Mushroom Stout
Dogfish Head Craft Brewery

 

It was poured into the glass a black liquid that no light passed through. The head was tan colored and very thin to non-existent.
The aroma first struck we with the smells of coffee, chicory, and malt, with a musty earth tone near the end (this was obviously from the mushrooms). Not overpowering but the mushroom and all its aspects were noticeable in the nose. The taste was much like the aromas. Plenty of coffees, chicory and roasted malts, black peppercorns, and the mushrooms created an earth tone to the whole swallow, not really powerful, but noticeable in a subtle way. I really noticed the mushrooms that were infused in the aftertaste and the breath that followed. About 30 seconds after each swallow I would exhale and boom, mushrooms made their presence known. The body was medium. An interesting blend of flavors that I would have never thought of melding together. It was served to us out of pitchers, so the temperature was on the warmer side, but this only aided in bringing out the mushrooms and their flavors. I rather enjoyed it. It was interesting to experience such a wonderful concoction from the minds of Sam Calagione and Dogfish Head. A beer that matched the atmosphere of the festival and the town that it was consumed in. Thanks to all who made this beer possible.