Tea Craft Inspiration: Varitage’s Goobalini Season Stout
INGREDIENTS
The elements of this pumpkin latte stout include:
MASALA CHAI: The combination of black tea and spices provide that familiar “pumpkin” flavor. Masala chai can include cinnamon, cardamom, and ginger. When combined with vanilla, all those warming, wintery flavors come together to give that cozy feeling.
WORTH NOTING
Masala chai and rooibos chai both hold up well as additions to stronger, darker ales and beers.
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.