Mead is a beverage as old as the hills and as new as a shiny penny. Archeological digs have turned up mead-like beverages in burial chambers such as the Midas (yes, that King Midas), and as long as 8000 years ago. Because, hey, you want to take this with you!
And after virtually disappearing from common knowledge with the advent of affordable sugar after the mid 1600’s, mead has made a comeback.
Now, since the last decades of the 20th century, mead is surging forward, and everyone from history buffs to hipsters are getting in on the ride.
Mead can be as sweet as your first kiss, and as dry as an economics lecture. It can be still or sparkling, have fruit, spices, and even vegetables in it to create a beverage that has more varieties than the leaves on a tree.
If you try mead, and don’t like it, don’t give up! Almost certainly, there are meads you will like, so don’t judge it by one taste. Tasting one mead and saying you don’t care for it is like tasting a cabernet and deciding that you won’t like chardonnay.
Gotmead is a celebration and an homage to mead in its many, many variations. If you are new to mead, a wish to taste it, use our meadery directory to find a meadery local to you, and go have a tasting! If you’d like to learn to make your own mead, then check out the Newbee Guide to Meadmaking (updated version out soon!), and grab a free account on the forum, where mead makers from all over the world gather to talk mead and methods and recipes.
Hit our mead recipe area and share your favorite mead recipe, or find a new one to try.
If you’re one of those who dives in deep to master a new skill, then the Patron membership is for you. In the Patron area of the forum and site, there are award winning, proven recipes for all types of meads. We talk about advanced fermentation techniques you can use to get a better mead in less time, and you can hang out with very talented people to talk mead. You can hang out in our chat board, and post your own saga of meadmaking and track your recipes with the mead blog.
See what is going on in the professional meadmaking world. Or join us on Gotmead Live, our radio show, and call in to speak with professional mead makers, aspiring new meaderies, and influential people in the industry. Bring your questions for our team of experienced mead makers on Making Mead – Back to Basics.
Ancient Mead Making Meets Modern Science Part 2: Isolating a Pure Yeast from a Wild Honey Culture (Honey Bug)
So it seems I am a month late for my latest installment of “So you want to own a Meadery”… Things have been busy lately to say the least. I thought I’d share this post here through FB as well this time.
In the world of mead making, especially amongst those who are new to the craft, there seems to be an abundance of mystery, uncertainty, and just general nonsense surrounding the concepts of a secondary ferment or fermenter. Already you may be wondering what the difference is. My goal is to clearly define what we’re really referring to with these terms, and what really happens “…in secondary.”
6-7-2016 We are off to the Great White North! This episode we will be talking with John Bryans, owner of Munro Honey and Mead in Ontario, Canada (finally A.J. gets the mead!!).
Tonight we’re chatting with Ken Schultz, owner of Hidden Legend Winery in Victor, MT. And on Making Mead-Back to Basics, we’re talking BOMM and making good mead fast.
4-19-16 Jon Talkington – Brimming Horn Meadery & Making Good Mead-Back to Basics with AJ, Manny and Ryan
Tonight we talk with Jon Talkington of Brimming Horn Meadery, and dig into hydrometers and ABV/alcohol content, ingredient quality and care and feeding of yeast.
Viking Alchemist Meadery actually happened as sort of a surprise, when Robin’s son said ‘lets start a meadery’, and his wife did the research and found that the craft beverage industry was going nuts. On ‘Making Good Mead – Back to Basics’, we’re talking creating good habits.
3-29-2016 – Tonight we’re tickled to have Bray, the creator of Bray’s One Month Mead (BOMM) on GotMead Live.
I asked Bray to give me some ‘backstory’ on his creation, and his answer was classic: “Mead is crazy good, but takes too long. I’m going to have to science the shit out of this to speed it up!”
The Mazer Cup International was held this past weekend (and AJ and I couldn’t attend, whah!!), and before the largest mead-only competition in the world starts, the American Mead Makers Association holds it’s annual meeting.
February 16, 2016 – Today we’re talking with Petar Bakulic (Oskaar), president of the Mazer Cup International Mead competition and Mead Mixer public pour.