Comments on: Winter Chanterelle Belgian Ale Recipe 2008

By: admin

admin — Fri, 21 May 2010 06:50:49 +0000

I used fresh mushrooms and just a little less than a full bottle of vodka. With dried mushrooms I would guess that you’d need more than that.

By: Seth

Seth — Fri, 30 Apr 2010 03:46:21 +0000

Curiosity question: how much vodka did you end up using to cover the mushrooms? We were out of season when I started mine, so I used 3 oz. of dried chanterelles, finely chopped and soaked in 1 pint of Hood River Distillery’s finest $3 vodka. Thanks for posting your excursions; they have been helpful as I make the attempt.

By: Damon

Damon — Wed, 30 Dec 2009 09:01:55 +0000

It’s come to my attention that all raw mushrooms are to some extent poisonous, so maybe cooking would be better. I’ve used raw and enjoyed the results, but if you eat or drink raw mushrooms regularly you are going to have problems.

I haven’t tried them cooked yet, maybe in the next few months with Winter Chanterelles. But I think it would definitely be worth trying. For a porter, dried chanterelles seem to be the most intriguing to me, but I have really no idea how it would turn out.

I think it’s probably best to avoid darker, heavier beers like porters to begin with. Something a little lighter will probably show the mushrooms a lot better and then you can move on to mixing the mushrooms with darker beers.

By: Sander Koning

Sander Koning — Tue, 29 Dec 2009 06:25:30 +0000

I’m thinking about using a porter base for my chanterelle beer. I can find plenty of chanterelles in my area, so that’s not a problem. What we’re still playing with is when to add the shrooms. The vodka way would be easy, and I tried a martini that way last year and it was very interesting. I’d rather cook them or just add them raw. I will be entering my beer into a chanterelle cook-off held at the end of February. Any input would be appreciated.

By: Damon

Damon — Mon, 29 Jun 2009 05:42:40 +0000

If I could get Black Chanterelles here, I would try.

The variety of Chanterelles across North America is amazing. I found some red-salmon coloured ones in Georgia.

By: christopher

christopher — Sun, 28 Jun 2009 23:58:17 +0000

I’m about to embark on a similar journey. I’ve been dreaming of a mushroom beer for a while now. Have you considered black chanterelle? There have a much bigger flavor/aroma. That is what I plan to use though I only have enough for a small batch.

By: Chanterelle Mushroom Belgian Wheat Beer Recipe | Life With Beer

Chanterelle Mushroom Belgian Wheat Beer Recipe | Life With Beer — Sun, 28 Dec 2008 07:36:34 +0000

[...] and sweetness to it along with a fruity blend of mushroom and yeast flavours. Like with my previous Winter Chanterelle beer that used a similar quantity of mushroom, on a rare sip the Chanterelles in this beer will [...]