Can Beer Be Brewed From Tea?

Beer is a beverage alcohol rich in nutrients and low in alcohol content. In recent years, my country's beer production and sales have ranked first among all types of alcoholic beverages.

In 2016, my country's beer production was about 45 million tons, and it has been the world's largest beer producer and consumer for 16 consecutive years. However, compared with developed countries such as Europe and the United States, my country's beer product varieties are relatively single, and light-colored beer is still the main product.

With the continuous deepening of the concept of healthy drinking, the research and development of new beer varieties that are both nutritious and functional has far-reaching scientific significance and application prospects. China has a tea drinking custom since ancient times. At present, China has become the world's largest tea producing country.

Feasibility Matrix of Tea and Beer

Biochemical Fusion Basis

• Polyphenol Synergy: Tea polyphenols (EGCG/theaflavins) combine with hop alpha acids to form a stable complex, increasing antioxidant efficiency by 40%
• Enzymatic Hydrolysis Enhancement: β-glucanase in malt breaks down tea polysaccharides, releasing flavor precursors (such as linalool in jasmine tea)
• Microbial Symbiosis: Brewer's yeast metabolizes theanine to produce 4-ethylguaiacol, which imparts the distinctive smoky oolong finish

Source: American Society of Brewing Chemists (ASBC)

Tea is rich in tea polyphenols, tea polysaccharides, theanine and other nutrients and functional substances. Adding tea ingredients to prepare tea beer products during the beer brewing process can not only effectively extract the effective ingredients of tea, thereby improving the functionality of beer, but also increase the variety of beer products.

We studied the addition of green tea raw materials during beer brewing. By examining the effects of different brewing parameters on the quality and flavor of tea beer, the optimal brewing parameters were determined; and the antioxidant activity and flavor stability of green tea beer were further studied. The main research contents and results are as follows:

1. The effects of wort concentration (7, 9, 11, 13 and 15 Brix), tea addition amount (0, 1, 2, 3, 4 and 5 g/L), tea extraction time (0, 2, 4, 6, 8, 10, 12 and 14 min), yeast inoculation amount (1, 2, 3 and 4×10~7 cells/mL) and main fermentation temperature (9, 14 and 19℃) on the total phenol content, antioxidant capacity and product quality of finished green tea beer were studied.The results showed that when the original wort concentration was 13 Brix, the tea addition amount was 3 g/L, the green tea extraction time was 12 min, the yeast inoculation was 3×10~7 cells/mL, the temperature was 9℃ for the main fermentation for 7 days, and the aging was 0℃ for 14 days, the brewed green tea beer had a high total phenol content and strong antioxidant capacity; the finished green tea beer product had a unique tea aroma, a mellow taste, and a lasting foam.

2. The dynamic changes of soluble solids, reducing sugars, pH, diacetyl, total phenols and antioxidant capacity during the fermentation of green tea beer were studied. The results showed that the fermentation speed of green tea beer was faster; diacetyl showed a trend of increasing first and then decreasing, and the peak value and level were low; the total phenol content did not change significantly; and the antioxidant activity showed an upward trend.

3. The antioxidant and anti-aging properties of green tea beer were further studied by examining the changes in total phenols, DPPH free radical scavenging rate, FRAP antioxidant reduction power, reducing power, TBA (thiobarbituric acid method) value and SI (beer flavor stability coefficient) during storage. The results showed that compared with beer without green tea, green tea beer had higher antioxidant and anti-aging properties, and the flavor stability of tea beer products was good.

4. The results of diacetyl, alcohol content, turbidity, foam retention, total acid, pH, original wort concentration and various sensory indicators in the finished green tea beer showed that the green tea beer product was light green, had good foam retention, was turbid, had unique tea aroma, hop and malt aroma, and had good braking properties.

FAQ: Solving the Century-Old Tea Beer Controversy

Q1: Does Tea Kill Yeast?

Scientific Truth:

• Tea polyphenols concentrations > 1.5g/L are required to inhibit yeast (commercially available teas typically contain ≤ 0.8g/L).
• High-tolerance yeast (such as Raman S-33) is recommended.

Q2: Which teas should never be used in beer brewing?

Three taboos:

• Highly fatty flavored teas (such as coconut oolong, as the fat destroys the foam);
• Excessively acidic fruit teas (pH < 3.0 disrupts fermentation);
• Cheap teas containing flavorings (which create a risk of plasticizer migration);

Q3: Does tea beer have a shorter shelf life?

Reverse Truth:

• Tea polyphenols inhibit oxidation, extending the shelf life by 30% (from 4 months to 6 months for unpasteurized wheat beer).
• Store away from light (photodegradation of chlorophyll produces a grassy odor).