In Chop & Brew – Episode 38: Homebrewing with Tea, our guest Jessica Hanley told us about her experiences making homebrew using tea. Back when she worked for Twin Cities-based tea purveyor TeaSource, Jess wrote the blog post below on the subject including more information on the three methods we talked about in the episode and a long list of beers she has made as well as ones that she would like to try. Perhaps you’ll take not only some education from her blog post, but some inspiration as well!

http://www.teasource.com/blogs/beyond-the-leaf/64236547-water-malt-hops-yeast-and-tea

While working on this episode, I asked my Summit Brewing Company co-worker Rebecca Newman (our new Quality Control Manager) for any suggested reading on the topics of caffeine and beer as it relates to using tea and/or coffee in brewing. She sent me the following articles, which may be of interest to fans of Chop & Brew:
Cold Brewing Coffee and Tea via New York Times
Cold Brewing Tea: Why You Should and How To Do It via Arbor Teas
Definititve Guide to Cold Brew Tea via The Tea Spot which explains that “Cold brew teas have been shown to have lower levels of caffeine, reduced bitterness, & heightened aroma [sources cited] because they’re chemically different. Cold brew teas may also have a slightly different flavor profile, which for many teas results in a smoother and less astringent taste.”