Mushrooms in Beer & Chocolate
Mushrooms aren't the first ingredient we usually think of for flavoring beer or chocolate, but many craft brewers and craft chocolate makers are using different species of mushrooms to create unique flavor experiences and, in some cases, provide unexpected health benefits. In today's episode, we talk all about using mushrooms in beer and chocolate.
We talk with Marika Josephson of Scratch Brewing about brewing with foraged mushrooms from the brewery's southern Illinois property, including Chanterelle, Turkey Tail, Black Trumpet, Oyster, Wood Ear, and others. You can listen to previous interviews with her here and here, and order her book of brewing with foraged ingredients here.
We talk with Sara Ratza of Ratza Chocolate in Tarpon Springs, Florida, about using mushrooms with health benefits in her bean to bar chocolate, including Reishi, Chaga, Lion's Mane, and others. You can listen to her previous episodes here, here, and here, and order her bars and her book on herbal hot chocolate here.
And we talk with Jesse Bussard, former director of the Craft Maltsters Guild, a sustainable agriculture expert, and a grower and hunter of mushrooms, about what makes mushrooms so cool.
You can listen to the episode with Oliver Holacek of Primo Chocolate in which we further discuss mushrooms, including the possible therapeutic applications for psilocybin mushrooms in chocolate here.
The music for Bean to Barstool is by indie folk musician Anna ps. You can find out more about Anna’s music in the show notes or at her website annapsmusic.com, where you can also get in touch to book her to play at your brewery or other establishment.
Guests:
Marika Josephson
Marika Josephson is the co-owner and brewer at Scratch Brewing Company in Ava, Illinois, and co-author of The Homebrewer's Almanac: A Seasonal Guide to Making Your Own Beers from Scratch. She and partner Aaron Kleidon were semi-finalists for a 2020 James Beard Award for Outstanding Wine, Spirits, or Beer Producer.
Sara Ratza
With a bachelor's degree in Studio Art from Indiana University, Sara Ratza has found that creating chocolate has bridged the gap between her love for the studio and culinary arts. As a Board Certified Holistic Health Practitioner and Western Herbalist, it has become a passion to formulate unique flavors using the best beans and ingredients she can find. She is the author of Drinking Chocolate: Ancient Traditions for Modern Healing.
Jesse Bussard
Jesse Bussard is a writer and a marketing communications professional based in central Pennsylvania. Through their business, Cowpunch Creative, they collaborate with agricultural and craft food and beverage brands, adding the punch they need to stand out. Beyond work, Jesse is a passionate mycology enthusiast, engaging in their local mushroom club through home cultivation and foraging. Jesse finds nature captivating and continuously strives to understand its complexities and the interconnectedness of all living things.
Photo by Locky Valley Photography.