We got another mushroom delivery this weekend; a pub exclusive. The first harvest of morels has made its home in our cooler, and they're beautiful. All you denizens of the Valley (and that means you as well, Portland) within access of poncy restaurants will have to go without, as we snagged the entire yield. Chef has created Creamy Herb and Fresh Wild Morel in a Pastry Bowl, one of several delicious options on the Specials Board. Don't expect it to be there long. He who hesitates is lost, as my Mom used to say.
Also, as May is Mild Month in Britain, I've brewed the first of this season's session beers, a Welsh Mild. I've never tried this style before. I was trying to recall some of the attributes of the ales I had in Wales way back in 1991, and have faint recollections of a dark and slightly smoky/peaty beverage lounging on the inside of my pint glass. For this batch, I made up a recipe that uses some Carafa III and a dash of a peated malt from Simpsons Malting in the UK. This is dangerous stuff - a little bit goes a long way. Casking up day was Saturday, in which I got to have a taste. It wasn't bad at all, but it's hard to tell what the full maturation and conditioning will be like. ABV clocked out at 3.6%. First cask will be breached on Saturday. I have a sneaking suspicion that it will be a perfect complement to some morels. See you at the pub.