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Quote from: denny on December 08, 2014, 01:48:06 pmI got more matsutake mushrooms, so it looks like I'll be brewing 2 different shroomies...one with a Golden Strong base and the other with a saison base.i've got to taste one of these someday. while its seems somewhat unappealing to me, i am also intrigued. any commercial versions out there worth trying?
I got more matsutake mushrooms, so it looks like I'll be brewing 2 different shroomies...one with a Golden Strong base and the other with a saison base.
there is a brewery out of santa cruz california that does a beer with Candy Cap mushrooms. It smells like maple syrup and apparently makes you smell like maple syrup for some time after drinking a few. actually, after googling it there are several breweries doing a candy cap mushroom beer now.
Quote from: wort-h.o.g. on December 08, 2014, 01:52:45 pmQuote from: denny on December 08, 2014, 01:48:06 pmI got more matsutake mushrooms, so it looks like I'll be brewing 2 different shroomies...one with a Golden Strong base and the other with a saison base.i've got to taste one of these someday. while its seems somewhat unappealing to me, i am also intrigued. any commercial versions out there worth trying?think then i will have to wait until my next trip out to portalnd to sample..don't imagine i will find any of them around Ohio.Never seen a commercial version anywhere. The cost would be prohibitive. around here, chanterellle mushrooms go for $10-25 /lb. and matsus much more than that. Consider that you need at least 2 lb./gal. and you can see why a commercial brewery wouldn't do it.ETA: Actually, I do know if one.....micsager's Dungeness Brewing is making a wee Shroomy now.
I'm brewing 12 gallons of 1065 OG stout that I'm going to add a half gallon of amber maple syrup to after fermentation is complete and then age on charred maple wood.
Quote from: majorvices on December 09, 2014, 11:07:28 amI'm brewing 12 gallons of 1065 OG stout that I'm going to add a half gallon of amber maple syrup to after fermentation is complete and then age on charred maple wood.That sounds excellent. I've used maple syrup in stout, never the wood. Bet that goes fast.
Quote from: majorvices on December 09, 2014, 11:07:28 amI'm brewing 12 gallons of 1065 OG stout that I'm going to add a half gallon of amber maple syrup to after fermentation is complete and then age on charred maple wood.is it simply a chunk of maple charred in the chamber?