Hops, malts, fruits, and spices have all had their turn as craft beer’s critical darling. Now there’s an unexpected ingredient stealing the show: mushrooms. You read that right – as brewers continue to look for ways to create new and memorable beers, mushrooms are moving from the forest floor to the tap handle. Keep reading to learn how brewing with mushrooms adds an earthy depth and umami richness to experimental brews.
Why Try Brewing with Mushrooms?
The culinary world has long embraced mushrooms for their versatility and complex flavors. Chefs use them to deepen the character of a dish. Likewise, brewers are now using mushrooms to add complexity to their beer. Their earthy, savory, sometimes nutty or even sweet notes make them a natural pairing for malt and hops. Brewing with mushrooms introduces subtle layers of flavor that call for slow sipping and thoughtful tasting. It’s especially appealing in darker styles like porters, stouts, and brown ales – although innovative brewers have also paired mushrooms with saisons, sours, and even IPAs.
What Types of Mushrooms Are Brewers Using?
Not all mushrooms are created equal. When brewing with mushrooms, specific varieties are used for their distinct characteristics.
Chaga: Frequently used in teas, chaga brings roasted, earthy, almost coffee-like notes that mix beautifully with dark malts.
Reishi: Often used for its medicinal properties, reishi adds a bitter, tannic edge that works well in strong ales and herbal-forward beers.
Porcini: With a nutty, woodsy profile, porcini mushrooms highlight the roasted notes of porters and stouts.
Maitake and Shiitake: These varieties bring a rich umami presence to give beers a mouthfeel and savoriness that’s otherwise hard to achieve.
Some of the more adventurous brewers forage for local mushrooms to give their beers a sense of place and seasonality.
How Exactly Does Brewing with Mushrooms Work?
So how do mushrooms actually make it into the brew? Like other specialty ingredients, they’re typically added during the boil or secondary fermentation. Brewers tend to use dried mushrooms because the flavor is concentrated and they’re easier to work with, but fresh mushrooms can also be used.
The trick to brewing with mushrooms is balance. Too few, and the subtle notes get lost beneath the hops and malt. Too many and the beer risks veering into medicinal or overpowering earthy territory. Brewers experiment with quantities, steeping times, and complementary ingredients – like vanilla, cacao, or smoked malts – to reach harmony in the glass.
What’s the Flavor Experience Like?
Brewing with mushrooms may seem like a gimmick, but it’s a genuine flavor exploration. Imagine sipping a stout where the chocolatey, roasted malts are enhanced by the earthy sweetness of porcini. Or tasting a saison where shiitake’s umami mingles with the farmhouse yeast’s peppery spice. These beers often have a ground quality – evocative, comforting, and unforgettable.
For craft beer drinkers looking for something beyond the usual hop explosion, mushroom beers are an adventure worth taking. They challenge the palate and draw drinkers into a deeper appreciation of the artistry behind each pour.
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From small-batch experiments to larger seasonal releases, mushroom beers are slowly gaining traction. Brewing with mushrooms is another way brewers can connect creativity, local ingredients, and storytelling. As more beer lovers look for novel experiences and flavors, you can expect to see mushrooms appear more often on tap lists and in bottles.
At The Growler Guys, we’re always on the lookout for beers that showcase innovation and artistry – it’s what keeps our rotating tap list filled with the best local and global brews. So the next time you’re at your local Growler Guys, keep an eye out. Mushroom beer may not replace your favorite IPA or lager, but it could send you in a new, delicious direction. Stop in today for a pint, flight, or growler fill.
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