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Keith Robertson

NIPPON / 日本

DYI Matcha Beer recipe from Nagoya Kinshachi Brewery | 1/2 teaspoon high quality Matcha dissolved in room temperature 3 oz water | top glass with beer for a richly marbled #Matcha beer cocktail. Alternative is to froth the Matcha using either a whisk or modern battery operated tool and then slowly add beer from the side of the glass resulting in a two layered cocktail. Of course #MatchaBeer is available pre-bottled in Japan and becoming popular in many Kyoto restaurants. Enjoy!

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