HOw to sNeak a Healthy Ingredient into a Fattening Drink

Hello, all! This is your secret Seaside Resurrections ghost writer and editor taking over the blog for a happy healthy post about beer. Today is St. Patrick’s Day and many of you will do that silly annual tradition and drink green beer. Every wonder how to make healthy green beer? Probably not, but I’m going to tell you anyway.

Let’s start with a little history. Green beer was created by a doctor in the Bronx. He added blue dye to beer, and created the iconic American drink. That’s right. American. Blue dye and really watery cheap light beer is the gold standard in most bars. It makes a bright and cheery beverage that a bar business doesn’t feel bad about making and wasting in order to get you wasted. Let’s take a moment to think about how much dye one would consume to get drunk on cheap light beer. The after affect, the next day, is nothing short of shocking.

I started looking around for a more natural way to create the fun holiday drink many of us love to consume. Statistics show as many as half of the American population will drink a little green fizz today. I found this helpful article on Oculize – a website that does some fancy AI around things like fermenting… and green beer.

Wheat Grass

Yucko! you say. For as long as I can remember, wheat grass has been the butt of the healthy lifestyle joke. But this is no joke. Add a tablespoon to the bottom of your beer glass and pour it on. Note that you don’t have to use watery light beer because you are in control of your recipe! You can continue to add small amounts of wheat grass until you get the desired color. Your beer will taste a little “grassy” but your guts will appreciate the added benefits. P.S. add it in liquid form.

Spirulina

Due to the blue green color, this is going to get you as close to the traditional green beer tint you’re used to buying at a bar. Maybe this is the best choice for light beer drinkers. Personally, I’d try it with a nice pilsner or pale ale.

Spirulina is a blue-green algae that is a good source of protein. It’s fishy, though. Maybe it’s best for beer chugging rather than sipping the responsible way. If you go this route, add 1/2 teaspoon to the bottom of your glass, pour in a little beer, whisk until it dissolves and pour in the rest of the beer. It will be a nice hunter green.

Matcha

Matcha might produce a bit of an off color, but it won’t impact the flavor as much as other natural green colorants. Plus! You’ll be oh so trendy in your healthy boozy recipe. Most of us have heard of or tried Matcha tea or ice cream or coffee. Now you can add it to your happy hour!

Add a teaspoon to the bottom of your glass, pour in a little beer and whisk until dissolved. You’ll have a sort of olive green beer with very little taste disruption. Here’s the irony. Matcha is a detoxifier. I’d be interested to know the after affects of a matcha beer hangover.

As always, drink responsibly. Don’t give a green beer to your kids, and consider making it naturally.
Happy St. Patrick’s Day!