wild-beer-co-breakfast-of-champignons

Wild Beer Co: Breakfast Of Champignons (England: Sour Ale: 4.1% ABV)

Visual: Dark apricot skin colour. Settles to a thin white head a few seconds after pouring. Some dark sediment.

Nose: Sour. Chestnuts. Lemon juice. Dry. White pepper. Slight vinous and raisins undertones and dry Madeira.

Body: Tart – tart apples. Slight chestnut. Light vinegar touch. Tart apricot notes. Slight floral notes. Generally nutty. Aniseed. Madeira. Malt chocolate. Grapes.

Finish: Lemony. Tart. Slight orange juice. Dried mushrooms. Petals.

Conclusion: OK, I am not quite sure what I was expecting from this beer. I mean, mushroom in a beer? I don’t really have much experience to extrapolate from here. No idea how it would alter the beer. Now I have it in my hands, I am still trying to work out what exactly it is I have got.

Well, what we seem to have is a lightly nutty sour ale. From my love of mushrooms in general I am happy to guess that the mushrooms provide the nuttiness. I’m going out on a limb here. Any which way. Not as wild and out there as you may expect from the beers base concept – let’s face it lambics can be slightly nutty in their sourness – so this sour ale isn’t too unusual in bringing more of that.

Generally it is a nice beer – Comes in with reasonable but not heavy sourness – more fresh than anything else for the most part – with occasional harsher vinegar notes. Gives the expected lemon and apple tart notes which become less evident as the nuttiness rises. It does have some unusual depth to it though – both on the nose and the body, just at the edges you may catch some subtle Madeira and vinous notes. Very subtle undertones, but nice to see they are there.

The tartness of the beer get soothed over time, late on you get much more predominance from the nuttiness and even some light malt chocolate merges in to give a very different beer to what you started with – though you never completely lose the tart base. It is a reasonable enough beer, but doesn’t feel too special – or even too unusual all things considered. It was an odd choice going with mushrooms as the extra ingredient, and it had resulted in the neither a terrible, nor an expectational beer – just a subtle influence on a competent sour.

Not raving, not complaining – an oddly standard sour.

Background: OK. Right. Erm. This is a beer made with mushrooms. So, yeah that is a thing. Grabbed from Independent Spirit this is a beer made with Penny Bun to be exact – a wild mushroom that mankind has yet to manage to deliberately cultivate. Which is interesting. Was a tad nervous about it after Wild Beer Co’s lobster beer didn’t work out well – but finally decided to give it a try.

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