mar (5423) - Dallas, Texas, USA - MAY 1, 2010
bottle thanks to bman1113vr. deep brown with a khaki head. nose is coffee, malts, and caramel. thick on the palate, with caramel, coffee, and an earthy finish. thirdeye11 (6160) - Dallas, Texas, USA - APR 23, 2010
(22oz bottle thanks to BMan1113VR) clear dark brown with ring of tan bubbles. Nose of mushroom, earth, brown sugar. Taste of roasty brown sugar, cream, coffee with a nicely carbonated roasty finish. blutt59 (6565) - Dallas, Texas, USA - APR 21, 2010
bottle, thanks to bman1113vr, walnut brown pour with coffee and dark cherry aromas, flavors of dusty pecan, earthy mushroom casserole, smoke and herbal boFNjackson (4201) - Portland, Oregon, USA - APR 17, 2010
Bottle shared at a Portland BA/RB tasting... Poured dark brown with a beige head. An interesting brew which gave off a lot chalky, coffee, and roasted tones. A nice earthiness to round it out for balance. BMan1113VR (7931) - Los Angeles, California, USA - APR 16, 2010
Bottle via a trade with Scrizzz. Pours with a deep brown body and a tan head. Aroma is extremely earthy, toasted sesame seeds, chocolate, roasty, umami, soy, and steak. Taste is earthy, roasty and a bit bitter, long and ashy, umami, smoke. Light bubbles.
Very interesting beer.
brewolf (169) - Wilderness, WA, USA, - APR 4, 2010
UPDATED: FEB 23, 2012 Dark brown with a creamy, tan head. Very pungent nose in which bark, roots, and loam meld with roasted malts. Flavor is rich with dark, hearty grains, and the mushrooms come through to give it a robust, earthy roundness. Mouthfeel is very fitting for this brew ... medium heft, creamy-smooth ... with a rustic, dry finish. Creating a ’straightforward’ brew by means of genuine innovation ... what a great idea. An exotic, yet completely approachable/drinkable Earthy Mushroom Porter. What fun! acblue (91) - Seattle, Washington, USA - APR 3, 2010
On tap at Epic Ales taproom. Deep brown with a generous head that recedes and laces nicely. Big malty presence nicely balanced by the earthiness of the mushrooms; this is smart, thinking-outside-the-box, actually adventurous brewing. Hops aren’t enough to lend the necessary counter to the big malt presence? Find something that does. Really exciting stuff coming from this place, making what I would consider to be the best beer in Washington. highibus (823) - Vail, Arizona, USA - MAR 28, 2010
Deep black with tan head. Aroma is earthy and lightly roasted. Flavor is up front roastiness and the shiitakes really do add to the body and earthiness of the brew. Not really a porter, a stout but a combo of the two with an earthiness not noticed in either. Something new and interesting. I really like what this guy is doing. A great way to end a Sunday evening. Very bright and lightly estringent on the finish. Fun stuff. carruthm (1401) - Seattle, Washington, USA - MAR 26, 2010
UPDATED: APR 9, 2010 Second beer had from Epic Ales brewpub, from tap. This is an example of how I love stouts to feel. The shiitake, or something, takes the edge off the roast in the palate and creates an almost silky mouthfeel that keeps the flavor up front and avoids palate burn. scrizzz (2223) - Bothell, Washington, USA - MAR 20, 2010
Earthy aroma, would never guess fungus. Just dark and roasted with a mocha bend and a hint of banana bread. I can barely see through this, very dark/black and a small tan head. Heavy and strongly earthy, the chewy mushroom steak really comes out in the body. What S/H/V is better than this? Strong roast, strong additive, all works together to become yummy.