Though it coincidentally happens to be appropriate for St. Patrick's Day, matcha beer has proliferated throughout Japan's tea parlors and breweries over the last decade. Inspired by the versions he's sampled abroad, Stefen Ramirez, owner of 29B Teahouse in the East Village, has been perfecting his own take on the vibrant green drink.
According to Ramirez, it's important to use the highest-quality matcha powder you can find for a crisp and refreshing beverage that still offers a grassy, earthy complexity.
Recipe from Stefan Ramirez, 29B Teahouse, New York, NY
Yield: 1 serving
Prep Time: 5 minutes
Cook Time: N/A
Total Time: 5 minutes
2 grams ceremonial-grade matcha
1 bottle Japanese rice lager (such as Echigo Koshihikari)
Sift the matcha into a small bowl to remove any clumps. Add 2 ounces of the rice lager and gently whisk using a chasen (matcha whisk) until foamy, about 30 seconds. Pour the matcha into a tall glass. Slowly fill the glass with beer and serve with the beer bottle. Continue topping the glass off with remaining beer as you drink.
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