > Xian) as a dunkel/brown ale and I'd also think a wheat beer and a
> > brighter/citrusy green.
>
> This is an interesting idea, and I wish you success. *But - and please
> note, I know nothing about brewing beer - if you want to substitute
> for hops, why not try a tea that's bitter? *Heavy-roasted oolongs are
> as far from bitter as you can get. *Dancong ale? *Matcha lambic?
> Actually, "matchalambic" deserves to be a word...
>
> /Lew
> ---
> Lew Perin /

Wow, both great ideas! I actually prefer lower IBU (bitterness) beers
which is why I was excited at the prospect of replacing hops. I bet
some really malty teas and a malty beer would also be a great pair!
You've got my creative juices flowing now... matcha will make an
appearance somewhere.

I know zero about brewing beer, I actually know zero about brewing
mead... I am just following directions, but he assures me beer is easy
so who knows I may have a go at it.

- Dominic

For about ten years I was really excited about brewing beer and mead.
I actually reached the point where I was growing hops, culturing
yeasts, and mashing malt. My basement was full of carboys gurgling
and foaming, as well as refrigerators loaded with pop canisters of
home brew. Wow, I put on the pounds! There's a pork chop in every
mug of home brew. I bet Lew's Dancong idea would work really well
with Bark Shack Ginger Mead, my favorite mead recipe and found in
Papazian's _The Complete Joy of Homebrewing_, a text you likely have
already on your shelf. Mead is best when aged for at least a year in
a large bottle. If you add tea to the mash tun, I'd suggest you wait
until the last five minutes of the boil. I'm thinking Shui Xian would
indeed be good in porter. Cheers and good luck-- Grasshopper

Yunnan Black Gold reminds me of Guinness. I just finished a cup of
HuangJingGui which reminds me of Smithwicks. Thinking back Keemun
looks like and reminds me of pale ale.

Jim

On Jun 6, 12:15 pm, "Dominic T." > wrote:
> A while back I bought a kit to make mead as just a neat history/
> medieval learning experience, today I went to a small local homebrew
> store down from my house to get a couple needed supplies and as we
> were talking I mentioned I was really into tea... he lit up and said
> that he had a friend who used some tea in place of hops but that he
> only knew of basic teas like Earl Grey. That sparked my curiosity and
> I think I may just try it...
>
> Anyone here who happens to be into good beers, I'd love to hear some
> ideas/combinations. I'm a big fan of Belgians (Delerium Tremens,
> Trappists, etc.) as well as nut brown ales, dunkels, and porters/
> stouts.
>
> I was thinking some heavy roasted oolongs (like my ever-present Shui
> Xian) as a dunkel/brown ale and I'd also think a wheat beer and a
> brighter/citrusy green.
>
> - Dominic

"Dominic T." > wrote:

> A while back I bought a kit to make mead as just a neat history/
> medieval learning experience, today I went to a small local homebrew
> store down from my house to get a couple needed supplies and as we
> were talking I mentioned I was really into tea... he lit up and said
> that he had a friend who used some tea in place of hops but that he
> only knew of basic teas like Earl Grey. That sparked my curiosity and
> I think I may just try it...
>
> Anyone here who happens to be into good beers, I'd love to hear some
> ideas/combinations. I'm a big fan of Belgians (Delerium Tremens,
> Trappists, etc.) as well as nut brown ales, dunkels, and porters/
> stouts.
>
> I was thinking some heavy roasted oolongs (like my ever-present Shui
> Xian) as a dunkel/brown ale and I'd also think a wheat beer and a
> brighter/citrusy green.
>
> - Dominic

HuangShan (Yellow Mountain) Maofeng green tea?