5-21-18 We’re back! Tonight we’re talking with Adam Thompson, owner of Machination Meadworks in Loveland, Colorado.
Adam envisioned Machination Mead Works in 2013 and began the long path to starting his own meadery. Now with over a decade of brewing experience and a few dozen medals, including five Mazer Cups, he is ready to share his mead with the world. It has been a long uphill fight but his time in the Army’s 3rd Ranger Battalion (Thank you for your service!! – Vicky) taught him to never accept failure and he has broken through miles of government red tape to make his dream a reality. Machination Mead Works is now fully licensed and producing their first batches that are going to be released locally in and around Loveland, Colorado and nationally through Vinoshipper.
Machination Mead Works – Mead Made Evil (and we want to know why it’s evil!!)
And check out their fund raiser to help them expand their equipment! https://www.indiegogo.com/projects/machination-mead-works-mead-made-evil-wine#/
If you want us to tackle your mead making questions, you can send us a question and we’ll tackle it online!
Bring your questions and your mead, and let’s talk mead! You can call us at 803-443-MEAD (6323), or Skype us at meadwench (please friend me first and say you’re a listener, I get tons of Skype spam), or tweet to @gotmeadnow.
This player will show the most recent show, and when we’re live, will play the live feed. If you are calling in, please turn off the player sound, so we don’t get feedback.
Show links and notes
- Scott Lab Fermentation Handbook
- Biomass Content Governs Fermentation Rate in Nitrogen-Deficient Wine Must
- Sequential Use of Nitrogen Compounds by Saccharomyces cerevisiae during Wine Fermentation: a Model Based on Kinetic and Regulation Characteristics of Nitrogen Permeases
- Management of Multiple Nitrogen Sources during Wine Fermentation by Saccharomyces cerevisiae
- Wine secondary aroma: understanding yeast production of higher alcohols
- Metabolic and transcriptomic respond of the wine yeast Saccharomyces cerevisiae strain EC1118 after an oxygen impulse under carbon-sufficient, nitrogen-limited fermentative conditions
- Effect of low temperature fermentation and nitrogen content on wine yeast metabolism
- Why, When and How to Measure YAN
- Chemistry in Winemaking
- Fermentation Management Practices
- Altered Fermentation Performances, Growth, and Metabolic Footprints Reveal Competition for Nutrients between Yeast Species Inoculated in Synthetic Grape Juice-Like Medium
- Tailored Organic Nutrient Additions
- Speed Brewing by Mary Izett
- Danny Acevedo – Modern Mead Making Videos
- American Homebrewers Association
- The Flavor Bible
- Let There Be Melomels by Rob Ratliff
- The Big Book of Mead Recipes by Rob Ratliff
- May 23 – Bos Meadery – Sparetime Bluegrass
- May 26 – Meduseld Meadery – 1 Year Anniversary Party
- May 27 – Wild Blossom Meadery – Cigars, Sundresses and Wine
- June 1 – Brothers Drake Meadery – Nicola Són
- August 4-5 – B.NektarPalooza – International Beer, Cider and Mead Festival
Got an event you’d like us to mention on GotMead Live? Send us an email at firstname.lastname@example.org and tell us about it!
She is also an experienced marketing coach and consultant who has recently decided to focus her marketing expertise exclusively on the craft beverage market to help meaderies, cideries, breweries and distilleries expand their business and get more customers while doing what they love.
Latest posts by Vicky Rowe (see all)
- 6-19-18 To Brew Lists, Mistakes We’ve Learned From | Fred Minnick – author of Mead: The Libations, Legends and Lore and speaker on Mead Cocktails - June 19, 2018
- 6-12-18 Raphael Lyon – Enlightenment Wines – Making Natural (Wild) Meads - June 12, 2018
- 6-5-18 Ryan’s Rants – Balancing Your Mead - June 5, 2018