And how did you use it? Got to thinking about this after reading about a spirulina beer…kinda makes my mushrooms beers look normal.
I’ve used persian mulberries. not very strange but somewhat unusual I think.
I’ve used wild black sage leaves and flowers, rosemary, propolis and royal jelly in a mead
Never heard of Persian mulberries. What did they taste like and what did you do with them?
What kind of mushrooms in what kind of beer? I was recently thinking about this. Maybe a portobella pilsner?
I’ve brewed a brown ale with reduced maple sap and sassafras roots a few years ago. Friends still ask for it.
I used wild grapes in a mead once. They were tiny little blue-black grapes. Mostly seeds inside with very little flesh. They provided a certain smoky flavor and a little astringency. Turned out pretty good.
I have also made a traditional gruit ale. Not strange ingredients, historically speaking, but consider the fact that most people have never tasted a gruit ale in their lives, ever. Tasted sort of like A1 steak sauce and pickle juice. I loved it. Need to brew that one again.
Also made an ancient Sumerian recipe with homemade bappir bread, Bamburg smoked malt, dates, honey, and wild yeast. Tasted like sour fruity bacon. Very different.
I’ve also used Earl Grey tea. Never again. I hated it. Tasted like Earl Grey, yes, but… not meant for beer.
Chanterelles in a wee heavy.
two years ago i tried to make a rhubarb and strawberry rye. i screwed it up a bit as i think my rhubarb was a bit dirty. i am going to try again this summer. the idea came from a rhubarb and strawberry jelly sandwhich i had on rye bread. i used my own strawberries and friend that grows rhubarb. the farm stand down the street though sells big jars of rhubarb and strawberry that is canned for pies. i know it will have some sugar in there too but otherwise…
I racked about gallon of a very tart wit beer I brewed with saison yeast and dried lemon slices. The mulberries had been frozen but apparently were still crawling with wild yeast and bacteria. ended up really good actually. it was an amazing red cranberry color with a really complex funk to it after about a month. I think I will do it again actually. the mulberries came from Berkeley so they had great bugs on them. I only had about 1-1.5 lbs last time. maybe I can score 5 or so pounds for the next one.
Ginger, cinnamon and nutmeg in a spiced beer.
Kousa Dogwood fruit. It’s something I am planning on using this year as long as my trees get fruit on them his year. I’m new to homebrewing beer, and I did not get enough fruit last year to try them in one of my meads.
http://www.slashfood.com/2008/08/29/wild-edibles-kousa-dogwood-fruit/
So bugs from Berkley automatically are awesome? Hmmm
I suppose it would be the Saison that redbeerman and I brewed with Tupelo honey, Muscat grape juice and coriander. Not too crazy, but interestingly sessionable nonetheless.
Certainly not nearly as interesting as the Choc Lobster from Dogfish Head. 
Oh yes! every sourdough I have tasted made with berkeley starters have been amazing. It’s weird because when I lived in Oakland, the next town over I made some sourdough starter and it was good the first batch but then turned to nail polish remover fairly quickly. I live in the north bay now and the same thing happens here.
cardamom in a coffee malt stout. it was great. not that unusual but the oddest ive used.
I might get ya to send me a sample mort. Very interesting!
I once used bacon in a maple bacon porter by steeping bacon in a few ounces of vodka. I could taste the bacon in the vodka but once I spiked the bottles with it I just had salty maple porter.
I left Berkeley, but kept my Berkelian starter. It is a real workhorse. Great.
I used rye bread last week. 1.25 pounds in the mash and another 1.25 pounds as a sort of decoction with 8 cups of wort, reduced down to two cups.
I have used mustard seed in a Belgian Blond. The seeds don’t taste like prepared mustard until you do a vinegar extract. The flavor was more nutty. This was part of an Iron Brewer competition.
I have also used dandelion greens (from my yard) as a bittering agent in a no-hop beer.
Finally, I use paw paw fruit (native to the Ohio valley) from the trees in my yard in a saison every year.
Marshmallows and graham crackers in the mash and chocolate in the boil: s’mores beer.