Join Tysen in Episode 59 of the Meadcast, as he interviews two organizers of the Mazer Cup. Learn the ins and outs of running the world’s largest mead only competition, and whet your appetite for joining us at the 2018 Mazer Cup in just a few short months!
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Continue reading “MC59: Mazer Cup 2017”
One of Tysen’s many 2017 mead trips found him at the Domras Cup in Savannah, GA. In Episode 58, Tysen interviews Nate Watkins (home mead maker and judge), Chris Stovall (head judge), and Mike Tripka (famous mead maker). They discuss what it is like judging, hosting a competition, and the history of the Domras Cup, entering its 20th year in 2018!
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Continue reading “MC058: Domras Cup 2017”
In what feels like forever ago, we sat down with Ken Hardcastle from Hermit Woods Winery to discuss his efforts in making mead into table wine. One of Hermit Woods’ goals is to replace your traditional red and white wines with suitable melomels that serve the same role. Having tasted his wares, I’d say he has created exactly what he wanted. Tune into the episode to learn how!
For those that don’t know much about Hermit Woods, it’s the third meadery in New Hampshire, and likely least well known. Most have heard of Moonlight Meadery, then Sap House Meadery, and Hermit Woods is a distant third. This episode should level the playing field.
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Continue reading “MC057: Ultimate Wine-Like Mead with Hermit Woods”
In episode 56, we welcome Jon Talkington from Brimminghorn Meadery on the Meadcast to talk about his meadmaking process! Learn about the oldest discovered fermented beverage from Jiahu, and Jon’s take on a mead variant.
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Continue reading “MC056: Talking with Talkington – Zeus Juice?”
In Episode 55 of the Meadcast we are fortunate to host Chad Wiltz of Garagiste Meadery as he walks us through the best processes to make mead with nuts. I learned a lot in this episode, and if you’ve ever wanted to make your own PB&J mead, be sure to follow these steps to success.
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Continue reading “MC055: Oh Nuts! with Garagiste Meadery”
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.”
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Continue reading “MC054: Light and Crushable — East Coast Session Mead Tasting”
The Cidersage Dan Daugherty joins us on the Meadcast for a Cyser Sequel. In this episode we’ll taste our episode 19 Cyser Challenge cysers, talk apple varieties, and Dan will tell us about his new commercial venture, St Vrain Cidery, which recently opened in Longmont, CO. Also, tune in to hear the latest news about Tysen’s upcoming Domras Cup trip (and why he’s so freaked out) and the new announcement of a Mead Conference at the 2017 Mazer Cup.
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Continue reading “MC053: The Cyser Sequel”
We welcome Chrissie Manion Zaerpoor onto the Meadcast in episode 52 to discuss pairing meads with food. Chrissie has written a phenomenal book on the art of pairing meads releasing in a few short weeks, and we highlight some of the golden nuggets of the book. When it comes out, be sure to pick up a copy to fill out your mead library. And maybe consider buying a copy for a friend!
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Continue reading “MC052: How to Pair Food and Mead”
Happy New Mead Year! In episode 51, Tysen and Allen recap their merry mead year while celebrating Meadmust (if only a few days late). We’ll cover our 2016 travels, how to pronounce Polish meads, and some segments that didn’t make it into the proper episode recordings for 2016. Specifically, you’ll hear segments from Ash Fischbein at Saphouse Meadery, Ayele Solomon from Bee D’Vine Honey Wine, and Chrissie Manion Zaerpoor from Kookoolan World Meadery covering bochets, splash racking, favorite techniques, and bottle sediment. We had a fantastic 2016 with the Meadcast, and hope you’ll join us for the New Mead Year in 2017. Wassail!
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Continue reading “MC051: Happy New Mead Year (Merry Meadmust 2016)”
Welcome to this, Episode 50 of the Meadcast. No seriously, it’s episode 50! We couldn’t have made it this far without the support of our fans, and in their interest we’re revisiting an early topic on the show, how to make a traditional mead. We’ve had episode 4 out for a while concerning just this topic, but over 49 episodes we’ve learned a lot about how to make mead, and more importantly, how to make it better. So we revisit our initial recipe and update with some modern twists, while at the same time experimenting with a few options to experience the mead differences firsthand. Tune in to find out just how we did it.
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Continue reading “MC050: Make Better Mead – Take 2!”
