Aaargghh. We've got a taproom about half a mile down that sells a good brown (Bed of Nails by HighWire), but it's literally the only brown ale I've seen in the wild in like 2 years!
Good thing about mushrooms is that they can’t really be overcooked. Shiitake is the way to go IMO, if you’re going from scratch dice or slice, sauté heavy and ad to them do your cream. I don’t mind some texture in GBC.
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