GotMead Live Radio Show https://gotmead.com/blog/blog/ Weekly podcast discussing mead, mead making, meaderies and mead info from around the world Wed, 27 Nov 2019 04:17:28 +0000 en-US hourly 1 https://wordpress.org/?v=5.0.4 GotMead Live features interviews with mead world influencers and makers and discussion about making mead, drinking mead, finding mead and what is going on in the mead world! GotMead.com yes episodic GotMead.com gotmead@gotmead.com gotmead@gotmead.com (GotMead.com) GotMead.com The GotMead Radio Show - making mead, finding mead, and all about the mead world GotMead Live Radio Show http://gotmead.com/blog/wp-content/uploads/2016/03/showlogo.jpg https://gotmead.com/blog/blog/ TV-MA North Carolina Weekly 11-26-19 Amy Olsen and Annie Zipser – Michigan Mead Alliance, making mead, and mead talk https://gotmead.com/blog/gotmead-live/11-26-19-amy-olsen-and-annie-zipser-michigan-mead-alliance-making-mead-and-mead-talk/ Tue, 26 Nov 2019 23:05:41 +0000 https://gotmead.com/blog/?p=5919 11-26-19 Tonight we're talking with Annie Zipser and Amy Olsen, Annie and Amy are both award winning home mead makers, and are now involved with the Michigan Mead Coalition. The Michigan Mead Coalition is a group of meadmakers who are looking to create a shared environment where they can talk mead, share their skills, and even have shared equipment and supply buys. We'll be talking more about that in the show. We'll also talk meadmaking, things we've learned, and generally just geek out on meadmaking. More about Annie: Annie Zipser has been making mead for about 6 ½ years now. She started making mead because so many excellent meads were being offered to her at Ann Arbor Brewer’s Guild meetings (that she was attending because her husband is a homebrewer). The Guild has a large mead presence and Annie has always felt very lucky that she had so many excellent resources in her learning experience. She joined Fermenta, a group focused on women in the fermenting world, and through a Fermenta scholarship took the BJCP mead exam. Annie retired from teaching in 2016…and working at Adventures in Homebrewing provided a great springboard into retirement activities. While working there she presented seminars and classes about mead, got to teach people about mead, and connected to the larger mead world. Since getting her BJCP ranking, Annie has been judging at the National Homebrew Competition and the Mazer Cup along with the Michigan Beer Cup and the Michigan Mead Cup. Going to the Mazer Cup to judge led her to going to the AMMA conference as a volunteer. This has since led to being on the planning committee for the conference. She is also on the planning committee for the Michigan Mead Cup and is one of the organizers of the AMMA presence at HomebrewCon. She is currently on the Home Governing Board (AMMA) where she serves as secretary. Her newest activity is the Michigan Mead Coalition where she serves as event coordinator. Michigan is a great state for mead makers and the Michigan Mead Coalition hopes to bring meadmakers together the same way that a homebrew club brings brewers together. Annie is a self professed “mead geek” and is having a great time letting her hobby be her retirement career! And some info on Amy: Have you ever had a conversation with a total stranger that changed the course of your life? That is what happened to me nearly 5 years ago. I was having a beer after work at Kuhnhenn Brewing in Warren, MI; and making conversation with other people at the bar. Some random small talk turned into a fairly in-depth conversation about flavor and my new friend asked me that life changing question..."Have you ever considered making mead”? Long story short, the gentleman at the bar turned out to be Frank Retell, the mead maker at Kuhnhenn Brewing. I was extremely fortunate to have a very experienced and talented mead maker show me how to make mead, let me ask a million questions and allow me to work with him on several batches that were released at the brewery. I was hooked! I am a classically trained chef by trade. I now teach culinary arts, baking and pastry arts and run a restaurant in my school district. So, food and flavor are a huge part of my life and background. Mead seemed like a very logical and natural progression. Within a year I was making solo batches at home. My family and friends were very supportive, but they pretty much would tell me that they liked it and drank a lot. I wanted some impartial feedback and constructive criticism. So I entered my first competition; The Michigan Mead Cup in 2014. I earned a gold medal and won Best of Show with my very first entry. It was Michigan wildflower honey with Medjool dates, black mission figs, and sultanas…all desert fruits. I called it A Gift to the Khaleesi. That’s pretty much where things got started. I have continued to make mead and enter competitions. Since then, I have earned several gold, silver, 11-26-19 Tonight we're talking with Annie Zipser and Amy Olsen, Annie and Amy are both award winning home mead makers, and are now involved with the Michigan Mead Coalition. The Michigan Mead Coalition is a group of meadmakers who are looking to create... Michigan Mead Coalition. The Michigan Mead Coalition is a group of meadmakers who are looking to create a shared environment where they can talk mead, share their skills, and even have shared equipment and supply buys. We'll be talking more about that in the show.

We'll also talk meadmaking, things we've learned, and generally just geek out on meadmaking.

More about Annie: Annie Zipser has been making mead for about 6 ½ years now. She started making mead because so many excellent meads were being offered to her at Ann Arbor Brewer’s Guild meetings (that she was attending because her husband is a homebrewer). The Guild has a large mead presence and Annie has always felt very lucky that she had so many excellent resources in her learning experience. She joined Fermenta, a group focused on women in the fermenting world, and through a Fermenta scholarship took the BJCP mead exam.

Annie retired from teaching in 2016…and working at Adventures in Homebrewing provided a great springboard into retirement activities. While working there she presented seminars and classes about mead, got to teach people about mead, and connected to the larger mead world.

Since getting her BJCP ranking, Annie has been judging at the National Homebrew Competition and the Mazer Cup along with the Michigan Beer Cup and the Michigan Mead Cup. Going to the Mazer Cup to judge led her to going to the AMMA conference as a volunteer. This has since led to being on the planning committee for the conference. She is also on the planning committee for the Michigan Mead Cup and is one of the organizers of the AMMA presence at HomebrewCon. She is currently on the Home Governing Board (AMMA) where she serves as secretary. Her newest activity is the Michigan Mead Coalition where she serves as event coordinator. Michigan is a great state for mead makers and the Michigan Mead Coalition hopes to bring meadmakers together the same way that a homebrew club brings brewers together.

Annie is a self professed “mead geek” and is having a great time letting her hobby be her retirement career!

And some info on Amy: Have you ever had a conversation with a total stranger that changed the course of your life? That is what happened to me nearly 5 years ago. I was having a beer after work at Kuhnhenn Brewing in Warren, MI; and making conversation with other people at the bar. Some random small talk turned into a fairly in-depth conversation about flavor and my new friend asked me that life changing question..."Have you ever considered making mead”? Long story short, the gentleman at the bar turned out to be Frank Retell, the mead maker at Kuhnhenn Brewing. I was extremely fortunate to have a very experienced and talented mead maker show me how to make mead, let me ask a million questions and allow me to work with him on several batches that were released at the brewery. I was hooked!

I am a classically trained chef by trade. I now teach culinary arts, baking and pastry arts and run a restaurant in my school district. So, food and flavor are a huge part of my life and background. Mead seemed like a very logical and natural progression. Within a year I was making solo batches at home. My family and friends were very supportive, but they pretty much would tell me that they liked it and drank a lot. I wanted some impartial feedback and constructive criticism. So I entered my first competition; The Michigan Mead Cup in 2014. I earned a gold medal and won Best of Show with my very first entry. It was Michigan wildflower honey with Medjool dates, black mission figs, and sultanas…all desert fruits.]]>
GotMead.com yes 2:16:02
11-5-19 Mike Faul – Rabbits Foot Mead – peak honey, Irish mead and meadery IT https://gotmead.com/blog/gotmead-live/11-5-19-mike-faul-rabbits-foot-mead-peak-honey-irish-mead-and-meadery-it/ Tue, 05 Nov 2019 22:37:28 +0000 https://gotmead.com/blog/?p=5901 11-5-19 9PM EST Tonight we're talking with Mike Faul, owner of Rabbit's Foot Meadery in Sunnyvale, CA about several things. Mike has been in the mead industry for over 20 years, and has been a mead maker for much longer, having been involved in mead since the beginning of the resurgence of mead in the US. Mike is not just owner of one of the largest meaderies in the country, he's also an IT and automation geek, a student of honey in America, and an all-around pretty smart guy. And he's been active as an SCA and Ren Faire person, as well as getting into other interesting activities. Tonight we're going to talk about many things. One, an issue central to the US (and indeed, the world) mead industry is peak honey. With the making of mead, by both home and professional meadmakers, the demand for honey is ever increasing. When will we hit the wall on the honey supply, since beekeeping isn't increasing at the rate that use of honey is growing? We're also going to see what Mike's been up to in Ireland. One might think that mead is all over in Ireland, but this isn't so! There is, in fact, not all that much honey native to the Emerald Isle, and that has kept mead from returning to Ireland. However, Mike has managed to make a native Irish mead, with Irish honey, We're going to hear more about that, and why he decided to open a meadery there. And, Mike, being an IT and automation geek, has been hard at work making his Rabbit's Foot Meadery as efficient as he can, so that he spends less time on the onerous parts of meakmaking and can devote more time to the creative aspects, and keeping up with what is going on with mead in the world. And spend more time with his family, while ensuring his meadery continues to grow and provide excellent mead to mead lovers. Join us on the live chat and don't be afraid to call in if you want to! 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. Click here to see a playable list of all our episodes! If you want to ask your mead making questions, you can call us at 803-443-MEAD (6323) or send us a question via email, or via Twitter @GotmeadNow and we'll tackle it online! 9PM EDT/6PM PDT Join us on live chat during the show 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. Show links and notes Wine Folly Master Guide Scott Labs 2019 Yeast Book Scott Labs searchable yeast selection Sure lie and Bâtonnage (lees contact and stirring) Sur Lie additive SO2 Management SO2 Management Protocols Acuvin Quick SO2 test Evoak - Oak Solutions Black Swan Barrels (exotic woods) Ethiopian Spice Market (for gesho) Let There Be Melomels by Rob Ratliff The Big Book of Mead Recipes by Rob Ratliff Are You Afraid of the Rum: And Other Cocktails for 90's Kids by Sam Slaughter Upcoming Guests 11-12 and 11-19 in Poland 11 - 26 Amy Olsen and Annie Zipser - Michigan Mead Alliance and making great mead Upcoming Events Nov 7 - Big Lost Mead, Ankeny, IA - Mead Tasting event Nov 7 - Bos Meadery, Madison, WI - Mead to Laugh: November Edition Nov 9 - Victorian Mead Makers Meet Up at Firkin Cellars in Morwell Nov 10 - Rabbit's Foot Meadery, Sunnyvale, CA - 10th Annual Chili Cookoff Nov 16 - Heidrun Meadery, Point Reyes Station, CA - Women Who Explore Hike and Meadery Tasting Nov 22 - Schramm's Mead, Ferndale, MI - Sushi Dinner Party Nov 22 - Helderberg Meadworks, Cobleskill, NY - Wine and food Pairing Dinner Nov 27 - Brothers Drake Meadery - Jazz Wednesday with Ryan Folger Dec 6 - Tugwell Creek Honey Farm - Pinot Girls Series: Honey and Mead Dec 7 - Schramm's Mead, Ferndale, MI - Holiday Gala 11-5-19 9PM EST Tonight we're talking with Mike Faul, owner of Rabbit's Foot Meadery in Sunnyvale, CA about several things. Mike has been in the mead industry for over 20 years, and has been a mead maker for much longer, Rabbit's Foot Meadery in Sunnyvale, CA about several things. Mike has been in the mead industry for over 20 years, and has been a mead maker for much longer, having been involved in mead since the beginning of the resurgence of mead in the US.

Mike is not just owner of one of the largest meaderies in the country, he's also an IT and automation geek, a student of honey in America, and an all-around pretty smart guy. And he's been active as an SCA and Ren Faire person, as well as getting into other interesting activities.

Tonight we're going to talk about many things. One, an issue central to the US (and indeed, the world) mead industry is peak honey. With the making of mead, by both home and professional meadmakers, the demand for honey is ever increasing. When will we hit the wall on the honey supply, since beekeeping isn't increasing at the rate that use of honey is growing?

We're also going to see what Mike's been up to in Ireland. One might think that mead is all over in Ireland, but this isn't so! There is, in fact, not all that much honey native to the Emerald Isle, and that has kept mead from returning to Ireland. However, Mike has managed to make a native Irish mead, with Irish honey, We're going to hear more about that, and why he decided to open a meadery there.

And, Mike, being an IT and automation geek, has been hard at work making his Rabbit's Foot Meadery as efficient as he can, so that he spends less time on the onerous parts of meakmaking and can devote more time to the creative aspects, and keeping up with what is going on with mead in the world. And spend more time with his family, while ensuring his meadery continues to grow and provide excellent mead to mead lovers.


Join us on the live chat and don't be afraid to call in if you want to!





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. Click here to see a playable list of all our episodes!



If you want to ask your mead making questions, you can call us at 803-443-MEAD (6323) or send us a question via email, or via Twitter @GotmeadNow and we'll tackle it online! 9PM EDT/6PM PDT Join us on live chat during the show 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.



Show links and notes

* Wine Folly Master Guide
* Scott Labs 2019 Yeast Book
* Scott Labs searchable yeast selection
* Sure lie and Bâtonnage (lees contact and stirring)
* Sur Lie additive
]]>
GotMead.com yes 2:26:13
10-29-19 – Sergio Moutela – pyments, beer style meads, weirdomels and recipes https://gotmead.com/blog/gotmead-live/10-29-19-sergio-moutela-pyments-beer-style-meads-weirdomels-and-recipes/ Tue, 29 Oct 2019 21:34:57 +0000 https://gotmead.com/blog/?p=5892 10-29-19 We're back after a break due to some scheduling conflicts. Tonight we're talking with Sergio Moutela, owner of Melovino Meadery and President of the American Mead Makers Association. He is also the guy who created the TOSNA protocol for mead making which he hosts on Mead Made Right. And he's launched a mead podcast that is excellent. which you can listen to on the MMR website. You can tell Sergio has been up to a lot of mead stuff, and he never seems to slow down. We're not even sure he sleeps! Melovino is possibly the fastest growing meadery in the country, and was the first meadery in New Jersey. This year was 5 years open, and Sergio now has a Mead Bar where he serves a constantly rotating list of session meads. Much to the chagrin to those of us who can't get up there to try them, lol. You can't get these shipped, they are Mead Bar only offerings. Sergio is also active in working to change alcoholic beverage laws in NJ, and has been instrumental in getting his state to change the laws to make it easier for meaderies to start and operate. One of the fun things he's been doing is trying lots of interesting recipes, many of which end up on the Mead Made Right recipe database. He has a pretty good (and in some ways twisted) imagination and comes up with a lot of really tasty meads. They're certainly flying out of the meadery and off the shelves! Tonight we're going to talk about pyments, beer style meads, weirdomels and recipe creation, and also about a couple surprises! Join us to check it out. See you tonight! Join us on the live chat and don't be afraid to call in if you want to! 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. Click here to see a playable list of all our episodes! If you want to ask your mead making questions, you can call us at 803-443-MEAD (6323) or send us a question via email, or via Twitter @GotmeadNow and we'll tackle it online! 9PM EDT/6PM PDT Join us on live chat during the show 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. Show links and notes Wine Folly Master Guide Scott Labs 2019 Yeast Book Scott Labs searchable yeast selection Sure lie and Bâtonnage (lees contact and stirring) Sur Lie additive SO2 Management SO2 Management Protocols Acuvin Quick SO2 test Evoak - Oak Solutions Black Swan Barrels (exotic woods) Ethiopian Spice Market (for gesho) Let There Be Melomels by Rob Ratliff The Big Book of Mead Recipes by Rob Ratliff Are You Afraid of the Rum: And Other Cocktails for 90's Kids by Sam Slaughter Upcoming Guests 11-5 Mike Faul - Rabbits Foot - meadery automation, peak honey, Irish mead 11-12 and 11-19 in Poland 11 - 26 Amy Olsen and Annie Zipser - Michigan Mead Alliance and making great mead Upcoming Events Oct 31 - Rabbit's Foot Meadery, Sunnyvale, CA- Annual Ghostly Event Nov 2 - Bos Meadery - Common Chords concert Nov 2 - Superstition Meadery, Prescott, AZ - music by Stephy Leigh Griffin Nov 5 - Orchid Cellars - Guided Mead Tasting event Nov 7 - Big Lost Mead, Ankeny, IA - Mead Tasting event Nov 7 - Bos Meadery, Madison, WI - Mead to Laugh: November Edition Nov 9 - Victorian Mead Makers Meet Up at Firkin Cellars in Morwell Nov 10 - Rabbit's Foot Meadery, Sunnyvale, CA - 10th Annual Chili Cookoff Nov 16 - Heidrun Meadery, Point Reyes Station, CA - Women Who Explore Hike and Meadery Tasting Nov 22 - Schramm's Mead, Ferndale, MI - Sushi Dinner Party Nov 22 - Helderberg Meadworks, Cobleskill, NY - Wine and food Pairing Dinner Nov 27 - Brothers Drake Meadery - Jazz Wednesday with Ryan Folger Dec 6 - Tugwell Creek Honey Farm - Pinot Girls Ser... 10-29-19 We're back after a break due to some scheduling conflicts. Tonight we're talking with Sergio Moutela, owner of Melovino Meadery and President of the American Mead Makers Association. He is also the guy who created the TOSNA protocol for mead m... Melovino Meadery and President of the American Mead Makers Association. He is also the guy who created the TOSNA protocol for mead making which he hosts on Mead Made Right. And he's launched a mead podcast that is excellent. which you can listen to on the MMR website.

You can tell Sergio has been up to a lot of mead stuff, and he never seems to slow down. We're not even sure he sleeps! Melovino is possibly the fastest growing meadery in the country, and was the first meadery in New Jersey. This year was 5 years open, and Sergio now has a Mead Bar where he serves a constantly rotating list of session meads. Much to the chagrin to those of us who can't get up there to try them, lol. You can't get these shipped, they are Mead Bar only offerings.

Sergio is also active in working to change alcoholic beverage laws in NJ, and has been instrumental in getting his state to change the laws to make it easier for meaderies to start and operate.

One of the fun things he's been doing is trying lots of interesting recipes, many of which end up on the Mead Made Right recipe database. He has a pretty good (and in some ways twisted) imagination and comes up with a lot of really tasty meads. They're certainly flying out of the meadery and off the shelves!

Tonight we're going to talk about pyments, beer style meads, weirdomels and recipe creation, and also about a couple surprises! Join us to check it out. See you tonight!


Join us on the live chat and don't be afraid to call in if you want to!





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. Click here to see a playable list of all our episodes!



If you want to ask your mead making questions, you can call us at 803-443-MEAD (6323) or send us a question via email, or via Twitter @GotmeadNow and we'll tackle it online! 9PM EDT/6PM PDT Join us on live chat during the show 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.



Show links and notes

* Wine Folly Master Guide
* Scott Labs 2019 Yeast Book
* Scott Labs searchable yeast selection
* Sure lie and Bâtonnage (lees contact and stirring)
* Sur Lie additive
* SO2 Management
]]>
GotMead.com yes 2:54:02
10-8-19 Adam Crockett on oaking, barrels and making mead in Pét Nat style https://gotmead.com/blog/gotmead-live/10-8-19-adam-crockett-on-oaking-barrels-and-making-mead-in-pet-nat-style/ Tue, 08 Oct 2019 21:33:57 +0000 https://gotmead.com/blog/?p=5886 10-8-19 We're talking tonight with Adam Crockett, owner of Haymaker Meadery. Before starting Haymaker in 2015, Adam worked in the barrel industry for 4 years selling barrels to breweries, wineries, and meaderies all over the US and Canada. He has worked with large breweries like Allagash and Jolly Pumpkin and small local breweries in every corner. He has worked directly with distilleries and wineries to provide the best barrels available. He has helped many breweries build up their barrel program and has helped a number of breweries win GABF medals because of his barrel knowledge. He hopes to share his knowledge that he has collected and help meaderies and meadmakers take the step into barrel aging meads. Haymaker does a number of barrel aged meads. In this talk we will cover barrel aging mead, he will talk about barrels, oak alternatives, preparing barrels for homebrewers and what to expect from certain barrels. Adam has also been working with 'Pét Nat' meadmaking. 'Pét Nat' is short for Pétillant Naturel. Pét-Nat is produced in the méthode ancestral, otherwise known as “rurale,” “artisanale,” or “gaillacoise.” Long story short, the wine is bottled prior to fully completing its first fermentation, allowing carbon dioxide to be produced by the natural sugars found in the grapes. The méthode ancestrale was originally used in Limoux in the south of France in the early 16th century by winemaking monks. This production method is contrary to the méthode champenoise, the way in which Champagne is produced, where the base wine is fully fermented, then undergoes a secondary fermentation in bottle with the addition of yeast and sugar (otherwise known as liqueur de tirage.) Unlike Champagne, Pét-Nat is not disgorged, and may or may not be filtered on  completion of fermentation. Adam will be telling us about his efforts with Pét Nat, and how it's working for mead. Join us on the live chat and don't be afraid to call in if you want to! 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. Click here to see a playable list of all our episodes! If you want to ask your mead making questions, you can call us at 803-443-MEAD (6323) or send us a question via email, or via Twitter @GotmeadNow and we'll tackle it online! 9PM EDT/6PM PDT Join us on live chat during the show 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. Show links and notes Scott Labs 2019 Yeast Book Scott Labs searchable yeast selection Sure lie and Bâtonnage (lees contact and stirring) Sur Lie additive SO2 Management SO2 Management Protocols Acuvin Quick SO2 test Evoak - Oak Solutions Black Swan Barrels (exotic woods) Ethiopian Spice Market (for gesho) Let There Be Melomels by Rob Ratliff The Big Book of Mead Recipes by Rob Ratliff Are You Afraid of the Rum: And Other Cocktails for 90's Kids by Sam Slaughter Upcoming Events Oct 11 - Rushford Meadery and Winery - Card Making Technique Class Oct 12-13 - Stonekeep Meadery - Artisan Wine and Cheese pairing weekends Oct 12 - Black Heath Meadery - National Farmers Day - DJ, guest beer taps and mead! Oct 12 - Etowah Meadery - Etowah Turns 2! Oct 12 - Honey Pot Meadery - Batch 2 of Bruiseberry releases Oct 16 - Threadbare Cider and Mead - Fall Owl Cafe to benefit Human Animal Rescue Oct 16 - Superstition Meadery - 5 Course Mead dinner at Lovecraft - New Mexican feast Oct 18 - Woodstone Creek Winery and Distillery - Friday Night Flight - Wine, Mead and Spirits Oct 18 - Toledo Cider Fest - Crafted Artisan Meadery and Four Fires Meadery will be there Oct 19-20 Bearded Bee Meadery - releasing their first mead at the Timeline Fe... 10-8-19 We're talking tonight with Adam Crockett, owner of Haymaker Meadery. Before starting Haymaker in 2015, Adam worked in the barrel industry for 4 years selling barrels to breweries, wineries, and meaderies all over the US and Canada. - Haymaker Meadery. Before starting Haymaker in 2015, Adam worked in the barrel industry for 4 years selling barrels to breweries, wineries, and meaderies all over the US and Canada.

He has worked with large breweries like Allagash and Jolly Pumpkin and small local breweries in every corner. He has worked directly with distilleries and wineries to provide the best barrels available. He has helped many breweries build up their barrel program and has helped a number of breweries win GABF medals because of his barrel knowledge.
He hopes to share his knowledge that he has collected and help meaderies and meadmakers take the step into barrel aging meads. Haymaker does a number of barrel aged meads.

In this talk we will cover barrel aging mead, he will talk about barrels, oak alternatives, preparing barrels for homebrewers and what to expect from certain barrels.

Adam has also been working with 'Pét Nat' meadmaking. 'Pét Nat' is short for Pétillant Naturel. Pét-Nat is produced in the méthode ancestral, otherwise known as “rurale,” “artisanale,” or “gaillacoise.” Long story short, the wine is bottled prior to fully completing its first fermentation, allowing carbon dioxide to be produced by the natural sugars found in the grapes. The méthode ancestrale was originally used in Limoux in the south of France in the early 16th century by winemaking monks. This production method is contrary to the méthode champenoise, the way in which Champagne is produced, where the base wine is fully fermented, then undergoes a secondary fermentation in bottle with the addition of yeast and sugar (otherwise known as liqueur de tirage.) Unlike Champagne, Pét-Nat is not disgorged, and may or may not be filtered on  completion of fermentation.

Adam will be telling us about his efforts with Pét Nat, and how it's working for mead.


Join us on the live chat and don't be afraid to call in if you want to!





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. Click here to see a playable list of all our episodes!



If you want to ask your mead making questions, you can call us at 803-443-MEAD (6323) or send us a question via email, or via Twitter @GotmeadNow and we'll tackle it online! 9PM EDT/6PM PDT Join us on live chat during the show 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.



Show links and notes

* Scott Labs 2019 Yeast Book
* Scott Labs searchable yeast selection
* https://gotmead.com/blog/?p=5876 10-1-19 - Tonight we're back in mead building mode again, and have Ryan back to talk about picking the yeast and honey and other ingredients to achieve specific flavor profiles. This is continuing from last week's discussion. Get your questions in to us! Post on Facebook or Twitter, or join us on the chat channel tonight! We all have the flavors and tastes we like, and it's different for everyone. Too much for one is not enough for another. Yeast and honey contribute a fair amount to what you end up with, and what you start with may not be where your mead finishes, flavor-wise. There are tons of ideas out there: fermenting temperatures, to stir or not to stir, what to add at what point in the fermentation, like fruit in primary or secondary, spices in primary or secondary, toss in spices whole/crushed, do them as tea, or as extracts or tisanes. How long do you leave them in, and how to figure out what it will end up as? We're going to talk about what/when/why, and how you can get your mead to have the flavors you'd like it to end up with. Join us on the show, and on the chat, and if you've something you'd like us to work on, let us know! 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. Click here to see a playable list of all our episodes! If you want to ask your mead making questions, you can call us at 803-443-MEAD (6323) or send us a question via email, or via Twitter @GotmeadNow and we'll tackle it online! 9PM EDT/6PM PDT Join us on live chat during the show 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. Show links and notes Scott Labs 2019 Yeast Book Scott Labs searchable yeast selection Sure lie and Bâtonnage (lees contact and stirring) Sur Lie additive SO2 Management SO2 Management Protocols Acuvin Quick SO2 test Evoak - Oak Solutions Black Swan Barrels (exotic woods) Ethiopian Spice Market (for gesho) Let There Be Melomels by Rob Ratliff The Big Book of Mead Recipes by Rob Ratliff Are You Afraid of the Rum: And Other Cocktails for 90's Kids by Sam Slaughter Upcoming Events Oct 2 - Wild Blossom Meadery - Sip and Bark Oct 2 - Honnibrook Meadery - Neils BBQ Food Truck at the meadery Oct 3 - Folklore Brewing - Pints and Paints - Dothan, AL Oct 3 - Bos Meadery - Mead to Laugh, Pumpkin Spice Edition Oct 4 - Honey Girl Meadery - Fall Fridays - Cheese Pairing Oct 5-6 and 12-13 - Stonekeep Meadery - Artisan Wine and Cheese pairing weekends Oct 6 - Starrlight Mead - 29th Annual A Tasteful Affair Oct 6 - House Bear Brewing - Game night Oct 6 - Great Kiwi Mead Group - First ever New Zealand Mead Up at Remuera in Auckland - Contact Adam via the link here Oct 8 - Meduseld Meadery - The Saga of Ragnar Lothbrook - light fare, mead and music Oct 11 - Rushford Meadery and Winery - Card Making Technique Class Oct 12 - Etowah Meadery - Etowah Turns 2! Oct 12 - Honey Pot Meadery - Batch 2 of Bruiseberry releases Oct 16 - Threadbare Cider and Mead - Fall Owl Cafe to benefit Human Animal Rescue Oct 18 - Woodstone Creek Winery and Distillery - Friday Night Flight - Wine, Mead and Spirits Oct 18 - Toledo Cider Fest - Crafted Artisan Meadery and Four Fires Meadery will be there OCt 18 - House Bear Brewing - Paint Night Oct 19 - Texas Mead Fest  Oct 19 - Michigan Mead Cup Oct 19 - Starrlight Meadery - Beginning Home Mead Making Class Oct 25 - B. Nektar Meadery - Stranger Things Themed Trivia Night Oct 26-27 Festina Lente - Hallow-Wine treats Oct 26 - Haley's Honey Meadery - Wicked Halloween Party Nov 5 - Orchid Cellars - Guided Mead Tasting event Nov 27 - Brothers Drake Meadery - Jazz Wednesday with Ryan Folger 10-1-19 - Tonight we're back in mead building mode again, and have Ryan back to talk about picking the yeast and honey and other ingredients to achieve specific flavor profiles. This is continuing from last week's discussion.
Get your questions in to us! Post on Facebook or Twitter, or join us on the
chat channel tonight!

We all have the flavors and tastes we like, and it's different for everyone. Too much for one is not enough for another. Yeast and honey contribute a fair amount to what you end up with, and what you start with may not be where your mead finishes, flavor-wise.

There are tons of ideas out there: fermenting temperatures, to stir or not to stir, what to add at what point in the fermentation, like fruit in primary or secondary, spices in primary or secondary, toss in spices whole/crushed, do them as tea, or as extracts or tisanes.

How long do you leave them in, and how to figure out what it will end up as?

We're going to talk about what/when/why, and how you can get your mead to have the flavors you'd like it to end up with.

Join us on the show, and on the chat, and if you've something you'd like us to work on, let us know!



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. Click here to see a playable list of all our episodes!



If you want to ask your mead making questions, you can call us at 803-443-MEAD (6323) or send us a question via email, or via Twitter @GotmeadNow and we'll tackle it online! 9PM EDT/6PM PDT Join us on live chat during the show 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.



Show links and notes

* Scott Labs 2019 Yeast Book
* Scott Labs searchable yeast selection
* Sure lie and Bâtonnage (lees contact and stirring)
* Sur Lie additive
* SO2 Management
* SO2 Management Protocols
* Acuvin Quick SO2 test
* Evoak - Oak Solutions
* Black Swan Barrels (exotic woods)
* Ethiopian Spice Market (for gesho)
* Let There Be Melomels by Rob Ratliff
* https://gotmead.com/blog/?p=5863 9-24-19 - Tonight we're back in mead building mode, and have Ryan back to talk about picking the yeast and honey and other ingredients to achieve specific flavor profiles. We all have the flavors and tastes we like, and it's different for everyone. Too much for one is not enough for another. Yeast and honey contribute a fair amount to what you end up with, and what you start with may not be where your mead finishes, flavor-wise. There are tons of ideas out there: fermenting temperatures, to stir or not to stir, what to add at what point in the fermentation, like fruit in primary or secondary, spices in primary or secondary, toss in spices whole/crushed, do them as tea, or as extracts or tisanes. How long do you leave them in, and how to figure out what it will end up as? We're going to talk about what/when/why, and how you can get your mead to have the flavors you'd like it to end up with. Join us on the show, and on the chat, and if you've something you'd like us to work on, let us know! 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. Click here to see a playable list of all our episodes! If you want to ask your mead making questions, you can call us at 803-443-MEAD (6323) or send us a question via email, or via Twitter @GotmeadNow and we'll tackle it online! 9PM EDT/6PM PDT Join us on live chat during the show 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. Show links and notes Sure lie and Bâtonnage (lees contact and stirring) Sur Lie additive SO2 Management SO2 Management Protocols Acuvin Quick SO2 test Evoak - Oak Solutions Black Swan Barrels (exotic woods) Ethiopian Spice Market (for gesho) Let There Be Melomels by Rob Ratliff The Big Book of Mead Recipes by Rob Ratliff Are You Afraid of the Rum: And Other Cocktails for 90's Kids by Sam Slaughter Upcoming Events Sept 26 - Superstition Meadery - Mead and Music at Phoenix location Sept 26 - Golden Coast Mead - Monthly Meading and Homebrew Share Sept 27 - Bos Meadery - Combo Noir is playing Sept 27-28 Superstition Meadery - 2019 Darkness Day Sept 28 - Orpheus Meadfest - Tasting and Award Ceremony for Orpheus Cup Mead Competition Sept 28 - Prairie Rose Meadery - Grape Plains Winery Tour Sept 28 - Texas Mead Cup entry deadline Oct 3 - Folklore Brewing - Pints and Paints - Dothan, AL Oct 5-5 and 12-13 - Stonekeep Meadery - Artisan Wine and Cheese pairing weekends Oct 6 - Starrlight Mead - 29th Annual A Tasteful Affair Oct 6 - House Bear Brewing - Game night Oct 6 - Great Kiwi Mead Group - First ever New Zealand Mead Up at Remuera in Auckland - Contact Adam via the link here Oct 16 - Threadbare Cider and Mead - Fall Owl Cafe to benefit Human Animal Rescue Oct 18 - Woodstone Creek Winery and Distillery - Friday Night Flight - Wine, Mead and Spirits Oct 19 - Texas Mead Fest  Oct 19 - Starrlight Meadery - Beginning Home Mead Making Class Oct 26-27 Festina Lente - Hallow-Wine treats Nov 5 - Orchid Cellars - Guided Mead Tasting event Got an event you’d like us to mention on GotMead Live? Send us an email at gotmeadlive@gotmead.com and tell us about it! 9-24-19 - Tonight we're back in mead building mode, and have Ryan back to talk about picking the yeast and honey and other ingredients to achieve specific flavor profiles. We all have the flavors and tastes we like, and it's different for everyone.
honey and other ingredients to achieve specific flavor profiles.

We all have the flavors and tastes we like, and it's different for everyone. Too much for one is not enough for another. Yeast and honey contribute a fair amount to what you end up with, and what you start with may not be where your mead finishes, flavor-wise.

There are tons of ideas out there: fermenting temperatures, to stir or not to stir, what to add at what point in the fermentation, like fruit in primary or secondary, spices in primary or secondary, toss in spices whole/crushed, do them as tea, or as extracts or tisanes.

How long do you leave them in, and how to figure out what it will end up as?

We're going to talk about what/when/why, and how you can get your mead to have the flavors you'd like it to end up with.

Join us on the show, and on the chat, and if you've something you'd like us to work on, let us know!



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.
Click here to see a playable list of all our episodes!



If you want to ask your mead making questions, you can call us at 803-443-MEAD (6323) or send us a question via email, or via Twitter @GotmeadNow and we'll tackle it online! 9PM EDT/6PM PDT Join us on live chat during the show 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.



Show links and notes

* Sure lie and Bâtonnage (lees contact and stirring)
* Sur Lie additive
* SO2 Management
* SO2 Management Protocols
* Acuvin Quick SO2 test
* Evoak - Oak Solutions
* Black Swan Barrels (exotic woods)
* Ethiopian Spice Market (for gesho)
* Let There Be Melomels by Rob Ratliff
* The Big Book of Mead Recipes by Rob Ratliff
* Are You Afraid of the Rum: And Other Cocktails for 90's Kids by Sam Slaughter

Upcoming Events

* Sept 26 - Superstition Meadery - Mead and Music at Phoenix location
* Sept 26 - Golden Coast Mead - Monthly Meading and Homebrew Share
]]>
GotMead.com yes 2:28:37
9-17-19 Traci Kuhfuss and Amy Olsen – women in meadmaking and making great meads https://gotmead.com/blog/gotmead-live/9-17-19-traci-kuhfuss-and-amy-olsen-women-in-meadmaking-and-making-great-meads/ Tue, 17 Sep 2019 21:21:23 +0000 https://gotmead.com/blog/?p=5852 9-17-19 9PM EST: Tonight we're talking with women who make mead. Award winning, bitching good meadmaking women. We're talking with Traci Kuhfuss and Amy Olsen. If you've been paying attention, these ladies are tearing it up out there with their meads. Traci Kuhfuss comes to us from Texas by way of Arizona and Hawaii. She’s been active as a homebrewer and mead maker for many years, participating in brew clubs and competitions in all the places she’s lived. Traci is a professional photographer and print designer who loves making mead. Traci got into brewing - once upon a time, she was newly divorced and her friends were all getting married and having kids. She was bored with sitting at home with nothing to do. Her friends got her a home brewing kit that year for Christmas. She made her first beer that New Years Eve.  She eventually joined a homebrew club and was introduced to mead. She started making mead then and winning more medals with mead than beer. In 2006 her orange blossom special mead took BOS at the Great Arizona Homebrew competition. over all the other beers, ciders and mead. Traci is running the Texas Mead Competition this year, and it looks like it's going to be a great event. Amy Olsen lives in the Detroit area. She’s a classically trained chef, and teaches culinary arts now. She’s obviously a big fan of food and flavor as a result. Around 5 years ago, she was grabbing a beer at a local brewery, and ended up meeting Frank Retell, the mead maker at Kuhnhenn Brewing in an in-depth conversation about flavors. They hit it off, and Amy was on her way to be a mead maker. Frank helped her, and she even got to help make meads with him at Kuhnhenn. Within a year she was makoing mead at home, and her family and friends loved it and encouraged her to keep it up. She made the next jump to competitions because she wanted to get some experienced feedback and constructive criticism. Her first comp was the Michigan Mead Cup in 2014. She got a gold medal and best of show her first time out with a Michigan wildflower mead with Medjool dates, black mission figs and sultanas, calling it ‘A Gift to the Khaleesi’. She’s continued to make mead and enter competitions. She’s claimed a number of medals at comps around the country, and has 4 AHA National Home Brew Competition first round ribbons and 7 Mazer Cups, including 2 in the Digby category (that is historic recipes from Sir Kenelm Digby’s Closet Unlock’d, a special MCI category). She’s won BoS at the Great Northern Brew Ha Ha and BoS and Meadmaker’s Choice awards at Mid-Winter Homebrew comp. Amy says that making mead has been a fabulous addition to her life. She’s been to 2 MeadCons, 3 Mazer Cup comps, taken classes at UC Davis, got elected to the AMMA Home Brew Committee, became a BJCP judge, joined the Michigan Mead Coalition and took a huge mead-centric trip this summer, getting to meet some pretty awesome folks and drink a lot of great mead. Both Traci and Amy are looking forward to making even more and better meads as they continue to hone their craft. 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. Click here to see a playable list of all our episodes! If you want to ask your mead making questions, you can call us at 803-443-MEAD (6323) or send us a question via email, or via Twitter @GotmeadNow and we'll tackle it online! 9PM EDT/6PM PDT Join us on live chat during the show 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. Show links and notes Evoak - Oak Solutions Black Swan Barrels (exotic woods) Ethiopian Spice Market (for gesho) Let There Be Melomels by Rob Ratliff 9-17-19 9PM EST: Tonight we're talking with women who make mead. Award winning, bitching good meadmaking women. We're talking with Traci Kuhfuss and Amy Olsen. If you've been paying attention, these ladies are tearing it up out there with their meads.
Traci Kuhfuss comes to us from Texas by way of Arizona and Hawaii. She’s been active as a homebrewer and mead maker for many years, participating in brew clubs and competitions in all the places she’s lived. Traci is a professional photographer and print designer who loves making mead.

Traci got into brewing - once upon a time, she was newly divorced and her friends were all getting married and having kids. She was bored with sitting at home with nothing to do. Her friends got her a home brewing kit that year for Christmas. She made her first beer that New Years Eve.  She eventually joined a homebrew club and was introduced to mead. She started making mead then and winning more medals with mead than beer.

In 2006 her orange blossom special mead took BOS at the Great Arizona Homebrew competition. over all the other beers, ciders and mead.

Traci is running the Texas Mead Competition this year, and it looks like it's going to be a great event.

Amy Olsen lives in the Detroit area. She’s a classically trained chef, and teaches culinary arts now. She’s obviously a big fan of food and flavor as a result.

Around 5 years ago, she was grabbing a beer at a local brewery, and ended up meeting Frank Retell, the mead maker at Kuhnhenn Brewing in an in-depth conversation about flavors. They hit it off, and Amy was on her way to be a mead maker. Frank helped her, and she even got to help make meads with him at Kuhnhenn.

Within a year she was makoing mead at home, and her family and friends loved it and encouraged her to keep it up. She made the next jump to competitions because she wanted to get some experienced feedback and constructive criticism. Her first comp was the Michigan Mead Cup in 2014. She got a gold medal and best of show her first time out with a Michigan wildflower mead with Medjool dates, black mission figs and sultanas, calling it ‘A Gift to the Khaleesi’.

She’s continued to make mead and enter competitions. She’s claimed a number of medals at comps around the country, and has 4 AHA National Home Brew Competition first round ribbons and 7 Mazer Cups, including 2 in the Digby category (that is historic recipes from Sir Kenelm Digby’s Closet Unlock’d, a special MCI category). She’s won BoS at the Great Northern Brew Ha Ha and BoS and Meadmaker’s Choice awards at Mid-Winter Homebrew comp.

Amy says that making mead has been a fabulous addition to her life. She’s been to 2 MeadCons, 3 Mazer Cup comps, taken classes at UC Davis, got elected to the AMMA Home Brew Committee, became a BJCP judge, joined the Michigan Mead Coalition and took a huge mead-centric trip this summer, getting to meet some pretty awesome folks and drink a lot of great mead.

Both Traci and Amy are looking forward to making even more and better meads as they continue to hone their craft.



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. https://gotmead.com/blog/?p=5839 9-3-19 Tonight we're winging our way to Poland to talk with Mateusz Blaszczyk and Krzysztof Jarek with the Kings of Mead. We will not be live tonight, as our friends in Poland cannot do the live time slot. Kings of Mead is three home meadmaking friends, Mateusz, Krzysztof and Rafal Gorecki, who have a website and do a video cast about mead. They're passionate about spreading the word of mead. They do mead reviews on their site and video show, talk about the meads they're making and drinking, and about meaderies they've visited. The channel is mostly in Polish, but some of the videos are in English or have English subtitles. Maté has been making mead for about 10 years, and running his YouTube channel for a couple years. Kris joined him a year ago, and also runs the Mead Madness Cup. Rafal is a fellow mead maker who handles the IT stuff and is the camera guy. A year ago, the friends launched the Mead Madness Cup home and commercial mead competition. In this first year, they have over 90 meads from 14 countries, not a bad start at all! The Mead Madness Cup is the largest mead competition in Europe. Marcin Jaros, head of Pasieka Jaros in Poland is head of jury for the competition. The comp will have 4 categories and 11 subcategories, and also award a Grand Champion winner in both home and commercial meads. If that wasn't enough, they have also launched the European Mead Makers Conference. The conference is in it's second year now, and will offer a day of seminars and also a 2 day trip to visit Polish meaderies. And even *more*, this year the group has launched a Mead Judging training program, as getting BJCP testing in Europe has proven difficult, so they are creating a European program. The program is in it's beginning stages, but they are committed to creating a solid approach to training people to judge meads, and is aiming to start with a 'train the trainer' program. This episode will be recorded, and launched today (it's the middle of the night for them when we are live!). 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. Click here to see a playable list of all our episodes! If you want to ask your mead making questions, you can call us at 803-443-MEAD (6323) or send us a question via email, or via Twitter @GotmeadNow and we'll tackle it online! 9PM EDT/6PM PDT Join us on live chat during the show 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. Show links and notes Evoak - Oak Solutions Black Swan Barrels (exotic woods) Ethiopian Spice Market (for gesho) Let There Be Melomels by Rob Ratliff The Big Book of Mead Recipes by Rob Ratliff Are You Afraid of the Rum: And Other Cocktails for 90's Kids by Sam Slaughter Upcoming Guests: Sept 10 - Meadcon East and Cornell Mead Intensive (off) Sept 17 - Traci Kuhfuss, Blacks Fairy Mead and Texas Mead Fest Upcoming Events Sept 5-7 MeadCon East Sept 7 - Folklore Brewing and Meadery - Pints for Pets Flower Girl Class Sept 13 - Meridian Hive - Muscles and Mead Bootcamp Sept 13 - House Bear Brewing - Design a Sign Workshop (with mead!) Sept 21 - Royal Manor - Mead Festival Sept 22 - Starrlight Mead - Mead Day Celebration and Fall Festival Sept 28 - Orpheus Meadfest - Tasting and Award Ceremony for Orpheus Cup Mead Competition Oct 5-5 and 12-13 - Stonekeep Meadery - Artisan Wine and Cheese pairing weekends Oct 6 - Starrlight Mead - 29th Annual A Tasteful Affair Oct 6 - Great Kiwi Mead Group - First ever New Zealand Mead Up at Remuera in Auckland - Contact Adam via the link here Oct 19 - Texas Mead Fest and competiton entries due Oct 1. Got an event you’d like us to mention on GotMead Live? Send us an email at gotmeadlive@gotmead. 9-3-19 Tonight we're winging our way to Poland to talk with Mateusz Blaszczyk and Krzysztof Jarek with the Kings of Mead. We will not be live tonight, as our friends in Poland cannot do the live time slot. Kings of Mead. We will not be live tonight, as our friends in Poland cannot do the live time slot.
Kings of Mead is three home meadmaking friends, Mateusz, Krzysztof and Rafal Gorecki, who have a website and do a video cast about mead. They're passionate about spreading the word of mead. They do mead reviews on their site and video show, talk about the meads they're making and drinking, and about meaderies they've visited. The channel is mostly in Polish, but some of the videos are in English or have English subtitles.
Maté has been making mead for about 10 years, and running his YouTube channel for a couple years. Kris joined him a year ago, and also runs the Mead Madness Cup. Rafal is a fellow mead maker who handles the IT stuff and is the camera guy.
A year ago, the friends launched the Mead Madness Cup home and commercial mead competition. In this first year, they have over 90 meads from 14 countries, not a bad start at all! The Mead Madness Cup is the largest mead competition in Europe. Marcin Jaros, head of Pasieka Jaros in Poland is head of jury for the competition. The comp will have 4 categories and 11 subcategories, and also award a Grand Champion winner in both home and commercial meads.
If that wasn't enough, they have also launched the European Mead Makers Conference. The conference is in it's second year now, and will offer a day of seminars and also a 2 day trip to visit Polish meaderies.
And even *more*, this year the group has launched a Mead Judging training program, as getting BJCP testing in Europe has proven difficult, so they are creating a European program. The program is in it's beginning stages, but they are committed to creating a solid approach to training people to judge meads, and is aiming to start with a 'train the trainer' program. This episode will be recorded, and launched today (it's the middle of the night for them when we are live!).

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. Click here to see a playable list of all our episodes!

If you want to ask your mead making questions, you can call us at 803-443-MEAD (6323) or send us a question via email, or via Twitter @GotmeadNow and we'll tackle it online! 9PM EDT/6PM PDT Join us on live chat during the show 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.

Show links and notes

* Evoak - Oak Solutions
* Black Swan Barrels (exotic woods)
* Ethiopian Spice Market (for gesho)
* Let There Be Melomels by Rob Ratliff
*
GotMead.com yes 1:38:03
8-27-19 Sam Slaughter, Author of Are You Afraid of the Dark Rum (and a secret guest) https://gotmead.com/blog/gotmead-live/8-27-19-sam-slaughter-author-of-are-you-afraid-of-the-dark-rum-and-a-secret-guest/ Tue, 27 Aug 2019 20:33:46 +0000 https://gotmead.com/blog/?p=5831 8-27-19 We're headed out to talk to other folks tonight, finding some folks who love mead, but aren't in the mead industry. Sam Slaughter (@slaughterwrites) is the author of Are You Afraid of the Dark Rum? and Other Cocktails for 90s Kids, which was released this past June. He currently works as the Food & Drink Editor for the men's lifestyle magazine the Manual and lives in Greenville, SC.His work has been featured in Maxim, Bloomberg, The Bitter Southerner, and many other places. Sam is a 90's kid from New Jersey, though he calls South Carolina home now. He first starting working with mead as a winemaking intern with Ken Schultz at Hidden Legend Winery in Victor, Montana.  And he's exploring mead more now, and we're going to explore with him! 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. Click here to see a playable list of all our episodes! If you want to ask your mead making questions, you can call us at 803-443-MEAD (6323) or send us a question via email, or via Twitter @GotmeadNow and we'll tackle it online! 9PM EDT/6PM PDT Join us on live chat during the show 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. Show links and notes Evoak - Oak Solutions Black Swan Barrels (exotic woods) Ethiopian Spice Market (for gesho) Let There Be Melomels by Rob Ratliff The Big Book of Mead Recipes by Rob Ratliff Are You Afraid of the Rum: And Other Cocktails for 90's Kids by Sam Slaughter Upcoming Guests: Sept 3 - Mateusz Blaszczyk and Krzysztof Jarek - EMMA/Mead Madness Cup Sept 10 - Meadcon East and Cornell Mead Intensive (off) Sept 17 - Traci Kuhfuss, Blacks Fairy Mead and Texas Mead Fest Upcoming Events Aug 31 - New Day Craft Mead - Meadful Things and Outciders Festival Aug 31 - Brimming Horn Meadery - Viking Jerk Beard Competition Sept 5-7 MeadCon East Sept 7 - Folklore Brewing and Meadery - Pints for Pets Flower Girl Class Sept 13 - Meridian Hive - Muscles and Mead Bootcamp Sept 13 - House Bear Brewing - Design a Sign Workshop (with mead!) Sept 21 - Royal Manor - Mead Festival Sept 22 - Starrlight Mead - Mead Day Celebration and Fall Festival Sept 28 - Orpheus Meadfest - Tasting and Award Ceremony for Orpheus Cup Mead Competition Oct 5-5 and 12-13 - Stonekeep Meadery - Artisan Wine and Cheese pairing weekends Oct 6 - Starrlight Mead - 29th Annual A Tasteful Affair Oct 6 - Great Kiwi Mead Group - First ever New Zealand Mead Up at Remuera in Auckland - Contact Adam via the link here Oct 19 - Texas Mead Fest and competiton entries due Oct 1. Got an event you’d like us to mention on GotMead Live? Send us an email at gotmeadlive@gotmead.com and tell us about it! 8-27-19 We're headed out to talk to other folks tonight, finding some folks who love mead, but aren't in the mead industry. Sam Slaughter (@slaughterwrites) is the author of Are You Afraid of the Dark Rum? and Other Cocktails for 90s Kids, Sam Slaughter (@slaughterwrites) is the author of Are You Afraid of the Dark Rum? and Other Cocktails for 90s Kids, which was released this past June. He currently works as the Food & Drink Editor for the men's lifestyle magazine the Manual and lives in Greenville, SC.His work has been featured in Maxim, Bloomberg, The Bitter Southerner, and many other places. Sam is a 90's kid from New Jersey, though he calls South Carolina home now.
He first starting working with mead as a winemaking intern with Ken Schultz at Hidden Legend Winery in Victor, Montana.  And he's exploring mead more now, and we're going to explore with him!

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. Click here to see a playable list of all our episodes!

If you want to ask your mead making questions, you can call us at 803-443-MEAD (6323) or send us a question via email, or via Twitter @GotmeadNow and we'll tackle it online! 9PM EDT/6PM PDT Join us on live chat during the show 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.

Show links and notes

* Evoak - Oak Solutions
* Black Swan Barrels (exotic woods)
* Ethiopian Spice Market (for gesho)
* Let There Be Melomels by Rob Ratliff
* The Big Book of Mead Recipes by Rob Ratliff
* Are You Afraid of the Rum: And Other Cocktails for 90's Kids by Sam Slaughter




Upcoming Guests:

* Sept 3 - Mateusz Blaszczyk and Krzysztof Jarek - EMMA/Mead Madness Cup
* Sept 10 - Meadcon East and Cornell Mead Intensive (off)
* Sept 17 - Traci Kuhfuss, Blacks Fairy Mead and Texas Mead Fest

Upcoming Events

* Aug 31 - New Day Craft Mead - Meadful Things and Outciders Festival
* Aug 31 - Brimming Horn Meadery - Viking Jerk Beard Competition
* Sept 5-7 MeadCon East
* Sept 7 - Folklore Brewing and Meadery - Pints for Pets Flower Girl Class
* Sept 13 - Meridian Hive - Muscles and Mead Bootcamp
* Sept 13 - https://gotmead.com/blog/?p=5821 8-20-19 Tonight at 9PM EST we're talking with Kent Waldeck, owner of Crafted Artisan Meadery in Mogadore, OH. Kent started homebrewing in around 2004, and like many homebrewers, ended up with mead. Kent worked for over a decade in Product Management and Marketing in consumer and B2B industries in North Carolina and Ohio before starting Crafted. Spending as much time as he can with his wife, Kristy, and their three sons traveling, camping and being outdoors is how he enjoys his time when he’s not busy whipping up their next seasonal release. Crafted’s story started in North Carolina where Kent Waldeck lived for nearly a decade prior to returning to his home state of Ohio. During his time in North Carolina Kent had started homebrewing and he was absolutely convinced that one day he’d try to open a brewery (along with every other homebrewer...ever). It was during this time that he came across mead in Charlie Papazian’s Complete Joy of Home Brewing and made his first batch.  In 2008 Kent and his wife returned to Ohio to be closer to family and to start their own family.  Although relocating for a job in Cleveland he was itching to start his own venture. That venture, though, was to start a meadery instead of brewery. Between 2009 and 2012 Kent would plan and eventually launch Crafted Artisan Meadery with Crafted ultimately opening it’s doors to the public in June of 2012. Adding session meads to the mix in 2013 allowed Crafted to expand the range of meads they offered and this breadth of category became a cornerstone of their vision and mission. Kent continued working full-time until 2015 when he was laid off and forced to jump headfirst into Crafted full-time.  In the 7+ years since opening Crafted has won numerous Mazer Cup medals and they have grown their distribution footprint to include 10 states as of 2019. 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. Click here to see a playable list of all our episodes! If you want to ask your mead making questions, you can call us at 803-443-MEAD (6323) or send us a question via email, or via Twitter @GotmeadNow and we'll tackle it online! 9PM EDT/6PM PDT Join us on live chat during the show 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. Show links and notes Evoak - Oak Solutions Black Swan Barrels (exotic woods) Ethiopian Spice Market (for gesho) Let There Be Melomels by Rob Ratliff The Big Book of Mead Recipes by Rob Ratliff Upcoming Guests: Aug 27 - Sam Slaughter - Food and Drink Editor at The Manual Sept 3 - Mateusz Blaszczyk and Krzysztof Jarek - EMMA/Mead Madness Cup Sept 10 - Meadcon East and Cornell Mead Intensive (off) Upcoming Events Aug 21 - New Day Craft Mead - Mead Education Au 25 - Heidrun Meadery - Bee Experienced, from flower to flute Aug 27 - Redstone Meadery - Yogis and Mead Drinkers Aug 31 - New Day Craft Mead - Meadful Things and Outciders Festival Aug 31 - Brimming Horn Meadery - Viking Jerk Beard Competition Sept 5-7 MeadCon East Sept 7 - Folklore Brewing and Meadery - Pints for Pets Flower Girl Class Sept 21 - Royal Manor - Mead Festival Sept 22 - Starrlight Mead - Mead Day Celebration and Fall Festival Sept 28 - Orpheus Meadfest - Tasting and Award Ceremony for Orpheus Cup Mead Competition Oct 5-5 and 12-13 - Stonekeep Meadery - Artisan Wine and Cheese pairing weekends Oct 19 - Texas Mead Fest Got an event you’d like us to mention on GotMead Live? Send us an email at gotmeadlive@gotmead.com and tell us about it! 8-20-19 Tonight at 9PM EST we're talking with Kent Waldeck, owner of Crafted Artisan Meadery in Mogadore, OH. Kent started homebrewing in around 2004, and like many homebrewers, ended up with mead. Kent worked for over a decade in Product Management a... Crafted Artisan Meadery in Mogadore, OH.
Kent started homebrewing in around 2004, and like many homebrewers, ended up with mead. Kent worked for over a decade in Product Management and Marketing in consumer and B2B industries in North Carolina and Ohio before starting Crafted. Spending as much time as he can with his wife, Kristy, and their three sons traveling, camping and being outdoors is how he enjoys his time when he’s not busy whipping up their next seasonal release.
Crafted’s story started in North Carolina where Kent Waldeck lived for nearly a decade prior to returning to his home state of Ohio. During his time in North Carolina Kent had started homebrewing and he was absolutely convinced that one day he’d try to open a brewery (along with every other homebrewer...ever).
It was during this time that he came across mead in Charlie Papazian’s Complete Joy of Home Brewing and made his first batch.  In 2008 Kent and his wife returned to Ohio to be closer to family and to start their own family.  Although relocating for a job in Cleveland he was itching to start his own venture. That venture, though, was to start a meadery instead of brewery.
Between 2009 and 2012 Kent would plan and eventually launch Crafted Artisan Meadery with Crafted ultimately opening it’s doors to the public in June of 2012. Adding session meads to the mix in 2013 allowed Crafted to expand the range of meads they offered and this breadth of category became a cornerstone of their vision and mission. Kent continued working full-time until 2015 when he was laid off and forced to jump headfirst into Crafted full-time.  In the 7+ years since opening Crafted has won numerous Mazer Cup medals and they have grown their distribution footprint to include 10 states as of 2019.

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. Click here to see a playable list of all our episodes!

If you want to ask your mead making questions, you can call us at 803-443-MEAD (6323) or send us a question via email, or via Twitter @GotmeadNow and we'll tackle it online! 9PM EDT/6PM PDT Join us on live chat during the show 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.

Show links and notes

* Evoak - Oak Solutions
* Black Swan Barrels (exotic woods)
* Ethiopian Spice Market (for gesho)
* Let There Be Melomels by Rob Ratliff
* The Big Book of Mead Recipes by Rob Ratliff




Upcoming Guests:
]]> GotMead.com yes 2:34:34 8-12-19 Kevin Martin – GoodRoads Cider and Mead https://gotmead.com/blog/gotmead-live/8-12-19-kevin-martin-goodroads-cider-and-mead/ Tue, 13 Aug 2019 19:45:48 +0000 https://gotmead.com/blog/?p=5811 8-13-19 Tonight at 9PM EST we're talking with Kevin Martin, Head of Fermentation, Labs and IT at Goodroads Cider and Mead in Charlotte, NC. Kevin is a long time home brewer, since 1994. His first kit was a 'Slobber Porter', and his second beer was an Imperial stout/Dopple Bock/Barley wine hybrid (he was new). He read about mead in Charlie Papazian's 'New Complete Joy of Home Brewing', went out and bought a commercial example, and decided he wanted to try it out. His first batch was, in his words, 'ugh'. Then it became a challenge. He ended up making mead for his wedding, and started competing in 2001. He went on to be North Carolina Mead Maker of the Year on the Top Three plaque 13 times, with 4 first places between 2001 and 2015. He has hundreds of medals and ribbons in competition for mead. He has gotten his BJCP National Judge and MJCP judge credentials. In 2017, he went pro as head of fermentation at Good Roads. Kevin is married and has a daughter and a cat, and a member of the Carolina Brew Masters brew club, which was the winner of the first AHA Radagast Award (Kevin was president that year). Good Roads opened on St. Patrick's Day, 2017, and is both a cidery and meadery. The name comes from a play on majority owner Brian Beauchemin's last name, which means "wonderful path" in French. They are currently serving in their tasting room, and selling to individuals in growlers, but plan to have a bottling line up soon. 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. Click here to see a playable list of all our episodes! If you want to ask your mead making questions, you can call us at 803-443-MEAD (6323) or send us a question via email, or via Twitter @GotmeadNow and we'll tackle it online! 9PM EDT/6PM PDT Join us on live chat during the show 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. Show links and notes Evoak - Oak Solutions Black Swan Barrels (exotic woods) Ethiopian Spice Market (for gesho) Let There Be Melomels by Rob Ratliff The Big Book of Mead Recipes by Rob Ratliff Upcoming Guests: Aug 20 - Kent Waldeck - Crafted Artisan Meadery Aug 27 - Sam Slaughter - Food and Drink Editor at The Manual Sept 3 - Mateusz Blaszczyk and Krzysztof Jarek - EMMA/Mead Madness Cup Sept 10 - Meadcon East and Cornell Mead Intensive (off) Upcoming Events Aug 16 - Honnibrook Meadery - Steve Selinsky LIVE Aug 18 - Bos Meadery - Open Mic Night Aug 21 - New Day Craft Mead - Mead Education Au 25 - Heidrun Meadery - Bee Experienced, from flower to flute Aug 27 - Redstone Meadery - Yogis and Mead Drinkers Aug 31 - New Day Craft Mead - Meadful Things and Outciders Festival Sept 7 - Folklore Brewing and Meadery - Pints for Pets Flower Girl Class Sept 21 - Royal Manor - Mead Festival Sept 22 - Starrlight Mead - Mead Day Celebration and Fall Festival Sept 28 - Orpheus Meadfest - Tasting and Award Ceremony for Orpheus Cup Mead Competition Oct 5-5 and 12-13 - Stonekeep Meadery - Artisan Wine and Cheese pairing weekends Oct 19 - Texas Mead Fest Got an event you’d like us to mention on GotMead Live? Send us an email at gotmeadlive@gotmead.com and tell us about it! 8-13-19 Tonight at 9PM EST we're talking with Kevin Martin, Head of Fermentation, Labs and IT at Goodroads Cider and Mead in Charlotte, NC. Kevin is a long time home brewer, since 1994. His first kit was a 'Slobber Porter', Goodroads Cider and Mead in Charlotte, NC.
Kevin is a long time home brewer, since 1994. His first kit was a 'Slobber Porter', and his second beer was an Imperial stout/Dopple Bock/Barley wine hybrid (he was new). He read about mead in Charlie Papazian's 'New Complete Joy of Home Brewing', went out and bought a commercial example, and decided he wanted to try it out. His first batch was, in his words, 'ugh'.
Then it became a challenge.
He ended up making mead for his wedding, and started competing in 2001. He went on to be North Carolina Mead Maker of the Year on the Top Three plaque 13 times, with 4 first places between 2001 and 2015. He has hundreds of medals and ribbons in competition for mead. He has gotten his BJCP National Judge and MJCP judge credentials.
In 2017, he went pro as head of fermentation at Good Roads. Kevin is married and has a daughter and a cat, and a member of the Carolina Brew Masters brew club, which was the winner of the first AHA Radagast Award (Kevin was president that year).
Good Roads opened on St. Patrick's Day, 2017, and is both a cidery and meadery. The name comes from a play on majority owner Brian Beauchemin's last name, which means "wonderful path" in French. They are currently serving in their tasting room, and selling to individuals in growlers, but plan to have a bottling line up soon.

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. Click here to see a playable list of all our episodes!

If you want to ask your mead making questions, you can call us at 803-443-MEAD (6323) or send us a question via email, or via Twitter @GotmeadNow and we'll tackle it online! 9PM EDT/6PM PDT Join us on live chat during the show
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.

Show links and notes

* Evoak - Oak Solutions
* Black Swan Barrels (exotic woods)
* Ethiopian Spice Market (for gesho)
* Let There Be Melomels by Rob Ratliff
* The Big Book of Mead Recipes by Rob Ratliff




Upcoming Guests:

* Aug 20 - Kent Waldeck - Crafted Artisan Meadery
* Aug 27 - Sam Slaughter - Food and Drink Editor at The Manual
* Sept 3 - Mateusz Blaszczyk and Krzysztof Jarek - EMMA/Mead Madness Cup
* Sept 10 - Meadcon East and Cornell Mead Intensive (off)

Upcoming Events

]]>
GotMead.com yes 2:12:47
8-6-19 Raúl de la Garza – Freya Brewing in Monterrey Mexico https://gotmead.com/blog/gotmead-live/8-6-19-raul-de-la-garza-freya-brewing-in-monterrey-mexico/ Tue, 06 Aug 2019 20:59:46 +0000 https://gotmead.com/blog/?p=5803 8-6-19 Tonight we’re going to Monterrey, Mexico to talk with Raúl de la Garza, owner of Freya Brewery. Raúl started making mead on the summer of 2008. It all started with questioning what did the vikings drink back in the day (His family has Danish roots and they’re into history and food). After learning about mead and finding out that no one was making/selling mead in northern Mexico (Monterrey) he decided to start making it himself, “if they did it back then, how hard can it be?” He said to himself lol, so he got a big tamales pot, some local honey and bread yeast and started fermenting. The curiosity turned into a hobby and he kept making around 5 gals of mead (mostly traditional mead) each month since then. In 2013, while still in university, Raúl went to Sweden to take a summer entrepreneurship class. There he had to develop a product and make a business plan, also make numbers and sale forecast, basically an investor pitch for a meadery. Since he knew all the numbers and process it was quite easy to make something that sounded right. He won second place with that project (it was a team project). Fast forward to 2015, he graduated from uni (mechanical electrical engineering) and brought some bottles of mead to the party. One of his godparents was there, his son recently started a business selling craft beer, he tried the mead and loved it, then said Raúl should definitely sell it at his store. Raúl was puzzled, should he take the entrepreneur road? He knew it was going to be hard, since he lacked the money to do the amount of investment a meadery needs. After a couple of days thinking about it, he decided to go for it, and hasn’t looked back since. Pitched the plan to his parents and they decided to invest in the business, they are now a family owned meadery and added a friend of his to the team in 2018. They formalized the business around may 2016 and started selling mead on September. Got our first medals on 2017 (3 golds and 1 silver) then 11 medals on 2018, and 2 of those were for best small brewery in Mexico (one from Chile and one from Mexico). This year they got 3 more medals from Costa Rica and are waiting to see how things went in Chile (they’ll know at the end of August). Today they have 3 yearly products and plan to expand that to 5 or 6. All of them are sessions (low AVB). They have a traditional (7%), a hibiscus one (7%), a rosemary one (3.5%), and plan to introduce one with hops (7%) and one with berries (also 7%). They went for session meads to help introduce mead to a bigger audience and to get a faster turnover, standard meads tend to sell a bit slower than sessions, and certainly take a bit more time to make. Freya Brewing is located in Monterrey, Mx, and produces around 2100 liters of mead monthly, they keg and bottle meads in 12 oz beer bottles. All their meads are carbonated. Join us as we find out more about mead in Mexico, and how Raúl is spreading the word of mead there! 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. Click here to see a playable list of all our episodes! If you want to ask your mead making questions, you can call us at 803-443-MEAD (6323) or send us a question via email, or via Twitter @GotmeadNow and we'll tackle it online! 9PM EDT/6PM PDT Join us on live chat during the show 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. Show links and notes Evoak - Oak Solutions Let There Be Melomels by Rob Ratliff The Big Book of Mead Recipes by Rob Ratliff Upcoming Guests: Aug 6 - Raul de la Garza, Freya Brewing in Neuvo Leon, Mexico Upcoming Events Aug 7 - Bos Meadery - Carell Casey music Aug 8 - Skal Beer Hall - Washington Mead Fest 8-6-19 Tonight we’re going to Monterrey, Mexico to talk with Raúl de la Garza, owner of Freya Brewery. Raúl started making mead on the summer of 2008. It all started with questioning what did the vikings drink back in the day (His family has Danish roo... In 2013, while still in university, Raúl went to Sweden to take a summer entrepreneurship class. There he had to develop a product and make a business plan, also make numbers and sale forecast, basically an investor pitch for a meadery. Since he knew all the numbers and process it was quite easy to make something that sounded right. He won second place with that project (it was a team project). Fast forward to 2015, he graduated from uni (mechanical electrical engineering) and brought some bottles of mead to the party. One of his godparents was there, his son recently started a business selling craft beer, he tried the mead and loved it, then said Raúl should definitely sell it at his store.
Raúl was puzzled, should he take the entrepreneur road? He knew it was going to be hard, since he lacked the money to do the amount of investment a meadery needs. After a couple of days thinking about it, he decided to go for it, and hasn’t looked back since. Pitched the plan to his parents and they decided to invest in the business, they are now a family owned meadery and added a friend of his to the team in 2018. They formalized the business around may 2016 and started selling mead on September. Got our first medals on 2017 (3 golds and 1 silver) then 11 medals on 2018, and 2 of those were for best small brewery in Mexico (one from Chile and one from Mexico).
This year they got 3 more medals from Costa Rica and are waiting to see how things went in Chile (they’ll know at the end of August). Today they have 3 yearly products and plan to expand that to 5 or 6. All of them are sessions (low AVB). They have a traditional (7%), a hibiscus one (7%), a rosemary one (3.5%), and plan to introduce one with hops (7%) and one with berries (also 7%). They went for session meads to help introduce mead to a bigger audience and to get a faster turnover, standard meads tend to sell a bit slower than sessions, and certainly take a bit more time to make. Freya Brewing is located in Monterrey, Mx, and produces around 2100 liters of mead monthly, they keg and bottle meads in 12 oz beer bottles. All their meads are carbonated.
Join us as we find out more about mead in Mexico, and how Raúl is spreading the word of mead there!

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. Click here to see a playable list of all our episodes!

If you want to ask your mead making questions, you can call us at 803-443-MEAD (6323) or send us a question via email, or via Twitter @GotmeadNow and we'll tackle it online! 9PM EDT/6PM PDT Join us on live chat during the show Bring your questions and your mead, and let's talk mead! You can call us at 803-443-MEAD (6323),]]>
GotMead.com yes 2:35:23
7-30-19 Julie and Rana – Recolte Meads https://gotmead.com/blog/gotmead-live/7-30-19-julie-and-rana-recolte-meads/ Tue, 30 Jul 2019 19:57:21 +0000 https://gotmead.com/blog/?p=5794 Tonight at 9PM EST, we're off to Grosse Pointe Park (near Detroit for those who don't know) to visit with Julie and Rana (RJ), owners of Recolte Meads. Recolte Meads has been open for about 2 years, and opened their tasting room on April 23 this year. Julie has been making mead for several years. Back before she started making mead, she had a tenant who couldn’t make rent, and in the course of her story, mentioned that her dad owned an apiary. And Julie had her tenant pay her rent in honey! She ended up with 8 five gallon pails of the golden nectar, and *voila* she started making mead, in 5 gallon batches. Julie has been in the beer and brewing business for over 25 years. She did both hands on and other related jobs in the industry, and learned a lot from the folks doing the brewing. She also owned a brewery that had a license to make wine and mead (which they did), though the focus was mostly on the beer. She started seeing the mead industry grow, and wanted to expand mead sales. After she left the brewery, she was approached by a friend to open another brewery in downtown Detroit. She suggested a meadery instead, since there were so many breweries out there. The friend had never had mead, so he stopped by to do some tasting of Julie’s meads. At this point she had been making mead for about 2 years. So, her friend, impressed with mead, agreed to do a meadery. But Julie ended up talking it over with her BFF Rana (RJ) and they decided to partner up and start their own meadery. They planned, Youtubed and Googled the heck out of starting a production facility, and finally created a business plan that worked for them. They opened their production facility 2 years ago in Sterling Heights, and have been producing mead since that time. When they were in the building process, they were told that having the meadery downtown wasn’t going to happen due to cost to build being beyond the budget. So, they changed their business plan to start distribution as soon as their mead was ready. And they did all this while working full time jobs at the hospital! Julie is a Surgical Tech and RJ is a Certified Sterile Processing Tech. And Julie is raising 4 kids! That’s dedication!! So, once they decided to distribute, and were in the process, they got a call from that same friend, asking them to look at a space in a building they’d just bought in Grosse Point Park. Julie and RJ did, and fell in love. And, that changed things, and they decided to hold off distribution while they got the tasting room ready, and opened their new tasting room April 23. They are using Michigan wildflower honey, and local fruits in their meads. Recolte is French for ‘harvest’, so it’s a good name for this venture. They are serving food (you should *see* the pics they post on their Facebook feed! delish!), and have evening events and board games at the tasting room. They even have a record player (retro!) and encourage guests to bring their favorite albums to spin on a weekly event. They are planning to sell bricks in their front wall to raise money for a local non-profit and to help with equipment purchasing. We'll be talking with them about their adventures as meadery owners, and digging into what their doing with their meads, and what they've learned about making great mead. 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. Click here to see a playable list of all our episodes! If you want to ask your mead making questions, you can call us at 803-443-MEAD (6323) or send us a question via email, or via Twitter @GotmeadNow and we'll tackle it online! 9PM EDT/6PM PDT Join us on live chat during the show 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. Tonight at 9PM EST, we're off to Grosse Pointe Park (near Detroit for those who don't know) to visit with Julie and Rana (RJ), owners of Recolte Meads. Recolte Meads has been open for about 2 years, and opened their tasting room on April 23 this year. Recolte Meads. Recolte Meads has been open for about 2 years, and opened their tasting room on April 23 this year.
Julie has been making mead for several years. Back before she started making mead, she had a tenant who couldn’t make rent, and in the course of her story, mentioned that her dad owned an apiary. And Julie had her tenant pay her rent in honey! She ended up with 8 five gallon pails of the golden nectar, and *voila* she started making mead, in 5 gallon batches. Julie has been in the beer and brewing business for over 25 years. She did both hands on and other related jobs in the industry, and learned a lot from the folks doing the brewing. She also owned a brewery that had a license to make wine and mead (which they did), though the focus was mostly on the beer. She started seeing the mead industry grow, and wanted to expand mead sales.
After she left the brewery, she was approached by a friend to open another brewery in downtown Detroit. She suggested a meadery instead, since there were so many breweries out there. The friend had never had mead, so he stopped by to do some tasting of Julie’s meads. At this point she had been making mead for about 2 years. So, her friend, impressed with mead, agreed to do a meadery. But Julie ended up talking it over with her BFF Rana (RJ) and they decided to partner up and start their own meadery. They planned, Youtubed and Googled the heck out of starting a production facility, and finally created a business plan that worked for them.
They opened their production facility 2 years ago in Sterling Heights, and have been producing mead since that time. When they were in the building process, they were told that having the meadery downtown wasn’t going to happen due to cost to build being beyond the budget. So, they changed their business plan to start distribution as soon as their mead was ready. And they did all this while working full time jobs at the hospital! Julie is a Surgical Tech and RJ is a Certified Sterile Processing Tech. And Julie is raising 4 kids! That’s dedication!! So, once they decided to distribute, and were in the process, they got a call from that same friend, asking them to look at a space in a building they’d just bought in Grosse Point Park. Julie and RJ did, and fell in love. And, that changed things, and they decided to hold off distribution while they got the tasting room ready, and opened their new tasting room April 23.
They are using Michigan wildflower honey, and local fruits in their meads. Recolte is French for ‘harvest’, so it’s a good name for this venture. They are serving food (you should *see* the pics they post on their Facebook feed! delish!), and have evening events and board games at the tasting room. They even have a record player (retro!) and encourage guests to bring their favorite albums to spin on a weekly event. They are planning to sell bricks in their front wall to raise money for a local non-profit and to help with equipment purchasing. We'll be talking with them about their adventures as meadery owners, and digging into what their doing with their meads, and what they've learned about making great mead.

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. Click here to see a playable list of all our episodes!

If you want to ask your mead making questions, you can call us at 803-443-MEAD (6323) or
GotMead.com yes 2:44:45
7-23-19 Curt Stock – Valkyries Horn Mead Competition and Talking Mead https://gotmead.com/blog/gotmead-live/7-23-19-curt-stock-valkyries-horn-mead-competition-and-talking-mead/ Tue, 23 Jul 2019 19:09:40 +0000 https://gotmead.com/blog/?p=5789 7-23-19 We're off to northern Minnesota tonight talk with Curt Stock about the Valkyries Horn, Mead Competition of the Gods. And of course talk shop with Curt about mead! When I asked Curt for some background on himself, he came back with 'overrated meadmaker' (his words). However, we wanted to give y'all a little bit more than that, so here is a bit about Curt. Curt's been homebrewing since 1996. He started making mead after he purchased Ken’s The Complete Meadmaker at the 2003 AHA conference in Chicago. He then got hooked on melomels. He made it to the AHA 2nd round BOS table in 2004 in Las Vegas (lost to Formanek and Devaris, not bad company) then won MMOTY in 2005 in Baltimore. He attended a few of the IMFs (International Mead Festival) during that time where he met me, Oskar, David Myers, Ken, Pete Devaris and others. He also hung out with Michael Fairbrother a lot before he went pro. Many fun times were had and headaches! Join us to talk with Curt about the Valkyries Horn Mead Competition and talk shop with him about his meads and what he's been doing. 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. Click here to see a playable list of all our episodes! If you want to ask your mead making questions, you can call us at 803-443-MEAD (6323) or send us a question via email, or via Twitter @GotmeadNow and we'll tackle it online! 9PM EDT/6PM PDT Join us on live chat during the show 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. Show links and notes Evoak - Oak Solutions Let There Be Melomels by Rob Ratliff The Big Book of Mead Recipes by Rob Ratliff Upcoming Guests: July 30 - Recolte Mead Upcoming Events July 24 - Bos Meadery - synthesizer group The Blips July 25 - Golden Coast Mead - Monthly Meading and Homebrew share July 26 - Rebel Meadery, Stonekeep Meadery, The Colony Meadery - Bear Creek Wine Festival July 27 - Orcas Island Cider and Mead Festival Aug 2 - B. Nektar - 11th Birthday and Mead Day Celebration Aug 3 - Queen City Meadery - Grand Opening and National Mead Day Festival Aug 3 - Meridian Hive Meadery - National Mead Day Celebration Aug 3 - The Beer Exchange in Kalamazoo - Mead Day Celebration Aug 3 - Schramm's Mead - Mead Day Celebration and Food Pairing Aug 3 - Royal Meadery - Mead Day Celebration Aug 3 - Long Island Mead Festival - Including Beacon Meadery, Enlightenment Wines, Haymaker Meadery, Meridian Hive, Mutiny Distribution, MYSTO MEAD, Remarkable Liquids Distribution, Slate Point Meadery, & W A Meadwerks with more being added every day. Aug 8 - Skal Beer Hall - Washington Mead Fest Aug 10 - Orchid Cellar Mead - Frederick County Craft Beverage Festival Aug 31 - New Day Craft Mead - Meadful Things and Outciders Festival Sept 22 - Starrlight Mead - Mead Day Celebration and Fall Festival Got an event you’d like us to mention on GotMead Live? Send us an email at gotmeadlive@gotmead.com and tell us about it! 7-23-19 We're off to northern Minnesota tonight talk with Curt Stock about the Valkyries Horn, Mead Competition of the Gods. And of course talk shop with Curt about mead! When I asked Curt for some background on himself, Valkyries Horn, Mead Competition of the Gods. And of course talk shop with Curt about mead! When I asked Curt for some background on himself, he came back with 'overrated meadmaker' (his words). However, we wanted to give y'all a little bit more than that, so here is a bit about Curt. Curt's been homebrewing since 1996. He started making mead after he purchased Ken’s The Complete Meadmaker at the 2003 AHA conference in Chicago. He then got hooked on melomels. He made it to the AHA 2nd round BOS table in 2004 in Las Vegas (lost to Formanek and Devaris, not bad company) then won MMOTY in 2005 in Baltimore. He attended a few of the IMFs (International Mead Festival) during that time where he met me, Oskar, David Myers, Ken, Pete Devaris and others. He also hung out with Michael Fairbrother a lot before he went pro. Many fun times were had and headaches! Join us to talk with Curt about the Valkyries Horn Mead Competition and talk shop with him about his meads and what he's been doing.

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. Click here to see a playable list of all our episodes!

If you want to ask your mead making questions, you can call us at 803-443-MEAD (6323) or send us a question via email, or via Twitter @GotmeadNow and we'll tackle it online! 9PM EDT/6PM PDT Join us on live chat during the show 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.

Show links and notes

* Evoak - Oak Solutions
* Let There Be Melomels by Rob Ratliff
* The Big Book of Mead Recipes by Rob Ratliff




Upcoming Guests:

* July 30 - Recolte Mead

Upcoming Events

* July 24 - Bos Meadery - synthesizer group The Blips
* July 25 - Golden Coast Mead - Monthly Meading and Homebrew share
* July 26 - Rebel Meadery, Stonekeep Meadery, The Colony Meadery - Bear Creek Wine Festival
* July 27 - Orcas Island Cider and Mead Festival
* Aug 2 - B. Nektar - 11th Birthday and Mead Day Celebration
* Aug 3 - Queen City Meadery - Grand Opening and National Mead Day Festival
* Aug 3 - Meridian Hive Meadery - National Mead Day Celebration
* Aug 3 - https://gotmead.com/blog/?p=5780 7-16-19 Tonight at 9PM Eastern we're headed out to Colorado, to talk with Mike and DJ from Honnibrook Meadery. AJ and I met Mike and DJ at the 2019 MeadCon and MazerCup, and I was *blown away* by their salted mango session mead (and all their other meads). These guys are doing something right, and if you haven't tried it, you need to. Honnibrook Craft Meadery has been open for five months and the guys are really dialling in on serving session meads, refreshing meads below 8% ABV that are easy drinkers. The meadery is located just a little over a mile south of downtown Castle Rock Colorado in industrial warehouse space and hosts a 12 tap tasting room in addition to a very modern production facility. They're doing self-distributing right now, and from what I've seen online, their meads are getting pretty popular. DJ and Mike are both longtime home brewers that met at church and started brewing beer religiously every weekend for about ten years, experimenting with all the spectrum of styles. DJ even worked part-time as an assistant brewer at a very successfully Denver Brewery to learned a lot about the beer business. DJ also has a culinary degree and worked as executive chef at the local country club. Their experimenting was not limited to beer, and they made several meads too. The meads received such a positive response they changed their focus to mead completely. They have attended the mead making classes at UC Davis to hone their craft and understand the commercial side of mead making and tinkered on draft mead recipes for several years with the focus on being professional mead makers. They both have won awards individually and together in the amateur and professional mead competitions. Even with success, Honnibrook has experienced, DJ still has his day job delivering medical supplies, and Mike has his day job working in IT, so the meadery is open Thursday-Sunday evenings. 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. Click here to see a playable list of all our episodes! If you want to ask your mead making questions, you can call us at 803-443-MEAD (6323) or send us a question via email, or via Twitter @GotmeadNow and we'll tackle it online! 9PM EDT/6PM PDT Join us on live chat during the show 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. Show links and notes Evoak - Oak Solutions Let There Be Melomels by Rob Ratliff The Big Book of Mead Recipes by Rob Ratliff Upcoming Guests: July 23 - Matt Weide and Curt Stock - Valkyries Horn mead comp July 30 - Recolte Mead Upcoming Events July 18 - The Hive - Mead, Peace, Love and Cheesecake Pairing July 20 - Folklore Brewing and Meadery - Home Brewing Workshop July 24 - Bos Meadery - synthesizer group The Blips July 25 - Golden Coast Mead - Monthly Meading and Homebrew share July 27 - Orcas Island Cider and Mead Festival Aug 3 - Queen City Meadery - Grand Opening and National Mead Day Festival Aug 3 - Meridian Hive Meadery - National Mead Day Celebration Aug 3 - Long Island Mead Festival - Including Beacon Meadery, Enlightenment Wines, Haymaker Meadery, Meridian Hive, Mutiny Distribution, MYSTO MEAD, Remarkable Liquids Distribution, Slate Point Meadery, & W A Meadwerks with more being added every day. Aug 8 - Skal Beer Hall - Washington Mead Fest Aug 31 - New Day Craft Mead - Meadful Things and Outciders Festival Got an event you’d like us to mention on GotMead Live? Send us an email at gotmeadlive@gotmead.com and tell us about it! 7-16-19 Tonight at 9PM Eastern we're headed out to Colorado, to talk with Mike and DJ from Honnibrook Meadery. AJ and I met Mike and DJ at the 2019 MeadCon and MazerCup, and I was *blown away* by their salted mango session mead (and all their other mea... Honnibrook Meadery. AJ and I met Mike and DJ at the 2019 MeadCon and MazerCup, and I was *blown away* by their salted mango session mead (and all their other meads). These guys are doing something right, and if you haven't tried it, you need to.
Honnibrook Craft Meadery has been open for five months and the guys are really dialling in on serving session meads, refreshing meads below 8% ABV that are easy drinkers. The meadery is located just a little over a mile south of downtown Castle Rock Colorado in industrial warehouse space and hosts a 12 tap tasting room in addition to a very modern production facility. They're doing self-distributing right now, and from what I've seen online, their meads are getting pretty popular.
DJ and Mike are both longtime home brewers that met at church and started brewing beer religiously every weekend for about ten years, experimenting with all the spectrum of styles. DJ even worked part-time as an assistant brewer at a very successfully Denver Brewery to learned a lot about the beer business. DJ also has a culinary degree and worked as executive chef at the local country club. Their experimenting was not limited to beer, and they made several meads too. The meads received such a positive response they changed their focus to mead completely. They have attended the mead making classes at UC Davis to hone their craft and understand the commercial side of mead making and tinkered on draft mead recipes for several years with the focus on being professional mead makers. They both have won awards individually and together in the amateur and professional mead competitions. Even with success, Honnibrook has experienced, DJ still has his day job delivering medical supplies, and Mike has his day job working in IT, so the meadery is open Thursday-Sunday evenings.

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. Click here to see a playable list of all our episodes!

If you want to ask your mead making questions, you can call us at 803-443-MEAD (6323) or send us a question via email, or via Twitter @GotmeadNow and we'll tackle it online! 9PM EDT/6PM PDT Join us on live chat during the show 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.

Show links and notes

* Evoak - Oak Solutions
* Let There Be Melomels by Rob Ratliff
* The Big Book of Mead Recipes by Rob Ratliff




Upcoming Guests:

* July 23 - Matt Weide and Curt Stock - Valkyries Horn mead comp
* July 30 - Recolte Mead

Upcoming Events

* July 18 - https://gotmead.com/blog/?p=5772 7-2-19 Tonight at 7PM EST, we're doing a live, ON LOCATION broadcast of GotMead Live from B. Nektar Meadery in Ferndale, MI. Our guests will be Kerri Dalhofer, co-owner,  and Miranda Johnson, Marketing Director/Event Magician/Ambassador of Buzz. We're celebrating the release of the first collaboration with GotMead, Cherry Pi (with crust)! This mead is based on Vicky's grandma's cherry pie recipe, her favorite pie as a child, and one made with Michigan cherries that Vicky would pick herself as she worked in the orchards in her first job. We will be talking about B. Nektar's meads, and what they're up to, how they get their recipe ideas, and where they're going next. For those who don't know the story, B. Nektar, currently one of the largest meaderies in the US, was started in 2006, originally as a 'part time' meadery, while Brad and Kerri worked their day jobs. However, a series of unfortunate job cutbacks resulted in both of them being laid off, and they found themselves going full time right out of the gate. Obviously, they had a great plan with the meadery, because since the start in 2006, B. Nektar has risen to the top of US meadery production, and continues to make great mead cider and beer. Kerri owns B. Nektar with Brad, and is the creative soul of B. Nektar, the brains behind the design and creation of all their labels and product names. That creativity has made B. Nektar labels instantly recognizable. Miranda originally came from the music industry as a freelance publicist and applied to become some supporting feature on the administrative side for B. Nektar in Feb of 2015, and got hired essentially as Brad's assistant. She kept on taking on whatever she needed to at B. Nektar, and ended up being the Ambassador of Buzz at the meadery, and handles sales and production things, their social media platform, PR, taproom, and the Spring and Summer Mead fetivals, she's a Jill of all trades. And yes, she's even cleaned the bathrooms (just like meadery owners have to mop the floors). Join us and hang out! 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. Click here to see a playable list of all our episodes! If you want to ask your mead making questions,  send us a question via email, or via Twitter @GotmeadNow and we'll tackle it online! 7PM EDT/4PM PDT Join us on live chat during the show Bring your questions and your mead, and let's talk mead! Show links and notes Evoak - Oak Solutions Let There Be Melomels by Rob Ratliff The Big Book of Mead Recipes by Rob Ratliff Upcoming Guests: July 9 - Vicky on the road back to NC July 16 - Michael and DJ from Honnibrook Meadery in Castle Rock, CO July 23 - Matt Weide and Curt Stock - Valkyries Horn mead competition Upcoming Events July 13 - Enlightenment Wines - Public Hives Mead Tasting (in Miami) July 18 - The Hive - Mead, Peace, Love and Cheesecake Pairing July 19 - B. Nektar - Midsummer Night's Shabbat Dinner July 25 - Strad Meadery - Painting and Mead July 27 - Orcas Island Cider and Mead Festival Aug 31 - New Day Craft Mead - Meadful Things and Outciders Festival Got an event you’d like us to mention on GotMead Live? Send us an email at gotmeadlive@gotmead.com and tell us about it! 7-2-19 Tonight at 7PM EST, we're doing a live, ON LOCATION broadcast of GotMead Live from B. Nektar Meadery in Ferndale, MI. Our guests will be Kerri Dalhofer, co-owner,  and Miranda Johnson, Marketing Director/Event Magician/Ambassador of Buzz. B. Nektar Meadery in Ferndale, MI. Our guests will be Kerri Dalhofer, co-owner,  and Miranda Johnson, Marketing Director/Event Magician/Ambassador of Buzz.
We're celebrating the release of the first collaboration with GotMead, Cherry Pi (with crust)! This mead is based on Vicky's grandma's cherry pie recipe, her favorite pie as a child, and one made with Michigan cherries that Vicky would pick herself as she worked in the orchards in her first job. We will be talking about B. Nektar's meads, and what they're up to, how they get their recipe ideas, and where they're going next.
For those who don't know the story, B. Nektar, currently one of the largest meaderies in the US, was started in 2006, originally as a 'part time' meadery, while Brad and Kerri worked their day jobs. However, a series of unfortunate job cutbacks resulted in both of them being laid off, and they found themselves going full time right out of the gate. Obviously, they had a great plan with the meadery, because since the start in 2006, B. Nektar has risen to the top of US meadery production, and continues to make great mead cider and beer.
Kerri owns B. Nektar with Brad, and is the creative soul of B. Nektar, the brains behind the design and creation of all their labels and product names. That creativity has made B. Nektar labels instantly recognizable.
Miranda originally came from the music industry as a freelance publicist and applied to become some supporting feature on the administrative side for B. Nektar in Feb of 2015, and got hired essentially as Brad's assistant. She kept on taking on whatever she needed to at B. Nektar, and ended up being the Ambassador of Buzz at the meadery, and handles sales and production things, their social media platform, PR, taproom, and the Spring and Summer Mead fetivals, she's a Jill of all trades. And yes, she's even cleaned the bathrooms (just like meadery owners have to mop the floors). Join us and hang out!

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. Click here to see a playable list of all our episodes!

If you want to ask your mead making questions,  send us a question via email, or via Twitter @GotmeadNow and we'll tackle it online! 7PM EDT/4PM PDT Join us on live chat during the show Bring your questions and your mead, and let's talk mead!

Show links and notes

* Evoak - Oak Solutions
* Let There Be Melomels by Rob Ratliff
* The Big Book of Mead Recipes by Rob Ratliff




Upcoming Guests:

* July 9 - Vicky on the road back to NC
* July 16 - Michael and DJ from Honnibrook Meadery in Castle Rock, CO
* July 23 - Matt Weide and Curt Stock - Valkyries Horn mead competition

Upcoming Events

]]> GotMead.com yes 1:12:19 6-4-19 Brian Galbreath – Unpossible Mead – Traditionals to Sessions and Sours https://gotmead.com/blog/gotmead-live/6-4-19-brian-galbreath-unpossible-mead-traditionals-to-sessions-and-sours/ Tue, 04 Jun 2019 16:55:50 +0000 http://gotmead.com/blog/?p=5696 6-4-19 Tonight on GotMead Live at 9PM EST we're talking with Brian Galbreath, owner of Unpossible Meadery in Dwight, IL. Brian started fermenting ciders and then mead in 2013. Since then he has focused on traditionals as a homebrewer on Pete Bakulic's advice. Brian took a Mazer Cup win with his Montmorency Barrel Aged Mead, where he won the 2016 Home Mead Competition in the experimental mead category. At Unpossible Mead, Brian is focusing on session meads, tart and wild fermented meads, and is gearing up a barrel program. The tasting room in Dwight has an industrial theme with exposed piping and rustic light fixtures, including a clever usage of discarded electrical equipment like electric meters. Unpossible Mead has 4 meads in bottles and several more in kegs sold around Central & Northern Illinois. We'll be finding out what Brian is up to with Unpossible, and also talking about what he's learned about meadmaking in the last 7 years since he got started. 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. Click here to see a playable list of all our episodes! If you want to ask your mead making questions, you can call us at 803-443-MEAD (6323) or send us a question via email, or via Twitter @GotmeadNow and we'll tackle it online! 9PM EDT/6PM PDT Join us on live chat during the show 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. Show links and notes Evoak - Oak Solutions Let There Be Melomels by Rob Ratliff The Big Book of Mead Recipes by Rob Ratliff Upcoming Guests: June 11 - Juli and RJ at Recolte Meads in Gross Pointe Park, MI June 18 - Vicky on the road to Michigan - we're off June 25 - Vicky hanging out with her kids and grandkids - we're off July 2 - LIVE from B.Nektar Meadery in Ferndale for the launch of their new Cherry Pie mead inspired by Vicky's Grandmother's cherry pie and stories July 9 - Vicky on the road back to NC July 16 - Michael and DJ from Honnibrook Meadery in Castle Rock, CO Upcoming Events June 5 - Keepers Cut Meadery - hosting a bone marrow donor drive for a little girl who needs your help June 6 - Honey Pot Meadery - Orange County Palate, A Beer and Food Event June 7 - Enlightenment Wines - Shaker Meets Brooklyn Mead Dinner June 8 - Starrlight Mead - Mead and Paint with Picasso Paint June 7-9 Brimming Horn Meadery - 2nd Annual 'Party Like its 793 Viking Festival June 8 - Woodstone Creek Artisan Winery and Distillery - Saturday Sips, Wine, Mead, Spirits (wine, mead, port and distilled spirits) June 8 - Honey Pot Meadery - Taps for Tour June 12 - Schramm's Mead - Bramble Mazer Reception (ticketed event) June 13 - Schramm's Mead - Pairing Dinner at Republic June 20 - Art of the Cocktail - craft cocktail competition in Ferndale, MI - Schramm's will be be there June 24-27 - UC Davis - Meadmaking 301 Class - speakers include Ash Fishbein, Billy Beltz, Ken Schramm, Mike Faul and Susan Ruud June 27 - Brother's Drake Mead - The Bee's Meads at the Conservatory June 28 - Hailey's Honey Meadery - Busy Bee Comedy Night Showcase July 18 - The Hive - Mead, Peace, Love and Cheesecake Pairing July 27 - Orcas Island Cider and Mead Festival Aug 31 - New Day Craft Mead - Meadful Things and Outciders Festival Got an event you’d like us to mention on GotMead Live? Send us an email at gotmeadlive@gotmead.com and tell us about it! 6-4-19 Tonight on GotMead Live at 9PM EST we're talking with Brian Galbreath, owner of Unpossible Meadery in Dwight, IL. Brian started fermenting ciders and then mead in 2013. Since then he has focused on traditionals as a homebrewer on Pete Bakulic's ... Unpossible Meadery in Dwight, IL. Brian started fermenting ciders and then mead in 2013. Since then he has focused on traditionals as a homebrewer on Pete Bakulic's advice. Brian took a Mazer Cup win with his Montmorency Barrel Aged Mead, where he won the 2016 Home Mead Competition in the experimental mead category. At Unpossible Mead, Brian is focusing on session meads, tart and wild fermented meads, and is gearing up a barrel program. The tasting room in Dwight has an industrial theme with exposed piping and rustic light fixtures, including a clever usage of discarded electrical equipment like electric meters. Unpossible Mead has 4 meads in bottles and several more in kegs sold around Central & Northern Illinois. We'll be finding out what Brian is up to with Unpossible, and also talking about what he's learned about meadmaking in the last 7 years since he got started.



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. Click here to see a playable list of all our episodes!



If you want to ask your mead making questions, you can call us at 803-443-MEAD (6323) or send us a question via email, or via Twitter @GotmeadNow and we'll tackle it online! 9PM EDT/6PM PDT Join us on live chat during the show 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.



Show links and notes

* Evoak - Oak Solutions
* Let There Be Melomels by Rob Ratliff
* The Big Book of Mead Recipes by Rob Ratliff




Upcoming Guests:

* June 11 - Juli and RJ at Recolte Meads in Gross Pointe Park, MI
* June 18 - Vicky on the road to Michigan - we're off
* June 25 - Vicky hanging out with her kids and grandkids - we're off
* July 2 - LIVE from B.Nektar Meadery in Ferndale for the launch of their new Cherry Pie mead inspired by Vicky's Grandmother's cherry pie and stories
* July 9 - Vicky on the road back to NC
* July 16 - Michael and DJ from Honnibrook Meadery in Castle Rock, CO

Upcoming Events

* June 5 - Keepers Cut Meadery - hosting a bone marrow donor drive for a little girl who needs your help
* June 6 - Honey Pot Meadery - Orange County Palate, A Beer and Food Event
* June 7 - Enlightenment Wines - Shaker Meets Brooklyn Mead Dinner
* June 8 - http://gotmead.com/blog/?p=5689 5-28-19 Tonight we're talking with Steve Mertz, 'the Canadian Sasquatch' (who confusingly lives in Texas). We'll be talking mead methodologies and the things Steve has figured out about them. Steve “The Canadian Sasquatch” started home brewing in Fall of 2012 after a trip to the Texas Renaissance Festival.  His Beautiful Bride to be, and him had some mead and thought it would be fun to try to make it at home.  A quick trip to the local home brew store and one mead kit later, he was hooked. Soon after that he also tried his hand at brewing beer and quite enjoyed that process as well.  But mead was what he enjoyed the most in brewing.  Mostly because there is a lot less cleanup afterwards! In the Spring of 2016 he decided to come up with the Mead Methodologies YouTube series to help educate others in the ways of making mead.  Trying to simplify some of the more confusing aspects of it all in a video format that would allow others to get a grasp of them.  And in the Summer of 2016, the Mead Methodologies series was live on YouTube. In Spring of 2017 he decided that a book based on Mead Methodolgies would be a good idea, and thus the book was born. You can get "Steve the Canadian Sasquach' Mead Methodologies" on Amazon. When not home brewing, Steve enjoys woodworking, hanging out in nature with his Beautiful Bride, and amoking all over the world with her. Click the chat link to join us  in the live conversation during the show. 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. Click here to see a playable list of all our episodes! If you want to ask your mead making questions, you can call us at 803-443-MEAD (6323) or send us a question via email, or via Twitter @GotmeadNow and we'll tackle it online! 9PM EDT/6PM PDT Join us on live chat during the show 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. Show links and notes Evoak - Oak Solutions Let There Be Melomels by Rob Ratliff The Big Book of Mead Recipes by Rob Ratliff Upcoming Events May 29 - Valhalla Meadery - Open Mic Night May 30 - Bos Meadery - Finding North - live music June 1 - Starrlight Meadery - Spirits of Summer Festival June 1 - Honeymoon Meads - Music - Giant's Causeway June 1 - Western Reserve Meadery - Main St. Kent's Art and Wine Festival June 1 - Warped Pours II - Pour Harder - Metro South Homebrew League Homebrew Festival June 6 - Honey Pot Meadery - Orange County Palate, A Beer and Food Event June 8 - Starrlight Mead - Mead and Paint with Picasso Paint June 7-9 Brimming Horn Meadery - 2nd Annual 'Party Like its 793 Viking Festival June 8 - Woodstone Creek Artisan Winery and Distillery - Saturday Sips, Wine, Mead, Spirits (wine, mead, port and distilled spirits) June 24-27 - UC Davis - Meadmaking 301 Class - speakers include Ash Fishbein, Billy Beltz, Ken Schramm, Mike Faul and Susan Ruud June 27 - Brother's Drake Mead - The Bee's Meads at the Conservatory July 27 - Orcas Island Cider and Mead Festival Aug 31 - New Day Craft Mead - Meadful Things and Outciders Festival Got an event you’d like us to mention on GotMead Live? Send us an email at gotmeadlive@gotmead.com and tell us about it! 5-28-19 Tonight we're talking with Steve Mertz, 'the Canadian Sasquatch' (who confusingly lives in Texas). We'll be talking mead methodologies and the things Steve has figured out about them. Steve “The Canadian Sasquatch” started home brewing in Fall ... Mead Methodologies YouTube series to help educate others in the ways of making mead.  Trying to simplify some of the more confusing aspects of it all in a video format that would allow others to get a grasp of them.  And in the Summer of 2016, the Mead Methodologies series was live on YouTube. In Spring of 2017 he decided that a book based on Mead Methodolgies would be a good idea, and thus the book was born. You can get "Steve the Canadian Sasquach' Mead Methodologies" on Amazon. When not home brewing, Steve enjoys woodworking, hanging out in nature with his Beautiful Bride, and amoking all over the world with her. Click the chat link to join us  in the live conversation during the show.

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. Click here to see a playable list of all our episodes!

If you want to ask your mead making questions, you can call us at 803-443-MEAD (6323) or send us a question via email, or via Twitter @GotmeadNow and we'll tackle it online! 9PM EDT/6PM PDT Join us on live chat during the show 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.

Show links and notes

* Evoak - Oak Solutions
* Let There Be Melomels by Rob Ratliff
* The Big Book of Mead Recipes by Rob Ratliff




Upcoming Events

* May 29 - Valhalla Meadery - Open Mic Night
* May 30 - Bos Meadery - Finding North - live music
* June 1 - Starrlight Meadery - Spirits of Summer Festival
]]>
GotMead.com yes 2:13:21
5-21-19 Michael Poole – Texas MeadWorks – Saving A Mead – From Undrinkable Diesel to Triple 100’s at Mazer https://gotmead.com/blog/gotmead-live/5-21-19-michael-poole-texas-meadworks-saving-a-mead-from-undrinkable-diesel-to-triple-100s-at-mazer/ Tue, 21 May 2019 17:33:03 +0000 http://gotmead.com/blog/?p=5682 5-21-19 It's time for Texas! Texas Mead Works, that is. Mike Poole, owner and meadmaker of Texas Meadworks, in Seguin, TX, joins us tonight. Mike began making beer, mead, and wine while living in Washington State in the early 1990s.  He currently has approximately 26 years experience fermenting.  With his wife, he opened Texas Mead Works and Blue Lotus Winery in 2010 in Seguin, Texas.   Last year in September, they opened a second tasting room in the  Texas Hill Country.  Under the Texas Mead Works brand, they have 9 varieties of still meads selling in liquor stores all over Texas.  They also have a number of seasonals also still. .  They have recently launched a new line of meads under the brand “Saint Michaels Mead” that are all carbonated.  These are currently only available in kegs.  These kegged meads are also available all over Texas.   Mike is coming to talk with us about his mead journey, starting with nasty diesel fuel tasting mead, and culminating in a triple 100 score at the Mazer Cup (wow!).   Click the chat link to join us  in the live conversation during the show. 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. Click here to see a playable list of all our episodes! If you want to ask your mead making questions, you can call us at 803-443-MEAD (6323) or send us a question via email, or via Twitter @GotmeadNow and we'll tackle it online! 9PM EDT/6PM PDT Join us on live chat during the show 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. Show links and notes Evoak - Oak Solutions Let There Be Melomels by Rob Ratliff The Big Book of Mead Recipes by Rob Ratliff Upcoming Events May 20-22 - Wye Valley Meadery - London Wine Fair May 24 - Apis Meadery - JDA Band and the Rogue BBQ food truck May 24 - B. Nektar - Trailer Park Boys Trivia May 25 - Honeygirl Meadery - Mead and (Bee)sign - paint beehives at Buddha Bee Apiary May 24-25 - Wild Blossom Meadery and Winery - Singles Mingle Event May 25-26 - Linganore Winery - Caribbean Wine and Music Festival May 29 - Valhalla Meadery - Open Mic Night May 30 - Bos Meadery - Finding North - live music June 1 - Starrlight Meadery - Spirits of Summer Festival June 1 - Honeymoon Meads - Music - Giant's Causeway June 1 - Western Reserve Meadery - Main St. Kent's Art and Wine Festival June 1 - Warped Pours II - Pour Harder - Metro South Homebrew League Homebrew Festival June 6 - Honey Pot Meadery - Orange County Palate, A Beer and Food Event June 8 - Starrlight Mead - Mead and Paint with Picasso Paint June 7-9 Brimming Horn Meadery - 2nd Annual 'Party Like its 793 Viking Festival June 8 - Woodstone Creek Artisan Winery and Distillery - Saturday Sips, Wine, Mead, Spirits (wine, mead, port and distilled spirits) June 24-27 - UC Davis - Meadmaking 301 Class - speakers include Ash Fishbein, Billy Beltz, Ken Schramm, Mike Faul and Susan Ruud June 27 - Brother's Drake Mead - The Bee's Meads at the Conservatory July 27 - Orcas Island Cider and Mead Festival Aug 31 - New Day Craft Mead - Meadful Things and Outciders Festival Got an event you’d like us to mention on GotMead Live? Send us an email at gotmeadlive@gotmead.com and tell us about it! 5-21-19 It's time for Texas! Texas Mead Works, that is. Mike Poole, owner and meadmaker of Texas Meadworks, in Seguin, TX, joins us tonight. Mike began making beer, mead, and wine while living in Washington State in the early 1990s. Texas Mead Works, that is. Mike Poole, owner and meadmaker of Texas Meadworks, in Seguin, TX, joins us tonight.
Mike began making beer, mead, and wine while living in Washington State in the early 1990s.  He currently has approximately 26 years experience fermenting.  With his wife, he opened Texas Mead Works and Blue Lotus Winery in 2010 in Seguin, Texas.
 
Last year in September, they opened a second tasting room in the  Texas Hill Country.  Under the Texas Mead Works brand, they have 9 varieties of still meads selling in liquor stores all over Texas.  They also have a number of seasonals also still.
.
 They have recently launched a new line of meads under the brand “Saint Michaels Mead” that are all carbonated.  These are currently only available in kegs.  These kegged meads are also available all over Texas.
 
Mike is coming to talk with us about his mead journey, starting with nasty diesel fuel tasting mead, and culminating in a triple 100 score at the Mazer Cup (wow!).
 
Click the chat link to join us  in the live conversation during the show.

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. Click here to see a playable list of all our episodes!

If you want to ask your mead making questions, you can call us at 803-443-MEAD (6323) or send us a question via email, or via Twitter @GotmeadNow and we'll tackle it online! 9PM EDT/6PM PDT Join us on live chat during the show 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.

Show links and notes

* Evoak - Oak Solutions
* Let There Be Melomels by Rob Ratliff
* The Big Book of Mead Recipes by Rob Ratliff




Upcoming Events

* May 20-22 - Wye Valley Meadery - London Wine Fair
* May 24 - Apis Meadery - JDA Band and the Rogue BBQ food truck
* May 24 - B. Nektar - Trailer Park Boys Trivia
* May 25 - Honeygirl Meadery - Mead and (Bee)sign - paint beehives at Buddha Bee Apiary
* May 24-25 - Wild Blossom Meadery and Winery - Singles Mingle Event
...]]>
GotMead.com yes 2:12:47
5-7-19 Greg Heller-LaBelle – AMMA VP, The Colony Meadery – MeadCon East https://gotmead.com/blog/gotmead-live/5-7-19-greg-heller-labelle-amma-vp-the-colony-meadery-meadcon-east/ Tue, 07 May 2019 21:33:58 +0000 http://gotmead.com/blog/?p=5674 5-7-19 We are talking with Greg Heller-LaBelle, Vice President of the American Mead Makers Association, and co-owner of The Colony Meadery in Bethlehem, PA. Greg is coming on to tell us all about the debut of MeadCon East, the AMMA conference, that will be held in Pennsylvania, September 5-7, 2019. After 3 years of holding the MeadCon in Broomfield, CO alongside the Mazer Cup International, the AMMA has decided to host a second conference on the other side of the country. This event, being in the first year, is as yet small, but is expected to grow each year. Greg himself is a longtime homebrewer (from wayy back in college). He eventually moved back to his birthplace in Bethlehem, PA. He is a craft beer writer, and when he got back to his hometown, he revived the Lehigh Valley Brewing, a fancy name for a group of guys who got together monthly to share dusty beers they'd collected and stored. (Because beer, of course!). At one of those meetings, this guy, Mike Manning brought along a homemade mead. And boy was it good! Greg, having been deep in the beer culture, saw the writing on the wall that the mead world was going to take off, and spent the next couple months hounding this stranger to go into business with him, and The Colony Meadery was born! We're going to talk Meadcon, mead, and building and running a meadery with Greg tonight, join us! Click the chat link to join us  in the live conversation during the show. 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. Click here to see a playable list of all our episodes! If you want to ask your mead making questions, you can call us at 803-443-MEAD (6323) or send us a question via email, or via Twitter @GotmeadNow and we'll tackle it online! 9PM EDT/6PM PDT Join us on live chat during the show 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. Show links and notes Lars Blog - Norwegian yeast Beersmith software Designing Great Beers by Ray Daniels Let There Be Melomels by Rob Ratliff The Big Book of Mead Recipes by Rob Ratliff Upcoming Events May 9 - The Royce Detroit - The Compleat Introduction to Mead with Ken Schramm May 12 - Orchid Cellar Winery - Mother's Day: Sweet and Succulents May 17 - Rushford Meadery and Winery - Winery Comedy Tour May 18-19 Orchid Cellars Meadery - Wine in the Woods - Maryland May 19 - Starrlight Meadery - Reiki I Certification class May 20-22 - Wye Valley Meadery - London Wine Fair May 25 - Honeygirl Meadery - Mead and (Bee)sign - paint beehives at Buddha Bee Apiary May 24-25 - Wild Blossom Meadery and Winery - Singles Mingle Event May 25-26 - Linganore Winery - Caribbean Wine and Music Festival June 1 - Starrlight Meadery - Spirits of Summer Festival Jun 1 - Honeymoon Meads - Music - Giant's Causeway June 1 - Warped Pours II - Pour Harder - Metro South Homebrew League Homebrew Festival June 7-9 Brimming Horn Meadery - 2nd Annual 'Party Like its 793 Viking Festival June 8 - Woodstone Creek Artisan Winery and Distillery - Saturday Sips, Wine, Mead, Spirits (wine, mead, port and distilled spirits) June 27 - Brother's Drake Mead - The Bee's Meads at the Conservatory July 27 - Orcas Island Cider and Mead Festival Aug 31 - New Day Craft Mead - Meadful Things and Outciders Festival Got an event you’d like us to mention on GotMead Live? Send us an email at gotmeadlive@gotmead.com and tell us about it! 5-7-19 We are talking with Greg Heller-LaBelle, Vice President of the American Mead Makers Association, and co-owner of The Colony Meadery in Bethlehem, PA. Greg is coming on to tell us all about the debut of MeadCon East, the AMMA conference, American Mead Makers Association, and co-owner of The Colony Meadery in Bethlehem, PA. Greg is coming on to tell us all about the debut of MeadCon East, the AMMA conference, that will be held in Pennsylvania, September 5-7, 2019.
After 3 years of holding the MeadCon in Broomfield, CO alongside the Mazer Cup International, the AMMA has decided to host a second conference on the other side of the country. This event, being in the first year, is as yet small, but is expected to grow each year.
Greg himself is a longtime homebrewer (from wayy back in college). He eventually moved back to his birthplace in Bethlehem, PA. He is a craft beer writer, and when he got back to his hometown, he revived the Lehigh Valley Brewing, a fancy name for a group of guys who got together monthly to share dusty beers they'd collected and stored. (Because beer, of course!). At one of those meetings, this guy, Mike Manning brought along a homemade mead. And boy was it good! Greg, having been deep in the beer culture, saw the writing on the wall that the mead world was going to take off, and spent the next couple months hounding this stranger to go into business with him, and The Colony Meadery was born! We're going to talk Meadcon, mead, and building and running a meadery with Greg tonight, join us!
Click the chat link to join us  in the live conversation during the show.

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. Click here to see a playable list of all our episodes!

If you want to ask your mead making questions, you can call us at 803-443-MEAD (6323) or send us a question via email, or via Twitter @GotmeadNow and we'll tackle it online! 9PM EDT/6PM PDT Join us on live chat during the show 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.

Show links and notes

* Lars Blog - Norwegian yeast
* Beersmith software
* Designing Great Beers by Ray Daniels
* Let There Be Melomels by Rob Ratliff
* The Big Book of Mead Recipes by Rob Ratliff




Upcoming Events

* May 9 - The Royce Detroit - The Compleat Introduction to Mead with Ken Schramm
* May 12 - Orchid Cellar Winery - Mother's Day: Sw...]]>
GotMead.com yes 1:57:19
4-30-19 Lance Shaner – Omega Yeast and Carvin Wilson – High Temperature Fermentation https://gotmead.com/blog/gotmead-live/4-30-19-lance-shaner-omega-yeast-and-carvin-wilson-high-temperature-fermentation/ Tue, 30 Apr 2019 20:34:13 +0000 http://gotmead.com/blog/?p=5664 4-30-19 Tonight we are joined by Lance Shaner, co-owner of Omega Yeast, and Carvin Wilson, mead aficionado and speaker on fermenting mead at high temperatures. Lance is a long time yeast handler, and has been homebrewing since he was an undergraduate days at the University of Illinois at Urbana-Champaign. He got to play with many yeasts, since the food science department there had a wide selection of yeasts to choose from. He made duplicates of almost every strain and took them to the University of Texas Health Science Center at Houston, where he earned his Ph.D. in microbiology and molecular genetics, with a focus on Saccharomyces cerevisiae, or brewer’s yeast. He has 9 years of laboratory experience, including 5 years of original research on the stress response of Saccharomyces cerevisiae (a.k.a. brewer’s yeast). The Norwegian kveik strains are his favorites, and he spends his free time watching his “buds” (Genevieve, 6 and Annelise, 3) grow up! Lance worked with friends to develop a method to propagate yeast strains, and he and his partner Mark Schwartz were keen to start a yeast company. They took this task on despite the dominance of large yeast companies in brewing, and with the acquisition of a rare German yeast from a small family brewery, picking up some unusual yeasts like Norwegian kveik (kwike), a Norwegian farmhouse ale yeast that loves high temperatures, and the support of some astute early adopters, they were off and running. Omega has grown quickly, because they create unique yeast strains and aren't afraid to experiment. They are always crossing and blending strains to create unique attributes. For example, Saisonstein’s Monster is a genetic hybrid of several saison strains; it provides high attenuation and yields spicy aromatics that suggest fruit and bubblegum. You can read an in depth article and Q&A on Lance and Mark and Omega Yeast on Seven Fifty. Carvin Wilson is a home mead maker who is an avid experimenter, and has made nearly every style of mead and won many medals in competitions all over the country. Carvin is owner of a software company, and when he's not slinging code, he's making mead and spending time with his lovely wife Robyn, and their kids and grandkids. Carvin has spent quite a bit of time over the last few years researching and experimenting with meads. Judging by the amount of awards he's gotten, including the 2018 AMMA Ken Schramm Award for Lifetime Achievement in Mead, he's doing it right. Lately, Carvin has been experimenting with high temp (over 70 degrees F) fermentations, going even into the 90's or 100's. This is a temperature that most mead makers will rear back and hiss at, like Dracula facing a cross. But the results are in, as he proved in his results at his talk at the 2019 AMMA MeadCon on Life about 70 degrees, which was heavily attended. Click the chat link to join us  in the live conversation during the show. 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. Click here to see a playable list of all our episodes! If you want to ask your mead making questions, you can call us at 803-443-MEAD (6323) or send us a question via email, or via Twitter @GotmeadNow and we'll tackle it online! 9PM EDT/6PM PDT Join us on live chat during the show 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. Show links and notes Lars Blog - Norwegian yeast Beersmith software Designing Great Beers by Ray Daniels Let There Be Melomels by Rob Ratliff The Big Book of Mead Recipes by Rob Ratliff Upcoming Events   May 4 - Leaky Roof Meadery - May Day at the Meadery May 9 - The Royce Detroit - The Compleat Introduction to Mead with Ken Schramm 4-30-19 Tonight we are joined by Lance Shaner, co-owner of Omega Yeast, and Carvin Wilson, mead aficionado and speaker on fermenting mead at high temperatures. Lance is a long time yeast handler, and has been homebrewing since he was an undergraduate ... Omega Yeast, and Carvin Wilson, mead aficionado and speaker on fermenting mead at high temperatures.
Lance is a long time yeast handler, and has been homebrewing since he was an undergraduate days at the University of Illinois at Urbana-Champaign. He got to play with many yeasts, since the food science department there had a wide selection of yeasts to choose from. He made duplicates of almost every strain and took them to the University of Texas Health Science Center at Houston, where he earned his Ph.D. in microbiology and molecular genetics, with a focus on Saccharomyces cerevisiae, or brewer’s yeast.
He has 9 years of laboratory experience, including 5 years of original research on the stress response of Saccharomyces cerevisiae (a.k.a. brewer’s yeast). The Norwegian kveik strains are his favorites, and he spends his free time watching his “buds” (Genevieve, 6 and Annelise, 3) grow up! Lance worked with friends to develop a method to propagate yeast strains, and he and his partner Mark Schwartz were keen to start a yeast company. They took this task on despite the dominance of large yeast companies in brewing, and with the acquisition of a rare German yeast from a small family brewery, picking up some unusual yeasts like Norwegian kveik (kwike), a Norwegian farmhouse ale yeast that loves high temperatures, and the support of some astute early adopters, they were off and running.
Omega has grown quickly, because they create unique yeast strains and aren't afraid to experiment. They are always crossing and blending strains to create unique attributes. For example, Saisonstein’s Monster is a genetic hybrid of several saison strains; it provides high attenuation and yields spicy aromatics that suggest fruit and bubblegum. You can read an in depth article and Q&A on Lance and Mark and Omega Yeast on Seven Fifty.
Carvin Wilson is a home mead maker who is an avid experimenter, and has made nearly every style of mead and won many medals in competitions all over the country.
Carvin is owner of a software company, and when he's not slinging code, he's making mead and spending time with his lovely wife Robyn, and their kids and grandkids.
Carvin has spent quite a bit of time over the last few years researching and experimenting with meads. Judging by the amount of awards he's gotten, including the 2018 AMMA Ken Schramm Award for Lifetime Achievement in Mead, he's doing it right.
Lately, Carvin has been experimenting with high temp (over 70 degrees F) fermentations, going even into the 90's or 100's. This is a temperature that most mead makers will rear back and hiss at, like Dracula facing a cross. But the results are in, as he proved in his results at his talk at the 2019 AMMA MeadCon on Life about 70 degrees, which was heavily attended. Click the chat link to join us  in the live conversation during the show.

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. Click here to see a playable list of all our episodes!

If you want to ask your mead making questions, you can call us at 803-443-MEAD (6323) or send us a question via email,]]>
GotMead.com yes 1:43:56
4-23-19 Gary Gordon – Breaking Brew Meadery – Texas https://gotmead.com/blog/gotmead-live/4-23-19-gary-gordon-breaking-brew-meadery-texas/ Tue, 23 Apr 2019 21:19:14 +0000 http://gotmead.com/blog/?p=5659 4-23-19 Tonight we're headed down to Texas, to talk with Gary Gordon, owner of Breaking Brew Meadery in Farmers Branch, Texas. Gary and his family got involved with mead via beer. He gave his son at beer kit on his 21st birthday, and that got the ball rolling. After 5 years of making beers, he got really interested in meads and ciders. They were really interested in how fast mead was taking off, and realized that craft beer drinkers are open minded about trying new things, and the meadery idea was born. Once they realized the equipment costs were lower for mead, that really got things going. Breaking Brew Meadery currently makes 10 session meads, and is getting ready to release six full meads, and is poured in two taprooms. We'll talk with Gary about his meadmaking ideas, and delve into his adventures in starting a meadery. Click the chat link to join us  in the live conversation during the show. 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. Click here to see a playable list of all our episodes! If you want to ask your mead making questions, you can call us at 803-443-MEAD (6323) or send us a question via email, or via Twitter @GotmeadNow and we'll tackle it online! 9PM EDT/6PM PDT Join us on live chat during the show 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. Show links and notes Beersmith software Designing Great Beers by Ray Daniels Let There Be Melomels by Rob Ratliff The Big Book of Mead Recipes by Rob Ratliff Upcoming Events April 24 - Schramm's Mead - Mazer Club Heather Reception April 25 - Wandering Bard Meadery - Mead and Pie pairing April 26-27 - Charm City Meadworks - Charm City Bluegrass Festival April 28 - Bos Meadery - Baked Goods and Mead Mashup May 4 - Leaky Roof Meadery - May Day at the Meadery May 9 - The Royce Detroit - The Compleat Introduction to Mead with Ken Schramm May 19 - Starrlight Meadery - Reiki I Certification class May 20-22 - Wye Valley Meadery - London Wine Fair May 24-25 - Wild Blossom Meadery and Winery - Singles Mingle Event May 25-26 - Linganore Winery - Caribbean Wine and Music Festival June 1 - Warped Pours II - Pour Harder - Metro South Homebrew League Homebrew Festival June 27 - Brother's Drake Mead - The Bee's Meads at the Conservatory July 27 - Orcas Island Cider and Mead Festival Got an event you’d like us to mention on GotMead Live? Send us an email at gotmeadlive@gotmead.com and tell us about it! 4-23-19 Tonight we're headed down to Texas, to talk with Gary Gordon, owner of Breaking Brew Meadery in Farmers Branch, Texas. Gary and his family got involved with mead via beer. He gave his son at beer kit on his 21st birthday, Breaking Brew Meadery in Farmers Branch, Texas. Gary and his family got involved with mead via beer. He gave his son at beer kit on his 21st birthday, and that got the ball rolling. After 5 years of making beers, he got really interested in meads and ciders. They were really interested in how fast mead was taking off, and realized that craft beer drinkers are open minded about trying new things, and the meadery idea was born. Once they realized the equipment costs were lower for mead, that really got things going. Breaking Brew Meadery currently makes 10 session meads, and is getting ready to release six full meads, and is poured in two taprooms. We'll talk with Gary about his meadmaking ideas, and delve into his adventures in starting a meadery.
Click the chat link to join us  in the live conversation during the show.

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. Click here to see a playable list of all our episodes!

If you want to ask your mead making questions, you can call us at 803-443-MEAD (6323) or send us a question via email, or via Twitter @GotmeadNow and we'll tackle it online! 9PM EDT/6PM PDT Join us on live chat during the show 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.

Show links and notes

* Beersmith software
* Designing Great Beers by Ray Daniels
* Let There Be Melomels by Rob Ratliff
* The Big Book of Mead Recipes by Rob Ratliff




Upcoming Events

* April 24 - Schramm's Mead - Mazer Club Heather Reception
* April 25 - Wandering Bard Meadery - Mead and Pie pairing
* April 26-27 - Charm City Meadworks - Charm City Bluegrass Festival
* April 28 - Bos Meadery - Baked Goods and Mead Mashup
* May 4 - Leaky Roof Meadery - May Day at the Meadery
* May 9 - The Royce Detroit - The Compleat Introduction to Mead with Ken Schramm
* May 19 - http://gotmead.com/blog/?p=5652 4-16-19 We're bringing Steve Patik back to talk about braggots tonight. Braggots are very popular, and there are many ways to approach them. I've had stout-style braggots, and ale-style braggots, and everything in between, and there are a million ways to make them. Steve is a big fan of braggots, and has made many. We're going to be talking about best practices for braggots, preferred yeasts, fermentation techniques and what potential problems can crop up when making them. Steve Patik lives in Colorado with his wife and two daughters. He found a passion for Mead over a Thanksgiving table in 2012 and year later decided to try his hand at making this amazing beverage. For over 5 years, Steve has been making mead and doing so in some unconventional, yet successful, ways. Steve rarely has a mead that is older than six months and he has won awards for mead that was only 6 weeks old.  As a successful amateur Mead maker, Steve consistently shows his talent at competitions locally and nationally by taking a place or even a Best of Show once in a while.  The meads Steve enjoys making the most are traditionals and braggots. So, what is his secret? Steve believes in the marriage of best practices, modern techniques and top shelf ingredients. Click the chat link to join us  in the live conversation during the show. 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. Click here to see a playable list of all our episodes! If you want to ask your mead making questions, you can call us at 803-443-MEAD (6323) or send us a question via email, or via Twitter @GotmeadNow and we'll tackle it online! 9PM EDT/6PM PDT Join us on live chat during the show 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. Show links and notes Beersmith software Designing Great Beers by Ray Daniels Let There Be Melomels by Rob Ratliff The Big Book of Mead Recipes by Rob Ratliff Upcoming Events April 18 - Charm City Meadworks - playing Monty Python's Life of Brian April 20 - St. Ambrose Meadery - Barefoot playing April 24 - Schramm's Mead - Mazer Club Heather Reception May 9 - The Royce Detroit - The Compleat Introduction to Mead with Ken Schramm May 24-25 - Wild Blossom Meadery and Winery - Singles Mingle Event June 1 - Warped Pours II - Pour Harder - Metro South Homebrew League Homebrew Festival June 27 - Brother's Drake Mead - The Bee's Meads at the Conservatory July 27 - Orcas Island Cider and Mead Festival Got an event you’d like us to mention on GotMead Live? Send us an email at gotmeadlive@gotmead.com and tell us about it! 4-16-19 We're bringing Steve Patik back to talk about braggots tonight. Braggots are very popular, and there are many ways to approach them. I've had stout-style braggots, and ale-style braggots, and everything in between, Steve Patik lives in Colorado with his wife and two daughters. He found a passion for Mead over a Thanksgiving table in 2012 and year later decided to try his hand at making this amazing beverage. For over 5 years, Steve has been making mead and doing so in some unconventional, yet successful, ways. Steve rarely has a mead that is older than six months and he has won awards for mead that was only 6 weeks old.  As a successful amateur Mead maker, Steve consistently shows his talent at competitions locally and nationally by taking a place or even a Best of Show once in a while.  The meads Steve enjoys making the most are traditionals and braggots. So, what is his secret? Steve believes in the marriage of best practices, modern techniques and top shelf ingredients.
Click the
chat link to join us  in the live conversation during the show.

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. Click here to see a playable list of all our episodes!

If you want to ask your mead making questions, you can call us at 803-443-MEAD (6323) or send us a question via email, or via Twitter @GotmeadNow and we'll tackle it online! 9PM EDT/6PM PDT Join us on live chat during the show 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.

Show links and notes

* Beersmith software
* Designing Great Beers by Ray Daniels
* Let There Be Melomels by Rob Ratliff
* The Big Book of Mead Recipes by Rob Ratliff




Upcoming Events

* April 18 - Charm City Meadworks - playing Monty Python's Life of Brian
* April 20 - St. Ambrose Meadery - Barefoot playing
* April 24 - Schramm's Mead - Mazer Club Heather Reception
* May 9 - The Royce Detroit - The Compleat Introduction to Mead with Ken Schramm
* May 24-25 - Wild Blosso...]]>
GotMead.com yes 1:51:50
4-2-19 Scot Schaar and Bob Slanzi – Polish Mead (and Polish Passports) https://gotmead.com/blog/gotmead-live/4-2-19-scot-schaar-and-bob-slanzi-polish-mead-and-polish-passports/ Tue, 02 Apr 2019 21:20:56 +0000 http://gotmead.com/blog/?p=5641 4-2-19 Polish Meads! At the 2019 Mazer Cup International, Scot Schaar and Bob Slanzi were given Polish 'passports', to recognize their prowess in making Polish meads. Both make amazing Polish style meads, and many have had the chance to try them and say 'hell yeah'. Making Polish style mead can be tricky, there are some rules around how the styles are made, and working with these sweeter meads is a bit of work. Making them well is a serious skill. If you're making Polish style, or thinking about it, then definitely give us a listen tonight for insights! If you'd like to give it a try, you can get some tested recipes in Let There Be Melomels by Rob Ratliff. There are over 60 recipes, and 5 of them are Polish style, 3 of those medal winners. About Bobby and Scot: Scot and his wife Karen were watching a viking movie in about 2000, and they were drinking mead in the movie. Scot and Karen were intrigued, so they hunted down a commercial mead to try. They decided that it was pretty interesting, but thought they could make a better mead themselves. The result was raspberry mead on the ceiling, and they were hooked! Scot has been meadmaking since 2001?? He has multiple Mead BOS including MidWinter, Kansas City Biermeister’s comp, Domras Cup. Several Mazer Cup placings, multiple Mead Free or Die Placings, 2015 East Coast Mead Maker of the Year and 2017 AHA Mead Maker of the Year. Recipes scaled up by Prairie Rose Meadery and Moonlight Meadery. Past distiller at Mississippi River Distilling Company and current Head Brewer at Crawford Brew Works. Bob Slanzi has been keeping bees and making award winning eads for years He is very active in the homebrew and beekeeping communities, having held offices in both clubs in the past. he is the current president of the Home Governing Committee of the American Mead Makers Association, and very active in helping bring the word of mead to everyone. He is known for his meads, and isn't afraid to try new flavors, like seaweed.       Click the chat link to join us  in the live conversation during the show. 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. Click here to see a playable list of all our episodes! If you want to ask your mead making questions, you can call us at 803-443-MEAD (6323) or send us a question via email, or via Twitter @GotmeadNow and we'll tackle it online! 9PM EDT/6PM PDT Join us on live chat during the show 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. Show links and notes Let There Be Melomels by Rob Ratliff The Big Book of Mead Recipes by Rob Ratliff Upcoming Events April 5-6 - The Colony Meadery - Spring Wine Festival at Bear Creek April 6 - Meridian Hive Meadery - Run for Mead April 12 - Charm City Meadworks - Two Fierce Chicks Present: A Mead, Mera and Music Fundraiser April 12-13  All Wise Meadery - Wine Riot New York City April 13-14 Starrlight Mead - 8th Annual Festival of Legends June 1 - Warped Pours II - Pour Harder - Metro South Homebrew League Homebrew Festival July 27 - Orcas Island Cider and Mead Festival Got an event you’d like us to mention on GotMead Live? Send us an email at gotmeadlive@gotmead.com and tell us about it! 4-2-19 Polish Meads! At the 2019 Mazer Cup International, Scot Schaar and Bob Slanzi were given Polish 'passports', to recognize their prowess in making Polish meads. Both make amazing Polish style meads, and many have had the chance to try them and sa... 2019 Mazer Cup International, Scot Schaar and Bob Slanzi were given Polish 'passports', to recognize their prowess in making Polish meads. Both make amazing Polish style meads, and many have had the chance to try them and say 'hell yeah'. Making Polish style mead can be tricky, there are some rules around how the styles are made, and working with these sweeter meads is a bit of work. Making them well is a serious skill. If you're making Polish style, or thinking about it, then definitely give us a listen tonight for insights! If you'd like to give it a try, you can get some tested recipes in Let There Be Melomels by Rob Ratliff. There are over 60 recipes, and 5 of them are Polish style, 3 of those medal winners. About Bobby and Scot: Scot and his wife Karen were watching a viking movie in about 2000, and they were drinking mead in the movie. Scot and Karen were intrigued, so they hunted down a commercial mead to try. They decided that it was pretty interesting, but thought they could make a better mead themselves. The result was raspberry mead on the ceiling, and they were hooked! Scot has been meadmaking since 2001?? He has multiple Mead BOS including MidWinter, Kansas City Biermeister’s comp, Domras Cup. Several Mazer Cup placings, multiple Mead Free or Die Placings, 2015 East Coast Mead Maker of the Year and 2017 AHA Mead Maker of the Year. Recipes scaled up by Prairie Rose Meadery and Moonlight Meadery. Past distiller at Mississippi River Distilling Company and current Head Brewer at Crawford Brew Works. Bob Slanzi has been keeping bees and making award winning eads for years He is very active in the homebrew and beekeeping communities, having held offices in both clubs in the past. he is the current president of the Home Governing Committee of the American Mead Makers Association, and very active in helping bring the word of mead to everyone. He is known for his meads, and isn't afraid to try new flavors, like seaweed.      
Click the chat link to join us  in the live conversation during the show.

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. Click here to see a playable list of all our episodes!

If you want to ask your mead making questions, you can call us at 803-443-MEAD (6323) or send us a question via email, or via Twitter @GotmeadNow and we'll tackle it online! 9PM EDT/6PM PDT Join us on live chat during the show 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.

Show links and notes

* Let There Be Melomels by Rob Ratliff
* The Big Book of Mead Recipes by Rob Ratliff




Upcoming Events

* April 5-6 - http://gotmead.com/blog/?p=5633 3-26-19 Tonight we're getting together with Jon Oppegaard, owner of Oppegaard Meadery in Tukwila, WA. Jon makes excellent mead, I've tried many of his products. He's even done savoury meads, like his taco mead (yes, I said taco) that he released recently, and which was a huge hit, and sold out pretty quick. Jon has been making mead for over 10 years, and loves it. He made his own because there wasn't much available for him to get in his area when he discovered mead, and what he could find strained his bank account to support his mead habit, so, he decided to handle it himself. He's been making mead ever since. After a while, he figured, 'if I am going to make it and drink it anyway, and others like my stuff, why not go pro?'. And so he did. He rented a small space to keep costs down, and it didn't take long for his meads to become so popular that he had to expand. He really only expected his friends and family to show up, but that was not to be. In fairly short order, the place was packed all the time. This is what happens when you make great mead! He resisted the idea of mead-making as his 'real job' for a while, but the meadery growth and popularity of his mead convinced him otherwise. Oppegaard Meadery is a casual place, lots of board games and story telling. There are cool hand-painted shields hanging on the wall, and often mead-infused cheesecakes show up from a local bakery (I've had some, they're very tasty!). Jon himself is a tall dude, with a Viking-worthy beard, and many cool weapons (which show up on his social media feeds from time to time). He's a great guy, and very dedicated to his mead. The thing he takes most seriously is the quality of his mead. On a separate note (and to be expanded in a new post shortly) the MeadCon and Mazer Cup were amazing in Broomfield, CO for MeadWeek this year. And I've finally gotten my voice back (this is why we have no show the week after!), it left towards the end of the week and took a week to come back! Much mead was tasted, many speakers gave amazing info, and fun and learning was had by all. Congratulations to all the winners in the Mazer Cup International Competition! Check out the home winners and the commercial winners! Click the chat link to join us  in the live conversation during the show. 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. Click here to see a playable list of all our episodes! If you want to ask your mead making questions, you can call us at 803-443-MEAD (6323) or send us a question via email, or via Twitter @GotmeadNow and we'll tackle it online! 9PM EDT/6PM PDT Join us on live chat during the show 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. Show links and notes Let There Be Melomels by Rob Ratliff The Big Book of Mead Recipes by Rob Ratliff Upcoming Events March 28 - Bos Meadery - Late Bloomers and Hypheria March 29 - Schramm's Mead - Artist Reception for Chris Ahern March 30 - Starrlight Mead - Intermediate Mead Making Class March 30 - Brooklyn Women Homebrew Competition March 30 - Southern California Mead Alliance - Off Flavors Sensory Training April 5-6 - The Colony Meadery - Spring Wine Festival at Bear Creek April 6 - Meridian Hive Meadery - Run for Mead April 12 - Charm City Meadworks - Two Fierce Chicks Present: A Mead, Mera and Music Fundraiser April 12-13  All Wise Meadery - Wine Riot New York City April 13-14 Starrlight Mead - 8th Annual Festival of Legends June 1 - Warped Pours II - Pour Harder - Metro South Homebrew League Homebrew Festival July 27 - Orcas Island Cider and Mead Festival Got an event you’d like us to mention on GotMead Live? Send us an email at gotmeadlive@gotmead. 3-26-19 Tonight we're getting together with Jon Oppegaard, owner of Oppegaard Meadery in Tukwila, WA. Jon makes excellent mead, I've tried many of his products. He's even done savoury meads, like his taco mead (yes, Oppegaard Meadery in Tukwila, WA. Jon makes excellent mead, I've tried many of his products. He's even done savoury meads, like his taco mead (yes, I said taco) that he released recently, and which was a huge hit, and sold out pretty quick. Jon has been making mead for over 10 years, and loves it.
He made his own because there wasn't much available for him to get in his area when he discovered mead, and what he could find strained his bank account to support his mead habit, so, he decided to handle it himself. He's been making mead ever since. After a while, he figured, 'if I am going to make it and drink it anyway, and others like my stuff, why not go pro?'.
And so he did. He rented a small space to keep costs down, and it didn't take long for his meads to become so popular that he had to expand. He really only expected his friends and family to show up, but that was not to be. In fairly short order, the place was packed all the time. This is what happens when you make great mead! He resisted the idea of mead-making as his 'real job' for a while, but the meadery growth and popularity of his mead convinced him otherwise.
Oppegaard Meadery is a casual place, lots of board games and story telling. There are cool hand-painted shields hanging on the wall, and often mead-infused cheesecakes show up from a local bakery (I've had some, they're very tasty!). Jon himself is a tall dude, with a Viking-worthy beard, and many cool weapons (which show up on his social media feeds from time to time). He's a great guy, and very dedicated to his mead. The thing he takes most seriously is the quality of his mead.
On a separate note (and to be expanded in a new post shortly) the MeadCon and Mazer Cup were amazing in Broomfield, CO for MeadWeek this year. And I've finally gotten my voice back (this is why we have no show the week after!), it left towards the end of the week and took a week to come back! Much mead was tasted, many speakers gave amazing info, and fun and learning was had by all.
Congratulations to all the winners in the Mazer Cup International Competition! Check out the home winners and the commercial winners!
Click the chat link to join us  in the live conversation during the show.

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. Click here to see a playable list of all our episodes!

If you want to ask your mead making questions, you can call us at 803-443-MEAD (6323) or send us a question via email, or via Twitter @GotmeadNow and we'll tackle it online! 9PM EDT/6PM PDT Join us on live chat during the show 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.

Show links and notes

* GotMead.com yes 2:20:15 2-26-19 Mike Manning – Session Meads, Post Fermentation Flavoring https://gotmead.com/blog/gotmead-live/2-26-19-mike-manning-session-meads-post-fermentation-flavoring/ Tue, 26 Feb 2019 21:17:53 +0000 http://gotmead.com/blog/?p=5617 2-26-19 Tonight we are getting together with Mike Manning, co-owner of The Colony Meadery in Allentown, PA. Mike is speaking at the AMMA MeadCon in two sessions, Session Meads, and Post Fermentation Mead Flavoring. Mike has been brewing since 2001, and did his first mead in 2009, on Mead Day. He's gone on to win a bunch of medals, and won BOS in Valhalla, resulting in a collaboration mead with Moonlight Meadery that is still a core mead with them. When Mike did the collab, he was hooked, and eventually co-founded The Colony Meadery with Greg Heller-LaBelle. The Colony is making some pretty awesome meads. Mike is a huge proponent of balance in meads, getting the a combination of flavors, acids and tannins using both during and post fermentation techniques to ensure his meads are 'just right'. And he's got the experience and medals to back it up. We'll be talking about what to expect at his talks in two weeks, as well as deliving into his ideas on mead balance and what works and what doesn't. Click the chat link to join us  in the live conversation during the show. 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. Click here to see a playable list of all our episodes! If you want to ask your mead making questions, you can call us at 803-443-MEAD (6323) or send us a question via email, or via Twitter @GotmeadNow and we'll tackle it online! 9PM EDT/6PM PDT Join us on live chat during the show 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. Show links and notes Let There Be Melomels by Rob Ratliff The Big Book of Mead Recipes by Rob Ratliff Upcoming Events March 2 - Wild Blossom Meadery and Winery - Mardi Gras Silent Day Party March 3 - Heidrun Meadery - Crabfest March 12-14 - American Mead Makers Association MeadCon and Trade Show March 14-16 - Mazer Cup International Mead Competition and Mead Mixer Mead Tasting March 23 - Schramm's Mead - Chrissie Brunch, in honor of Jean Schramm's mother (ticketed event) March 30 - Starrlight Mead - Intermediate Mead Making Class March 30 - Brooklyn Women Homebrew Competition March 30 - Southern California Mead Alliance - Off Flavors Sensory Training April 5-6 - The Colony Meadery - Spring Wine Festival at Bear Creek April 6 - Meridian Hive Meadery - Run for Mead June 1 - Warped Pours II - Pour Harder - Metro South Homebrew League Homebrew Festival July 27 - Orcas Island Cider and Mead Festival Got an event you’d like us to mention on GotMead Live? Send us an email at gotmeadlive@gotmead.com and tell us about it! 2-26-19 Tonight we are getting together with Mike Manning, co-owner of The Colony Meadery in Allentown, PA. Mike is speaking at the AMMA MeadCon in two sessions, Session Meads, and Post Fermentation Mead Flavoring. - Mike has been brewing since 2001, The Colony Meadery in Allentown, PA. Mike is speaking at the AMMA MeadCon in two sessions, Session Meads, and Post Fermentation Mead Flavoring.

Mike has been brewing since 2001, and did his first mead in 2009, on Mead Day. He's gone on to win a bunch of medals, and won BOS in Valhalla, resulting in a collaboration mead with Moonlight Meadery that is still a core mead with them.

When Mike did the collab, he was hooked, and eventually co-founded The Colony Meadery with Greg Heller-LaBelle. The Colony is making some pretty awesome meads.

Mike is a huge proponent of balance in meads, getting the a combination of flavors, acids and tannins using both during and post fermentation techniques to ensure his meads are 'just right'. And he's got the experience and medals to back it up.

We'll be talking about what to expect at his talks in two weeks, as well as deliving into his ideas on mead balance and what works and what doesn't.

Click the chat link to join us  in the live conversation during the show.



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.



Click here to see a playable list of all our episodes!



If you want to ask your mead making questions, you can call us at 803-443-MEAD (6323) or send us a question via email, or via Twitter @GotmeadNow and we'll tackle it online!

9PM EDT/6PM PDT

Join us on live chat during the show

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.



Show links and notes

Let There Be Melomels by Rob Ratliff
* The Big Book of Mead Recipes by Rob Ratliff

Upcoming Events

* March 2 - Wild Blossom Meadery and Winery - Mardi Gras Silent Day Party
* March 3 - Heidrun Meadery - Crabfest
* March 12-14 - American Mead Makers Association MeadCon and Trade Show
* March 14-16 - Mazer Cup International Mead Competition and Mead Mixer Mead Tasting
* March 23 - Schramm's Mead - Chrissie Brunch, in honor of Jean Schramm's mother (ticketed event)
* March 30 - http://gotmead.com/blog/?p=5614 2-18-19 We're back to featuring MeadCon speakers. Tonight is Sergio Moutela, owner of Melovino Meadery in New Jersey. Sergio is an accomplished meadmaker, and will be speaking at the MeadCon on Making Beer Styled Meads. Sergio has been pushing the boundaries of many mead styles, one of my favorites is Peachy Palmer, a lemon-tea session mead that is so refreshing and tasty, you'll find yourself drinking too much of it! Sergio is also the creator of the MeadMadeRight website and the TOSNA fermentation technique, as well as a calculator and now the MeadMadeRight podcast. And Sergio is president of the American Mead Makers Association. As president he's been very busy working to expand AMMA support to the mead world, for both home and professional meadmakers. We'll find out more about Sergio's talk at the MeadCon, dig into TOSNA and what he's doing with the yeast feeding protocol, and look at what's he's working on to further refine yeast management. Click the chat link to join us  in the live conversation during the show. 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. Click here to see a playable list of all our episodes! If you want to ask your mead making questions, you can call us at 803-443-MEAD (6323) or send us a question via email, or via Twitter @GotmeadNow and we'll tackle it online! 9PM EDT/6PM PDT Join us on live chat during the show 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. Show links and notes Let There Be Melomels by Rob Ratliff The Big Book of Mead Recipes by Rob Ratliff Upcoming Events February 22 - Threadbare Cider and Mead - Northside Mardi Gras Kickoff Happy Hour February 23 - Valhalla Meadery - Mead-Ieval Fund Raiser February 23 - Vino Salida - Music with Joan Lobeck February 23 - Honey Pot Meadery - Hops and Hounds Charity Event February 24 - Enlightenment Wines - Brutall!! Wine Tasting March 2 - Wild Blossom Meadery and Winery - Mardi Gras Silent Day Party March 3 - Heidrun Meadery - Crabfest March 12-14 - American Mead Makers Association MeadCon and Trade Show March 14-16 - Mazer Cup International Mead Competition and Mead Mixer Mead Tasting March 30 - Starrlight Mead - Intermediate Mead Making Class March 30 - Southern California Mead Alliance - Off Flavors Sensory Training April 5-6 - The Colony Meadery - Spring Wine Festival at Bear Creek April 6 - Meridian Hive Meadery - Run for Mead June 1 - Warped Pours II - Pour Harder - Metro South Homebrew League Homebrew Festival July 27 - Orcas Island Cider and Mead Festival Got an event you’d like us to mention on GotMead Live? Send us an email at gotmeadlive@gotmead.com and tell us about it! 2-18-19 We're back to featuring MeadCon speakers. Tonight is Sergio Moutela, owner of Melovino Meadery in New Jersey. Sergio is an accomplished meadmaker, and will be speaking at the MeadCon on Making Beer Styled Meads. - MeadCon speakers. Tonight is Sergio Moutela, owner of Melovino Meadery in New Jersey. Sergio is an accomplished meadmaker, and will be speaking at the MeadCon on Making Beer Styled Meads.

Sergio has been pushing the boundaries of many mead styles, one of my favorites is Peachy Palmer, a lemon-tea session mead that is so refreshing and tasty, you'll find yourself drinking too much of it!

Sergio is also the creator of the MeadMadeRight website and the TOSNA fermentation technique, as well as a calculator and now the MeadMadeRight podcast.

And Sergio is president of the American Mead Makers Association. As president he's been very busy working to expand AMMA support to the mead world, for both home and professional meadmakers.

We'll find out more about Sergio's talk at the MeadCon, dig into TOSNA and what he's doing with the yeast feeding protocol, and look at what's he's working on to further refine yeast management.

Click the chat link to join us  in the live conversation during the show.



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.



Click here to see a playable list of all our episodes!



If you want to ask your mead making questions, you can call us at 803-443-MEAD (6323) or send us a question via email, or via Twitter @GotmeadNow and we'll tackle it online!

9PM EDT/6PM PDT

Join us on live chat during the show

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.



Show links and notes

Let There Be Melomels by Rob Ratliff
* The Big Book of Mead Recipes by Rob Ratliff

Upcoming Events

* February 22 - Threadbare Cider and Mead - Northside Mardi Gras Kickoff Happy Hour
* February 23 - Valhalla Meadery - Mead-Ieval Fund Raiser
* February 23 - Vino Salida - Music with Joan Lobeck
* February 23 - Honey Pot Meadery - Hops and Hounds Charity Event
* February 24 - Enlightenment Wines - Brutall!! Wine Tasting
* March 2 - http://gotmead.com/blog/?p=5597 2-12-2019 Tonight at 9PM EST, we're talking with long-time mead history buff Dan McFeeley. Dan has been on the Gotmead forums for almost as long as Gotmead has *had* a forum. He was a regular poster in the Mead Lovers Digest email list before Gotmead even existed, and you can find his posts in the MLD archives on Gotmead. He hasn't been super active lately, life and parenting has kept him busy, but his interest in history, and mead history, is still keen. Dan has written several articles (linked below) on mead and mead history over the years. Back when he was actively making mead, he won a number of medals (and there weren't all that many comps then!) in the Indy International, the International Mead Festival (the predecessor to the Mazer Cup) and the AHA Midwest Regional. Dan is going to talk with us about mead in history and legend. One of the discussions we're planning on is an examination of the 'honeymoon' legend, often talked about. We'll delve into mead in Africa and Europe, examine some of the sources used by Morse. We'll delve into indigenous culture, bees and beekeeping, and explore the cultural attachments of honey and mead. Click the chat link to join us  in the live conversation during the show. 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. Click here to see a playable list of all our episodes! If you want to ask your mead making questions, you can call us at 803-443-MEAD (6323) or send us a question via email, or via Twitter @GotmeadNow and we'll tackle it online! 9PM EDT/6PM PDT Join us on live chat during the show 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. Show links and notes Articles by Dan: Honey in History. Dan McFeeley, Bee Culture: February 2002 Volume 130 Number 2. The Taste of Mead: Acidic Properties and Flavor. Dan McFeeley, Zymurgy: September/October 2006 Volume 29 Number 5. Those Olde English Meads. Dan McFeeley, Repast: Quarterly Publication of the Culinary Historians of Ann Arbor Fall 2010 Volume XXVI Number 4. Roger Morse in Review: Contributions to Mead and Meadmaking, Dan McFeeley Meads and Their Lactones: A Cautionary Tale for Mead Makers by Dan McFeely, “Bee Culture”, September 2002 Books: The Sacred Bee in Ancient Times and Folklore, Hilda Ransome A Sip Through Time, A Collection of Old Brewing Recipes, Cindy Renfrow Ancient Brews: Rediscovered and Re-created, Dr. Patrick McGovern Uncorking the Past: The Quest for Wine, Beer, and Other Alcoholic Beverage, Dr. Patrick McGovern Sacred and Herbal Healing Beers, Keith Pepperell Ale, Beer and Brewsters in England: Women's Work in a Changing World, Judith Bennett Lady with a Mead Cup: Ritual, prophecy and lordship in the European warband from La Tene to the Viking Age, Michael J. Enright Wassail: In Mazer of Mead, Robert Gayre Mead: The Libations, Legends, and Lore of History's Oldest Drink, Fred Minnick Making Mead (Honey Wine): History, Recipes, Methods and Equipment, Roger Morse The World History of Beekeeping and Honey Hunting, Eva Crane Let There Be Melomels by Rob Ratliff The Big Book of Mead Recipes by Rob Ratliff Upcoming Events February 14 - Wild Blossom Meadery - Make Your Love Wine for Valentines February 16 - Honnibrook Craft Mead - Grand Opening - Castle Rock, CO February 16 - Black's Fairy Meadery - Brazos Fest of the West February 16 - Rushford Meadery and Winery - Live Music by Skipper Jack February 23 - Valhalla Meadery - Mead-Ieval Fund Raiser March 2 - Wild Blossom Meadery and Winery - Mardi Gras Silent Day Party March 3 - Heidrun Meadery - Crabfest 2-12-2019 Tonight at 9PM EST, we're talking with long-time mead history buff Dan McFeeley. Dan has been on the Gotmead forums for almost as long as Gotmead has *had* a forum. He was a regular poster in the Mead Lovers Digest email list before Gotmead e... forums for almost as long as Gotmead has *had* a forum. He was a regular poster in the Mead Lovers Digest email list before Gotmead even existed, and you can find his posts in the MLD archives on Gotmead. He hasn't been super active lately, life and parenting has kept him busy, but his interest in history, and mead history, is still keen.

Dan has written several articles (linked below) on mead and mead history over the years. Back when he was actively making mead, he won a number of medals (and there weren't all that many comps then!) in the Indy International, the International Mead Festival (the predecessor to the Mazer Cup) and the AHA Midwest Regional.

Dan is going to talk with us about mead in history and legend. One of the discussions we're planning on is an examination of the 'honeymoon' legend, often talked about. We'll delve into mead in Africa and Europe, examine some of the sources used by Morse. We'll delve into indigenous culture, bees and beekeeping, and explore the cultural attachments of honey and mead.

Click the chat link to join us  in the live conversation during the show.



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.



Click here to see a playable list of all our episodes!



If you want to ask your mead making questions, you can call us at 803-443-MEAD (6323) or send us a question via email, or via Twitter @GotmeadNow and we'll tackle it online!

9PM EDT/6PM PDT

Join us on live chat during the show

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.



Show links and notes



* Articles by Dan:

* Honey in History. Dan McFeeley, Bee Culture: February 2002 Volume 130 Number 2.
* The Taste of Mead: Acidic Properties and Flavor. Dan McFeeley, Zymurgy: September/October 2006 Volume 29 Number 5.
* Those Olde English Meads. Dan McFeeley, Repast: Quarterly Publication of the Culinary Historians of Ann Arbor Fall 2010 Volume XXVI Number 4.


* Roger Morse in Review: Contributions to Mead and Meadmaking, Dan McFeeley

* Meads and Their Lactones: A Cautionary Tale for Mead Makers by Dan McFeely, “Bee Culture”, September 2002


]]> GotMead.com yes 2:21:51 2-5-19 Michael Fairbrother – Mead Distribution and Making Braggots and Ciders https://gotmead.com/blog/gotmead-live/2-5-19-michael-fairbrother-mead-distribution-and-making-braggots-and-ciders/ Tue, 05 Feb 2019 21:29:58 +0000 http://gotmead.com/blog/?p=5590 2-5-19 Our guest tonight is Michael Fairbrother, owner of Moonlight Meadery in Londonderry, NH. Back in 1995, Michael tried a cyser (apple and honey mead) for the first time. Since that first sip Michael has developed a passion, and a single minded dedication to making international award winning meads. After being recognized as New England’s best mead maker for three consecutive years, Michael quit his full time day job in 2010 and progressed from moonlighting as a mead maker to full time production – he has not looked back. Michael will be speaking at the AMMA MeadCon on March 12-14 in Broomfield, CO on distributing commercial mead. Michael has been working with distributors since 2011, and has 8 years of finding, changing and working with distributors. Anyone who has dipped into distro knows that it can be a very frustrating experience. Michael will give us a taste of his talk for the AMMA. Then we'll drag him off to talk about some pretty awesome braggots he's made in the past during his home meadmaking days, and rumor has it, may be coming out in their lineup. We'll talk shop, methods, and flavors, and dig into the mead (of course). Got questions? Definitely let us know by sending us a DM from facebook.com/gotmead, on Twitter @gotmeadnow, or dropping it into our live chat (link below). Click the chat link to join us  in the live conversation during the show. 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. Click here to see a playable list of all our episodes! If you want to ask your mead making questions, you can call us at 803-443-MEAD (6323) or send us a question via email, or via Twitter @GotmeadNow and we'll tackle it online! 9PM EDT/6PM PDT Join us on live chat during the show 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. Show links and notes Tupelo Honey for $375 for 5 gallons ScotLabs Sparkling Handbook 'Recent Advances in the Science of Champagne Bubbles', Gerard Liger-belair, Chemical Society Reviews, Volume 47, Number 11, November 2008, pages 2361-2580. BJCP - for information on mead styles and faults and flaws Meads and Their Lactones: A Cautionary Tale for Mead Makers by Dan McFeely, “Bee Culture”, September 2002 An Analysis of Mead, Mead Making and the Role of its Primary Constituents (reprinted with permission from the authors), Daniel S. McConnell and Kenneth D. Schramm* Technical Director, G.W.Kent and President, The Yeast Culture Kit Company *Director, The Mazer Cup Mead Competition Yeast Inoculation Strategies – Getting The Best Fermentation Possible!, Lallemand, Winemaking Update, Number 2, 2005 Raisins are NOT a Significant Source of Nutrients in Mead, Tom Repas, BJCP Certified Mead Judge, Certified Master Beekeeper (University of Montana 2016) Mazer Cup International, Home Best of Show Winner 2015 & 2017, AMMA Meadmaker of the Year 2018, pub. Sept. 3, 2017 Advanced Nutrients in Meadmaking, Travis Blount-Elliot, May, 2018 Let There Be Melomels by Rob Ratliff The Big Book of Mead Recipes by Rob Ratliff Upcoming Events February 7 - Bos Meadery - Mead to Laugh, a Comedy Showcase February 7 - Haley's Honey Mead - Mead and Spirits- A Haunting Night February 9 - Honey Pot Meadery - Grand Opening February 14 - Wild Blossom Meadery - Make Your Love Wine for Valentines February 16 - Black's Fairy Meadery - Brazos Fest of the West February 16 - Rushford Meadery and Winery - Live Music by Skipper Jack February 23 - Valhalla Meadery - Mead-Ieval Fund Raiser March 2 - Wild Blossom Meadery and Winery - Mardi Gras Silent Day Party March 3 - Heidrun Meadery - Crabfest 2-5-19 Our guest tonight is Michael Fairbrother, owner of Moonlight Meadery in Londonderry, NH. Back in 1995, Michael tried a cyser (apple and honey mead) for the first time. Since that first sip Michael has developed a passion, Moonlight Meadery in Londonderry, NH. Back in 1995, Michael tried a cyser (apple and honey mead) for the first time. Since that first sip Michael has developed a passion, and a single minded dedication to making international award winning meads. After being recognized as New England’s best mead maker for three consecutive years, Michael quit his full time day job in 2010 and progressed from moonlighting as a mead maker to full time production – he has not looked back.

Michael will be speaking at the AMMA MeadCon on March 12-14 in Broomfield, CO on distributing commercial mead. Michael has been working with distributors since 2011, and has 8 years of finding, changing and working with distributors. Anyone who has dipped into distro knows that it can be a very frustrating experience. Michael will give us a taste of his talk for the AMMA.

Then we'll drag him off to talk about some pretty awesome braggots he's made in the past during his home meadmaking days, and rumor has it, may be coming out in their lineup. We'll talk shop, methods, and flavors, and dig into the mead (of course).

Got questions? Definitely let us know by sending us a DM from facebook.com/gotmead, on Twitter @gotmeadnow, or dropping it into our live chat (link below).

Click the chat link to join us  in the live conversation during the show.



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.



Click here to see a playable list of all our episodes!



If you want to ask your mead making questions, you can call us at 803-443-MEAD (6323) or send us a question via email, or via Twitter @GotmeadNow and we'll tackle it online!

9PM EDT/6PM PDT

Join us on live chat during the show

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.



Show links and notes

* Tupelo Honey for $375 for 5 gallons
* ScotLabs Sparkling Handbook
* 'Recent Advances in the Science of Champagne Bubbles', Gerard Liger-belair, Chemical Society Reviews, Volume 47, Number 11, November 2008, pages 2361-2580.
* BJCP - for information on mead styles and faults and flaws
* Meads and Their Lactones: A Cautionary Tale for Mead Makers by Dan McFeely, “Bee Culture”, September 2002
* An Analysis of Mead,]]>
GotMead.com yes 2:04:18
1-29-19 Steve Patik – The Great Yeast Test Experiment – Making mead https://gotmead.com/blog/gotmead-live/1-29-19-steve-patik-the-great-yeast-test-experiment-making-mead/ Tue, 29 Jan 2019 22:00:02 +0000 http://gotmead.com/blog/?p=5580 1-29-19 Tonight we're bringing in another speaker for the AMMA Meadcon.Steve Patik lives in Colorado with his wife and two daughters. He found a passion for Mead over a Thanksgiving table in 2012 and year later decided to try his hand at making this amazing beverage. For over 5 years, Steve has been making mead and doing so in some unconventional, yet successful, ways. Steve rarely has a mead that is older than six months and he has won awards for mead that was only 6 weeks old. As a successful amateur Mead maker, Steve consistently shows his talent at competitions locally and nationally by taking a place or even a Best of Show once in a while. The meads Steve enjoys making the most are traditionals and braggots. So, what is his secret? Steve believes in the marriage of best practices, modern techniques and top shelf ingredients. Steve is teaming up with our own Ryan Carlson to speak at the Meadcon. The Yeast Test Comparison seminar is a presentation of the results of the same mead recipe, split into 15 batches and fermented with 15 different yeast strains. This will illustrate the variations that yeast can bring to your mead. The mead will be made with Star Thistle honey, and dosed with the appropriate amounts of nutrients to ensure healthy yeast growth. This seminar will feature tasting of the 15 meads, and the top 10 mead variations will be tallied. Steve is coming on tonight to talk a little with Ryan about what they are doing, and we're going to talk mead shop about methods and making. Give us a call, or join us in chat to join the conversation! Got questions? Definitely let us know by sending us a DM from facebook.com/gotmead, on Twitter @gotmeadnow, or dropping it into our live chat (link below). Click the chat link to join us  in the live conversation during the show. 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. Click here to see a playable list of all our episodes! If you want to ask your mead making questions, you can call us at 803-443-MEAD (6323) or send us a question via email, or via Twitter @GotmeadNow and we'll tackle it online! 9PM EDT/6PM PDT Join us on live chat during the show 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. Show links and notes Tupelo Honey for $375 for 5 gallons ScotLabs Sparkling Handbook 'Recent Advances in the Science of Champagne Bubbles', Gerard Liger-belair, Chemical Society Reviews, Volume 47, Number 11, November 2008, pages 2361-2580. BJCP - for information on mead styles and faults and flaws Meads and Their Lactones: A Cautionary Tale for Mead Makers by Dan McFeely, “Bee Culture”, September 2002 An Analysis of Mead, Mead Making and the Role of its Primary Constituents (reprinted with permission from the authors), Daniel S. McConnell and Kenneth D. Schramm* Technical Director, G.W.Kent and President, The Yeast Culture Kit Company *Director, The Mazer Cup Mead Competition Yeast Inoculation Strategies – Getting The Best Fermentation Possible!, Lallemand, Winemaking Update, Number 2, 2005 Raisins are NOT a Significant Source of Nutrients in Mead, Tom Repas, BJCP Certified Mead Judge, Certified Master Beekeeper (University of Montana 2016) Mazer Cup International, Home Best of Show Winner 2015 & 2017, AMMA Meadmaker of the Year 2018, pub. Sept. 3, 2017 Advanced Nutrients in Meadmaking, Travis Blount-Elliot, May, 2018 Let There Be Melomels by Rob Ratliff The Big Book of Mead Recipes by Rob Ratliff Upcoming Events January 31 - Bos Meadery - Tent Show Troubadors February 2 - Blom Meadery - Euchre Tournament February 7 - Bos Meadery - Mead to Laugh, a Comedy Showcase 1-29-19 Tonight we're bringing in another speaker for the AMMA Meadcon.Steve Patik lives in Colorado with his wife and two daughters. He found a passion for Mead over a Thanksgiving table in 2012 and year later decided to try his hand at making this am... AMMA Meadcon.Steve Patik lives in Colorado with his wife and two daughters. He found a passion for Mead over a Thanksgiving table in 2012 and year later decided to try his hand at making this amazing beverage. For over 5 years, Steve has been making mead and doing so in some unconventional, yet successful, ways. Steve rarely has a mead that is older than six months and he has won awards for mead that was only 6 weeks old. As a successful amateur Mead maker, Steve consistently shows his talent at competitions locally and nationally by taking a place or even a Best of Show once in a while. The meads Steve enjoys making the most are traditionals and braggots.

So, what is his secret? Steve believes in the marriage of best practices, modern techniques and top shelf ingredients.

Steve is teaming up with our own Ryan Carlson to speak at the Meadcon. The Yeast Test Comparison seminar is a presentation of the results of the same mead recipe, split into 15 batches and fermented with 15 different yeast strains. This will illustrate the variations that yeast can bring to your mead. The mead will be made with Star Thistle honey, and dosed with the appropriate amounts of nutrients to ensure healthy yeast growth. This seminar will feature tasting of the 15 meads, and the top 10 mead variations will be tallied.

Steve is coming on tonight to talk a little with Ryan about what they are doing, and we're going to talk mead shop about methods and making. Give us a call, or join us in chat to join the conversation!

Got questions? Definitely let us know by sending us a DM from facebook.com/gotmead, on Twitter @gotmeadnow, or dropping it into our live chat (link below).

Click the chat link to join us  in the live conversation during the show.



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.



Click here to see a playable list of all our episodes!


If you want to ask your mead making questions, you can call us at 803-443-MEAD (6323) or send us a question via email, or via Twitter @GotmeadNow and we'll tackle it online!
9PM EDT/6PM PDT
Join us on live chat during the show
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.




Show links and notes

* Tupelo Honey for $375 for 5 gallons
* ScotLabs Sparkling Handbook
* 'Recent Advances in the Science of Champagne Bubbles', Gerard Liger-belair, Chemical Society Reviews, Volume 47, Number 11, November 2008, pages 2361-2580.
* http://gotmead.com/blog/?p=5570 1-22-19 We're off and running this year with featuring people who will be speaking at the AMMA Meadcon March 12-14. Tonight we're talking with Tom Repas (we had a schedule change, and Steve Patik will be on next week). Tom is a master beekeeper who speaks all over the country, AMMA Meadmaker of the Year 2018, winner of many medals, including two Mazer Cup Best of Show awards (2015 and 2017) and 14 cups, farmer, doctor, and all around great guy. Tom spoke at the 2018 AMMA Mead Conference as well. He's a prominent poster in Modern Mead Makers and GotMead on Facebook, and has written more than a few articles on beekeeping and meadmaking. We're going to talk a little about his upcoming Meadcon seminars on Acids in Mead, and Mead Flaws and Faults, so we'll get into that a little (can't do it all, you can head to the Meadcon and hear him in detail! We'll also be talking some about carbonation of mead, a popular topic with meadmakers. Got questions? Definitely let us know by sending us a DM from facebook.com/gotmead, on Twitter @gotmeadnow, or dropping it into our live chat (link below). Click the chat link to join us  in the live conversation during the show. 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. Click here to see a playable list of all our episodes! If you want to ask your mead making questions, you can call us at 803-443-MEAD (6323) or send us a question via email, or via Twitter @GotmeadNow and we'll tackle it online! 9PM EDT/6PM PDT Join us on live chat during the show 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. Show links and notes ScotLabs Sparkling Handbook 'Recent Advances in the Science of Champagne Bubbles', Gerard Liger-belair, Chemical Society Reviews, Volume 47, Number 11, November 2008, pages 2361-2580. BJCP - for information on mead styles and faults and flaws Meads and Their Lactones: A Cautionary Tale for Mead Makers by Dan McFeely, “Bee Culture”, September 2002 An Analysis of Mead, Mead Making and the Role of its Primary Constituents (reprinted with permission from the authors), Daniel S. McConnell and Kenneth D. Schramm* Technical Director, G.W.Kent and President, The Yeast Culture Kit Company *Director, The Mazer Cup Mead Competition Yeast Inoculation Strategies – Getting The Best Fermentation Possible!, Lallemand, Winemaking Update, Number 2, 2005 Raisins are NOT a Significant Source of Nutrients in Mead, Tom Repas, BJCP Certified Mead Judge, Certified Master Beekeeper (University of Montana 2016) Mazer Cup International, Home Best of Show Winner 2015 & 2017, AMMA Meadmaker of the Year 2018, pub. Sept. 3, 2017 Advanced Nutrients in Meadmaking, Travis Blount-Elliot, May, 2018 Let There Be Melomels by Rob Ratliff The Big Book of Mead Recipes by Rob Ratliff Upcoming Events January 23 - Starrlight Meadery - Bridal Open House January 25-26 UC Davis Honey and Pollination Institute - Meadmaking 101 January 26 - Hermit Woods Deli and Winery - Wine and Cheese Pairing February 7 - Bos Meadery - Mead to Laugh, a Comedy Showcase February 16 - Black's Fairy Meadery - Brazos Fest of the West Got an event you’d like us to mention on GotMead Live? Send us an email at gotmeadlive@gotmead.com and tell us about it! 1-22-19 We're off and running this year with featuring people who will be speaking at the AMMA Meadcon March 12-14. Tonight we're talking with Tom Repas (we had a schedule change, and Steve Patik will be on next week). Meadcon March 12-14. Tonight we're talking with Tom Repas (we had a schedule change, and Steve Patik will be on next week). Tom is a master beekeeper who speaks all over the country, AMMA Meadmaker of the Year 2018, winner of many medals, including two Mazer Cup Best of Show awards (2015 and 2017) and 14 cups, farmer, doctor, and all around great guy.

Tom spoke at the 2018 AMMA Mead Conference as well. He's a prominent poster in Modern Mead Makers and GotMead on Facebook, and has written more than a few articles on beekeeping and meadmaking.

We're going to talk a little about his upcoming Meadcon seminars on Acids in Mead, and Mead Flaws and Faults, so we'll get into that a little (can't do it all, you can head to the Meadcon and hear him in detail! We'll also be talking some about carbonation of mead, a popular topic with meadmakers.

Got questions? Definitely let us know by sending us a DM from facebook.com/gotmead, on Twitter @gotmeadnow, or dropping it into our live chat (link below).

Click the chat link to join us  in the live conversation during the show.



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.



Click here to see a playable list of all our episodes!




If you want to ask your mead making questions, you can call us at 803-443-MEAD (6323) or send us a question via email, or via Twitter @GotmeadNow and we'll tackle it online!

9PM EDT/6PM PDT

Join us on live chat during the show

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.



Show links and notes

* ScotLabs Sparkling Handbook
* 'Recent Advances in the Science of Champagne Bubbles', Gerard Liger-belair, Chemical Society Reviews, Volume 47, Number 11, November 2008, pages 2361-2580.
* BJCP - for information on mead styles and faults and flaws
* Meads and Their Lactones: A Cautionary Tale for Mead Makers by Dan McFeely, “Bee Culture”, September 2002
* An Analysis of Mead, Mead Making and the Role of its Primary Constituents (reprinted with permission from the authors), Daniel S. McConnell and Kenneth D. Schramm* Technical Director, G.W.]]> GotMead.com yes 1:47:15 1-15-18 Mead Myths Busted – Part 2 with Ryan Carlson https://gotmead.com/blog/gotmead-live/1-15-18-mead-myths-busted-part-2-with-ryan-carlson/ Tue, 15 Jan 2019 22:20:22 +0000 http://gotmead.com/blog/?p=5566 1-15-19 Part 2 of Mead Myths, because we had so many that came up from our listeners last week! Ryan, Vicky and AJ will be talking about the myths that have arisen on techniques in meadmaking, they pervade a lot of the internet and are passed around by people not aware that they are myths. Yes, mead is old as people, and yes, it has a long history (we're having a show on mead history next month), but we also have science, and as science has advanced, we've discovered or proven many things about fermentation, and specifically about making mead that lend a great deal of help to making better mead, and in allowing us to repeat our efforts. So we'll be tackling the myths, some much beloved, and showing the science that gives us reliable, repeatable methods we can use to make better mead. What are some of the myths you've discovered in your quest to make better mead? Got questions? Definitely let us know by sending us a DM from facebook.com/gotmead, on Twitter @gotmeadnow, or dropping it into our live chat (link below). Click the chat link to join us  in the live conversation during the show. 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. Click here to see a playable list of all our episodes! If you want us to tackle your mead making questions, you can send us a question via email, or via Twitter @GotmeadNow and we'll tackle it online! 9PM EDT/6PM PDT Join us on live chat during the show 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. Show links and notes Meads and Their Lactones: A Cautionary Tale for Mead Makers by Dan McFeely, “Bee Culture”, September 2002 An Analysis of Mead, Mead Making and the Role of its Primary Constituents (reprinted with permission from the authors), Daniel S. McConnell and Kenneth D. Schramm* Technical Director, G.W.Kent and President, The Yeast Culture Kit Company *Director, The Mazer Cup Mead Competition Yeast Inoculation Strategies – Getting The Best Fermentation Possible!, Lallemand, Winemaking Update, Number 2, 2005 Raisins are NOT a Significant Source of Nutrients in Mead, Tom Repas, BJCP Certified Mead Judge, Certified Master Beekeeper (University of Montana 2016) Mazer Cup International, Home Best of Show Winner 2015 & 2017, AMMA Meadmaker of the Year 2018, pub. Sept. 3, 2017 Advanced Nutrients in Meadmaking, Travis Blount-Elliot, May, 2018 Let There Be Melomels by Rob Ratliff The Big Book of Mead Recipes by Rob Ratliff Upcoming Events January 16 - Starrlight Meadery - Mead Class and Tasting January 17 - Haley's Honey Meadery - Drag Queen Wine Bottle Paint Night January 19 - Meadery Bus Tour in Royal Oak, MI January 20 - Lost Cause Meadery - Death to Resolutions Dinner and Mead Pairing January 23 - Starrlight Meadery - Bridal Open House January 25-26 UC Davis Honey and Pollination Institute - Meadmaking 101 January 26 - Hermit Woods Deli and Winery - Wine and Cheese Pairing February 16 - Black's Fairy Meadery - Brazos Fest of the West Got an event you’d like us to mention on GotMead Live? Send us an email at gotmeadlive@gotmead.com and tell us about it! 1-15-19 Part 2 of Mead Myths, because we had so many that came up from our listeners last week! Ryan, Vicky and AJ will be talking about the myths that have arisen on techniques in meadmaking, they pervade a lot of the internet and are passed around by...
Yes, mead is old as people, and yes, it has a long history (we're having a show on mead history next month), but we also have science, and as science has advanced, we've discovered or proven many things about fermentation, and specifically about making mead that lend a great deal of help to making better mead, and in allowing us to repeat our efforts.

So we'll be tackling the myths, some much beloved, and showing the science that gives us reliable, repeatable methods we can use to make better mead.

What are some of the myths you've discovered in your quest to make better mead?

Got questions? Definitely let us know by sending us a DM from facebook.com/gotmead, on Twitter @gotmeadnow, or dropping it into our live chat (link below).

Click the chat link to join us  in the live conversation during the show.



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.



Click here to see a playable list of all our episodes!




If you want us to tackle your mead making questions, you can send us a question via email, or via Twitter @GotmeadNow and we'll tackle it online!

9PM EDT/6PM PDT

Join us on live chat during the show

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.



Show links and notes

* Meads and Their Lactones: A Cautionary Tale for Mead Makers by Dan McFeely, “Bee Culture”, September 2002
* An Analysis of Mead, Mead Making and the Role of its Primary Constituents (reprinted with permission from the authors), Daniel S. McConnell and Kenneth D. Schramm* Technical Director, G.W.Kent and President, The Yeast Culture Kit Company *Director, The Mazer Cup Mead Competition
* Yeast Inoculation Strategies – Getting The Best Fermentation Possible!, Lallemand, Winemaking Update, Number 2, 2005
* Raisins are NOT a Significant Source of Nutrients in Mead, Tom Repas, BJCP Certified Mead Judge, Certified Master Beekeeper (University of Montana 2016)
Mazer Cup International, Home Best of Show Winner 2015 & 2017, AMMA Meadmaker of the Year 2018, pub. Sept. 3, 2017
* Advanced Nutrients in Meadmaking...]]>
GotMead.com yes 2:07:21
1-8-19 Ryan on Meadmaking: Myth vs. Science in making good mead https://gotmead.com/blog/gotmead-live/1-8-19-meadmaking-myth-vs-science-in-making-good-mead/ Tue, 08 Jan 2019 19:23:04 +0000 http://gotmead.com/blog/?p=5535 1-8-19 We're back after our December time off to enjoy family and the holidays. And diving right in! Ryan is going to kick off the new year with some conversation on meadmaking, and some of the myths that seem to pervade a lot of the internet and are passed around by people not aware that they are myths. Yes, mead is old as people, and yes, it has a long history (we're having a show on mead history next month), but we also have science, and as science has advanced, we've discovered or proven many things about fermentation, and specifically about making mead that lend a great deal of help to making better mead, and in allowing us to repeat our efforts. So we'll be tackling the myths, some much beloved, and showing the science that gives us reliable, repeatable methods we can use to make better mead. Got questions? Definitely let us know by sending us a DM from facebook.com/gotmead, on Twitter @gotmeadnow, or dropping it into our live chat (link below). Click the chat link to join us  in the live conversation during the show. 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. Click here to see a playable list of all our episodes! If you want us to tackle your mead making questions, you can send us a question via email, or via Twitter @GotmeadNow and we'll tackle it online! 9PM EDT/6PM PDT Join us on live chat during the show 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. Show links and notes Meads and Their Lactones: A Cautionary Tale for Mead Makers by Dan McFeely, “Bee Culture”, September 2002 An Analysis of Mead, Mead Making and the Role of its Primary Constituents (reprinted with permission from the authors), Daniel S. McConnell and Kenneth D. Schramm* Technical Director, G.W.Kent and President, The Yeast Culture Kit Company *Director, The Mazer Cup Mead Competition Yeast Inoculation Strategies – Getting The Best Fermentation Possible!, Lallemand, Winemaking Update, Number 2, 2005 Raisins are NOT a Significant Source of Nutrients in Mead, Tom Repas, BJCP Certified Mead Judge, Certified Master Beekeeper (University of Montana 2016) Mazer Cup International, Home Best of Show Winner 2015 & 2017, AMMA Meadmaker of the Year 2018, pub. Sept. 3, 2017 Advanced Nutrients in Meadmaking, Travis Blount-Elliot, May, 2018 Let There Be Melomels by Rob Ratliff The Big Book of Mead Recipes by Rob Ratliff Upcoming Events January 9 - Bos Meadery - music by Squirrel Gravy January 12 - Woodstone Creek Winery and Distillery - Wine, Mead and Spirits Tasting January 13 - Blom Meadery - Weekly Yoga at the meadery January 16 - Starrlight Meadery - Mead Class and Tasting January 19 - Meadery Bus Tour in Royal Oak, MI January 20 - Lost Cause Meadery - Death to Resolutions Dinner and Mead Pairing January 25-26 UC Davis Honey and Pollination Institute - Meadmaking 101 Got an event you’d like us to mention on GotMead Live? Send us an email at gotmeadlive@gotmead.com and tell us about it! 1-8-19 We're back after our December time off to enjoy family and the holidays. And diving right in! Ryan is going to kick off the new year with some conversation on meadmaking, and some of the myths that seem to pervade a lot of the internet and are p...
Yes, mead is old as people, and yes, it has a long history (we're having a show on mead history next month), but we also have science, and as science has advanced, we've discovered or proven many things about fermentation, and specifically about making mead that lend a great deal of help to making better mead, and in allowing us to repeat our efforts.

So we'll be tackling the myths, some much beloved, and showing the science that gives us reliable, repeatable methods we can use to make better mead.

Got questions? Definitely let us know by sending us a DM from facebook.com/gotmead, on Twitter @gotmeadnow, or dropping it into our live chat (link below).

Click the chat link to join us  in the live conversation during the show.


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.

Click here to see a playable list of all our episodes!





If you want us to tackle your mead making questions, you can send us a question via email, or via Twitter @GotmeadNow and we'll tackle it online!

9PM EDT/6PM PDT

Join us on live chat during the show

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.



Show links and notes

* Meads and Their Lactones: A Cautionary Tale for Mead Makers by Dan McFeely, “Bee Culture”, September 2002
* An Analysis of Mead, Mead Making and the Role of its Primary Constituents (reprinted with permission from the authors), Daniel S. McConnell and Kenneth D. Schramm* Technical Director, G.W.Kent and President, The Yeast Culture Kit Company *Director, The Mazer Cup Mead Competition
* Yeast Inoculation Strategies – Getting The Best Fermentation Possible!, Lallemand, Winemaking Update, Number 2, 2005
* Raisins are NOT a Significant Source of Nutrients in Mead, Tom Repas, BJCP Certified Mead Judge, Certified Master Beekeeper (University of Montana 2016)
Mazer Cup International, Home Best of Show Winner 2015 & 2017, AMMA Meadmaker of the Year 2018, pub. Sept. 3, 2017
* Advanced Nutrients in Meadmaking, Travis Blount-Elliot, May, 2018
* http://gotmead.com/blog/?p=5481 11-27-18 Tonight we are talking with Kenneth Jenkinson, manager at Savannah Bee Company and fellow mead maker. Kenneth is heavily involved with the Savannah Brewers Club, works on the Domras Cup competition. He's an avid meadmaker, and is very passionate about mead and honey. Especially honey. Savannah Bee Company strives to live as bees live: symbiotically with nature and in a manner that contributes positively to the world around us. Savannah Bee Company grew out of Ted’s passion for bees, beekeeping and honey. They carry several honey varietals, including some rarer ones like desert wildflower, tupelo and sourwood. They have an in-house mead and carry several other meadery's products as well. And they have lots of beeswax goodies, beauty products and of course, a tasting bar for their mead and honeys. I went to their Broughton St. location last weekend, and it was pretty cool, in a neat old building with high ceilings and lots of wood. We tasted all the meads and honeys, and ended up picking up several of the meads. Click the chat link below to join us live. 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. Click here to see a playable list of all our episodes! If you want us to tackle your mead making questions, you can send us a question via email, or via Twitter @GotmeadNow and we'll tackle it online! 9PM EDT/6PM PDT Join us on live chat during the show 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. Show links and notes Finding yeasts Crush2Cellar (thanks Carvin!) MoreWine Sur lie and bâtonnage - Ben Rotter Guide to SO2 Management - MoreWine Backsweetening and Stabilization Spreadsheet Oak Infusion Spirals BJCP The Flavor Bible Let There Be Melomels by Rob Ratliff The Big Book of Mead Recipes by Rob Ratliff Upcoming Events Dec 1 - Schramm's Mead Holiday Gala Dec 1 - Honey Girl Meadery - Mead and Nut Butter pairings Dec 1 - Meridian Hive - Mead and cheese pairing Dec 8 - Starrlight Meadery - A Very Fairy Christmas Dec 8 - Threadbare Mead and Cider - Santa Visits the Meadery Dec 13 - The Colony Meadery - Mead and Cheese Pairing at Big Spoon Roasters Dec 14 - Brothers Drake Meadery - Zake Compston Big Band Dec 16 - SoLu Winery and Meadery - Kyle Feerick Trio Dec 15 - Blacksnake Meadery - Mead and Feed at Black Dog Salvage for Feeding America Southwest VA Dec 22 - Laughing Dragon Meadery - Yule Feast January 19 - Meadery Bus Tour in Royal Oak, MI Got an event you’d like us to mention on GotMead Live? Send us an email at gotmeadlive@gotmead.com and tell us about it! 11-27-18 Tonight we are talking with Kenneth Jenkinson, manager at Savannah Bee Company and fellow mead maker. - Kenneth is heavily involved with the Savannah Brewers Club, works on the Domras Cup competition. He's an avid meadmaker, Savannah Bee Company and fellow mead maker.

Kenneth is heavily involved with the Savannah Brewers Club, works on the Domras Cup competition. He's an avid meadmaker, and is very passionate about mead and honey. Especially honey.

Savannah Bee Company strives to live as bees live: symbiotically with nature and in a manner that contributes positively to the world around us.

Savannah Bee Company grew out of Ted’s passion for bees, beekeeping and honey. They carry several honey varietals, including some rarer ones like desert wildflower, tupelo and sourwood. They have an in-house mead and carry several other meadery's products as well. And they have lots of beeswax goodies, beauty products and of course, a tasting bar for their mead and honeys.

I went to their Broughton St. location last weekend, and it was pretty cool, in a neat old building with high ceilings and lots of wood. We tasted all the meads and honeys, and ended up picking up several of the meads.

Click the chat link below to join us live.



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.



Click here to see a playable list of all our episodes!




If you want us to tackle your mead making questions, you can send us a question via email, or via Twitter @GotmeadNow and we'll tackle it online!

9PM EDT/6PM PDT

Join us on live chat during the show

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.



Show links and notes

* Finding yeasts

* Crush2Cellar (thanks Carvin!)
* MoreWine


* Sur lie and bâtonnage - Ben Rotter
* Guide to SO2 Management - MoreWine
* Backsweetening and Stabilization Spreadsheet
* Oak Infusion Spirals
* BJCP
* The Flavor Bible
* Let There Be Melomels by Rob Ratliff
* The Big Book of Mead Recipes by Rob Ratliff
]]>
GotMead.com yes 2:26:22
11-20-18 Ryan Carlson – Creating Flavor Profiles for Mead Recipes https://gotmead.com/blog/gotmead-live/11-20-18-ryan-carlson-creating-flavor-profiles-for-mead-recipes/ Tue, 20 Nov 2018 22:12:44 +0000 http://gotmead.com/blog/?p=5477 11-20-18 We're continuing our exploration of mead recipes and flavor profiles this week. We asked in the GotMead Group on Facebook and on the Gotmead Page for some flavor profiles that people would like to try to create. We're going to spend tonight working on them, and seeing what we can come up with to help with creating recipes for those flavor profiles. Get your Flavor Bibles out, and join us on the live chat as we explore creating particular flavor profiles in mead. Some of the flavor concoctions that they have submitted are: Matt Mead - Faygo Rock and Rye and chocolate peppermint Jerry Hunziger - Pumpkin pie Joe Abruzzo - negroni and aperal spritz Roger Wanner - s'mores (without using the cookie and gluten free) Dana Fikes - Arnold Palmer John Smith - melomel, but bring in cocoa, nuts, toffee/caramel Peter Nilsson - mead with complex port/sherry like character Tony North - chocolate orange, jasmine tea, pecan pie, mango/chiles Ann Sosbe - honey pecan Theresa Cooley Meyer - Moscow Mule Andrea Starr - Atholl Brose Jason Finger - s'mores bochet, and curious about mahlab Pierre Rodrigue - rosemary/tangerine, how best to treat orange and herbs Stephen Rigsby - cherry cheesecake, key lime pie Alexander Eckert - imperial russian stout Susan VonderBecke - mexican chocolate (cocoa and ancho chile) Corey Robinson - mojito Joshua Willis - wanting to make a Mexico inspired mead Janet Wiedemann - lemon meringue Darryl Beck - campfire flapjacks - biscuit, smoked malt, maple butter Jeremy Goehring - Peanut butter cup Jeff Wanat - fruit punch Aaron Paxson - cream soda Kristeva Dowling - Cosmo mead Alexis Daigneault -  Honeysuckle, citrus, peppermint, apple, blood orange, lavender (as separate flavors) Scott Seitz - oatmeal raisin cookie Click the chat link below to join us live, and ask questions for Pete! 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. Click here to see a playable list of all our episodes! If you want us to tackle your mead making questions, you can send us a question via email, or via Twitter @GotmeadNow and we'll tackle it online! 9PM EDT/6PM PDT Join us on live chat during the show 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. Show links and notes Finding yeasts Crush2Cellar (thanks Carvin!) MoreWine Sur lie and bâtonnage - Ben Rotter Guide to SO2 Management - MoreWine Backsweetening and Stabilization Spreadsheet Oak Infusion Spirals BJCP The Flavor Bible Let There Be Melomels by Rob Ratliff The Big Book of Mead Recipes by Rob Ratliff Upcoming Events Nov 21 - 810 MeadWorks - Han Solo Season Release with DJ/JT Dec 1 - Schramm's Mead Holiday Gala Dec 1 - Honey Girl Meadery - Mead and Nut Butter pairings Dec 1 - Meridian Hive - Mead and cheese pairing Dec 8 - Starrlight Meadery - A Very Fairy Christmas Dec 8 - Threadbare Mead and Cider - Santa Visits the Meadery Dec 13 - The Colony Meadery - Mead and Cheese Pairing at Big Spoon Roasters Dec 14 - Brothers Drake Meadery - Zake Compston Big Band Dec 16 - SoLu Winery and Meadery - Kyle Feerick Trio Dec 15 - Blacksnake Meadery - Mead and Feed at Black Dog Salvage for Feeding America Southwest VA Dec 22 - Laughing Dragon Meadery - Yule Feast January 19 - Meadery Bus Tour in Royal Oak, MI Got an event you’d like us to mention on GotMead Live? Send us an email at gotmeadlive@gotmead.com and tell us about it! 11-20-18 We're continuing our exploration of mead recipes and flavor profiles this week. We asked in the GotMead Group on Facebook and on the Gotmead Page for some flavor profiles that people would like to try to create. GotMead Group on Facebook and on the Gotmead Page for some flavor profiles that people would like to try to create. We're going to spend tonight working on them, and seeing what we can come up with to help with creating recipes for those flavor profiles.

Get your Flavor Bibles out, and join us on the live chat as we explore creating particular flavor profiles in mead.

Some of the flavor concoctions that they have submitted are:

* Matt Mead - Faygo Rock and Rye and chocolate peppermint
* Jerry Hunziger - Pumpkin pie
* Joe Abruzzo - negroni and aperal spritz
* Roger Wanner - s'mores (without using the cookie and gluten free)
* Dana Fikes - Arnold Palmer
* John Smith - melomel, but bring in cocoa, nuts, toffee/caramel
* Peter Nilsson - mead with complex port/sherry like character
* Tony North - chocolate orange, jasmine tea, pecan pie, mango/chiles
* Ann Sosbe - honey pecan
* Theresa Cooley Meyer - Moscow Mule
* Andrea Starr - Atholl Brose
* Jason Finger - s'mores bochet, and curious about mahlab
* Pierre Rodrigue - rosemary/tangerine, how best to treat orange and herbs
* Stephen Rigsby - cherry cheesecake, key lime pie
* Alexander Eckert - imperial russian stout
* Susan VonderBecke - mexican chocolate (cocoa and ancho chile)
* Corey Robinson - mojito
* Joshua Willis - wanting to make a Mexico inspired mead
* Janet Wiedemann - lemon meringue
* Darryl Beck - campfire flapjacks - biscuit, smoked malt, maple butter
* Jeremy Goehring - Peanut butter cup
* Jeff Wanat - fruit punch
* Aaron Paxson - cream soda
* Kristeva Dowling - Cosmo mead
* Alexis Daigneault -  Honeysuckle, citrus, peppermint, apple, blood orange, lavender (as separate flavors)

* Scott Seitz - oatmeal raisin cookie

Click the chat link below to join us live, and ask questions for Pete!



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.



Click here to see a playable list of all our episodes!




If you want us to tackle your mead making questions, you can send us a question via email, or via Twitter @GotmeadNow and we'll tackle it online!

9PM EDT/6PM PDT

Join us on live chat during the show

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.



Show links and notes

* Finding yeasts

* Crush2Cellar (thanks Carvin!)
* MoreWine


* http://gotmead.com/blog/?p=5455 11-13-18 OK, so recipes are taking longer to do than we had in one show, lol. Last show we went down multiple rabbit holes of mead making ideas from questions from the chat gang, so we're back this week with Recipes, Part 2. We promise to stay on target this week. No, really! Making mead is as simple, or as complicated as you'd like it to be. And recipes are the same. Making mead is like cooking, only liquid. So the flavors you like, the flavors you want, that is your basis for creating the bomb mead recipe. But how to do that? What tools and processes can you use to make this easier? Are there some base ideas to start with, other than honey, water and yeast? All this and more tonight, when we talk recipes with Ryan. Come on and join us! Click the chat link below to join us live, and ask questions for Pete! 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. Click here to see a playable list of all our episodes! If you want us to tackle your mead making questions, you can send us a question via email, or via Twitter @GotmeadNow and we'll tackle it online! 9PM EDT/6PM PDT Join us on live chat during the show 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. Show links and notes Finding yeasts Crush2Cellar (thanks Carvin!) MoreWine Sur lie and bâtonnage - Ben Rotter Guide to SO2 Management - MoreWine Backsweetening and Stabilization Spreadsheet Oak Infusion Spirals BJCP The Flavor Bible Let There Be Melomels by Rob Ratliff The Big Book of Mead Recipes by Rob Ratliff Upcoming Events Nov 16 - Groenfell Meadery - Wreaking Havoc Comedy Night Nov 17 - Schramm's Mead - NICU Benefit Lunch Nov 17 - Bos Meadery - Progressive Dinner Nov 18 - Wild Blossom Meadery - Food and Mead Pairing Nov 21 - 810 MeadWorks - Han Solo Season Release with DJ/JT Dec 1 - Honey Girl Meadery - Mead and Nut Butter pairings Dec 13 - The Colony Meadery - Mead and Cheese Pairing at Big Spoon Roasters Dec 16 - SoLu Winery and Meadery - Kyle Feerick Trio January 19 - Meadery Bus Tour in Royal Oak, MI Got an event you’d like us to mention on GotMead Live? Send us an email at gotmeadlive@gotmead.com and tell us about it! 11-13-18 OK, so recipes are taking longer to do than we had in one show, lol. Last show we went down multiple rabbit holes of mead making ideas from questions from the chat gang, so we're back this week with Recipes, Part 2. -
We promise to stay on target this week. No, really!

Making mead is as simple, or as complicated as you'd like it to be. And recipes are the same. Making mead is like cooking, only liquid. So the flavors you like, the flavors you want, that is your basis for creating the bomb mead recipe. But how to do that? What tools and processes can you use to make this easier? Are there some base ideas to start with, other than honey, water and yeast?

All this and more tonight, when we talk recipes with Ryan. Come on and join us!

Click the
chat link below to join us live, and ask questions for Pete!



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.



Click here to see a playable list of all our episodes!




If you want us to tackle your mead making questions, you can send us a question via email, or via Twitter @GotmeadNow and we'll tackle it online!

9PM EDT/6PM PDT

Join us on live chat during the show

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.



Show links and notes

* Finding yeasts

* Crush2Cellar (thanks Carvin!)
* MoreWine


* Sur lie and bâtonnage - Ben Rotter
* Guide to SO2 Management - MoreWine
* Backsweetening and Stabilization Spreadsheet
* Oak Infusion Spirals
* BJCP
* The Flavor Bible
* Let There Be Melomels by Rob Ratliff
* The Big Book of Mead Recipes by Rob Ratliff

Upcoming Events

* Nov 16 - Groenfell Meadery - Wreaking Havoc Comedy Night
* Nov 17 - Schramm's Mead - NICU Benefit Lunch
* Nov 17 - Bos Meadery...]]>
GotMead.com yes 2:17:37
11-6-18 Pete Bakulic – All About Mead Competitions https://gotmead.com/blog/gotmead-live/11-6-18-pete-bakulic-all-about-mead-competitions/ Tue, 06 Nov 2018 20:19:25 +0000 http://gotmead.com/blog/?p=5445 11-6-18 We're tickled to have Pete Bakulic, President of the Mazer Cup International Mead Competition, on with us tonight.   Pete was one of the founders of the Mazer Cup International and has been actively involved with the growth and expansion of the competition ever since. Last year, the Mazer Cup International saw over 1100 meads judged. It is the largest mead competition in the world. Entries for the home side of the competition typically fill up several hours for home, and under 2 weeks for commercial, it's that popular. Pete has been making mead for over 30 years, and is also a trained winemaker, with education from U.C. Davis, and a family tradition of winemaking that goes back generations. I guess you could say he has some experience! Tonight Pete comes on with us to talk about competitions. What's going on with them, some of the background and behind the scenes efforts, and insight into what makes a competition tick. This is a must-listen if you run a comp, or are thinking about creating or entering one! Click the chat link below to join us live, and ask questions for Pete! 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. Click here to see a playable list of all our episodes! If you want us to tackle your mead making questions, you can send us a question via email, or via Twitter @GotmeadNow and we'll tackle it online! 9PM EDT/6PM PDT Join us on live chat during the show 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. Show links and notes Finding yeasts Crush2Cellar (thanks Carvin!) MoreWine Sur lie and bâtonnage - Ben Rotter Guide to SO2 Management - MoreWine Backsweetening and Stabilization Spreadsheet Oak Infusion Spirals BJCP The Flavor Bible Let There Be Melomels by Rob Ratliff The Big Book of Mead Recipes by Rob Ratliff Upcoming Events Nov 7 - Shuley's Cuisine and Events - Cider and Mead Pairing Dinner Nov 7 - Threadbare Cider and Mead - Ricotta Cheese Making Workshop Nov 10 - Haley's Honey Mead - Grand Opening Practice Run Nov 10-11 - Starrlight Meadery - Grand Opening Celebration - New Location!! Nov 17 - Schramm's Mead - NICU Benefit Lunch Nov 17 - Bos Meadery - Progressive Dinner Nov 18 - Wild Blossom Meadery - Food and Mead Pairing January 19 - Meadery Bus Tour in Royal Oak, MI Got an event you’d like us to mention on GotMead Live? Send us an email at gotmeadlive@gotmead.com and tell us about it! 11-6-18 We're tickled to have Pete Bakulic, President of the Mazer Cup International Mead Competition, on with us tonight.   Pete was one of the founders of the Mazer Cup International and has been actively involved with the growth and expans...
11-6-18 We're tickled to have Pete Bakulic, President of the
Mazer Cup International Mead Competition, on with us tonight.


 


Pete was one of the founders of the Mazer Cup International and has been actively involved with the growth and expansion of the competition ever since. Last year, the Mazer Cup International saw over 1100 meads judged. It is the largest mead competition in the world. Entries for the home side of the competition typically fill up several hours for home, and under 2 weeks for commercial, it's that popular.

Pete has been making mead for over 30 years, and is also a trained winemaker, with education from U.C. Davis, and a family tradition of winemaking that goes back generations. I guess you could say he has some experience!

Tonight Pete comes on with us to talk about competitions. What's going on with them, some of the background and behind the scenes efforts, and insight into what makes a competition tick. This is a must-listen if you run a comp, or are thinking about creating or entering one!

Click the chat link below to join us live, and ask questions for Pete!



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.



Click here to see a playable list of all our episodes!




If you want us to tackle your mead making questions, you can send us a question via email, or via Twitter @GotmeadNow and we'll tackle it online!
9PM EDT/6PM PDT
Join us on live chat during the show
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.




Show links and notes

* Finding yeasts

* Crush2Cellar (thanks Carvin!)
* MoreWine


* Sur lie and bâtonnage - Ben Rotter
* Guide to SO2 Management - MoreWine
* Backsweetening and Stabilization Spreadsheet
* Oak Infusion Spirals
* BJCP
* The Flavor Bible
* Let There Be Melomels by Rob Ratliff
* The Big Book of Mead Recipes by Rob Ratliff

Upcoming Events

* Nov 7 - http://gotmead.com/blog/?p=5443 10-30-18 Episode 123! Dang, they're piling up! We're back from a week off, because Vicky ran off to DisneyWorld last week (and found mead there!!). This week, Ryan is back again, and wants to talk about creating your own mead recipes. Probably the most asked question on the Gotmead Forums and the many mead social media groups is 'do you have a recipe for xxx'. Yeah, we do. But you'll never be able to make the same mead as us, because there are differences in regional honey, fruits, spices, etc. No two meads are exactly alike. But that's ok, Ryan is going to help you to figure out how to put together flavors you like or hear about, and create a mead recipe that will get you a solid mead, every time. This is a core meadmaking skill, creating your own recipes. Once you've got this down, the sky is the limit! Click the chat link below to join us live, and ask questions for Ryan and the team. See you online! 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. Click here to see a playable list of all our episodes! If you want us to tackle your mead making questions, you can send us a question via email, or via Twitter @GotmeadNow and we'll tackle it online! 9PM EDT/6PM PDT Join us on live chat during the show 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. Show links and notes Finding yeasts Crush2Cellar (thanks Carvin!) MoreWine Sur lie and bâtonnage - Ben Rotter Guide to SO2 Management - MoreWine Backsweetening and Stabilization Spreadsheet Oak Infusion Spirals BJCP The Flavor Bible Let There Be Melomels by Rob Ratliff The Big Book of Mead Recipes by Rob Ratliff Upcoming Events Nov 1 - St. Ambrose Cellars - Thirsty Thursday Open Mic Night Nov 1 - Bos Meadery - Mead to Laugh Nov 3 - Southwest Michigan Wine, Hops and Harvest Festival Nov 7 - Shuley's Cuisine and Events - Cider and Mead Pairing Dinner Nov 10-11 - Starrlight Meadery - Grand Opening Celebration - New Location!! Nov 17 - Bos Meadery - Progressive Dinner January 19 - Meadery Bus Tour in Royal Oak, MI Got an event you’d like us to mention on GotMead Live? Send us an email at gotmeadlive@gotmead.com and tell us about it! 10-30-18 Episode 123! Dang, they're piling up! We're back from a week off, because Vicky ran off to DisneyWorld last week (and found mead there!!). - This week, Ryan is back again, and wants to talk about creating your own mead recipes.
This week, Ryan is back again, and wants to talk about creating your own mead recipes. Probably the most asked question on the
Gotmead Forums and the many mead social media groups is 'do you have a recipe for xxx'.

Yeah, we do. But you'll never be able to make the same mead as us, because there are differences in regional honey, fruits, spices, etc. No two meads are exactly alike. But that's ok, Ryan is going to help you to figure out how to put together flavors you like or hear about, and create a mead recipe that will get you a solid mead, every time.

This is a core meadmaking skill, creating your own recipes. Once you've got this down, the sky is the limit!

Click the chat link below to join us live, and ask questions for Ryan and the team. See you online!


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.

Click here to see a playable list of all our episodes!









If you want us to tackle your mead making questions, you can send us a question via email, or via Twitter @GotmeadNow and we'll tackle it online!
9PM EDT/6PM PDT
Join us on live chat during the show
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.




Show links and notes

* Finding yeasts

* Crush2Cellar (thanks Carvin!)
* MoreWine


* Sur lie and bâtonnage - Ben Rotter
* Guide to SO2 Management - MoreWine
* Backsweetening and Stabilization Spreadsheet
* Oak Infusion Spirals
* BJCP
* The Flavor Bible
* Let There Be Melomels by Rob Ratliff
* The Big Book of Mead Recipes by Rob Ratliff

Upcoming Events

* Nov 1 - St. Ambrose Cellars - Thirsty Thursday Open Mic Night
* Nov 1 - Bos Meadery - Mead to Laugh
* Nov 3 - http://gotmead.com/blog/?p=5432 10-16-28 Tonight we're off to cooler climes in Wyoming, and meeting with Michaell Jordan. Michael Jordan is a hobby mead maker looking to go commercial in the near future. He has been keeping honey bees now for over 20 years. Michael’s family has been making mead not only as a tasty beverage, but for medical usage. Michael blends herbs, and uses honey from all over the world for his medical meads.  Michael has now grown into Colorado’s culture of cannabis. Infusing marijuana into honeys, using cannabis concentrates for higher CBD and THC contents, and blending them with old time homeopathic remedies to make what he calls Medical Meads. A great drink that he is finding, as well as others, the use of Mead is for more than being the best drink at the party, but an old time way to getting well from DRINKING! He is here to talk about Medical Mead, Making meads from Candies, Cakes, and Soda Pops, and having bees for Mead. Click the chat link below to join us live, and ask questions for Ryan and the team. See you online! 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. Click here to see a playable list of all our episodes! If you want us to tackle your mead making questions, you can send us a question and we'll tackle it online! 9PM EDT/6PM PDT Join us on live chat during the show 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. Show links and notes Green Dragon Drink - the Chemistry of Nitrous Powered, Pot Infused Liquor Finding yeasts Crush2Cellar (thanks Carvin!) MoreWine Sur lie and bâtonnage - Ben Rotter Guide to SO2 Management - MoreWine Backsweetening and Stabilization Spreadsheet Oak Infusion Spirals DraughtLab - Sensory Guide for Craft Beer Danny Acevedo - Modern Mead Making Videos BJCP The Flavor Bible Let There Be Melomels by Rob Ratliff The Big Book of Mead Recipes by Rob Ratliff Upcoming Events Oct 17 - Bos Meadery - Meadery Jam Oct 18 - Wild Blossom Meadery - Yoga @ the Meadery Oct 27 - Texas Mead Assocation - Texas Mead Fest! Oct 27 - Brimming Horn Meadery - Fight Like a Viking Breast Cancer Benefit Nov 3 - Southwest Michigan Wine, Hops and Harvest Festival Nov 7 - Shuley's Cuisine and Events - Cider and Mead Pairing Dinner Nov 17 - Bos Meadery - Progressive Dinner Got an event you’d like us to mention on GotMead Live? Send us an email at gotmeadlive@gotmead.com and tell us about it! 10-16-28 Tonight we're off to cooler climes in Wyoming, and meeting with Michaell Jordan. - Michael Jordan is a hobby mead maker looking to go commercial in the near future. He has been keeping honey bees now for over 20 years.
Michael Jordan is a hobby mead maker looking to go commercial in the near future. He has been keeping honey bees now for over 20 years. Michael’s family has been making mead not only as a tasty beverage, but for medical usage.

Michael blends herbs, and uses honey from all over the world for his medical meads.  Michael has now grown into Colorado’s culture of cannabis. Infusing marijuana into honeys, using cannabis concentrates for higher CBD and THC contents, and blending them with old time homeopathic remedies to make what he calls Medical Meads.

A great drink that he is finding, as well as others, the use of Mead is for more than being the best drink at the party, but an old time way to getting well from DRINKING! He is here to talk about Medical Mead, Making meads from Candies, Cakes, and Soda Pops, and having bees for Mead.

Click the
chat link below to join us live, and ask questions for Ryan and the team. See you online!



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.



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If you want us to tackle your mead making questions, you can send us a question and we'll tackle it online!

9PM EDT/6PM PDT

Join us on live chat during the show

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.



Show links and notes

* Green Dragon Drink - the Chemistry of Nitrous Powered, Pot Infused Liquor
* Finding yeasts

* Crush2Cellar (thanks Carvin!)
* MoreWine


* Sur lie and bâtonnage - Ben Rotter
* Guide to SO2 Management - MoreWine
* Backsweetening and Stabilization Spreadsheet
* Oak Infusion Spirals
* DraughtLab - Sensory Guide for Craft Beer
* Danny Acevedo - Modern Mead Making Videos
* BJCP
* The Flavor Bible
* Let There Be Melomels by Rob Ratliff
* http://gotmead.com/blog/?p=5426 10-9-18 Tonight we're going across the pond, in a recorded episode with Mateusz Blaszczyk, who is putting on the European Mead Makers Association's first Mead Conference, November 8-9 in Poznan, Poland. The group Kings of Mead YouTube channel will also be putting on two mead competitions, the Mead Madness Competition one for home meadmakers and one for professional meaderies. Currently it is expected that 10 or more countries will have meadmakers attending the conference, so they're off to a great start! The EMMA is picking up speed in Europe, starting in Switzerland by Alexander Eckert in Italy, in 2017. Currently it is an open membership without dues, but is organizing and growing daily. 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. Click here to see a playable list of all our episodes! Show links and notes 2018 ScottLab Yeast Handbook Finding yeasts Crush2Cellar (thanks Carvin!) MoreWine Sur lie and bâtonnage - Ben Rotter Guide to SO2 Management - MoreWine Backsweetening and Stabilization Spreadsheet Oak Infusion Spirals DraughtLab - Sensory Guide for Craft Beer Danny Acevedo - Modern Mead Making Videos BJCP The Flavor Bible Let There Be Melomels by Rob Ratliff The Big Book of Mead Recipes by Rob Ratliff Upcoming Events Oct 14 - Bos Meadery - Science and Mead Tastings at the Wisconsin Science Festival Oct 27 - Texas Mead Assocation - Texas Mead Fest! Oct 27 - Brimming Horn Meadery - Fight Like a Viking Breast Cancer Benefit Nov 17 - Bos Meadery - Progressive Dinner Got an event you’d like us to mention on GotMead Live? Send us an email at gotmeadlive@gotmead.com and tell us about it! 10-9-18 Tonight we're going across the pond, in a recorded episode with Mateusz Blaszczyk, who is putting on the European Mead Makers Association's first Mead Conference, November 8-9 in Poznan, Poland. The group Kings of Mead YouTube channel will also... Mateusz Blaszczyk, who is putting on the European Mead Makers Association's first Mead Conference, November 8-9 in Poznan, Poland. The group Kings of Mead YouTube channel will also be putting on two mead competitions, the Mead Madness Competition one for home meadmakers and one for professional meaderies.

Currently it is expected that 10 or more countries will have meadmakers attending the conference, so they're off to a great start!

The EMMA is picking up speed in Europe, starting in Switzerland by Alexander Eckert in Italy, in 2017. Currently it is an open membership without dues, but is organizing and growing daily.



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.



Click here to see a playable list of all our episodes!



Show links and notes

* 2018 ScottLab Yeast Handbook
* Finding yeasts

* Crush2Cellar (thanks Carvin!)
* MoreWine


* Sur lie and bâtonnage - Ben Rotter
* Guide to SO2 Management - MoreWine
* Backsweetening and Stabilization Spreadsheet
* Oak Infusion Spirals
* DraughtLab - Sensory Guide for Craft Beer
* Danny Acevedo - Modern Mead Making Videos
* BJCP
* The Flavor Bible
* Let There Be Melomels by Rob Ratliff
* The Big Book of Mead Recipes by Rob Ratliff

Upcoming Events

* Oct 14 - Bos Meadery - Science and Mead Tastings at the Wisconsin Science Festival
* Oct 27 - Texas Mead Assocation - Texas Mead Fest!
* Oct 27 - Brimming Horn Meadery - Fight Like a Viking Breast Cancer Benefit
* Nov 17 - Bos Meadery - Progressive Dinner

Got an event you’d like us to mention on GotMead Live? Send us an email at gotmeadlive@gotmead.com and tell us about it!]]> GotMead.com yes 1:42:16 10-2-18 Ryan Carlson – Pairing Yeasts to Meads – Part 2 https://gotmead.com/blog/articles/10-2-18-ryan-carlson-pairing-yeasts-to-meads-part-2/ Tue, 02 Oct 2018 19:17:44 +0000 http://gotmead.com/blog/?p=5421 10-2-18 We're dropping into teaching mode again tonight, and bringing in Ryan to talk mead. He'll be digging into pairing yeasts to your mead recipes, continuing the conversation from last week. Possibly one of the larger questions in mead making is 'what yeast do I use?'. And a big question is is indeed. There are hundreds of yeasts out there, for wine, beer, cider and even a few mead specific yeasts. But which one to choose? That is the question. Ryan is going to try to help you narrow this down, so you can make more focused yeast choices for your upcoming mead batches. We're even giving you homework! Download the 2018 ScottLab Yeast Handbook for reference during the show tonight. Click the chat link below to join us live, and ask questions for Ryan and the team. See you online! 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. Click here to see a playable list of all our episodes! If you want us to tackle your mead making questions, you can send us a question and we'll tackle it online! 9PM EDT/6PM PDT Join us on live chat during the show 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. Show links and notes 2018 ScottLab Yeast Handbook Finding yeasts Crush2Cellar (thanks Carvin!) MoreWine Sur lie and bâtonnage - Ben Rotter Guide to SO2 Management - MoreWine Backsweetening and Stabilization Spreadsheet Oak Infusion Spirals DraughtLab - Sensory Guide for Craft Beer Danny Acevedo - Modern Mead Making Videos BJCP The Flavor Bible Let There Be Melomels by Rob Ratliff The Big Book of Mead Recipes by Rob Ratliff Upcoming Events Oct 4 - Oran Mor Artisan meads - Country Line Dancing with Debbie Rich Oct 6 - Bee Well Mead and Cider Party - Anniversary! Oct 14 - Bos Meadery - Science and Mead Tastings at the Wisconsin Science Festival Oct 27 - Texas Mead Assocation - Texas Mead Fest! Oct 27 - Brimming Horn Meadery - Fight Like a Viking Breast Cancer Benefit Nov 17 - Bos Meadery - Progressive Dinner Got an event you’d like us to mention on GotMead Live? Send us an email at gotmeadlive@gotmead.com and tell us about it! 10-2-18 We're dropping into teaching mode again tonight, and bringing in Ryan to talk mead. He'll be digging into pairing yeasts to your mead recipes, continuing the conversation from last week. - Possibly one of the larger questions in mead making is...
Possibly one of the larger questions in mead making is 'what yeast do I use?'. And a big question is is indeed. There are hundreds of yeasts out there, for wine, beer, cider and even a few mead specific yeasts.

But which one to choose? That is the question. Ryan is going to try to help you narrow this down, so you can make more focused yeast choices for your upcoming mead batches.

We're even giving you homework! Download the 2018 ScottLab Yeast Handbook for reference during the show tonight.

Click the chat link below to join us live, and ask questions for Ryan and the team. See you online!



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.



Click here to see a playable list of all our episodes!








If you want us to tackle your mead making questions, you can send us a question and we'll tackle it online!
9PM EDT/6PM PDT
Join us on live chat during the show
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.




Show links and notes

* 2018 ScottLab Yeast Handbook
* Finding yeasts

* Crush2Cellar (thanks Carvin!)
* MoreWine


* Sur lie and bâtonnage - Ben Rotter
* Guide to SO2 Management - MoreWine
* Backsweetening and Stabilization Spreadsheet
* Oak Infusion Spirals
* DraughtLab - Sensory Guide for Craft Beer
* Danny Acevedo - Modern Mead Making Videos
* BJCP
* The Flavor Bible
* Let There Be Melomels by Rob Ratliff
* The Big Book of Mead Recipes by Rob Ratliff

Upcoming Events

]]>
GotMead.com yes 2:02:46
9-25-18 Ryan Carlson – Pairing Yeast to Meads https://gotmead.com/blog/gotmead-live/9-25-18-ryan-carlson-pairing-yeast-to-meads/ Tue, 25 Sep 2018 21:38:34 +0000 http://gotmead.com/blog/?p=5414 9-25-18 We're dropping into teaching mode tonight, and bringing in Ryan to talk mead. He'll be digging into pairing yeasts to your mead recipes. Possibly one of the larger questions in mead making is 'what yeast do I use?'. And a big question is is indeed. There are hundreds of yeasts out there, for wine, beer, cider and even a few mead specific yeasts. But which one to choose? That is the question. Ryan is going to try to help you narrow this down, so you can make more focused yeast choices for your upcoming mead batches. We're even giving you homework! Download the 2018 ScottLab Yeast Handbook for reference during the show tonight. Click the chat link below to join us live, and ask questions for Ryan and the team. See you online! 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. Click here to see a playable list of all our episodes! If you want us to tackle your mead making questions, you can send us a question and we'll tackle it online! 9PM EDT/6PM PDT Join us on live chat during the show 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. Show links and notes 2018 ScottLab Yeast Handbook Finding yeasts Crush2Cellar (thanks Carvin!) MoreWine Sur lie and bâtonnage - Ben Rotter Guide to SO2 Management - MoreWine Backsweetening and Stabilization Spreadsheet Oak Infusion Spirals DraughtLab - Sensory Guide for Craft Beer Danny Acevedo - Modern Mead Making Videos BJCP The Flavor Bible Let There Be Melomels by Rob Ratliff The Big Book of Mead Recipes by Rob Ratliff Upcoming Events Sept 25 - Honeymoon Meadery - True Stories Told Live Sept 25 - 7C's Meadfest - Missouri Sept 28 - Apis Meadery - Caramel Apple Release Party Sept 29 - Orchid Cellar Meadery - Craft Beverage Festival at Red Heifer Winery Nov 17 - Bos Meadery - Progressive Dinner Got an event you’d like us to mention on GotMead Live? Send us an email at gotmeadlive@gotmead.com and tell us about it! 9-25-18 We're dropping into teaching mode tonight, and bringing in Ryan to talk mead. He'll be digging into pairing yeasts to your mead recipes. - Possibly one of the larger questions in mead making is 'what yeast do I use?'.
Possibly one of the larger questions in mead making is 'what yeast do I use?'. And a big question is is indeed. There are hundreds of yeasts out there, for wine, beer, cider and even a few mead specific yeasts.

But which one to choose? That is the question. Ryan is going to try to help you narrow this down, so you can make more focused yeast choices for your upcoming mead batches.

We're even giving you homework! Download the 2018 ScottLab Yeast Handbook for reference during the show tonight.

Click the chat link below to join us live, and ask questions for Ryan and the team. See you online!



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.



Click here to see a playable list of all our episodes!








If you want us to tackle your mead making questions, you can send us a question and we'll tackle it online!

9PM EDT/6PM PDT

Join us on live chat during the show

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.



Show links and notes

* 2018 ScottLab Yeast Handbook
* Finding yeasts

* Crush2Cellar (thanks Carvin!)
* MoreWine


* Sur lie and bâtonnage - Ben Rotter
* Guide to SO2 Management - MoreWine
* Backsweetening and Stabilization Spreadsheet
* Oak Infusion Spirals
* DraughtLab - Sensory Guide for Craft Beer
* Danny Acevedo - Modern Mead Making Videos
* BJCP
* The Flavor Bible
* Let There Be Melomels by Rob Ratliff
* The Big Book of Mead Recipes by Rob Ratliff

Upcoming Events

* Sept 25 - http://gotmead.com/blog/?p=5406 9-18-18 We're headed up to Pennsylvania tonight, to talk with Scott Neeley, head meadmaker at Kingview Meadery. Scott has been making mead since 2011, and did a lot of work at it, until he began to enter competitions in 2015. He has since picked up a number of medals, and a couple BoS medals. He ended up starting a meadery after visiting a number of meaderies around PA and OH, and as a man of German descent, and a lover of bees, felt it was the right move for him to make. Scott is adamant about using cold fermenting, and fresh ingredients, having decided not to employ flavorings. Currently, they have 19 meads available, several of which have taken medals in large competitions, including one at the Mazer Cup. Kingview has a number of meads available via their online site for PA residents, and on Vinoshipper. 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. Click here to see a playable list of all our episodes! If you want us to tackle your mead making questions, you can send us a question and we'll tackle it online! 9PM EDT/6PM PDT Join us on live chat during the show 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. Show links and notes DraughtLab - Sensory Guide for Craft Beer Danny Acevedo - Modern Mead Making Videos BJCP The Flavor Bible Let There Be Melomels by Rob Ratliff The Big Book of Mead Recipes by Rob Ratliff Upcoming Events Sept 21-23 Unpossible Mead - Unsoft Opening at Dwight Harvest Days Festival Sept 22 - Starrlight Meadery - Mead Day Celebration and Fall Festival Sept 23 - Black's Fairy Meadery - Pickle and Pints Sept 25 - Honeymoon Meadery - True Stories Told Live Sept 25 - 7C's Meadfest - Missouri Sept 28 - Apis Meadery - Caramel Apple Release Party Sept 29 - Orchid Cellar Meadery - Craft Beverage Festival at Red Heifer Winery Nov 17 - Bos Meadery - Progressive Dinner Got an event you’d like us to mention on GotMead Live? Send us an email at gotmeadlive@gotmead.com and tell us about it! 9-18-18 We're headed up to Pennsylvania tonight, to talk with Scott Neeley, head meadmaker at Kingview Meadery. - Scott has been making mead since 2011, and did a lot of work at it, until he began to enter competitions in 2015. Kingview Meadery.

Scott has been making mead since 2011, and did a lot of work at it, until he began to enter competitions in 2015. He has since picked up a number of medals, and a couple BoS medals. He ended up starting a meadery after visiting a number of meaderies around PA and OH, and as a man of German descent, and a lover of bees, felt it was the right move for him to make.

Scott is adamant about using cold fermenting, and fresh ingredients, having decided not to employ flavorings. Currently, they have 19 meads available, several of which have taken medals in large competitions, including one at the Mazer Cup.

Kingview has a number of meads available via their online site for PA residents, and on Vinoshipper.



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.



Click here to see a playable list of all our episodes!








If you want us to tackle your mead making questions, you can send us a question and we'll tackle it online!
9PM EDT/6PM PDT
Join us on live chat during the show
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.




Show links and notes

* DraughtLab - Sensory Guide for Craft Beer
* Danny Acevedo - Modern Mead Making Videos
* BJCP
* The Flavor Bible
* Let There Be Melomels by Rob Ratliff
* The Big Book of Mead Recipes by Rob Ratliff

Upcoming Events

* Sept 21-23 Unpossible Mead - Unsoft Opening at Dwight Harvest Days Festival
* Sept 22 - Starrlight Meadery - Mead Day Celebration and Fall Festival
* Sept 23 - Black's Fairy Meadery - Pickle and Pints
* Sept 25 - Honeymoon Meadery - True Stories Told Live
* Sept 25 - 7C's Meadfest - Missouri
* Sept 28 - Apis Meadery - Caramel Apple Release Party
* Sept 29 - http://gotmead.com/blog/?p=5398 9-11-18 Today we're getting together with Thomas Hubbe, co-owner of Bee Seasonal, a purveyor of Brazilian Honey. Thomas and Larissa founded Bee Seasonal because they love honey. Larissa noticed that in Europe, they routinely stock seasonal honeys from around the world, but in the US, not so much. So she and Thomas set out to rectify this. Their mission is to source organic honeys from beekeepers devoted to their bees, their communities and the land. They want to generate transparency by connecting consumers to producers, educating people about sustainable farming practices and the places where the honeys come from. They are sourcing and packing and distributing several Brazilian honeys that are sustainably sourced, and minimally processed. They are very tasty honeys, Bee Seasonal had a table at the 2018 MeadCon, and did tastings of all their honey, it’s very good, and has exotic flavors you don’t often see here in the US. We will also have with us Tom Repas, who is an award winning meadmaker (multiple perfect scores at the Mazer Cup) , a nationally recognized beekeeper and teacher, and an accomplished farmer. Tom will be our guest host this evening, as our resident honey expert, and because hey, honey, right? (And we just like Tom a lot). 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. Click here to see a playable list of all our episodes! Show links and notes DraughtLab - Sensory Guide for Craft Beer Danny Acevedo - Modern Mead Making Videos BJCP The Flavor Bible Let There Be Melomels by Rob Ratliff The Big Book of Mead Recipes by Rob Ratliff Upcoming Events Sept 12 - Buzzed Bee Meadery - O.W.L.S. “Buzzed Bee Meadery” Program Sept 22 - Starrlight Meadery - Mead Day Celebration and Fall Festival Sept 23 - Black's Fairy Meadery - Pickle and Pints Got an event you’d like us to mention on GotMead Live? Send us an email at gotmeadlive@gotmead.com and tell us about it! 9-11-18 Today we're getting together with Thomas Hubbe, co-owner of Bee Seasonal, a purveyor of Brazilian Honey. - Thomas and Larissa founded Bee Seasonal because they love honey. Larissa noticed that in Europe, Bee Seasonal, a purveyor of Brazilian Honey.

Thomas and Larissa founded Bee Seasonal because they love honey. Larissa noticed that in Europe, they routinely stock seasonal honeys from around the world, but in the US, not so much. So she and Thomas set out to rectify this.

Their mission is to source organic honeys from beekeepers devoted to their bees, their communities and the land. They want to generate transparency by connecting consumers to producers, educating people about sustainable farming practices and the places where the honeys come from.

They are sourcing and packing and distributing several Brazilian honeys that are sustainably sourced, and minimally processed. They are very tasty honeys, Bee Seasonal had a table at the 2018 MeadCon, and did tastings of all their honey, it’s very good, and has exotic flavors you don’t often see here in the US.

We will also have with us Tom Repas, who is an award winning meadmaker (multiple perfect scores at the Mazer Cup) , a nationally recognized beekeeper and teacher, and an accomplished farmer. Tom will be our guest host this evening, as our resident honey expert, and because hey, honey, right? (And we just like Tom a lot).



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.



Click here to see a playable list of all our episodes!



Show links and notes

* DraughtLab - Sensory Guide for Craft Beer
* Danny Acevedo - Modern Mead Making Videos
* BJCP
* The Flavor Bible
* Let There Be Melomels by Rob Ratliff
* The Big Book of Mead Recipes by Rob Ratliff

Upcoming Events

* Sept 12 - Buzzed Bee Meadery - O.W.L.S. “Buzzed Bee Meadery” Program
* Sept 22 - Starrlight Meadery - Mead Day Celebration and Fall Festival
* Sept 23 - Black's Fairy Meadery - Pickle and Pints

Got an event you’d like us to mention on GotMead Live? Send us an email at gotmeadlive@gotmead.com and tell us about it!]]>
GotMead.com yes 2:12:22
9-4-18 Susan Ruud – On Oaking https://gotmead.com/blog/gotmead-live/9-4-18-susan-ruud-on-oaking/ Tue, 04 Sep 2018 21:55:47 +0000 http://gotmead.com/blog/?p=5390 9-4-18 We're back after my trip to Australia (yes, we'll talk about the mead there too). And our first guest now that we're back is none other than Susan Ruud, co-founder of Prairie Rose Meadery in Fargo, ND. Susan makes pretty amazing mead, and when last I was there, last summer, I ended up getting nearly every one of her meads, because I just couldn't leave them out. All were excellent. Susan spoke at the AHA Convention this year, and talked in depth on oaking meads. We're going to dig into that with her, and see how she uses oak in her award winning meads. Oaking mead is a very popular topic these days, and there are many approaches to the process. Chips, staves, spirals, barrels, all have their applications, and everyone seems to have a preference. We'll be going in depth on Susan's experiences and ideas on oak, and getting into the meat (lol) of the subject. See you tonight! 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. Click here to see a playable list of all our episodes! Show links and notes DraughtLab - Sensory Guide for Craft Beer Danny Acevedo - Modern Mead Making Videos BJCP The Flavor Bible Let There Be Melomels by Rob Ratliff The Big Book of Mead Recipes by Rob Ratliff Upcoming Events Sept 6 - Bos Meadery - Mead to Laugh with Charlie Kojis Sept 12 - Buzzed Bee Meadery - O.W.L.S. “Buzzed Bee Meadery” Program Sept 22 - Starrlight Meadery - Mead Day Celebration and Fall Festival Sept 23 - Black's Fairy Meadery - Pickle and Pints Got an event you’d like us to mention on GotMead Live? Send us an email at gotmeadlive@gotmead.com and tell us about it! 9-4-18 We're back after my trip to Australia (yes, we'll talk about the mead there too). And our first guest now that we're back is none other than Susan Ruud, co-founder of Prairie Rose Meadery in Fargo, ND. Susan makes pretty amazing mead, Prairie Rose Meadery in Fargo, ND. Susan makes pretty amazing mead, and when last I was there, last summer, I ended up getting nearly every one of her meads, because I just couldn't leave them out. All were excellent.

Susan spoke at the AHA Convention this year, and talked in depth on oaking meads. We're going to dig into that with her, and see how she uses oak in her award winning meads.

Oaking mead is a very popular topic these days, and there are many approaches to the process. Chips, staves, spirals, barrels, all have their applications, and everyone seems to have a preference.

We'll be going in depth on Susan's experiences and ideas on oak, and getting into the meat (lol) of the subject.

See you tonight!



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.



Click here to see a playable list of all our episodes!



Show links and notes

* DraughtLab - Sensory Guide for Craft Beer
* Danny Acevedo - Modern Mead Making Videos
* BJCP
* The Flavor Bible
* Let There Be Melomels by Rob Ratliff
* The Big Book of Mead Recipes by Rob Ratliff

Upcoming Events

* Sept 6 - Bos Meadery - Mead to Laugh with Charlie Kojis
* Sept 12 - Buzzed Bee Meadery - O.W.L.S. “Buzzed Bee Meadery” Program
* Sept 22 - Starrlight Meadery - Mead Day Celebration and Fall Festival
* Sept 23 - Black's Fairy Meadery - Pickle and Pints

Got an event you’d like us to mention on GotMead Live? Send us an email at gotmeadlive@gotmead.com and tell us about it!]]>
GotMead.com yes 2:21:52
8-7-18 Sam Clikeman – Big Lost Meadery https://gotmead.com/blog/gotmead-live/8-7-18-sam-clikeman-big-lost-meadery/ Tue, 07 Aug 2018 00:13:41 +0000 http://gotmead.com/blog/?p=5381 8-7-18 We're skipping over to Wyoming this week to visit with Sam Clikeman, owner of Big Lost Meadery. Sam started making beer back in the early 2000's in Logan, UT with a buddy. In a forest service cabin in the middle of the woods. No running water, very little electric, and not much by way of supplies. That takes dedication! It actually worked out better than you might think it would, and a couple years later, Sam discovered mead. Sam didn’t want to waste a year for a five gallon carboy of mead; if it is good, you only have five gallons after a year, if the mead is bad you just wasted valuable carboy space for nothing. So he said he would only make mead if he could do a large barrel, but honey was too expensive to take on the endeavor. So his friend Shane Anderson hooked him up with a honey producer in Montana to obtain 125 pounds of honey to try his first batch. One year later the mead turned out amazing! So the meadmaking began and the idea grew and grew until in 2014 Big Lost Meadery was born! He was joined after a while by Bob Hewitt-Gaffney, who had started dating Sam's sister, and ultimate ended up marrying her, and he joined the company as a partner. Both Sam and Bob quit their jobs and are working the meadery full time at Big Lost. The story of Big Lost is based around the legend of the Big Lost Cabin. Legend has it that there is a cabin in the middle of nowhere in Western Wyoming. A place lost to the tenors of modern society, a warm fire is always burning to welcome the party. A leaky roof, a crusty old bar keep, a door that only pretends to lock, this run down cabin is a mecca for those lost in the wilderness. With the likes of the Wild Man, the Crazy Woman, the Island Gypsy, the Forgotten Philosopher always at the cabin, many legendary folks frequent this place and can tell you tales beyond belief. From ancient Pillagers of the north to tropical maidens lost to time, they all remember our basic natures. Big Lost takes it's label, and it's attitude, from the legend of the Big Lost Cabin. Join us to talk Wyoming mead with Sam! 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. Click here to see a playable list of all our episodes! Show links and notes DraughtLab - Sensory Guide for Craft Beer Danny Acevedo - Modern Mead Making Videos BJCP The Flavor Bible Let There Be Melomels by Rob Ratliff The Big Book of Mead Recipes by Rob Ratliff Upcoming Events August 9 - Oran Mor Artisan Mead - Open Mic Night August 11 - Kaw Point Meadery will be at the Hip Hops Hooray Beer Fest August 25 - Bronto Mead - Weed and Mead Party Got an event you’d like us to mention on GotMead Live? Send us an email at gotmeadlive@gotmead.com and tell us about it! 8-7-18 We're skipping over to Wyoming this week to visit with Sam Clikeman, owner of Big Lost Meadery. Sam started making beer back in the early 2000's in Logan, UT with a buddy. In a forest service cabin in the middle of the woods. No running water, Big Lost Meadery. Sam started making beer back in the early 2000's in Logan, UT with a buddy. In a forest service cabin in the middle of the woods. No running water, very little electric, and not much by way of supplies. That takes dedication! It actually worked out better than you might think it would, and a couple years later, Sam discovered mead. Sam didn’t want to waste a year for a five gallon carboy of mead; if it is good, you only have five gallons after a year, if the mead is bad you just wasted valuable carboy space for nothing. So he said he would only make mead if he could do a large barrel, but honey was too expensive to take on the endeavor. So his friend Shane Anderson hooked him up with a honey producer in Montana to obtain 125 pounds of honey to try his first batch. One year later the mead turned out amazing! So the meadmaking began and the idea grew and grew until in 2014 Big Lost Meadery was born!

He was joined after a while by Bob Hewitt-Gaffney, who had started dating Sam's sister, and ultimate ended up marrying her, and he joined the company as a partner. Both Sam and Bob quit their jobs and are working the meadery full time at Big Lost.

The story of Big Lost is based around the legend of the Big Lost Cabin. Legend has it that there is a cabin in the middle of nowhere in Western Wyoming. A place lost to the tenors of modern society, a warm fire is always burning to welcome the party. A leaky roof, a crusty old bar keep, a door that only pretends to lock, this run down cabin is a mecca for those lost in the wilderness. With the likes of the Wild Man, the Crazy Woman, the Island Gypsy, the Forgotten Philosopher always at the cabin, many legendary folks frequent this place and can tell you tales beyond belief. From ancient Pillagers of the north to tropical maidens lost to time, they all remember our basic natures.

Big Lost takes it's label, and it's attitude, from the legend of the Big Lost Cabin.

Join us to talk Wyoming mead with Sam!


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.


Click here to see a playable list of all our episodes!



Show links and notes

* DraughtLab - Sensory Guide for Craft Beer
* Danny Acevedo - Modern Mead Making Videos
* BJCP
* The Flavor Bible
* Let There Be Melomels by Rob Ratliff
* The Big Book of Mead Recipes by Rob Ratliff

Upcoming Events

* August 9 - Oran Mor Artisan Mead - Open Mic Night
* August 11 - Kaw Point Meadery will be at the Hip Hops Hooray Beer Fest
* August 25 - Bronto Mead - Weed and Mead Party

]]>
GotMead.com yes 2:14:35
7-31-18 Kiley Gwynn – Mountain Rose Herbs – BJCP Judge https://gotmead.com/blog/gotmead-live/7-31-18-kiley-gwynn-mountain-rose-herbs-bjcp-judge/ Tue, 31 Jul 2018 18:59:06 +0000 http://gotmead.com/blog/?p=5371 7-31-18   Mountain Rose Herbs is an online purveyor of the highest quality organically grown herbs and spices, teas, essential oils, & botanical goods. They focus on sustainability and offer one of the most thorough selections of certified organic herbs, spices, and botanical products today. Organics are their first choice regardless of price or profit. They try to stay as close to zero waste as they can, and have a Platinum ranking for Zero Waste Certification. Their herbs are certified organic, and sustainably harvested. They sell everything from herbs and spices, to culinary oils, bath and body care products, essential oils and so much more. If you want us to tackle your mead making questions, you can send us a question and we'll tackle it online! 9PM EDT/6PM PDT Join us on live chat during the show 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. Click here to see a playable list of all our episodes! Show links and notes DraughtLab - Sensory Guide for Craft Beer Danny Acevedo - Modern Mead Making Videos BJCP The Flavor Bible Let There Be Melomels by Rob Ratliff The Big Book of Mead Recipes by Rob Ratliff Upcoming Events Learn to Make Mead with Herbs - taught by Kiley Gwynn on Facebook Live August 1-August 4 - Sap House Meadery - 20% off all purchases in house and online, free tours and tasting Saturday August 2 - Lincoln Lagers Brew Club - Jeremy Goering is giving a demo on Session Meads. That mead will be served at the judges reception for the Sowers Cup competition. August 3-4 - Uprising Meadery - Grand Opening August 3 - Melovino Meadery - 20% off orders for all AMMA members through Mead Day August 4 - Black Heath Meadery - Black Heath Meadery releasing batch 2 of Double Barrel Double Vanilla Weight of the World - bourbon barrel aged traditional mead aged one year in Dickel Tennessee Whiskey barrels with 2 pounds of Madagascar Vanilla beans. August 4 - HoneyGirl Meadery - Mead Day August 4 - Brimming Horn Meadery - Mead Day August 4 - Second City Meadery - doing Mead Day giveaways August 4 - Heirophant Meadery - Mead Day release of the Song of the Elders mead August 4 - Laurel Highlands Meadery - Mead Day meadmaking demo - 3PM August 4 - BeeCraft Mead - Mead Day celebration August 4 - HIve and Barrel Meadery - Mead Day August 4 - Brooklyn Mead Day August 4 - White Winter Winery - Mead Day August 4 - Ancient Fire Mead and Cider - Mead Day Celebration August 4 - Hopcat in Royal Oak, MI - Mead Day Celebration August 4 - Arizona Mead and Cider Festival- Arizona Mead Co., Arizona Sake Company, Cider Corps, Drinking Horn Meadery, Meridian Hive Meadery, Redstone Meadery, Stoic Cider, Superstition Meadery, Angry Orchard, Blackthorn Cider, Crispin Cider, Magners, Smith and Forge, Woodchuck, Wyders, and more! August 4-5 - B.NektarPalooza - International Beer, Cider and Mead Festival August 5 - Enlightenment Wines - Mead Day with NY meaderies August 25 - Bronto Mead - Weed and Mead Party Got an event you’d like us to mention on GotMead Live? Send us an email at gotmeadlive@gotmead.com and tell us about it! 7-31-18 -   - Mountain Rose Herbs is an online purveyor of the highest quality organically grown herbs and spices, teas, essential oils, & botanical goods. They focus on sustainability and offer one of the most thorough selections of certified organi...
 

Mountain Rose Herbs is an online purveyor of the highest quality organically grown herbs and spices, teas, essential oils, & botanical goods. They focus on sustainability and offer one of the most thorough selections of certified organic herbs, spices, and botanical products today. Organics are their first choice regardless of price or profit. They try to stay as close to zero waste as they can, and have a Platinum ranking for Zero Waste Certification. Their herbs are certified organic, and sustainably harvested. They sell everything from herbs and spices, to culinary oils, bath and body care products, essential oils and so much more.







If you want us to tackle your mead making questions, you can send us a question and we'll tackle it online!
9PM EDT/6PM PDT
Join us on live chat during the show
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.


Click here to see a playable list of all our episodes!



Show links and notes

* DraughtLab - Sensory Guide for Craft Beer
* Danny Acevedo - Modern Mead Making Videos
* BJCP
* The Flavor Bible
* Let There Be Melomels by Rob Ratliff
* The Big Book of Mead Recipes by Rob Ratliff

Upcoming Events

* Learn to Make Mead with Herbs - taught by Kiley Gwynn on Facebook Live
* August 1-August 4 - Sap House Meadery - 20% off all purchases in house and online, free tours and tasting Saturday
* August 2 - Lincoln Lagers Brew Club - Jeremy Goering is giving a demo on Session Meads. That mead will be served at the judges reception for the Sowers Cup competition.
* August 3-4 - Uprising Meadery - Grand Opening
* August 3 - Melovino Meadery - 20% off orders for all AMMA members through Mead Day
* August 4 - Black Heath Meadery - Black Heath Meadery releasing batch 2 of Double Barrel Double Vanilla Weight of the World - bourbon barrel aged traditional mead aged one year in Dickel Tennessee Whiskey barrels with 2 pounds of Madagascar Vanilla beans.
* August 4 - http://gotmead.com/blog/?p=5357 7-24-18 Tonight we're talking with Justin LeVaughn, who is the Quality Assurance and Quality Control Officer at Ethereal Brewing in Lexington, KY. Justin does the microbiological and sensory analysis there, and maintains their yeast stocks. Justin started home brewing beer about 10 years ago in college, and combined his formal biology training with the hobby. He fell into the mead world about 4-5 years ago, and was hooked. His main passions are carbonated session meads and metheglins, but he regularly brews big fruit and spice meads. He loves experimenting with weird flavor combinations, and setting up trails with different flavors. Currently he is planning mixed-fermentation trials in meads and cysers. Ethereal Brewing first opened its doors about 4 years in the iconic Distillery District in Lexington Kentucky. Ethereal focuses on variety of styles, most notably French and Belgian beer styles, as will as mixed-culture fermentations. Ethereal's motto is blending the lines between art and science, being a small microbrewery that combines the processes of scientific inquiry with the artisanal craft of brewing. If you want us to tackle your mead making questions, you can send us a question and we'll tackle it online! 9PM EDT/6PM PDT Join us on live chat during the show 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. Click here to see a playable list of all our episodes! Show links and notes DraughtLab - Sensory Guide for Craft Beer Danny Acevedo - Modern Mead Making Videos BJCP The Flavor Bible Let There Be Melomels by Rob Ratliff The Big Book of Mead Recipes by Rob Ratliff Upcoming Events July 28 - Etowah Meadery - Live Music by Lindsey Beth Harper August 4 - Hopcat in Royal Oak, MI - Mead Day Celebration August 4 - Arizona Mead and Cider Festival- Arizona Mead Co., Arizona Sake Company, Cider Corps, Drinking Horn Meadery, Meridian Hive Meadery, Redstone Meadery, Stoic Cider, Superstition Meadery, Angry Orchard, Blackthorn Cider, Crispin Cider, Magners, Smith and Forge, Woodchuck, Wyders, and more! August 4-5 - B.NektarPalooza - International Beer, Cider and Mead Festival August 5 - Enlightenment Wines - Mead Day with NY meaderies August 25 - Bronto Mead - Weed and Mead Party Got an event you’d like us to mention on GotMead Live? Send us an email at gotmeadlive@gotmead.com and tell us about it! 7-24-18 Tonight we're talking with Justin LeVaughn, who is the Quality Assurance and Quality Control Officer at Ethereal Brewing in Lexington, KY. Justin does the microbiological and sensory analysis there, and maintains their yeast stocks. - Ethereal Brewing in Lexington, KY. Justin does the microbiological and sensory analysis there, and maintains their yeast stocks.

Justin started home brewing beer about 10 years ago in college, and combined his formal biology training with the hobby. He fell into the mead world about 4-5 years ago, and was hooked. His main passions are carbonated session meads and metheglins, but he regularly brews big fruit and spice meads. He loves experimenting with weird flavor combinations, and setting up trails with different flavors. Currently he is planning mixed-fermentation trials in meads and cysers.
Ethereal Brewing first opened its doors about 4 years in the iconic Distillery District in Lexington Kentucky. Ethereal focuses on variety of styles, most notably French and Belgian beer styles, as will as mixed-culture fermentations. Ethereal's motto is blending the lines between art and science, being a small microbrewery that combines the processes of scientific inquiry with the artisanal craft of brewing.





If you want us to tackle your mead making questions, you can send us a question and we'll tackle it online!
9PM EDT/6PM PDT
Join us on live chat during the show
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.



Click here to see a playable list of all our episodes!



Show links and notes

* DraughtLab - Sensory Guide for Craft Beer
* Danny Acevedo - Modern Mead Making Videos
* BJCP
* The Flavor Bible
* Let There Be Melomels by Rob Ratliff
* The Big Book of Mead Recipes by Rob Ratliff

Upcoming Events

* July 28 - Etowah Meadery - Live Music by Lindsey Beth Harper
* August 4 - Hopcat in Royal Oak, MI - Mead Day Celebration
* August 4 - Arizona Mead and Cider Festival- Arizona Mead Co., Arizona Sake Company, Cider Corps, Drinking Horn Meadery, Meridian Hive Meadery, Redstone Meadery, Stoic Cider, Superstition Meadery, Angry Orchard, Blackthorn Cider, Crispin Cider, Magners, Smith and Forge, Woodchuck, Wyders, and more!
* August 4-5 - B.NektarPalooza - International Beer,]]>
GotMead.com yes 2:26:11
7-17-18 Alison Heath – Apothecary Mead, Sherwood Forest https://gotmead.com/blog/gotmead-live/7-17-18-alison-heath-apothecary-mead-sherwood-forest/ Tue, 17 Jul 2018 21:53:40 +0000 http://gotmead.com/blog/?p=5348 7-17-18 We're baaccckkk!! Tonight we have on the show Alison Heath, owner of Apothecary Mead in Sherwood Forest (yes, that one) in the UK. Alison is the first female commercial meadery owner in the UK, and her meadery is a small artisan business, making cold-fermented mead over time. Her operation is on the historic Welbeck Estate in North Notthinghamshire. Alison is huge into recycling her mead materials, and uses miminal electricity, and is also a beekeeper, so her meadery operation is very green. Alison is also co-founder of the British Mead Makers Asociation, and a co-founder of the Mead Maidens' Facebook group, set up to give female mead makers a place to congregate. If you want us to tackle your mead making questions, you can send us a question and we'll tackle it online! 9PM EDT/6PM PDT Join us on live chat during the show 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. Click here to see a playable list of all our episodes! Show links and notes Danny Acevedo - Modern Mead Making Videos BJCP The Flavor Bible Let There Be Melomels by Rob Ratliff The Big Book of Mead Recipes by Rob Ratliff Upcoming Events July 18 - Bos Meadery - Open Jam July 22 - Queensland, AU - 1st Mead Up! August 4-5 - B.NektarPalooza - International Beer, Cider and Mead Festival August 5 - Enlightenment Wines - Mead Day with NY meaderies Got an event you’d like us to mention on GotMead Live? Send us an email at gotmeadlive@gotmead.com and tell us about it! 7-17-18 We're baaccckkk!! Tonight we have on the show Alison Heath, owner of Apothecary Mead in Sherwood Forest (yes, that one) in the UK. - Alison is the first female commercial meadery owner in the UK, and her meadery is a small artisan business, Apothecary Mead in Sherwood Forest (yes, that one) in the UK.

Alison is the first female commercial meadery owner in the UK, and her meadery is a small artisan business, making cold-fermented mead over time. Her operation is on the historic Welbeck Estate in North Notthinghamshire.

Alison is huge into recycling her mead materials, and uses miminal electricity, and is also a beekeeper, so her meadery operation is very green.

Alison is also co-founder of the British Mead Makers Asociation, and a co-founder of the Mead Maidens' Facebook group, set up to give female mead makers a place to congregate.


If you want us to tackle your mead making questions, you can send us a question and we'll tackle it online!
9PM EDT/6PM PDT
Join us on live chat during the show
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.



Click here to see a playable list of all our episodes!



Show links and notes

* Danny Acevedo - Modern Mead Making Videos
* BJCP
* The Flavor Bible
* Let There Be Melomels by Rob Ratliff
* The Big Book of Mead Recipes by Rob Ratliff

Upcoming Events

* July 18 - Bos Meadery - Open Jam
* July 22 - Queensland, AU - 1st Mead Up!
* August 4-5 - B.NektarPalooza - International Beer, Cider and Mead Festival
* August 5 - Enlightenment Wines - Mead Day with NY meaderies

Got an event you’d like us to mention on GotMead Live? Send us an email at gotmeadlive@gotmead.com and tell us about it!]]>
GotMead.com yes 2:19:32
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 https://gotmead.com/blog/gotmead-live/6-19-18-brew-lists-mistakes-weve-learned-fred-minnick-author-mead-libations-legends-lore-speaker-mead-cocktails/ Tue, 19 Jun 2018 21:51:42 +0000 http://gotmead.com/blog/?p=5335 6-19-18 Tonight we're up to a couple of things. We're going to do some chat tonight around our to-brew lists, mistakes we've learned from, equipment we didn't know we needed when we got started, and other things. AND, we're happy to welcome Fred Minnick, author and speaker. Fred gave the Mead Cocktails talk at the 2018 AMMA MeadCon. Wall Street Journal-bestselling author Fred Minnick loves his bourbon so much that he’s written three books on the subject: Whiskey Women, Bourbon Curious and Bourbon: The Rise, Fall and Rebirth of An American Whiskey, which Smithsonian Magazine recognized as one of the best food books of 2016 and won Tales of the Cocktail’s Spirited Awards’ Best Book. That’s right, bourbon is a food. So is rum. Oh yeah, he wrote Rum Curious, which Atlanta Journal Constitution named one of the best drinks books of 2017. Fully admitting that he has a book writing addiction, Minnick wrote Mead: The Libations, Legends, and Lore of History’s Oldest Drink.     If you want us to tackle your mead making questions, you can send us a question and we'll tackle it online! 9PM EDT/6PM PDT Join us on live chat during the show 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. Click here to see a playable list of all our episodes! Show links and notes Danny Acevedo - Modern Mead Making Videos BJCP The Flavor Bible Let There Be Melomels by Rob Ratliff The Big Book of Mead Recipes by Rob Ratliff Upcoming Events June 20 - Bos Meadery - Open Jam June 20 - Honey Girl Meadery - Bee Bash at the Durham Hotel - Pollinator Week June 24 - Rabbits Foot Meadery - Guided Mead and Cheese Pairing June 30 - Wild Blossom Meadery - Pace with Mead Bike Ride 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 gotmeadlive@gotmead.com and tell us about it! SaveSave 6-19-18 Tonight we're up to a couple of things. We're going to do some chat tonight around our to-brew lists, mistakes we've learned from, equipment we didn't know we needed when we got started, and other things. - AND,
AND, we're happy to welcome Fred Minnick, author and speaker. Fred gave the Mead Cocktails talk at the 2018 AMMA MeadCon. Wall Street Journal-bestselling author Fred Minnick loves his bourbon so much that he’s written three books on the subject: Whiskey Women, Bourbon Curious and Bourbon: The Rise, Fall and Rebirth of An American Whiskey, which Smithsonian Magazine recognized as one of the best food books of 2016 and won Tales of the Cocktail’s Spirited Awards’ Best Book. That’s right, bourbon is a food. So is rum. Oh yeah, he wrote Rum Curious, which Atlanta Journal Constitution named one of the best drinks books of 2017. Fully admitting that he has a book writing addiction, Minnick wrote Mead: The Libations, Legends, and Lore of History’s Oldest Drink.

 

 


If you want us to tackle your mead making questions, you can send us a question and we'll tackle it online!
9PM EDT/6PM PDT
Join us on live chat during the show
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.



Click here to see a playable list of all our episodes!
]]>
GotMead.com yes 2:14:12