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I can fit 4 beers and 38 pencils in my head... The less beers the less pencils. The more beer, the more pencils... I need a hair cut. See you all at Fur Fright. Also, these are home made beers that rarely have less than 7% alcohol and I weigh 115 pounds.
Category Photography / Human
Species Vulpine (Other)
Size 640 x 480px
File Size 98.7 kB
Ooh, awesome.
I brewed...once, but found I can't drink my own brews - and being broke I had to sell my equipment.
I came up with the idea of using certain mushrooms in place of hops in beer. Hops is used because of their antimicrobial properties which just also happens to cause a bitter taste. Mushrooms have antimicrobial properties and some have a bitter taste. Can't wait to get brewing equipment again and try it.
When I can (doctor's orders, no alcohol) I like to drink really good brews, including some micros. My favorite is still Deschutes' "The Abyss." I also like anything Unibroue out of Quebec makes.
I brewed...once, but found I can't drink my own brews - and being broke I had to sell my equipment.
I came up with the idea of using certain mushrooms in place of hops in beer. Hops is used because of their antimicrobial properties which just also happens to cause a bitter taste. Mushrooms have antimicrobial properties and some have a bitter taste. Can't wait to get brewing equipment again and try it.
When I can (doctor's orders, no alcohol) I like to drink really good brews, including some micros. My favorite is still Deschutes' "The Abyss." I also like anything Unibroue out of Quebec makes.
Interesting... I myself know full well of the antimicrobial properties of various polypores... I suppose you would have to establish whether or not it kills yeast as well. There are a number of other herbs that can be substituted for hops. Mugwort VERY common roadside weed, alehoof aka ground ivy aka gill over the ground which is a common lawn weed, yarrow which as long as you don't mistake it for poison hemlock is great. I learned to tell these common plants apart when I was 9, yarrow being the first herb I ever learned about.
Personally however, I love hops, I'm a hop head. For me, bitter is better. I've also brewed a catnip beer which tasted strongly of mint and gave everyone who had some a nightmare, myself included. It's also the one they are all telling me to make more of.
I feel like the earthy somewhat metalic taste would be a turn off. The antimicrobial mushrooms with a good taste like Reishi would cost a lot to put into a beer I think, and it would be a very strange east meets west... wait... oh my god... Reishi Sake...
Personally however, I love hops, I'm a hop head. For me, bitter is better. I've also brewed a catnip beer which tasted strongly of mint and gave everyone who had some a nightmare, myself included. It's also the one they are all telling me to make more of.
I feel like the earthy somewhat metalic taste would be a turn off. The antimicrobial mushrooms with a good taste like Reishi would cost a lot to put into a beer I think, and it would be a very strange east meets west... wait... oh my god... Reishi Sake...
Well, you would be surprised at just how many anti-fungals s come from fungi. Yeast is "Sort of" a fungus, it's an unloved child cladistically because it does not fit nicely into a category. Fungi themselves walk the plant and animal line and yeast is even more troublesome. Wars are waged in rotting stumps and soil. Most fungi have an impressive chemical arsenal designed to beat back the competition... In any case you would have to add your mushrooms to the wort while it was still hot to kill any remaining contaminants that could propagate. While hops have rather simple (at fur fright this weekend I will be wearing my lab coat with the structures of the chemicals in hops) anti-microbial chemicals that only isomerize into other equally effective anti-microbials. Fungi on the other hand tend to use elaborate protein based enzymes to do battle with. Cooking would most likely deactivate these enzymes. That's why hot teas of medicinal mushrooms like Chaga are worthless as antimicrobials for the most part. I assume you are talking about Hericium erinaceus which is one of my favorites for eating but I don't know if that nutty earthy flavor would taste a little too much like a cellar and not enough like a beer to me.
Oh god... Worst combination ever... Coprinopsis atramentaria ... in beer. >.< It has an enzyme that survives cooking, and does the same thing as "Antibuse" which alcoholics take so that if they try and drink alcohol they get physically ill... The mushroom is perfectly edible if you don't plan on drinking.
Oh god... Worst combination ever... Coprinopsis atramentaria ... in beer. >.< It has an enzyme that survives cooking, and does the same thing as "Antibuse" which alcoholics take so that if they try and drink alcohol they get physically ill... The mushroom is perfectly edible if you don't plan on drinking.
All true. I don't know the species name of the mushroom I'm thinking of. It was just a conceptual idea I had while selling mushrooms last Saturday.
Sadly, my mind is a mess right now with all that's going on, otherwise I'd be investigating these things myself.
Still, I think a mushroom beer would be interesting...
Sadly, my mind is a mess right now with all that's going on, otherwise I'd be investigating these things myself.
Still, I think a mushroom beer would be interesting...
Obsidianrain125
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