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DaleP

NewBee
Registered Member
Nov 30, 2008
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Webster Groves, Mo
I am now making mead professionally, here in St Louis. I'm making mead for the Kirkwood Brewing Station, the first two 20 gallon batches, are an Orange Blossom Hydromel. The next two will be a gooseberry melomel. This is great fun, showing off my craft. Looking forward to the first big release day, should be in April.
 
Soyala_Amaya said:
Congratulations! Are you planning any area exports? (KC needs mead!)
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Come to St Louis! There are two places making Mead now, Kirkwood Station Brewing and Schlafley Tap Room. Apperently in Missouri, in order to produce strong beers, one needs a "wine maker liscence" which in order to keep, one must make 200 gallons or more of wine. Mead is starting to appeal over cider!
 
Congratulations, I'm from St. Joseph (living in South Carolina now). Next time we drive back home, will know where to stop!

Stacey
 
DaleP said:
Come to St Louis! There are two places making Mead now, Kirkwood Station Brewing and Schlafley Tap Room. Apperently in Missouri, in order to produce strong beers, one needs a "wine maker liscence" which in order to keep, one must make 200 gallons or more of wine. Mead is starting to appeal over cider!
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It's hard for me to go east very often, but sometime in the next year or two I'm planning on going to Kentucky with my guy to see his family. (He's old fashioned like that, and figures I should meet the aunts, uncles, and cousins if I'm planning on putting a ring on his finger here soon.)
 
Congratulations and best of luck

Sounds like a great arrangement to get making mead quickly (partnering with a brewery/other establishment) You are doing it the right way! If you have any questions, just ask.

Ian
 
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