The Mazer Cup International – 2016

The Mazer Cup International – 2016

This year marks the 8th year of the Mazer Cup International. From the humble beginnings in Boulder at the Outlook Hotel, when a half dozen of us got together and said ‘we must have a competition’ to the current year, it’s been a wild ride, and along...
Mead – The Worlds’ Oldest New Beverage

Mead – The Worlds’ Oldest New Beverage

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...
A Year in the Life of a Meadery Owner – Part 7 (Year 2)

A Year in the Life of a Meadery Owner – Part 6

What I’ve learned in one year since opening a meadery… and just a heads up, this might just be the last of this series I’ve been posting up here.

One important thing I’ve learned is, you can’t “homebrew” your way in creating a successful meadery. What I mean by that is, just because you never filtered or sulfited your meads at home, doesn’t mean that is going to be the best practice once going commercial. When a good batch goes wrong in the bottle and starts fermenting again, not only will it get you pretty distraught, but the consumer relations process of rectifying the situation is enough to make you pony up the few grand for a sterile filtration and stabilization solution. Trust me, even though it was only 2 out of 30+ batches I’ve produced, it was enough of a lessoned learned, even though all of our customers were still totally cool with it and understanding. Since then, I had vowed to never let that happen again. (Additionally to original post: this is another reason why I am glad I haven’t began distribution yet. Gave me a chance to better “re-learn” my craft on a commercial scale)