Hey guys, mushrooms?

Only mushroom beer I've seen is Lieberman's Hunter S. Thompson tribute

http://labrewer.blogspot.com/2008/02/gonzo-4-boozening.html

 

Add the vodka.

 

I would do as Randy said.

1) Wash and chop up mushrooms
2) Add in vodka, just need enough to cover mushrooms
3) let sit for a few days
4) Strain through a mesh bag
5) and in fermenter/secondary once beer has completed fermentation. Taste every couple of days, bottle when you think it is ready.

You could probably add the mushrooms in the mesh bag, or just dump the mushrooms in the carboy/bucket without a mesh bag and then filter later.

 

Wow this just adds a whole new level of FUNK

 

I'm not sure how much mushrooms would be advisable. I've never even wanted to try it. Make a few teas with differing amounts, then use that as the base to multiply for how much you will want in the beer. You can try dosing a base beer with the 'tea' in mL doses to see what is a good concentration. Then just scale that up to full size.

 

Have you ever eaten a candy cap mushroom. I think that would be GREAT in a brown or a stout. Good maple flavor.

 

This is the only beer I've ever heard of that was brewed by a commercial brewery with mushrooms:

http://smuttynose.blogspot.com/2011/11/smuttynose-short-batch-13-satchmo.html​

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According to one of the brewers in the comments...​

Ever since I saw that blog post in November I've been wanting to brew with mushrooms. Let me know how it turns out for you and what method you went with.

 

Magic Mushrooms?

 

Did a quick search as i didn't know the candy cap. It's a lactarius, we have a few edible ones in that family around here, but none taste like maple. Will have to check candy cap's habitat.

To OP , excellent thread, I'm an amateur mycologist and I often wonder the same thing. Great recommends for technique and variety to use. Hope you post how it goes.

 

Eugene City Brewery did a Porcini Wee Heavy, and Denny Conn does a Chantrelle Wee Heavy as well, both very good.

 

Masutakes have a wonderful sweet aroma. A very wealthy person might try "dry hopping" with them.

Personally, I like the idea of replicating the Good Friday experiment using beer dry hopped using some special mushrooms. Maybe take a trip down to Zihuatanejo with some fellow ethnomycologists and study further.

 

always wondered if Fantome tossed 'shrooms into some of his brews because it sure smells/tastes that way (but very subtle)

 

really curious about that chanterelle wee heavy.

what kind of flavors can one expect to bring out in beers when using different mushrooms? honestly, my imagination is usually pretty good regarding combining flavors, but i can't at all wrap my mind around what elements of mushroom flavor (or mushroom types) would go with what kind of beer flavors.

anyone have any flavor-descriptor oriented info? like "i made an X beer with Y mushroom. Y mushroom's [such-and-such] taste really complimented / clashed with Z malt/hop," kind of thing.

 

i assume its used for saisons or anything that you want to have a wild/forest flavour. anything with barnyardy/brett flavours as well.

trying to imagine it going well with a stout and i can't. it would taste like milk gone bad, i would think

 

I've never tried it, but I always wanted to brew with blewitts (clitocybe nuda) in a stout as they have a deep woody flavor to them that might complement like barrel notes.

 

I think it's pretty funny that a guy with a Jerry Garcia avatar is also an "amateur mycologist". Careful what shrooms you decide to brew with!

 

I believe that they both stayed away from finishing hops on the beers. They both had an earthy taste, not much on the aroma besides the sweet caramel.