9. Japanese Green Tea Beer

Japanese Green Tea Beers are any range of color from pale to dark depending on the underlying style. And often influenced by the color of added tea leaves. Appearance is hazy and cloudy due to the catechin (a polyphenol) extracted from tea leaves or powder. These beers are brewed with Japanese green tea leaves (either gyokuro, sencha, or bancha) or powder (matcha) in either the mash, kettle, primary or secondary fermentation for providing obvious green tea characters. Distinctive aroma and flavor of green tea (often described as "refreshing fragrance of young foliage") should be medium to high in harmony with overall attributes of underlying base beer. Mild astringency derived from catechin, which is one of important attributes for Japanese Green Tea, should be medium-low to medium. Body is variable with underlying style.To allow for accurate judging the brewer must provide additional information about the entry including the style of underlying base beer, type of Japanese green tea used (either gyokuro, sencha, bancha or matcha), the timing or vessel added tea (mash tun, kettle, fermenter, bright tank, etc.). When the base beer does not conform to any existing style in this guideline, brewer may indicate "out of existing style". Beer entries not accompanied by this information will be at a disadvantage during judging.

  • Original Gravity (°Plato) : Varies with underlying style
  • Apparent Extract/Final Gravity (°Plato) : Varies with underlying style
  • Alcohol by Weight (Volume) : Varies with underlying style
  • Bitterness (IBU) : Varies with underlying style
  • Color SRM (EBC) : Varies with underlying style, or color of tea leaves added



  • 初期比重 (プラート度):ベースにしたビアスタイルに基づく
  • 最終比重 (プラート度):ベースにしたビアスタイルに基づく
  • アルコール度数 :ベースにしたビアスタイルに基づく
  • ビタネス・ユニット:ベースにしたビアスタイルに基づく
  • 色度数:ベースにしたビアスタイルに基づく、または使用した茶葉の色