I'd like to hear from Charlie Papazian, specifically more about his time spent with Brother Adam at Buckfast Abbey. Specifically the recipes that he got to go through while he was there, since he doesn't list any of that in his book Microbrewed Adventures, and yet mentions that later on Brother Adam started using chemicals, even though in the article on mead making Brother Adam wrote he specifically states not to use any chemical additions. Would love to hear more on those meads, the more specifics the better on those meads and recipes.