Fermenting hops for new flavours

[Northern_Brewer]

This is a fun paper from Hohenheim :
https://www.sciencedirect.com/science/article/pii/S1466856424002546

Fermenting 10g/l infusions of Callista hops - even manky ones with lots of brown on them - with mycelium of the "mushroom" Coprinellus micaceus, the mica cap or glistening inky cap, forms lots of complex alcohols that impart a honeyed, or "honeysuckle" flavour.

One response to the low quality of drought-affected German hops I guess.

 

[Miraculix]

This is a fun paper from Hohenheim :
https://www.sciencedirect.com/science/article/pii/S1466856424002546

Fermenting 10g/l infusions of Callista hops - even manky ones with lots of brown on them - with mycelium of the "mushroom" Coprinellus micaceus, the mica cap or glistening inky cap, forms lots of complex alcohols that impart a honeyed, or "honeysuckle" flavour.

One response to the low quality of drought-affected German hops I guess.

Wooooow I'm growing multiple culinary mushrooms at home (mainly shiitake and I'm trying to get maitake also going) and I'm cultivating my own liquid mycelium. Everything described in the article can be done at home if you're a semi advanced mushroom grower.

I would have never even thought about adding hops to liquid mycelium. I'm not sure why they used this specific strain, as it's not a culinary mushroom, but I know where they grow and I know how to cultivate liquid mycelium from wild mushrooms. But before I do that, I'd try this technique with something like shiitake or kräuterseitling (however that one is called in English).

 

[Miraculix]

One caveat, these specific type of mushroom is often associated with blocking some metabolic pathways that are connected to the metabolism of alcohol within the human body. So I'm less and less intrigued by the specific type they've chosen.

 

[Northern_Brewer]

I'm not sure why they used this specific strain, as it's not a culinary mushroom

They just threw a bunch of random fungi at a hop infusion to see what worked and this one was the one they liked best. I suspect it started with a walk in the woods gathering anything they found...

But before I do that, I'd try this technique with something like shiitake or kräuterseitling (however that one is called in English).

King trumpet, although oyster mushrooms are the more commonly cultivated relative.

They did try shiitake (Lentinula edodes, "citrus-like" but musty), regular oyster mushrooms ("sweet, fermented" smell but "strong bitter, sour" flavour) and golden oysters ("broth-like, sweet, tomato-like" smell and "dried tomato-like, bitter" flavour)

 

[Miraculix]

They just threw a bunch of random fungi at a hop infusion to see what worked and this one was the one they liked best. I suspect it started with a walk in the woods gathering anything they found...

King trumpet, although oyster mushrooms are the more commonly cultivated relative.

They did try shiitake (Lentinula edodes, "citrus-like" but musty), regular oyster mushrooms ("sweet, fermented" smell but "strong bitter, sour" flavour) and golden oysters ("broth-like, sweet, tomato-like" smell and "dried tomato-like, bitter" flavour)

Ok, thanks, obviously didn't read the whole thing.

I'll have a look what they tried and then I'll check what I have here in my storage chamber flying around.

There's one off the inky mushrooms which is a marvelous culinary mushroom. A close relative to the one they've liked the most. This one can also be cultivated and can often be found in suburban areas. Maybe I should try this one.