Matcha Beer | MatchaJP
A crisp lager or light ale meets vibrant Japanese matcha. Make a classic matcha beer or a citrusy shandy—smooth, foamy, and refreshing.
⏱️ Prep 3–5 min 🍺 Drinks • Matcha beverages 👥 Serves 1 🧊 Cold & lightly foamy
Ingredients (per glass)
| Item | Metric | US approx. |
|---|---|---|
| Chilled lager or light ale | 330–350 ml | ~12 oz |
| Matcha powder (sifted) | 1–2 g | ½–1 tsp |
| Cold water (for matcha shot) | 30–50 ml | 2–3 tbsp |
| Simple syrup or honey (optional) | 0–10 ml | 0–2 tsp |
| Ice | as needed | as needed |
| Slice of lemon (optional, for garnish) | — | — |
Beer choice: Clean lagers and light ales show matcha best. Hoppy IPAs can clash; stouts can work for dessert-like twists.
Two Ways to Make It
1) Classic Matcha Beer
- Matcha shot: In a small cup, whisk sifted matcha with 30–50 ml cold water (and a little syrup if desired) until smooth and slightly foamy.
- Combine: Pour cold beer into a glass at a slight angle to preserve carbonation. Gently add the matcha shot.
- Finish: Stir once or twice to marble. Taste and adjust sweetness. Serve immediately.
2) Matcha Shandy (Citrus Twist)
- Whisk matcha shot as above.
- In a glass with ice, add ⅓ lemonade (or lemon soda), then ⅔ beer.
- Slide in the matcha shot, give a gentle stir. Garnish with a lemon slice.
Ratios, Foam & Color Tips
- Matcha strength: ½ tsp = subtle • ¾ tsp = classic • 1 tsp = bold.
- Sweetness: Dry beers may need 1–2 tsp syrup to balance matcha bitterness.
- Foam: Pour beer first, add matcha gently. Over-whisking in the glass kills carbonation.
- Color: Use good culinary or latte grade; avoid hot water (dulls green).
FAQ
Can I use stout or dark beer?
Yes, for a dessert-like profile. Try a small amount of syrup and a pinch of vanilla to round bitterness.
Why does matcha settle?
Matcha is a suspension. Whisk it smooth first, then stir gently before each sip.
Any non-alcoholic option?
Use non-alcoholic lager or swap beer with soda water + lemonade for a mocktail twist.