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RATINGS: 62   WEIGHTED AVG: 3.49/5   ABV: -
COMMERCIAL DESCRIPTION
A beast of a brew. This dark, rich hearty ale is made with shiitake mushrooms, adding umami soaked earthiness unique to this beer. Brewed with a balanced blend of roasted barley and oats, the mouthfeel is truly narrative. Both complex and straight-forward, this ale is equally at home with a hearty fresh off the grill steak or a late night game of poker.

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3.5
portableparty (2398) - Blaine, Minnesota, USA - MAY 1, 2010
Bottle shared thanks Greg. Pour is black in color with a tan head. Aroma is very earthy and vegetables. Taste again very vegetable and spice and theres hints of chocolate as well. This has a sticky and chaulky dry feel. Overall not a bad beer, I enjoyed this quite abit.

3.4
Rosebud butternuts (2398) - Denton, Texas, USA - MAY 4, 2010
bottle thanks to bman1113vr. poured dark brown with a beige head. aroma was coffee and dark roasts (i think). flavor was much the same plus some bitter, chocolate??, and cola. light body with high carbonation.

2.9
beersearcher (2383) - Glendale, California, USA - JUN 27, 2010
I am not a fan of mushrooms so I was scared about this one. Turns out to be really good! Pours a hazy brown. Porter notes added to by a musty, earthy flavor. Would go really well with food.

3.5
robforbes (2280) - Bremerton, Washington, USA - MAY 10, 2010
pours a dark brown with a red tint, a thin khaki head that dissipates, and not much lacing. smell is of bakers chocolate, malt, earth, some coffee, and just a touch of campfire. taste is of hops, malt, cocoa, some coffee, dirt, and some smoke in the back, ends a little dry and somewhat bitter.

4.1
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.

3.9
DalzAle (2040) - Eden Prairie, Minnesota, USA - MAY 1, 2010
Bottle thanks to bvc. Dark brown pour, plenty of carbonation and an earthy, nutty, metallic aroma. Flavor is very earthy, plenty of roasted barley, some bitter chocolate and finished dry and nutty. Really unique, I’d probably pick it up if available locally.

3.4
RCL (2032) - Waltham, Massachusetts, USA - AUG 18, 2010
This beer is nuts - I have never experienced anything like it. Aroma is nice dark roasted malt - a bit earthy and mushroom-y, but not too intense. Upon sipping the beer, one gets more of those sensations - fairly light - until you swallow. There is some sort of delayed action where the aftertaste, 2 seconds later, builds and builds until it feels like you have been stuffing mushrooms and dirt in your mouth. Totally wild stuff.

3.5
skoisirius (1908) - Earth, Washington, USA - SEP 9, 2011
What a concept. The mushroom beer. Actually I’ve had a friend brew a stout with "other" types of mushrooms...that was fun ;). This pours a lovely beige color, nice tan head. Seriously, smells of mushroom. Hints of roast. Flavor...is strange! Mushroom, roast, chocolate, and slight burnt flavors mix fairly well, but could be a bit...better. I liked it, I like the idea, but something like this could be even more fully bodied for me.

3.8
MeadMe (1694) - Fishhawk, Florida, USA - MAY 2, 2010
Big Thanks to SeaBass for another rare gem. A: Pours a nice dark flat black with a nice tall tan head. Nice retention with some spotty lace. S: Aromas of roasted malt, chocolate, coffee, and a real earthy aroma that I can’t put my finger one.... the mushrooms maybe with a hint of smoke? T: Wow real nice flavors. Chocolate malt up front. Nice roasted coffee with hints of earth. No veggie flavor really, nice earthy flavors my guess is from the mushroom. Real tasty, complex, smooth... good. M: Medium in body, smooth, rich, tasty.

4.2
carruthm (1400) - 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.


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