by Michael Sisson
First collect your materials. Honey: the neon messages of corolla colors clash like advertisements in a language absolutely material: sap secreted in the center of buckwheat, clover, goldenrod – names that allude to pastoral origins, essential experiences, reality, that of which we can not speak: a summer meadow populous with blossoms and bees. Mix it all up: honey and water, yeast and he chemicals: sodium bisulfite, ammonium nitrate: the latest last words from Western civilization.
Find some good books for pounds to the gallon, days of fermentation, myths and gifts of eloquence for the bards.
Put it in a quiet corner-no bright lights, no barking dogs-let it work, froth and foam and smell like unspeakable natural processes. Siphon the good liquor off the top into a clean carboy: each time you rack it there's a draft to try: the first is too rough, too cloudy, too acid, too yeasty, redolent of its raw sources: many rackings, many drafts, always leaving behind the lees, and finally when it's clear as a simple declarative sentence, when a single glass can make you hear the humming of wildflowering fields, bottle it, age it and give it a name. Honey is the bees' poetry: this wine is mine.
She is also an experienced marketing coach and consultant who has recently decided to focus her marketing expertise exclusively on the craft beverage market to help meaderies, cideries, breweries and distilleries expand their business and get more customers while doing what they love.
- 4-7-26 Carlos Herrera – Texas Longhouse Meadery and the Texas Mead Association - April 7, 2026
- 3-24-26 Melody and Kyle Stout – Space Time Mead and Cider – Dunmore PA - March 24, 2026
- 2-24-26 – Ryan Kretchmer – Barbarian Mead – Philadelphia, PA - February 24, 2026