Mushroom Beers

That would be Smuttynose Satchmo. Brown ale made with locally foraged mushrooms.

Cheers

 

I tried the 5 Rabbit. It was a lovely earthy brown ale that didn't really taste like mushrooms.

 

On my homebrew fridge...

 

I've never really thought about mushroom beer but I'll be on the lookout to try some. Maybe with a filet covered with mushrooms!

 

Cuchara, Limburg province of Belgium. Belgian Beer & Food also has an article about the place mentioning the dish.

 

I did have the chance to try Satchmo a few times (living in the 603). In my experience it was always good. It had a very slight "earthy" taste, nothing overwhelming. Nice to see breweries using new ingredients and fresh ideas. I would like to see more experimental ingredients being used. I would also like to have a beer where the malts and hops allowed for more of the mushroom flavor to shine through. I'm torn, as I fear when something like this catches on it becomes the flavor of the month gimmicky type bullshit that I can not stand(think session IPA). Alas I'm enjoying them for now.

 

Troegs brewed a mushroom porter back in 2013. I was bummed that I didn't get a chance to tried it. Don't know how well it worked for them?

 

So happy to hear this! I got one of these beers as an extra, and it just sounded so weird, but now I'm warming up to the idea to drink it.

 

Can you pass the acid test?

 

Very funny!

 

Damn this one made me hungry for that pie!

 

I like mushrooms on my pizza, I'd give it a shot in beer.

 

Oh please... I'm actually surprised we didn't see this sooner. Many beers are already described [positively] by having an earthy flavor (typically from hops), which is similar to mushroom flavors. Also, mushrooms are one of the most common food ingredients across entire world. If you think putting a mushroom in a beer is jumping the shark you must live a culinarily sheltered life.

 

It's super creamy and has a little bit of salt that comes through but drinks like a saison.

 

Aren't you scared that with the fresh you would get too much water out of them, curious. When cooking I always use a mixture of both, but find that soaking the dry in some form of liquid gives a very flavorful liquor.

 

Not at all. I think the flavor is better with fresh, and liquid is liquid. Dry has to be reconstituted and the liquor added as you say. Maybe dry will be better, this is all new territory for me.

I eat my absolute limit fresh every spring, and then dry rest of the year. I am thinking a morel bacon porter with fresh is gonna be amazing. Could be a disaster, though, hopefully I find enough to try it this spring.

 

I love earthy beers so this would be a nice find.

 

Blank Slate in Cincinnati, OH does a brown ale with mushrooms, Shroominus. It's fantastic.

 

No need to throw actual 'shrooms in the kettle or fermenter when you can brew with German Merkur and Tettnang hops. Those hops are more Earthy, than some Berkeley chicks

 

I enjoy outta Cincinnati Blank Slate Shroominous brown ale with shittake like other descriptions it added an earthy character