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Mushrooms

Trust the fungus
Turning Spent Grain into Gourmet Mushrooms

Brewing Sustainability

At Texagon Brewing Company, sustainability is key, and our craft process reflects that commitment. After brewing each batch of beer, we’re left with nutrient-rich spent grain, which we repurpose to grow delicious mushrooms. This byproduct of our brewing not only reduces waste but also allows us to cultivate fresh, organic mushrooms that we can share with our community. It’s a natural extension of our brewing process and a testament to our dedication to making the most out of what we create
  • Pink Oyster Mushrooms
  • Chestnut Mushrooms
  • Wine Cap Mushrooms
  • Golden Oyster Mushrooms
  • And more mushrooms!
Rebekah showing-off her Pink Oyster Mushrooms
Still air box
King Blue Oyster mushroom batch. Grown from spent beer grains. Delicious.
Sustainability with Mushroom Cultivation

Grain to Gourmet

At Texagon Brewing Company, we transform spent grain from our brewing process into a rich substrate for mushroom cultivation. By inoculating the nutrient-rich leftover grain with mushroom mycelium, we grow varieties like Pink Oyster, Chestnut, and Wine Cap mushrooms. This innovative use of spent grain not only reduces waste but also provides a sustainable source of fresh, gourmet mushrooms, enhancing both our brewing process and our commitment to eco-friendly practices.
Inoculating the stout grains with Chestnut mushroom cultures
4 more Pink Oyster mycelium jars grown from the Honey Bock beer grains
Pink Oyster mushrooms
Elevate Your Meals with

Texagon's Flavorful Mushrooms

The mushrooms from Texagon Brewing Company are fresh, organic, and full of rich, savory flavors. Pink Oyster mushrooms have a delicate, woody taste and velvety texture, perfect for pasta or sautéing. Chestnut mushrooms bring a nutty flavor, ideal for stews and veggie burgers, while Wine Cap mushrooms offer an earthy taste that pairs well with roasted vegetables. These gourmet mushrooms add a flavorful touch to any dish, from omelets to risottos.
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