The Meadcast conducts another mead tasting with our West Coast friends, revisiting session meads but with a decidedly East Coast flavor. Join us to learn about why these meads from Charm City Meadworks, Groennfell Meadery, and Havoc mead are “light and crushable.”
Merry Meadmas (or is that Meadmust?)! In Episode 25, we celebrate the holidays with audio from the multitude of mead masters we’ve had the fortunate opportunity to interview this year. You’ll hear from Ken Schramm, Brad Dahlhofer, Paul Zimmerman, Michael Fairbrother, Sergio Moutela, and Jeff Herbert. Topics include agave meads to make margaritas; the historical mead figures of Eva Crane, Roger Morse, and Keith Steinkraus; the acidity of honey and using acids for modifications; and using teas and hot peppers in making your mead.
There’s a lot here so get out your pen and paper to take notes! And don’t forget your AleHorn! Tysen tries his out in the episode, and has nothing but praise, well, except that he needs the extra large tankard for his fancy ice.
The first Saturday of August has been dubbed National Mead Day by the American Homebrewers’ Association. In episode 16, we change things up, presenting a recording of our 2015 Mead Day Mead Tasting, trying three traditional meads. Some of the guests were brand new to mead, others were a bit more experienced having made a few batches themselves. Grab a bottle and join us as we taste these meads. And be sure to check out our tasting cards and evaluation sheets to help you better describe your mead!
If you are wondering how we put together the tasting, we wrote a post on the 5 things you need to consider when planning a mead tasting.
Lastly, if you are reading this within 36 hours of its release, be sure to listen to the GotMead Live internet radio show on Sept 1, 2015 at 9pm EST. Tysen and Allen will be on for an interview, and we’d love to hear from you! The dial in number is 818-921-4680.
Quote of the Episode:
For the people who like that kind of thing, that is the kind of thing they like.
In Episode 15, we talk with James Boicourt, meadmaker at Charm City Meadworks in Baltimore, MD about oaking your mead. We focus a lot on the commercial aspects of oak barrels, but there are some nuggets in here for the home meadmaker as well. And if you are interested in using oak on the home scale, check out this FAQ put together by Peter Bakulic, president of the Mazer Cup, and hosted by BJCP.
James’s thoughts on the best oak for mead (paraphrased):
In some of the preliminary oaking we’ve tested, we’ve found that a medium char American oak is a really good place to start. I mean, go figure, medium; your options are light, heavy, and medium. Medium has a lot of nice vanillins and works well with mead.