Dookit - Myko | Kolsch

Collabortaion with The Gannet, Glasgow. Myko is a Kölsch-style beer with foraged chanterelle mushrooms, which Peter McKenna, from The Gannet, foraged for himself. A classic Kölsch in terms of grist, yeast and hops, Myko drinks like any other well made Kölsch, with all its lovely lager-like qualities. However, fermentation took place at a relatively low temperature for the style (17C), allowing for the very small amount of chanterelles (1.35g per litre of beer) to express their fruitier and peppery character. Basically put: the esters that the yeast usually provides is replaced and remixed by the chanterelles. It is the apricot flavour and aroma from the mushroom which works so well in an ester heavy Kölsch. The earthy pepperiness is a bonus and works very well too. Especially as the German Perle hop used doesn't have as much spice character compared to the more noble varieties. All other parameters are kept as close to a classic Kölsch as you can get, with a balanced bitterness and a long cold-conditioning period making for a clean, crisp and refreshing drink. Prost and slàinte mhath!

Dookit - Myko | Kolsch | Kolsch | 5.2% abv | 330ml

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