After reading this post
about brewing with oysters, I've decided I'm going to try something bizarre with one of my next few beers.
So far, here are my thoughts:
(1) Some type of flavorful mushroom (morels, perhaps?
) is near the top of my list. I'm trying to decide what beer style would go well with this... I'm thinking maybe a brown ale or maybe an ESB.
(2) Shellfish of some sort, perhaps oysters. Maybe clams or mussels? Pretty sure this would have to be with a pretty rich/flavorful beer since my stomach turns a little at the thought. But where's the fun if you're not taking a chance it'll be disgusting? Perhaps I'll drive up to Jersey and taste that stout first....
(3) A strongly flavored root vegetable, like turnips or radishes. Not sure what effects this might have on wort chemistry, but it sounds like fun. Would probably be a pale ale or IPA, using the spiciness.
(4) Your suggestions?
This will be all-grain, a 5-gallon batch.