Tea and Lemon - Why

[quixoticgeek]

Inspired by the Saxon Honey Ale recipe posted on this forum, I tracked down the book the recipe had come from. Looking at all the recipes they list adding a tablespoon of strong black tea, and some lemon juice. What purpose do these additions serve?

Thanks

Julia

[Beer O'Clock]

Additional simpathetic flavours.................. at a guess

[quixoticgeek]

Additional simpathetic flavours.................. at a guess

This is the thing, I am trying to work out if it is a flavour thing, or about the acidity/tannins that these provide...

J

[EliteEvil]

I have lemon in my tea at work sometimes, stops the limescale sticking so the cup so it looks clean and your boss doesn't give you a bollocking.

[Dennis King]

Nice drink lemon tea, try it.

[quixoticgeek]

I have lemon in my tea at work sometimes, stops the limescale sticking so the cup so it looks clean and your boss doesn't give you a bollocking.

Ok, that reply made me laugh.

I was of course meaning putting lemon and tea in beer.

J

[dave-o]

IIRC saxon ale doesn't use hops. I would think the tea is there for bitterness/flavour and the lemon for a bit of bite.

I'm pretty sure we didn't have tea in Saxon times though!

[quixoticgeek]

IIRC saxon ale doesn't use hops. I would think the tea is there for bitterness/flavour and the lemon for a bit of bite.

I'm pretty sure we didn't have tea in Saxon times though!

And this is why I ask, they didn't really have lemons either. I am trying to work out how to make this recipe more authentically. Once I understand the purpose of those ingredients, I can work out alternatives...

J

[oldbloke]

OK, the lemon's for acid rather than flavour, helps the pH for the yeast, but does also help the flavour a bit. Any authentic source of acid... sharp crab apple maybe?
For tannin you might try oak leaves or something.
I think at one time they used rue, before hops arrived.

[Paddy Bubbles]

People who brew Turbo Cider add tea and raisins to provide some tannins to balance out the sweetness. Could be for the same reason.

[quixoticgeek]

OK, the lemon's for acid rather than flavour, helps the pH for the yeast, but does also help the flavour a bit. Any authentic source of acid... sharp crab apple maybe?
For tannin you might try oak leaves or something.
I think at one time they used rue, before hops arrived.

That sounds sensible, I have some Rue so I might try that, I think I may have a play with oak leaves as a source of tannin. Time to experiment.

J