What's Brewing over the Holidays?

[denny]

@morticaixavier

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.

Local Rogue brewpub brewed a candy cap porter a few years back

[wort-h.o.g]

@denny

@wort-h.o.g

@denny

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.

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.

[dbarber]

I have a munich helles carbonating and plan to use the yeast on a maibock and/or doppelbock, then a Dusseldorf Alt, and a munich dunkel.  I need to start planning my New Year’s Day brew.

[majorvices]

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.

[jonhughey_att.net (HoosierBrew)]

@majorvices

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.

That sounds excellent. I’ve used maple syrup in stout, never the wood. Bet that goes fast.

[homoeccentricus]

Everett clone and citra saison. Plus mead dryhopping experiments (sweet gale and other substances)

[majorvices]

@majorvices

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.

That sounds excellent. I’ve used maple syrup in stout, never the wood. Bet that goes fast.

Thanks! Also doing a  Belgian stout with D80 candi sugar, vanilla bean, orange peal and black pepper. Vanilla bean and black pepper go really, really well together. Try it some time!

[jonhughey_att.net (HoosierBrew)]

I’ll have to remember that.  I did use black peppercorns once in a saison, until I figured out the right strain/temp gives you that anyway  ;D

[wort-h.o.g]

@majorvices

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.

is it simply a chunk of maple charred in the chamber?

[majorvices]

@wort-h.o.g

@majorvices

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.

is it simply a chunk of maple charred in the chamber?

Take that maple smoking chips and toast them at 400 degrees till they are dark brown then char some of them with a hand torch. 6-8 oz per 5 gallons. Less if chips are smaller.