Tea Craft Inspiration Elder Pine’s Kankitsu
INGREDIENTS
The elements of this beer include.
LAGER. The clean and clear profile of many lagers provide a solid background for other flavor elements to come forward. This description of this particular lager includes both rice and wheat. Rice is an especially nice choice as it creates that lighter, neutral character that can be found in Asian-style beers.
GREEN TEA. Although the type of tea used in Kankitsu isn’t mentioned, one potentially useful tea could be genmaicha, a blend of steamed green tea and toasted rice that originated in Japan. The green tea and rice elements would certainly highlight the Japanese inspiration, and play well with a serving of sushi.
YUZU AND LEMON. Yuzu has been an East Asian tradition for centuries for its flavor and rich aroma. Combined with the right dose of lemon, the two deliver that bright citrus pop that makes the lager more refreshing.
WORTH NOTING
Ratings on Untappd show this beer is crisp and clean with good nuance.
DOs & DON’Ts OF USING TEAS AND BOTANICALS
DO: use about 1-2 lb tea per BBL. Start with 1 lb per BBL, and taste as you go. If not strong enough, add the 2nd lb per BBL.
DON’T: use the tea in the boil. This will overcook the leaves and create an overly bitter and astringent mess. Use tea leaves as you would dry hop or as you do with other adjuncts. Tea is high in antioxidants as are hops used for dry hopping.
DON’T: steep the tea leaves in water and then try to use the tea liquor in your process. It will be either over-steeped and bitter, or too weak to notice in the final product.
DO: let the tea steep longer than you think it should. The effects of serving a chilled, carbonated final pour will dull the tea taste and aroma.