Umami
Brasserie Dieu du Ciel!

 

 

On draught at WVRST for the DDC party. Into a tulip.

Black in colour with a light tan head, good retention and lacing. Nose has chocolate, roast, a bit earthy and the mushroom does peek through although this faded a bit as the glass warmed. Something I've never experienced in a beer! Taste has bakers chocolate, light roast, cocoa powder with more earthy and 'shroom notes (although they take a bit of time to dig for). Easy finish without much lingering flavour. Some drying sweetness. Medium low carbonation and good body. A nice porter, unique for sure.

Smells like a mushroom soup with stout in it. A Some chocolate to make it more drinkable. Tasted stoutish with soupy vegetable mushroom. This would make a good slow cooking stew sauce. Good carbonation. Interesting as a beer, but not something to have every day. On tap at WVRST.

Draft: Poured a clear dark color ale with a small brown color head with minimal retention. Aroma consists of roasted malt which is mostly dry with some notes of morel mushrooms which is almost unreal. Taste is a really good mix between some dry roasted malt notes with some unique notes fm morel mushroom. Body is a bit light with good carbonation. Very unique beer though not sure I need to drink vast amount of that one.

On tap at Mondial de la biere. I suppose this best fits the American stout category as a black, roasty ale, with the unique addition of morels. I understand a kilogram of the dried mushrooms were added to the brew.

Opaque black with a modest fine tan head that leaves moderate lacing.

Roasted grains, moist earth and a touch of bacon all contribute to a prominent, inviting and complex aroma. The flavor follows suit with roasted grains, a touch of coffee, and ethereal additions of earth and forest dankness. A long dry roasty finish is punctuated by herbal notes.

Medium body with good carbonation. A complex and unique brew. If I were given this blind, I am not sure I would come up with morels as the secret ingredient, but there is a noticeable earthiness and meaty quality that must mark their contribution. If you have a chance, don't pass up the opportunity to drink the dank essence of fungal activity from the forest floor of the primordial deciduous woods. Cheers!