This article originally appeared in the July/August 2022 issue of Zymurgy Magazine
By Ryan Pachmayer
It’s common to find mushrooms in a pasta dish, on a pizza, or accompanying a steak. But there’s another place where mushrooms can really shine: in beer. The umami components that are so desirable in food can sometimes be present, but more common are rich, earthy, nutty flavors that can be incorporated into a beer, helping to subtly elevate the final result.
On top of adding a new twist to a specific beer, mushrooms can be found for most of the year all around North America. Foraging these mushrooms can be a great way to enjoy the outdoors and learn a new hobby. It’s easier to get started than many assume.
Access the full article in the July/August 2022 Zymurgy magazine.
This article includes the following:
- HOMEBREW RECIPE: Coda Brewing Co’s Chanterelle De Garde
- HOMEBREW RECIPE: Morel Helles
- HOMEBREW RECIPE: Mobcraft’s Shiitake Brown Ale
- Getting Started
- Danger and The Golden Rule
- Guidebook Recommendations
- Resources
- Sustainability and Access
- Beginner Varieties
- Tasting and Sampling
- Storing Mushrooms
- Brewing with Mushrooms
- Other Mushroom Sources
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