Mushroom Beers

I really haven't gotten into mushroom beers, but I love mushrooms. My son found about 8lbs of these beautiful Oysters yesterday in the famous old woods behind his house...top side and then bottom. His dog Lola finds these things like a pig after truffles. Also is a photo of the pie that we destroyed. We drank a famous English RIS with the pie, and it worked well. I'll speak more about this tomorrow on NBS. Cheers.

 

Shhhh...... Best kept secret in craft beer. Only the cool kids know about this place.

 

Let me just say that Snorkel was just fabulous! So much going on and so damn drinkable! Thanks to @Ozzylizard for that hook up!

 

Had a Troegs Scratch Mushroom at the brewery. To earthy, only a sample, didn't finish it.

 

I had Surly Not Your Mommy’s Umami, Saison brewed with Shiitake Mushrooms & Kombu. Kombu is a kind of a seaweed. I had the beer at the Surly Brewer's table and the seaweed and Shiitake mushroom flavors went very well with the the saison flavors. I had it with a duck course. Very nice.

 

Urgh! I'm still trying to get myself to like Oyster stouts.

 

The Shark has been jumped.

 

Jester King Snorkel is a phenomenal mushroom beer!

 

In this case I think this beer is referencing a Chocolate truffle, which is usually just chocolate designed to look like a black truffle. Of all the mushrooms I can think of truffle would probably be the most unsuccessful to end up in a beer. I love cooking with it, but it can be quite pungent

 

I thought it was too, but it says on ratebeers description (blasphemy), "chocolate stout brewed with black truffle." Where they got that from, no clue.

 

My first instinct is to say no way in hell, but the earthy flavor might actually go with some beers. It's probably along the same line as the funk people like in wild ales. I'm not going to go out of my way to try one though.

 

Seems like that would be an expensive ingredient for beer as I know how much dried morels sell for. Although of course depends on how much you have to add to get the flavor to impart on the finished product which I have no guess on

I think I would rather just have fried fresh morels, but would have tasted that porter if I had seen it

 

Yep, we sauteed the Oysters in butter to bake lightly on the pizza. We nearly ate all of them ahead of time. Truly delicious!

 

There's been a recipe going around the homebrew circles for awhile called "Wee Shroomy" developed by Denny Conn, brewed with chantrelles. I haven't brewed it, but I won't deny that it has always intrigued me.

http://wiki.homebrewersassociation.org/WeeShroomy

 

Sounds delicious. May I ask which restaurant?

 

What an excellent thread.

 

They did a test batch and decided not to do a full run. Due to my own lazy ass I didn't get a taste. OTOH if I do well this spring I am gonna do my own with fresh not dried.

 

De Garde just posted about a bunch of fresh white winter truffles destined for a lambic inspired ale. Very interested.

 

Wow, I'm not really a mushroom person (to put it mildly). But...for the sake of beer, these will be had.

 

I had a Chaga Porter a few weeks ago (Chaga is a Fungi that grows on White Birch in Cold Climates) that was AMAZING. I was skeptical of the inclusion of a Fungi into a beer as I had never had one prior to this beer but I was pleasantly surprised. The nuttiness of the Chaga really complimented the roastiness of the Porter. Two thumbs up from me!