Naming your brews
- Thread starter chiguire
- Start date
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Mine will be called "Honning-Mjød" (Norwegian for honey mead, so put quite a bit of thought into that one - I think it's important to stand out from the crowd 
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I'm a bit all over the place on this one. All my mead experiments get named just what was used to make them. Then my beer experiments I like a good pun or play on the style name. But ultimately, I will name my creations based on relation to my brewery name. There seems to be no end to creative names, just as I'm sure there is no end to the creativity of mead makers. 
Mine will be called "Honning-Mjød" (Norwegian for honey mead, so put quite a bit of thought into that one - I think it's important to stand out from the crowd
Like this?
My DiL tells me this means "nice" bee honey. I didn't buy it, should have. Next time I go I will.
Like this?
Yeah, "snill" means "nice", "kind", "helpful"
calling my 1st batch Old Rusty , 1. rusty in colour 2. my other half is pregnant and for some reason the bump has got the nickname rusty! lol dont ask me how or why!
Hopefully, it'll *be* tasty. The name, however, doesn't imply it, and "snill" wouldn't translate to anything close to "tasty"
Joe's Basturd Cousin - That's JAOM when I use wine yeast and it ends up not as sweet and a whole lot stronger.
WWW
WWW
I've come to realize that a potential brew doesn't make it to my "To Do" list until I have the idea for both the brew and the name.
Hm, naming... I never really thought about it before. On my first batch of mead, a fairly standard JAO, I put my creativity into the label graphic.
http://img.photobucket.com/albums/v252/echostatic/e0a3e4fb.jpg
I figured an orange wearing a viking helmet with a honeycomb backdrop would summarize this mead well! Now that I'm experimenting with recipes, maybe I'll get creative with the naming too.
http://img.photobucket.com/albums/v252/echostatic/e0a3e4fb.jpg
I figured an orange wearing a viking helmet with a honeycomb backdrop would summarize this mead well! Now that I'm experimenting with recipes, maybe I'll get creative with the naming too.
Do what's fun.
I often describe where the ingredients originate or memories they invoke.
Northeast Southwest Cyser: from fresh-pressed local apple cider (near Pittsburgh) and desert blossom honey (Tempe, AZ)
Lake Erie Concord Pyment: wine region where the grapes were grown.
Not My Brother's Mead: an off-dry to semi-sweet traditional mead meant be nostalgic. I have a brewlog in progress on this one.
I often describe where the ingredients originate or memories they invoke.
Northeast Southwest Cyser: from fresh-pressed local apple cider (near Pittsburgh) and desert blossom honey (Tempe, AZ)
Lake Erie Concord Pyment: wine region where the grapes were grown.
Not My Brother's Mead: an off-dry to semi-sweet traditional mead meant be nostalgic. I have a brewlog in progress on this one.
I've named my 2 brews after what I hope they'd turn out to be, though I think I need work on the creativity side on the second:
a. Apple Cyser - Liquid Apple Pie: basically took what's normally in apple pie (minus the crust) and threw them into a fermenter. The only thing I didn't consider is the warm weather where I am.
b. Blueberry Melomel - (need work on this one): this one I drew some inspiration from someone on the stormthecastle site but it also reminded me of "bluebeery ale" from Boston Beer Works. Not quite sure what I'm gonna call this one...
a. Apple Cyser - Liquid Apple Pie: basically took what's normally in apple pie (minus the crust) and threw them into a fermenter. The only thing I didn't consider is the warm weather where I am.
b. Blueberry Melomel - (need work on this one): this one I drew some inspiration from someone on the stormthecastle site but it also reminded me of "bluebeery ale" from Boston Beer Works. Not quite sure what I'm gonna call this one...
$@#&* My Dad Said
To quote a wise old cook who literally fed tens of thousands of soldiers in the Korean War (my dad): "If you follow the recipe and it tastes like sh*t, then it's supposed to taste like sh*t." [I have enough material to do my own TV show called "$@#&* My Dad Said"]
Hmmm... Maybe I'll try to make a one gallon expermential batch of Bluebeery Mel, a hopped blueberry melomel. Sounds like an odd combination, but if it works for beer, it may work for mead.
To quote a wise old cook who literally fed tens of thousands of soldiers in the Korean War (my dad): "If you follow the recipe and it tastes like sh*t, then it's supposed to taste like sh*t." [I have enough material to do my own TV show called "$@#&* My Dad Said"]
