Podcasts about international mead festival

Tonight at 9PM ET, we're talking with Ali and Shane Fox, owners of Dragon Meadery in Aurora, CO. Dragon Meadery is a craft meadery located in Aurora, CO. and is owned  and operated by Shane & Alexandria Fox, two former chefs who have spent 20 years each in the restaurant & hospitality industry. Having a deep appreciation for food, and respect for the quality of the ingredients, have extended their passion to mead. They create craft meads that span the spectrum style, flavors, and sweetness. They believe that fresh seasonal produce and honey locally sourced, makes the best meads. Back in the early 2000 A friend of Shane's introduced him to mead, it was one of his new favorite beverages and something lacking in the restaurant industry. Shane met his wife Alexandria in 2004 & introduced her to mead with a trip to a local meadery. After which he explained he had the equipment and honey for two 5 gallon batches. She wanted to know why they weren't making mead “we're chefs, playing with recipes is what we do!” They went and picked up his equipment and honey, took it back to her place to start making their first batch, an orange blossom traditional. They learned a lot from that batch, like the importance of racking, bottling it when it is ready and not still fermenting also to use proper corks not tasting corks. They lost half the batch to “bottle bombs” in the first week after bottling and had a huge mess in their dining room. With lessons learned they made their second batch, a  semi-sweet traditional and even entered into the International Mead Festival home competition 2007. To their surprise the mead took silver. Maybe they were on to something. The recession hit them pretty hard as new parents so in 2012 they decided to start the licensing process for a commercial meadery. Fast forword almost a year and several conversations with the city, they became the first meadery in the Denver metro area. They started their first commercial batches in August 2013. With a focus on high quality, full strength aged meads, and a goal to see othemelves on wine menus in upscale restaurants. This player will show the most recent show, and when we're live, will play the live feed. If you are calling in, please turn off the player sound, so we don't get feedback.[break] [break]Click here to see a playable list of all our episodes! Sponsor: Honnibrook Craft Meadery. Rated the very best winery in Colorado! Visit our state-of-the-art meadery and tasting room south of downtown Castle Rock, Colorado, in a converted man cave. Mention the Got Mead Podcast this month for a free draft taster!  Google H-O-N-N-I Brook for hours and directions. They love visitors!  www.honnibrook.com If you want to ask your mead making questions, you can call us at 803-443-MEAD (6323) or send us a question via email, or via Twitter @GotmeadNow and we'll tackle it online! 9PM EDT/6PM PDT Join us on live chat during the show Bring your questions and your mead, and let's talk mead! You can call us at 803-443-MEAD (6323), or Skype us at meadwench (please friend me first and say you're a listener, I get tons of Skype spam), or tweet to @gotmeadnow. Upcoming Shows October 10 - Brian Galbreath at Unpossible Meadery October 24 - Beehave Craft Meadery, New Zealand Show links and notes Let There Be Melomels by Rob Ratliff The Big Book of Mead Recipes by Rob Ratliff Let There Be Session Meads by Rob Ratliff Upcoming Events Sept 28 - Apis Mead & Winery, Carnegie, PA - Hurry Up, Say Something Funny - Comedy night Sept 29 - Atheling Meadworks, Roanoke, VA - Viriginia Mead Cup Sept 29-Oct 1 - American Mead Makers Association - East Coast Mead Conference in Roanoke, VA Sept 30 - Honey Wines Australia, Broke, New South Wales, Australia - Honey and Mead Tasting Sept 30 - Nutmeg State Mead Cup, Lebanon, CT - 1st Annual Nutmeg State Mead Cup at the Lebanon County Fair Grounds

Dr. Garth Cambray is the Director of Makana Meadery in Makhanda (formerly Grahamstown) in the Eastern Cape of South Africa. Makana Meadery has its beginnings in a Rhodes University-based biotechnology research project to develop state-of-the-art continuous fermentation technology for producing iQhilika, a traditional African mead. Garth walks us through early experiences with traditional beverages from the region such as Umqombothi, mampoer and iQhilika. A chance meeting with David Frost of beverage importer B. United Int and a warm reception for Makana’s honey wines at the 2005 International Mead Festival secured a future for Garth’s meads in North America. Garth and David tell us about the Methode Accidental Project, in which the two foraged for and collected honey from the diverse biomes of South Africa. The honey mixed with rain water, local fruit and “whatever may come” contributed to interesting fermentation flavors.  These spontaneously fermented meads convey a remarkable sense of place in their fermentation character, aroma, appearance and flavor. Crucially they are rooted in a sincere desire to use conservation to build cultural confidence, enable technological empowerment, create sustainable incomes for local beekeepers, while sharing untold stories. Find Makana Meadery: Meadery Info Find Heavy Hops: Website (Listen to all episodes and access detailed show notes!) Facebook Instagram Twitter Support The Show By Donating Episode Art and HH Logo By: Bryn Gleason Please Subscribe to our podcast via your preferred listening platform. Rate and leave us a review on Apple Podcast or Spotify to help others find us! Give the gift of HH by sharing our episodes on social media! Small actions such as these go a long way in helping others find us!

2-12-2019 Tonight at 9PM EST, we're talking with long-time mead history buff Dan McFeeley. Dan has been on the Gotmead forums for almost as long as Gotmead has *had* a forum. He was a regular poster in the Mead Lovers Digest email list before Gotmead even existed, and you can find his posts in the MLD archives on Gotmead. He hasn't been super active lately, life and parenting has kept him busy, but his interest in history, and mead history, is still keen. Dan has written several articles (linked below) on mead and mead history over the years. Back when he was actively making mead, he won a number of medals (and there weren't all that many comps then!) in the Indy International, the International Mead Festival (the predecessor to the Mazer Cup) and the AHA Midwest Regional. Dan is going to talk with us about mead in history and legend. One of the discussions we're planning on is an examination of the 'honeymoon' legend, often talked about. We'll delve into mead in Africa and Europe, examine some of the sources used by Morse. We'll delve into indigenous culture, bees and beekeeping, and explore the cultural attachments of honey and mead. Click the chat link to join us  in the live conversation during the show. This player will show the most recent show, and when we're live, will play the live feed. If you are calling in, please turn off the player sound, so we don't get feedback. Click here to see a playable list of all our episodes! If you want to ask your mead making questions, you can call us at 803-443-MEAD (6323) or send us a question via email, or via Twitter @GotmeadNow and we'll tackle it online! 9PM EDT/6PM PDT Join us on live chat during the show Bring your questions and your mead, and let's talk mead! You can call us at 803-443-MEAD (6323), or Skype us at meadwench (please friend me first and say you're a listener, I get tons of Skype spam), or tweet to @gotmeadnow. Show links and notes Articles by Dan: Honey in History. Dan McFeeley, Bee Culture: February 2002 Volume 130 Number 2. The Taste of Mead: Acidic Properties and Flavor. Dan McFeeley, Zymurgy: September/October 2006 Volume 29 Number 5. Those Olde English Meads. Dan McFeeley, Repast: Quarterly Publication of the Culinary Historians of Ann Arbor Fall 2010 Volume XXVI Number 4. Roger Morse in Review: Contributions to Mead and Meadmaking, Dan McFeeley Meads and Their Lactones: A Cautionary Tale for Mead Makers by Dan McFeely, “Bee Culture”, September 2002 Books: The Sacred Bee in Ancient Times and Folklore, Hilda Ransome A Sip Through Time, A Collection of Old Brewing Recipes, Cindy Renfrow Ancient Brews: Rediscovered and Re-created, Dr. Patrick McGovern Uncorking the Past: The Quest for Wine, Beer, and Other Alcoholic Beverage, Dr. Patrick McGovern Sacred and Herbal Healing Beers, Keith Pepperell Ale, Beer and Brewsters in England: Women's Work in a Changing World, Judith Bennett Lady with a Mead Cup: Ritual, prophecy and lordship in the European warband from La Tene to the Viking Age, Michael J. Enright Wassail: In Mazer of Mead, Robert Gayre Mead: The Libations, Legends, and Lore of History's Oldest Drink, Fred Minnick Making Mead (Honey Wine): History, Recipes, Methods and Equipment, Roger Morse The World History of Beekeeping and Honey Hunting, Eva Crane Let There Be Melomels by Rob Ratliff The Big Book of Mead Recipes by Rob Ratliff Upcoming Events February 14 - Wild Blossom Meadery - Make Your Love Wine for Valentines February 16 - Honnibrook Craft Mead - Grand Opening - Castle Rock, CO February 16 - Black's Fairy Meadery - Brazos Fest of the West February 16 - Rushford Meadery and Winery - Live Music by Skipper Jack February 23 - Valhalla Meadery - Mead-Ieval Fund Raiser March 2 - Wild Blossom Meadery and Winery - Mardi Gras Silent Day Party March 3 - Heidrun Meadery - Crabfest

11-21-17 We will have a mead celebrity on with this tonight! Peter Bakulic will be coming on the show to talk mead with us. Pete was introduced to winemaking at an early age as part of his family's Croatian roots in winemaking. He traveled to Lodi, California to visit family friends who were Zinfandel winegrowers and became familiar with the winemaking process. He became interested in making mead in the late seventies about the same time he was learning about brewing. After his first taste of mead Pete was hooked and took to mead making with a passion. Having majored in microbiology and minored in chemistry he was always interested in the role of yeast during fermentation and how it affects the mead, wine and beer making process, and also worked as a clinical laboratory technologist. Pete is an active judge in local mead, wine and beer competitions and has been on several different sensory panels responsible for recommending wine and spirits for corporate and private collections in downtown Los Angeles. He presents meadmaking classes to local Home Brew Clubs and Bee Keepers who are interested in learning about the process of making mead, and how to evaluate and taste mead. Pete performs sensory evaluation of commercially produced mead on a contract basis for meaderies around the world. In several cases his recommendations have lead to improvements that have garnered medals in various international mead competitions. He is the current President of the Mazer Cup International Mead Competition which is the lar gest mead only competition in the world. Pete also founded the Home Meadmaker competition at the International Mead Festival in 2006 along with David Myers and Julia Herz of Redstone Meadery. He has worked closely as an administrative partner with Vicky Rowe on GotMead.Com since 2004, where he is known as Oskaar. Pete worked with Ken Schramm, Gordon Strong, Julia Herz and other members of the BJCP (Beer Judge Certification Program) to define the guidelines for the current Mead Judge Certification Program and contributed articles for inclusion in the course study guide. He is also a regular presenter in the Mead Courses offered by the Honey and Pollination Center at the Robert Mondavi Institute on the U.C. Davis Campus. Pete lives in Orange County, Southern California with his oft sober hunting partner a German Shorthair named Raalphe. Join us for GotMead Live Chat, on Skype, live during the broadcast!! You can join us here: https://join.skype.com/sOgoU06hcV7s during the show, and we'll pass along questions to the guest, and answer your questions! Join us 9PM ET tonight! (8PM CT/7PM MT/6PM PT) Want to join the conversation, give us a call!! 803-443-MEAD (6323), or Skype us at meadwench (please friend me first and say you're a listener, I get tons of Skype spam), or tweet to @gotmeadnow. If you want us to tackle your mead making questions, you can send us a question and we'll tackle it online! Bring your questions and your mead, and let's talk mead! You can call us at 803-443-MEAD (6323), or Skype us at meadwench (please friend me first and say you're a listener, I get tons of Skype spam), or tweet to @gotmeadnow. This player will show the most recent show, and when we're live, will play the live feed. If you are calling in, please turn off the player sound, so we don't get feedback. Click here to see a playable list of all our episodes! Show links and notes Yeast: The Practical Guide to Beer Fermentation by Chris White UC Davis Honey Flavor Wheel Journal of Enolgy and Viticulture How to Brew - John Palmer The Flavor Bible Let There Be Melomels (on sale) The Big Book of Mead Recipes by Rob Ratliff Upcoming Events November 22 - Bos Meadery - Meggie Shays November 22 - Brothers Drake Meadery - Jazz Wednesday w/ Alex Burgoyne and Friends November 30 Western Reserve Meadery - Chocolate Truffle Making with the Nom

Tonight's guests are Ben and Becky Starr, owners of Starrlight Meadery in Pittsboro, NC. Ben and Becky turned a win for Best in Show at the International Mead Festival in 2006 with their Cyser into their full-time job, and just this past weekend celebrated their 5th year serving tasty beverages to mead lovers from all over. And that cyser that won Best in Show? One of their flagship meads. We'll be talking all things mead.

David Myers from Redstone Meadery gives us a preview of the upcoming International Mead Festival in Denver. David also has some advice for our upcoming multi-batch mead experiment.

Our man in the field, Brian Warren, recaps the recent mead festival in Boulder, Colorado, and bring us interviews with commercial mead makers.

David Myers, Chairman of the Mead for Redstone Meadery, joins us to talk about the beginnings of Redstone, the International Mead Festival, and brewing mead at home.