Into The Pines - Forest Ale w/ Foraged Mushrooms

Getting out to Gippsland is a truly enriching experience, I live in the city so my visits are especially spent bottling up all of the rural goodness of the region.

In the depth of Victoria’s Winter the Sailors Grave team met up in Meeniyan for The Big Night, a celebration of great friends, great food & great wine hosted by our Gippsland friends Trulli, Dan Sims and the finest local producers. 

The following morning a dense fog has blanketed Central Gippsland as we depart early, driving narrow dirt roads deep into the Strzelecki Ranges, our heads still a little weary from the Big Night before. The early morning sun attempts to glisten through the heavy fog making for a picturesque scene as Trevor from Hogget Kitchen leads us on a misty foraging route entrusted by his local knowledge. There’s ice tipped trees and frozen spiderwebs evoking a sense of mystique. We're armed with our Opinel knives, our eyes explore the forest floor layered with loose pine needles and rich earth - the perfect terrain for discovering wild Slippery Jack & Pine Mushrooms.

Back at Hogget Kitchen, Trevor prepares some freshly foraged mushrooms cooked on the open fireplace. We all take in the mouth watering aromas and toasty warmth, both hands holding our coffee mugs. Earthy, woody and nutty flavours with a lush buttery creaminess and a subtle citrusy tanginess - all the characteristics we want to bring to a beer.

This beer is a taste of Gippsland, it's the essence of Winter, the flavour of comfort - it’s our misty morning forage deep into the pines.