Maitake/Hen of the woods beer

[Brewer dad]

I have a bunch of Maitake in my freezer, been reading The Homebrewer’s Almanac and Radical brewing which have gotten me interested in using mushrooms in beer. Anyone with experience or suggestions?

I started a tincture tonight via radical brewings instructions for their chanterelle ale, just with the Maitake. Will report back. I have a couple pounds left so might do some in boil too. I am fortunate enough to get a good amount every year so not too worried about it.

What limited commercial examples I could find were all on the lighter end of the srm spectrum, which somewhat surprised me. Some IPAs and a smoked blonde. I was thinking more of a brown or darker, but now wondering if the Maitake might be overshadowed.

I’ve sent some emails to breweries but no repose yet.

 

[Dland]

My guess is you might end up with some funky flavors.

That can be a good mushroom if picked young enough, plenty of ways to cook it without trying to add to your beer.

 

[Brewer dad]

Well in some ways that is what I’m going for. It’s definitely one of my favorite culinary mushrooms, but this is a 2020 batch in my freezer so using as an excuse to experiment a bit while clearing out some space.

 

[Brewer dad]

Update in case someone else ever wonders about this.

I pulled the mushrooms out after two weeks and the jar has been sitting in my fridge since. At first the alcohol dominated everything else which I found strange being it was very cold. But since then the flavor has mellowed and now have an interesting mushroom with real light coconut/maybe something that lies between earthy and light chocolate. It’s a little funky for sure.

I have some beers on the brew list that will be bottled and a couple will be lightly dosed with this. I think a brown ale or dark mild will be the starting point.