Emma Wilson
Mushrooms are a versatile ingredient that can be used in various brewing processes, from beer and tea to coffee. The unique earthy taste and scent of umami that mushrooms impart make them a desirable ingredient for brewers looking to add complexity to their creations. Chanterelle mushrooms, for example, lend a buttery, umami-infusing texture with a light, fruity aroma, while oyster mushrooms evoke subtly earthy flavours. When it comes to tea, Lion's Mane mushrooms are a popular choice for their sweet, savoury, and meaty flavour profile. Chaga mushrooms, on the other hand, offer a mild flavour that can be brewed for long periods without becoming bitter. For coffee enthusiasts, the Lion's Mane variety is a favourite, often brewed using a French press to maximize the absorption of beneficial compounds.
Brewing Mushrooms
| Characteristics | Values |
|---|---|
| Mushroom type | Chanterelle, Matsutake, Portobello, Candy Cap, Lion's Mane, Maitake, Reishi, Chaga, Oyster, Porcini, Morels, Shiitake |
| Mushroom form | Powdered, Raw, Dried |
| Brewing method | French press, Immersion brewing |
| Brewing equipment | Coffee grinder, Coffee machine, Tea infuser, Whisk, Paddle, Brewing container |
| Additional ingredients | Honey, Almond milk, Coconut milk, Coconut oil, Cinnamon, Ginger, Lemon juice |
| Mushroom preparation | Cleaned, Sliced, Soaked in vodka, Sauteed |
| Beer base | California Common, Anchor Steam Beer, Wee heavy, Belgian golden strong ale, American brown ale, Chocolatey porter, Saison, Wild ale |
| Fermentation temperature | 144° to 153° F (62-67° C) |
| Conditioning temperature | 35–40°F (2–4°C) |
| Carbonation level | 2–2.5 volumes (4–5 g/L) of CO2 |
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What You'll Learn
How to brew mushroom tea
Brewing mushroom tea is an easy process, but it is important to be careful to avoid compromising the flavour and health benefits of the tea.
Firstly, select your mushrooms. Popular varieties include Lion's Mane, Maitake, Reishi, and Chaga. Each has a distinct flavour profile, from the sweet, savoury flavour of Lion's Mane to the pleasantly bitter, woodsy notes of Reishi. Choose dried mushrooms from a quality source, as these are easy to work with and can be added directly to the tea.
If using Chaga mushrooms, grind a chunk of the mushroom into a fine powder using a coffee grinder. This step can be skipped for other varieties of mushrooms. Next, place the mushrooms or mushroom powder into a tea infuser and put it in boiling water. Allow the tea to steep for 5 minutes, or 4 to 6 minutes if using tea bags.
For Chaga tea, turn the heat down to medium and add ginger slices and lemon juice. Steep for another 5 minutes. Use a fine-mesh strainer to remove the ginger and cordyceps mushrooms before serving in a warm mug.
For Lion's Mane mushroom tea, prepare a cup of chai by brewing black pepper, cardamom, cloves, cinnamon, and ginger. While the chai is brewing, blend Lion's Mane mushrooms with coconut milk, coconut oil, and honey. Add the blended ingredients to the chai and mix well. Serve in a tall mug and top with frothed milk or a sprinkle of cinnamon.
Alternatively, you can brew mushroom tea using a French press or Cafetiere. This method is ideal for Lion's Mane mushroom coffee but can also be used for tea. Simply add the ground mushrooms and hot water to the French press and allow the mixture to brew before pressing and serving.
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How to brew mushroom coffee
Mushroom coffee is a unique beverage made by blending ground coffee beans with medicinal mushroom powders. It is a way to add the nutritional benefits of mushrooms to your daily routine. The vitamins, minerals, polyphenols, carotenoids, and polysaccharides in mushrooms can provide various health benefits. For example, reishi mushrooms have been used to reduce depression and anxiety, while lion's mane may improve memory and cognition.
To brew mushroom coffee, you will need mushroom coffee (ground coffee beans mixed with mushroom powder), filtered water, and a French press or Cafetiere. This brewing method is also known as immersion brewing, which allows for maximum absorption of water and grounds, extracting more beneficial compounds.
- Boil water and let it cool for 5 minutes to reach an ideal temperature of 200°F (93°C).
- Place a coffee filter in your French press or Cafetiere.
- Add 6 tablespoons (45 grams) of mushroom coffee for every 3 cups of water.
- Pour the hot water over the grounds and let it brew for 6-10 minutes, depending on your taste preference and how strong you like your coffee.
- Slowly press the plunger of the French press or Cafetiere to separate the coffee from the grounds.
You can also make a mushroom latte by blending mushroom powder, maple syrup, almond butter (optional), cacao powder, cinnamon, and sea salt with hot dairy-free milk. Serve as is or top with coconut whipped cream, cinnamon, and/or additional cacao powder.
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How to choose the right mushroom for beer
When choosing the right mushroom for your beer, it is important to consider the aroma, medicinal properties, nutritional properties, bitterness values, and cost. The mushroom's aroma will have a significant impact on your drinking experience. For instance, mushrooms with pungency and sweetness, such as Chanterelles, Portobellos, and Candy Caps, complement brown ales and lagers, while savory and hearty species like Shiitake are better suited for darker brews like stouts.
Additionally, the form of the mushroom (fresh, dried, or powdered) and the quantity used will influence the flavour. Dried mushrooms are generally recommended over fresh ones as they can be added directly to the fermenter, and their quality can vary across suppliers. It is also important to experiment with different types of mushrooms and their preparation methods to determine the desired flavour profile.
The medicinal properties of mushrooms can also be a deciding factor. Hemlock reishi (Ganoderma tsugae), for example, is a medicinal mushroom with potential health benefits. However, it is important to exercise moderation when consuming mushroom-infused beer for its medicinal properties, as continuous consumption of any medicinal product can have negative effects.
Lastly, cost can be a significant factor when choosing mushrooms for beer. Some varieties, like Chanterelles and Matsutakes, can be quite expensive, so it is essential to consider your budget and explore alternative options if necessary.
In conclusion, choosing the right mushroom for your beer involves a careful consideration of aroma, medicinal properties, cost, and the desired flavour profile. Experimentation and taste testing are crucial to creating a well-rounded and enjoyable mushroom-infused beer.
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How to prepare mushrooms for beer
Brewing beer with mushrooms can add an undeniably distinctive flavour and scent of umami, which is challenging to obtain through brewing any other way. The first step in brewing mushroom beer is to decide whether you want to use mushrooms to accent certain qualities of the base beer or brew an overtly mushroom-flavoured beer.
There are two forms of mushrooms you can use in your beer recipe: powdered and raw. The powdered form comes prepackaged and dehydrated, and you can simply open the package and add it to your beer mixture.
To prepare raw mushrooms, first brush off any dirt using a small vegetable brush. Do not add water to the mushrooms as this could change the boiling brew mixture’s chemistry when the mushrooms are added. Cut the mushrooms into thick slices. Place the mushrooms either directly into the boil or use a submersible bag, adding them before the pitching stage. The pitching stage involves adding the required yeast with the right amount of water for your final brew volume.
You can also make a tincture or tea and add it in measured doses to an existing beer to test out the flavour of the mushrooms in advance. This will help you to calibrate the right base style for the pairing.
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How to add mushrooms to beer
Adding mushrooms to beer is a great way to bring an earthy richness to your brew. There are a few ways to do this, and a few factors to consider. Firstly, it's important to note that not all mushrooms will suit all beers. For example, Chanterelles add an apricot-like flavour that enhances the maltiness of a wee heavy, whereas Portobellos add a deep, earthy richness to an American brown ale. The type of mushroom you choose will depend on the style of beer you wish to brew, and the flavour you want to create.
Once you have chosen your mushroom type, you can decide whether to use fresh, dried, or powdered mushrooms. You can add a mushroom tincture to the fermented beer, or add a measured amount of mushrooms directly to the fermenter. If you are using fresh mushrooms, you can roast them in an oven to add a crunchy texture and an extra layer of depth to the flavour. You can then add the mushrooms to the beer during the boiling step of brewing, after mashing the grains to extract the sugars, and before pitching the yeast to start fermentation.
It's important to experiment with the quantity of mushrooms you add, as too many mushrooms can be overpowering. Start with a small amount and gradually increase until you achieve the desired flavour. You can also try making a mushroom tea and adding it to the beer after fermentation if you want a stronger mushroom character.
Finally, it is important to exercise caution when foraging for wild mushrooms. It is recommended to go mushroom hunting with someone knowledgeable or to buy your mushrooms from a reputable source, as misidentification can lead to dangerous consequences.
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Frequently asked questions
The best way to brew mushroom coffee is with a Cafetiere, also known as a French Press. This method uses 'immersion brewing', which enables maximum absorption of water and grounds to allow us to extract more of the beneficial compounds found within the mushrooms during the coffee brewing process.
Chanterelle mushrooms can lend a slight buttery, umami-infusing texture, with a light, fruity, apricot-like aroma that pairs well with saisons and wild ales. Oyster mushrooms can evoke subtly earthy flavours, and porcini impart a brighter, richer sort of earthiness, ideal for a more straightforward “mushroom” character.
Brewing mushroom beer involves adding mushrooms to the boil or using a submersible bag with dry hopping recipes. The process of mashing the mixture takes place in one pot where the milled malt or “grist” is mixed with water and heated to a temperature range of 144° to 153° F (62-67° C). During this process, starch and enzymes break down into more easily fermentable sugars. As the mixture boils, it needs to be stirred with a paddle to prevent burning.
Lion's Mane, Maitake, Reishi, and Chaga mushrooms are commonly used for brewing mushroom tea. These mushrooms offer various health benefits, such as anti-inflammatory properties and high concentrations of antioxidants.
