A Year in the Life of a Meadery Owner – Part 5

by Sergio Moutela (from a series of posts made in the AMMA Facebook group) What I’ve learned in 10-months since opening my meadery: I am actually writing this bi-monthly “installment” two weeks earlier than my actual 10-month mark due to an upcoming...

Joe’s Ancient Orange, Clove, and Cinnamon Mead

This is arguably the most pervasive mead recipe on the internet. When Joe Mattioli created this on GotMead, lo these many years ago, he had no idea how it would go viral. It’s been copied all over the internet, and millions of batches have been made, and...

10-13-15 – Maine Meadworks

Tonight we talk with Ben Alexander of Maine Meadworks in Portland, Maine. In collaboration with South African scholar Dr. Garth Cambray, Maine Mead Works developed a state-of-the-art continuous fermentation system, which allows them to get an excellent mead to market...

A Year in the Life of a Meadery Owner – Part 4

by Sergio Moutela (from a series of posts in the AMMA Facebook page) Another installment of the bi-monthly “What I’ve Learned” series. 8 months since opening for business Things couldn’t be going any better. Well, they could (and will) be going...

Sap House Meadery in NH Opens New Mead Pub

OSSIPEE — Sap House Meadery in Center Ossipee has finished an eight-month renovation project and has opened New Hampshire’s first Mead Pub. Ash Fischbein and Matt Trahan, co-owners, are serving the world’s oldest fermented beverage either by the glass or in a...