‘Shrooms in beer sound “Harry Potter”-ish, but the earthy flavors the fungus imparts can complement everything from light and salty goses to roasty, chocolaty stouts. Like elusive wild mushrooms, though, these beers aren’t necessarily easy to find.
‘SHROOMS IN BEER:
Candy cap: Part of Forest Park Wild Yeast Barrel Aged ‘Shroomed Pilgrimage Saison, a rum barrel-aged saison from Base Camp Brewing Co.
Morel: Joined by porcini, lobster, oyster and boletes mushrooms in Ahnapee Brewery Fun Guy English Brown Ale
Chanterelle: Foraged on Big Axe Brewery’s property, then added to a cream ale base to create Chantarelle Cream Ale
Jester King Snörkel
Jester King has twice brewed this goseinspired beer with smoked sea salt and oyster mushrooms, and has plans for a third go at it. The tart, lemony brew dives into an earthy umami flavor, thanks to mushrooms grown at LoGro Farms, located on Jester King’s property.
de Garde The Truffle
de Garde brewer Trevor Rogers is fond of Oregon’s wild-growing white truffles—so much so that the brewery shelled out for more than four pounds of them. (Isn’t that expensive? “Yes, very.”) The truffles—a pound per 10 gallons of beer—were macerated and added to a base blend of 14- and 16-month spontaneously fermented lambic-style beer to add delicate aromatics. “We were looking for a complement to the aged, earthy delicate Brett character rather than something that would slap you on the back of the head,” Rogers says. The beer—just 200 bottles of it—debuted in early March.
Want to grow your own?
It doesn’t take a mycologist (that’s a mushroom biologist) to grow tasty oyster mushrooms on your kitchen counter. Back to the Roots’ cardboard box kits (pictured above) require just light misting, and you’ll have your first harvest in 10 days. $19.99, backtotheroots.com