Podcast appearances and mentions of ken schramm

Ken Schramm joins me this week to discuss mead, our relationship with alcohol and the future of home brewing and mead making. You can find show notes and additional episodes on my blog here.

Ken Schramm joins me this week to discuss mead, our relationship with alcohol and the future of home brewing and mead making. You can find show notes and additional episodes on my blog here.

Today I'm chatting with the incredible Ken Schramm all about his meadowy, his life and his experiences brewing. I've been looking forward to sitting down and chatting with Ken for a few years now and finally had the chance. We had a great time chatting about Ken's history in brewing, the start of Schramm's mead, behind the scenes of his awesome meads and more. I hope you enjoy the episode. Be sure to check out Schramm's Mead via the links below:Schramm's Mead: https://store.schrammsmead.com/storefront.aspxCheck out the main channel! www.YouTube.com/ManMadeMeadWant to know what I use? Check it out on my Amazon store of my website!www.ManMadeMead.comwww.ManMadeMead.comwww.Patreon.com/ManMadeMeadwww.Facebook.com/ManMadeMeaderySupport the show

1-16-24 Welcome to 2024! GotMead Live is back with Carlos Herrera, owner of the soon-to-be Texas Longhouse Meadery in Wylie, TX, just north of Dallas. Carlos has done a lot in his life so far. He spent 8 years in the army as an airborne infantryman. He was medically discharged in 2011 due to combat injuries and became a Paramedic in 2013. In 2015 decided he wasn't ready for civilian life and went back overseas as a high threat diplomatic security contractor team medic. He then spent 2 years at the US Embassy in Kabul, Afghanistan and a year in Northern Iraq with the US Consulate before injuring his back again. He's had 3 spinal surgeries since then. Thank you for your service, Carlos! Carlos has been solo brewing mead since 2016. He was helping an older gentleman before that who used to make it for his Norse Heathen kindred group's ceremonial purposes. They used to make it what he would call the 'old ways' (open ferment in a bucket or old wood barrel, with no nutrients, and would add the kitchen sink if they could). Carlos thought there was a better way to do it so he started off on his own and learned a lot long the way thanks to people like Carvin Wilson, Tom Repas, Ken Schramm, and others. He decided to go commercial after winning multiple awards and being pushed by his homebrew club and friends to take the leap. Carlos loves bochets, pyments, and barrel projects. Carlos is in the process of building his meadery and is going to be talking with us about his journey in licensing and building a meadery, and also about his meads. Join us to see how he's doing! 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] 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 @realGotMead and we'll tackle it online! 9PM EDT/6PM PDT Join us on live chat during the show Upcoming Shows 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 Valkyries Horn Mead Competition Home and Commercial Entries are open until Feb 2! Enter your Meads! Commercial https://commercial.valkyrieshorn.com/ and home https://comp.valkyrieshorn.com/ https://emmconference.comThe European Mead Makers Conference is coming up, and registration is open until Feb 18. The Mead Madness Cup is taking entry registrations until Jan 31. Registration for MMC https://meadmadnesscup.com/ Registration for EMMcon https://emmconference.com/ Jan 19 - Lilly Belle Meads, Lancaster, NY - Music with Trever Stribing Jan 20 - Four Brothers Mead, Festus, MO - Music with Lisa Jones Jan 20 - Meduseld Meadery, Lancaster, PA - Mid-Winter Mead and Music including Music, Magic, Trivia and Axe Throwing Jan 20 - Hickory Tree Farm Apiaries, Kent City, MI - Mead Make and Take Class Jan 21 - Old Station Honey and Mead, New Sarepta, Alberta, Canada - Northern Alberta Mead Makers Meet Up Jan 21 - Lilly Belle Meads, Lancaster, NY - Brunch at the Meadery Jan 23 - J. Bird Wines, Cambridge, MN - January Mead Pairing Dinner Jan 25 - Adesanya Mead and Microbrewery, Grandville, MI - Open Mic Comedy Night Jan 25 - Bumbling Fools Meadery, Minneapolis, MN - Trivia Night Jan 27 - Four Brothers Mead, Festus, MO - Music with Veronica Mary Agnes Jan 27 - MeadKrieger Old Norse Mead, Loveland, CO - 1st Anniversary Party Jan 27 - Grimsby Hollow Meadery, Middleville,

Ken Schramm joins me this week to discuss which fruits work best in meads. You can find show notes and additional episodes on my blog here.

Ken Schramm joins me this week to discuss which fruits work best in meads. You can find show notes and additional episodes on my blog here.

Ken Schramm wants to prove it's possible to make mead that's every bit as fine as the finest wine, and over the past decade his eponymously named meadery (https://store.schrammsmead.com/storefront.aspx) has pioneered a number of new processes and approaches to help achieve that goal. From shortening the honey supply chain and eliminating intervention and heat degradation, to hand picking fruit for ripeness from their own estate orchard, Schramm's has found ways to elevate the production process behind mead while also making rich, developed, and nuanced fruit meads. In this episode, Schramm and son-in-law James Naeger discuss how the Ferndale, Michigan meadery has elevated the technical processes behind mead making while also searching for the most exquisite and flavorful expression of fruit in their meads. Along the way, they discuss: mead's quality problem pumps versus pails building a foundation to understand the components of honey, including sugars and acids how to sample and evaluate honey carefully managing yeast assimilable nitrogen to end fermentations without sulfites or sorbets understanding the difference in fruit formats, from fresh to frozen the ways varietal differences in fruit affect certain meads harvesting fruit with the same kind of focus and timing and decision making of fine winemakers what corks do and don't do And more. This episode is brought to you by: G&D Chillers (https://gdchillers.com): For years G&D Chillers has chilled the beers you love, partnering with 3,000+ breweries across the country along the way, and they're proud of the cool partnerships they've built over the past 30 years. Reach out for a quote today at gdchillers.com (http://www.Gdchillers.com) or call to discuss your next project. BSG Craft Brewing (https://BSGCraftbrewing.com): Navigating the seas of brewing can be a treacherous affair, so let Rahr North Star Pils™ be your guide. With overtones of honey and sweet bread, flavor and aroma notes of hay and nutty character, Rahr North Star Pils™ is a base malt you can set your compass by! Set a course for BSGCraftbrewing.com (https://BSGCraftbrewing.com) to learn how Accubrew (https://accubrew.io) AccuBrew is a game changing fermentation monitoring system that gives you unprecedented insight into your yeast's health and activity. The AccuBrew sensor, mounted through your tank's sample port, creates a record of sugar conversion, clarity, and temperature for every batch run. Something BIG is coming, find out more at accubrew.io (https://accubrew.io). ProBrew (https://www.probrew.com) At ProBrew, we believe that your brewery deserves equipment as unique as the drinks that you craft. ProBrew's customizable equipment empowers breweries to expand operations at their own pace. For more information, visit www.probrew.com or email contactus@probrew.com. Old Orchard (https://www.oldorchard.com/brewer): If you need a central source for fruit flavor, Old Orchard has you covered. Old Orchard supplies flavored craft juice concentrate blends to beverage brands for the production of beer, cider, seltzer, wine, spirits, kombucha, and more. Flavor your lineup and streamline your sourcing by heading to oldorchard.com/brewer (https://www.oldorchard.com/brewer) Ss Brewtech (https://www.ssbrewtech.com): Ss Brewtech has taken technology they invented working with world-renowned industry veterans and made them available to every craft brewer. To learn more about Ss Brewtech's innovation list, head over to SsBrewtech.com (https://www.ssbrewtech.com). Christian Hansen (https://www.chr-hansen.com): Christian Hansen are now bringing their knowledge of microbes to brewers with their SmartBev range of frozen liquid yeast and freeze-dried bacteria. Reimagine what your beer can be. Go to Chr-Hansen.com (https://www.chr-hansen.com) to learn more on the SmartBev line of products. California Craft Beer Summit (http://cacraftbeersummit.com): Join the craft beer community in Sacramento March 19-22 for the California Craft Beer Summit. Access educational sessions on business and technical skills and network with industry leaders all under one roof. Early bird discounts end January 20 visit cacraftbeersummit.com (http://cacraftbeersummit.com) to register.

Ken Schramm joins me from Schramm's Meadery to discuss growing fruit for use in his big fruit meads. You can find show notes and additional episodes on my blog here

Ken Schramm joins me from Schramm’s Meadery to discuss growing fruit for use in his big fruit meads. You can find show notes and additional episodes on my blog here.

This week we got the legend himself, Mr. Ken Schramm, in the building with us. We discuss meads and things and even offer a fair pairings for you to try at home. Sit back, grab your favorite craft, and enjoy the show.

Ken Schramm is the Founder and President of Schramm’s Mead in Ferndale MI and author of The Compleat Mead Maker, widely considered to be the book on home honey wine production. Using proven methods from the wine world - including punchdowns, pump overs, free runs, real fruit and lengthy maturation times for clarity - Ken seeks to showcase a true reflection of the ingredients in his meads. In a never-ending pursuit to get his hands on the best possible fruit and reduce the carbon footprint of his meads Ken and his family have undertaken the massive endeavor of building a 6 acre orchard in Rochester, MI. Ken walks us through his orchard discussing the berries, Schaerbeek Cherries, wine grapes, Perry pears and plum varieties currently grown. Starting an orchard has not been easy. Ken walks us through the ruinous 2012 cherry harvest, during which he burned fires under his cherry trees to avoid frosting after cold weather followed an unusually warm spring. As a result of his efforts, he was able to release the first batches of Heart of Darkness during a time when his business was up against incredible challenges. The Heart of Darkness - a blend of estate grown, hand-harvested Schaerbeek cherries, Heritage and Latham raspberries, Crandall and Consort black currants - is now one of Schramm’s most sought after meads. Photos below show his early grafting efforts (these trees are now two years old and soon to be planted), and a few of the cherries Ken was able to harvest after setting in 2012. Ken discusses the positives of meads popularity among beer tickers (as of this writing Schramm's Mead is rated #3 best brewery in the world). However, there is quite a bit of distance to go in general public and trade awareness, perhaps best exemplified by the categorization limitations currently set by the TTB. In the future, Ken hopes the Mead Institute can help standardized practices and language around mead, lending consumers expectations much in the way the Cicerone Program, Michael Jackson and Randy Mosher have for beer. Pictured below is the first ever bottled batch of mead from Schramm's original production facility and tasting room in Ferndale (7 days before first opening its doors).       Ken opens up about sources of inspiration including hardship, family, experiencing new flavors, the produtorri model, and sacrifices others endure to produce something delicious. There’s also a fantastic story about the band Rush that waits you at the tail end of this episode. Don't miss the playlist companion for this episode created by Ken. This Google Earth map we modified doesn't do justice to the greenery present on the site currently but gives an idea to the scope of the project. Find Schramm's Meads: Website Facebook Instagram Find Heavy Hops: Website (Listen to all episodes here!) Facebook Instagram Twitter Episode Art and HH Logo By: Bryn Gleason Photos Provided By: Ken Schramm 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! Check out the episode notes: https://scorchedtundra.com/heavy-hops-ep-042-can-mead-lead-ken-schramm-schramms-meads/  

4-27-21 This week on Gotmead Live we're going international! Our guest is Stian Krog, owner of Mjøderiet in Norway, the first meadery to bring back mead in that country. This episode is not live, we got together with Stian yesterday so he wouldn't be up at 3 am! Stian started brewing beer in 2011 and got curious about mead around the same time. He and Erlend Johnsen (now one of the Mjøderiet partners) made their first traditional in 2012 and increasingly made more and more batches during the next few years. This was partly due to the fact that making a batch of mead took far less hours than brewing a batch of beer, so every time he felt like brewing but didn’t have the time, he just made a batch of mead instead. In the beginning, few of them were good but eventually he bought Ken Schramm’s book and started upping his game. He started toying with the idea of opening up a meadery around 2014, as there were no other meaderies in Norway at the time. In 2015, he decided to put a crew together and try to materialize my dream. He resigned from being the leader of Bergen Ølfestival, the biggest beer festival in Norway to run the meadery. In the fall of 2016, after a lot of planning and paperwork, Mjøderiet (the name simply means “The Meadery” in Norwegian) was launched as Norway’s first meadery. Although it has been quite a struggle being alone in the mead business in Norway, with customers having no realistic notions of what mead is and can be and running our operation small-scale and part-time (except for Benjamin, all of the five people running the meadery have had full time jobs all along), he is pretty happy with what they have achieved. In 2019, they won two gold medals in the first Mead Madness Cup (for “Barrel Aged Meadlife Crisis” and “Julemjød”). They have opened up the beverage market in Norway for the public in terms of mead, with an increasing number of people being conscious about mead as an option on the menu. He also feel really pleased that we have resurrected mead as an ancient cultural drink in Norway – a country that actually has a rather famous historical relationship to it through the viking sagas and era. It’s a shame that modern-day Norwegians to a large degree still don’t know much about mead, but this is starting to change now, largely due to their efforts and hard labor. Also, two other meaderies (Askheimer and Marlobobo) were launched in 2020 and are doing well, so mead is slowly starting to come back from the veil of history in Norway. Stian is positive and excited about the future of mead in Norway and internationally, as well as the prospects of Mjøderiet. Mead is back, and it’s here to stay. Join us on the live chat! 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! 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 May 11 - Jeroen Krikke - Kollektiv Mead - Netherlands May 25 - Kon and Julie Paseschinikoff - Bee Boyzz Honey and Meadery - Manitoba, Canada June 8 - Anders Reising & his partner Jarl- Askheimer Meadery, Norway June 22 - Gert Smet - Blacksmiths Meadery, Belgium Show links and notes Top, Middle and Base Notes: A Comprehensive List The Herbal Medicine Maker's Handbook: A Home Manual - James Green and Ajana Food Pairing website The Flavor Bible The Flavor Matrix - the Art and Science of Pairing Common Ingredients to Create Extro...

For the last episode of Season 3, Will and Tom talk to the O.G. of mead making Ken Schramm of @schrammsmead about everything to do with mead! not only did he literally write the book on mead "The Compleat Mead Maker" he is also just an amazingly lovely man and mead icon. So we are really excited to talk to more mead makers and mead friends in Season 4, so thank you everybody for your support, kind words and love for mead and see you all very soon in Season 4! See acast.com/privacy for privacy and opt-out information.

MICHIGAN SERIES: Having brought in guests from all over the country this past year, we wanted to still be true to our roots, so we have began the Michigan Series. A series of Michigan Brewery owners, employees, brewers, and sales reps, talking about what is happening here in the state and what is happening at their facilities. Join us on this continuing series throughout the rest of the month of December!SHOW INFO: The Godfather of mead himself, Ken Schramm joins us to get an inside scoop on meadmaking.  We learn about some upcoming projects and dive deep into the personal touch.  We learn the reason why he doesn't have too many bad products in public, the way he treats his staff to create such a low turnover, and we talk a little bit about fishing, his new orchard, and what comes next for a brick and mortar for Schramms.  A must listen to any fan of his mead which I'd guess would be anyone who has had it!Join our discord - https://discord.gg/Hyz9q5t6bKSubscribe to Better on Draft - https://plnk.to/BODSpotify - https://open.spotify.com/show/6AlzP1BH0iykayF856bGRc?si=Dq21lUZcTyOe3IMwQCHp0wiTunes - https://podcasts.apple.com/us/podcast/better-on-draft-a-craft-beer-podcast/id1091124740https://www.betterondraft.tv (LIVE 7pm ET)https://www.facebook.com/betterondrafthttps://www.untappd.com/bodpodcasthttps://www.youtube.com/c/betterondrafthttps://www.instagram.com/betterondrafthttps://www.twitch.tv/bodpodcast

Tonight at 9PM ET, we'll be talking with Dustin Deisher and Jeff Anderson, award winning home meadmakers. The topic at hand is bench trials. In making mead, we do our fermentation, feed our yeast, and do our racking and stabilization. But once that's all done, the mead needs to be finished. And as anyone with more than a couple batches under their belt can tell you, yeast don't read the alcohol range info on the packets, and fermentations often end where you want to make adjustments after it finishes. It may need more acid, or tannins, or need sweetness or flavors from fruits, spices or a honey varietal adjusted to get to the final result you want. And that is where bench trials come in. Figuring out what needs to be added or adjusted to get that final mead flavor profile is a process, and we're going to dig into that tonight. Dustin Deisher started brewing with his former band mate and best friend Jeremy Goehring in 2013 after binging on Skyrim. After getting some equipment and some pointers from the local homebrew shop they were on their way to conjure up some liquid gold! In 2014 they met other fellow mead makers when they joined the Lincoln Lagers Homebrew Club. After their first medal at a major competition (2nd with a wildflower traditional at the 2014 Mead Free Or Die) they were hooked. They spent many years competing with standard strength meads. It wasn’t until the last couple of years they really started pursuing session meads. After applying some techniques used in brewing beer they could add new elements such as carbonation to their arsenal! Dustin started using different beer yeasts and post fermentation additions to produce balanced and sparkling melomels. This eventually led them to the Mazer Cup where they were able to put their hydromels to the real test. They had the pleasure to do a scale up of one of their 2019 M3A Mazer Cup winners at Boiler Brewing Co. Along with competing, Dustin became a Certified Beer and Mead BJCP Judge. Becoming a judge has helped him develop a better palate for varietal honeys. When they used these in their hydromel batches it took everything to a whole new level. Last year they saw the fruits of their labor when they placed 2nd BOS under Ken Schramm at The Valkyries Horn. Dustin's next step in his mead making career is to bring sparkling hydromels to his local craft brew industry. Jeff Anderson been homebrewing for 8 years. His main love is brewing traditional German styles of beer but after Curt Stock visited his brew club for their annual Sower's Cup competition several years ago, Jeff fell in love with the idea of making fast turn around hydromel strength meads and specifically fruit and berry meads. Most of his inspiration is pulled from his culinary experience and he really just loves to experiment with different flavor combinations. Currently, he is also a BJCP certified beer and mead judge. Before covid, Jeff was on track to round out the trifecta with a cider cert as well until NHC was cancelled. He really loves education in homebrewing and makes it a goal to continually add new techniques to his brewing toolbox. Join us on the live chat and don't be afraid to call in if you want to! 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! 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 Feb 2 - Clint Walker,

4-7-20 Tonight at 9PM ET we're happy to have the opportunity to hang out with Ken Schramm, owner of Schramm's Mead in Ferndale, MI. If you're new to the mead world, you may not be familiar with Ken (I'm sure there are one or two of you, lol). Ken, oft referred to as 'The Godfather of Mead' and is the author of The Compleat Meadmaker, arguably the book that launched a mead making revolution. Many meadmakers learned a lot about mead and meadmaking from Ken and his book. “The Compleat Meadmaker,” is the current reference text of record on mead making. It has sold more than 70,000 copies. Ken has been a beer brewer, mead maker and student of honey, fruit and spice since 1988. He co-founded the Mazer Cup Mead Competition in 1992, the world’s oldest and largest mead-only competition. He has presented at brewing, meadmaking and winemaking conferences from Delaware to Alaska over the past 20+ years, starting in 1994 with the first “Mead Matrix” with Dr. Dan McConnell – a flight of twelve meads made with the same recipe: six from the same honey and different yeast strains, and six with the same yeast strain and different varietal honeys. Ken lives in Troy, Michigan. Schramm's Mead is Ken's commercial meadery in Ferndale, MI, and it's there that he puts his meadmaking skills to the test, creating a number of amazing meads, including his famous 'Heart of Darkness', made entirely of fruit grown on Ken's property, and thus a small batch that is highly prized, and now legendary in mead circles. Ken is also the owner of Schramm’s Orchards, a 6.1-acre orchard in Rochester Hills, Michigan. He has raised dozens of varieties of cherries, apples peaches, plums and berries. Come on in and have a listen! Join us on the live chat and don't be afraid to call in if you want to! 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. Coming up: April 14 - Scott Scharr Show links and notes The Compleat Meadmaker by Ken Schramm Apple varietals and where they grow - http://orangepippen.com National Honey Board Mead Crafter Compeitition Upcoming Events July 22-25 Mazer Cup International, Broomfield, CO September 26-28 AMMA MeadCon, Broomfield, CO Due to the pandemic, most meaderies cannot have events or open their taprooms, and are offering their mead via online and pickup service. You can find an ongoing list at https://gotmead.com/blog/meaderies/support-meaderies-during-coronavirus-where-to-get-mead-online-and-pickup/ Visit our mead directory at https://gotmead.com/blog/commercial-mead/ Got an event you’d like us to mention on GotMead Live? Send us an email at gotmeadlive@gotmead.com and tell us about it!

Do you know what a Jackfruit is? Does anyone? Better yet, has anyone ever made a mead from a Jackfruit? Well, we found a guy who does. Meet Joe Leigh. A software architect by trade got hooked on mead while attending a beer share event, the mead? Ken Schramm's Black Agnes. he started collecting and trading up, looking for the best meads, and in 2017, started adding yeast to water and honey.

6-4-19 Tonight on GotMead Live at 9PM EST we're talking with Brian Galbreath, owner of Unpossible Meadery in Dwight, IL. Brian started fermenting ciders and then mead in 2013. Since then he has focused on traditionals as a homebrewer on Pete Bakulic's advice. Brian took a Mazer Cup win with his Montmorency Barrel Aged Mead, where he won the 2016 Home Mead Competition in the experimental mead category. At Unpossible Mead, Brian is focusing on session meads, tart and wild fermented meads, and is gearing up a barrel program. The tasting room in Dwight has an industrial theme with exposed piping and rustic light fixtures, including a clever usage of discarded electrical equipment like electric meters. Unpossible Mead has 4 meads in bottles and several more in kegs sold around Central & Northern Illinois. We'll be finding out what Brian is up to with Unpossible, and also talking about what he's learned about meadmaking in the last 7 years since he got started. 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 Evoak - Oak Solutions Let There Be Melomels by Rob Ratliff The Big Book of Mead Recipes by Rob Ratliff Upcoming Guests: June 11 - Juli and RJ at Recolte Meads in Gross Pointe Park, MI June 18 - Vicky on the road to Michigan - we're off June 25 - Vicky hanging out with her kids and grandkids - we're off July 2 - LIVE from B.Nektar Meadery in Ferndale for the launch of their new Cherry Pie mead inspired by Vicky's Grandmother's cherry pie and stories July 9 - Vicky on the road back to NC July 16 - Michael and DJ from Honnibrook Meadery in Castle Rock, CO Upcoming Events June 5 - Keepers Cut Meadery - hosting a bone marrow donor drive for a little girl who needs your help June 6 - Honey Pot Meadery - Orange County Palate, A Beer and Food Event June 7 - Enlightenment Wines - Shaker Meets Brooklyn Mead Dinner June 8 - Starrlight Mead - Mead and Paint with Picasso Paint June 7-9 Brimming Horn Meadery - 2nd Annual 'Party Like its 793 Viking Festival June 8 - Woodstone Creek Artisan Winery and Distillery - Saturday Sips, Wine, Mead, Spirits (wine, mead, port and distilled spirits) June 8 - Honey Pot Meadery - Taps for Tour June 12 - Schramm's Mead - Bramble Mazer Reception (ticketed event) June 13 - Schramm's Mead - Pairing Dinner at Republic June 20 - Art of the Cocktail - craft cocktail competition in Ferndale, MI - Schramm's will be be there June 24-27 - UC Davis - Meadmaking 301 Class - speakers include Ash Fishbein, Billy Beltz, Ken Schramm, Mike Faul and Susan Ruud June 27 - Brother's Drake Mead - The Bee's Meads at the Conservatory June 28 - Hailey's Honey Meadery - Busy Bee Comedy Night Showcase July 18 - The Hive - Mead, Peace, Love and Cheesecake Pairing July 27 - Orcas Island Cider and Mead Festival Aug 31 - New Day Craft Mead - Meadful Things and Outciders Festival Got an event you’d like us to mention on GotMead Live? Send us an email at gotmeadlive@gotmead.com and tell us about it!

5-28-19 Tonight we're talking with Steve Mertz, 'the Canadian Sasquatch' (who confusingly lives in Texas). We'll be talking mead methodologies and the things Steve has figured out about them. Steve “The Canadian Sasquatch” started home brewing in Fall of 2012 after a trip to the Texas Renaissance Festival.  His Beautiful Bride to be, and him had some mead and thought it would be fun to try to make it at home.  A quick trip to the local home brew store and one mead kit later, he was hooked. Soon after that he also tried his hand at brewing beer and quite enjoyed that process as well.  But mead was what he enjoyed the most in brewing.  Mostly because there is a lot less cleanup afterwards! In the Spring of 2016 he decided to come up with the Mead Methodologies YouTube series to help educate others in the ways of making mead.  Trying to simplify some of the more confusing aspects of it all in a video format that would allow others to get a grasp of them.  And in the Summer of 2016, the Mead Methodologies series was live on YouTube. In Spring of 2017 he decided that a book based on Mead Methodolgies would be a good idea, and thus the book was born. You can get "Steve the Canadian Sasquach' Mead Methodologies" on Amazon. When not home brewing, Steve enjoys woodworking, hanging out in nature with his Beautiful Bride, and amoking all over the world with her. 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 Evoak - Oak Solutions Let There Be Melomels by Rob Ratliff The Big Book of Mead Recipes by Rob Ratliff Upcoming Events May 29 - Valhalla Meadery - Open Mic Night May 30 - Bos Meadery - Finding North - live music June 1 - Starrlight Meadery - Spirits of Summer Festival June 1 - Honeymoon Meads - Music - Giant's Causeway June 1 - Western Reserve Meadery - Main St. Kent's Art and Wine Festival June 1 - Warped Pours II - Pour Harder - Metro South Homebrew League Homebrew Festival June 6 - Honey Pot Meadery - Orange County Palate, A Beer and Food Event June 8 - Starrlight Mead - Mead and Paint with Picasso Paint June 7-9 Brimming Horn Meadery - 2nd Annual 'Party Like its 793 Viking Festival June 8 - Woodstone Creek Artisan Winery and Distillery - Saturday Sips, Wine, Mead, Spirits (wine, mead, port and distilled spirits) June 24-27 - UC Davis - Meadmaking 301 Class - speakers include Ash Fishbein, Billy Beltz, Ken Schramm, Mike Faul and Susan Ruud June 27 - Brother's Drake Mead - The Bee's Meads at the Conservatory July 27 - Orcas Island Cider and Mead Festival Aug 31 - New Day Craft Mead - Meadful Things and Outciders Festival Got an event you’d like us to mention on GotMead Live? Send us an email at gotmeadlive@gotmead.com and tell us about it!

5-21-19 It's time for Texas! Texas Mead Works, that is. Mike Poole, owner and meadmaker of Texas Meadworks, in Seguin, TX, joins us tonight. Mike began making beer, mead, and wine while living in Washington State in the early 1990s.  He currently has approximately 26 years experience fermenting.  With his wife, he opened Texas Mead Works and Blue Lotus Winery in 2010 in Seguin, Texas.   Last year in September, they opened a second tasting room in the  Texas Hill Country.  Under the Texas Mead Works brand, they have 9 varieties of still meads selling in liquor stores all over Texas.  They also have a number of seasonals also still. .  They have recently launched a new line of meads under the brand “Saint Michaels Mead” that are all carbonated.  These are currently only available in kegs.  These kegged meads are also available all over Texas.   Mike is coming to talk with us about his mead journey, starting with nasty diesel fuel tasting mead, and culminating in a triple 100 score at the Mazer Cup (wow!).   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 Evoak - Oak Solutions Let There Be Melomels by Rob Ratliff The Big Book of Mead Recipes by Rob Ratliff Upcoming Events May 20-22 - Wye Valley Meadery - London Wine Fair May 24 - Apis Meadery - JDA Band and the Rogue BBQ food truck May 24 - B. Nektar - Trailer Park Boys Trivia May 25 - Honeygirl Meadery - Mead and (Bee)sign - paint beehives at Buddha Bee Apiary May 24-25 - Wild Blossom Meadery and Winery - Singles Mingle Event May 25-26 - Linganore Winery - Caribbean Wine and Music Festival May 29 - Valhalla Meadery - Open Mic Night May 30 - Bos Meadery - Finding North - live music June 1 - Starrlight Meadery - Spirits of Summer Festival June 1 - Honeymoon Meads - Music - Giant's Causeway June 1 - Western Reserve Meadery - Main St. Kent's Art and Wine Festival June 1 - Warped Pours II - Pour Harder - Metro South Homebrew League Homebrew Festival June 6 - Honey Pot Meadery - Orange County Palate, A Beer and Food Event June 8 - Starrlight Mead - Mead and Paint with Picasso Paint June 7-9 Brimming Horn Meadery - 2nd Annual 'Party Like its 793 Viking Festival June 8 - Woodstone Creek Artisan Winery and Distillery - Saturday Sips, Wine, Mead, Spirits (wine, mead, port and distilled spirits) June 24-27 - UC Davis - Meadmaking 301 Class - speakers include Ash Fishbein, Billy Beltz, Ken Schramm, Mike Faul and Susan Ruud June 27 - Brother's Drake Mead - The Bee's Meads at the Conservatory July 27 - Orcas Island Cider and Mead Festival Aug 31 - New Day Craft Mead - Meadful Things and Outciders Festival Got an event you’d like us to mention on GotMead Live? Send us an email at gotmeadlive@gotmead.com and tell us about it!

4-30-19 Tonight we are joined by Lance Shaner, co-owner of Omega Yeast, and Carvin Wilson, mead aficionado and speaker on fermenting mead at high temperatures. Lance is a long time yeast handler, and has been homebrewing since he was an undergraduate days at the University of Illinois at Urbana-Champaign. He got to play with many yeasts, since the food science department there had a wide selection of yeasts to choose from. He made duplicates of almost every strain and took them to the University of Texas Health Science Center at Houston, where he earned his Ph.D. in microbiology and molecular genetics, with a focus on Saccharomyces cerevisiae, or brewer’s yeast. He has 9 years of laboratory experience, including 5 years of original research on the stress response of Saccharomyces cerevisiae (a.k.a. brewer’s yeast). The Norwegian kveik strains are his favorites, and he spends his free time watching his “buds” (Genevieve, 6 and Annelise, 3) grow up! Lance worked with friends to develop a method to propagate yeast strains, and he and his partner Mark Schwartz were keen to start a yeast company. They took this task on despite the dominance of large yeast companies in brewing, and with the acquisition of a rare German yeast from a small family brewery, picking up some unusual yeasts like Norwegian kveik (kwike), a Norwegian farmhouse ale yeast that loves high temperatures, and the support of some astute early adopters, they were off and running. Omega has grown quickly, because they create unique yeast strains and aren't afraid to experiment. They are always crossing and blending strains to create unique attributes. For example, Saisonstein’s Monster is a genetic hybrid of several saison strains; it provides high attenuation and yields spicy aromatics that suggest fruit and bubblegum. You can read an in depth article and Q&A on Lance and Mark and Omega Yeast on Seven Fifty. Carvin Wilson is a home mead maker who is an avid experimenter, and has made nearly every style of mead and won many medals in competitions all over the country. Carvin is owner of a software company, and when he's not slinging code, he's making mead and spending time with his lovely wife Robyn, and their kids and grandkids. Carvin has spent quite a bit of time over the last few years researching and experimenting with meads. Judging by the amount of awards he's gotten, including the 2018 AMMA Ken Schramm Award for Lifetime Achievement in Mead, he's doing it right. Lately, Carvin has been experimenting with high temp (over 70 degrees F) fermentations, going even into the 90's or 100's. This is a temperature that most mead makers will rear back and hiss at, like Dracula facing a cross. But the results are in, as he proved in his results at his talk at the 2019 AMMA MeadCon on Life about 70 degrees, which was heavily attended. 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 Lars Blog - Norwegian yeast Beersmith software Designing Great Beers by Ray Daniels Let There Be Melomels by Rob Ratliff The Big Book of Mead Recipes by Rob Ratliff Upcoming Events   May 4 - Leaky Roof Meadery - May Day at the Meadery May 9 - The Royce Detroit - The Compleat Introduction to Mead with Ken Schramm

This BCR episode brought together local mead makers and beer brewers to talk about and taste liberal samples of their craft.We spoke with Raphael Lyon of Enlightenment Wines and Honey's tasting room, Brian Sullivan of Capital Meads, Walter Lee (not a mead maker but a mead scholar and epicure) of the Pagan Mead Society.And -- we spoke with beer brewing masters Kyle Hurst or Big Alice Brewing and Jason Sahler of Strong Rope Brewery.Check out the BCR12 extras -- Interview of Ken Schramm of Schramm's Meads and the first only Craft Beer VS Mead Taste-off and Mead-tini Contest at http://www.barcrawlradio.com See acast.com/privacy for privacy and opt-out information.

Ken Schramm, owner of Schramm’s Mead and the author of The Compleat Meadmaker, joins us to talk about mead. Mead is an alcoholic beverage created by fermenting honey with water, sometimes with various fruits, spices, grains, or hops. Schramm’s Mead is widely regarded as some of the best mead in the world. We learn a...

Ken Schramm, owner of Schramm’s Mead and the author of The Compleat Meadmaker, joins us to talk about mead. Mead is an alcoholic beverage created by fermenting honey with water, sometimes with various fruits, spices, grains, or hops. Schramm’s Mead is widely regarded as some of the best mead in the world. We learn a...

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 we're thrilled to be talking with Steve Piatz, author of the top-selling mead book, "The Complete Guide to Making Mead". The first meads Steve made were when he was training with his brewclub to become a BJCP judge, back in the 90's. They weren't the best meads, but they worked at it. Then he attended a session taught by Ken Schramm and Dan McConnell, and he found what good mead tasted like. Then Ken wrote "The Compleat Meadmaker", and then the discussions of staggered nutrients and fruit in primary and other interesting developments began to happen. His mead got really good. Fast forward to 2013, and Steve had served on several mead panels, and after doing a write up, he was approached by a publisher to write his book. Steve is currently a grand master BJCP VIII judge, right behind Gordon Strong. He is part of the exam grading process, and an exam director. And he generated nearly all the questions for the BJCP Mead exam. You want to listen in! 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 Vanilla Beans - Beanilla Entries are open for competition at the Eltham and District Wine Guild Oak and Mead - Petar Bakulic Titrets sulfite testing kit The Big Book of Mead Recipes by Rob Ratliff The Closet of Sir Kenelm Digby's Closet Unlock'd - mead recipes from the 1600's (among other things) Upcoming Events St. Ambrose Cellars - Live music every Friday night – Thirsty Thursday (35% off Refills) – Open Mic Nights on Thursdays (6PM) Meridian Hive Meadery - last Friday of every month - Board Game Mead Up at the Tasting Room Got an event you’d like us to mention on GotMead Live? Send us an email at gotmeadlive@gotmead.com and tell us about it!

Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio and where ever you love to listen to podcasts. Follow on twitter @ciderchat   Three guys and an endless supply of credit cards helped build what is today called Artisan Beverage Cooperative (ARTBEV) in Greenfield, Massachusetts. General Manager and co founder Garth Shandyfelt provides an overview on how ARTBEV grew plus; working in a cooperative getting capital to expand via a  direct public offer of stock what is mead what is cyser creating a sustainable model for growth Started in 2010 making mead, ARTBEV's multi tiered business now produces a range of products to keep stock rolling out the door. Mead and Cyser, for instance, can take upwards to a year or longer to condition, whereas the Ginger Libation made by ARTBEV can be made in two weeks, much like beer. What is Mead? Fermented Water, Honey and Yeast or what Garth calls wine made with honey. "It is a mead if you have more than 50% of your fermentable made with honey." A Braggot is a beer made with honey and cider What is Cyser or Cyzer (as ARTBEV calls it - go to 1 hour in on the podcast and find out why) A cider made with some amount of cider during initial fermentation. Some cider has honey added for sweetening, but may not be considered a cyser. How much honey does ARTBEV use yearly? Upwards to 6000 pounds of honey all delivered via 5 gallon buckets How much honey do you need to make  a 5-gallon batch of mead? You will need upwards to 12-15 pounds of honey for a 5 gallon batch. Garth was inspired by Dan Conlon is a key figure in New England working with bees at Warm Colors Apiary. Books mentioned by Garth in this chat The Complete Mead Maker by Ken Schramm 2. Sacred and Herbal Healing Beers: The Secrets of Ancient Fermentation, by Stephen Harrod Buhner Contact Artisan Beverage Cooperative website: http://artbev.coop/ telephone: 413- 773-9700 email: info@artbev.coop Address: 324 Wells Street Greenfield, MA In the same building as Franklin County Community Development Corp. Tasting Room hours Friday 4-7pm Saturday 2-6pm Ask for the following 7 #CiderGoingUP Campaign cider supporters - By supporting these cider makers, you in turn help Ciderville. Kurant Cider - Pennsylvania : listen to Joe Getz on episode 14 Big Apple Hard Cider - NYC : listen to Danielle von Scheiner on episode 35 Oliver’s Cider and Perry - Herefordshire/UK ; listen to Tom Oliver on episode 29 Santa Cruz Cider Company - California : listen to Nicole Todd on episode 60 The Cider Project aka EthicCider- California Albermale CiderWorks : listen to Chuck Shelton on episode 56 Cider Summit : listen to Alan Shapiro founder of this cider fest on episode 75. Please Help Support Cider Chat Please donate today. Help keep the chat thriving!    

7-11-17 UPDATE: Steve had a last minute medical thing, he'll be fine, but couldn't be on the show tonight. We will have him back later. We were lucky to have Sergio Moutela, Bob Slanz *and* Tom Repas, all at once, and the show was awesome! Tonight we're thrilled to be talking with Steve Piatz, author of the top-selling mead book, "The Complete Guide to Making Mead". The first meads Steve made were when he was training with his brewclub to become a BJCP judge, back in the 90's. They weren't the best meads, but they worked at it. Then he attended a session taught by Ken Schramm and Dan McConnell, and he found what good mead tasted like. Then Ken wrote "The Compleat Meadmaker", and then the discussions of staggered nutrients and fruit in primary and other interesting developments began to happen. His mead got really good. Fast forward to 2013, and Steve had served on several mead panels, and after doing a write up, he was approached by a publisher to write his book. Steve is currently a grand master BJCP VIII judge, right behind Gordon Strong. He is part of the exam grading process, and an exam director. And he generated nearly all the questions for the BJCP Mead exam. You want to listen in! 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 Bladderwrack Seaweed - http://www.seaweed.ie/descriptions/fucus_vesiculosus.php Vanilla Beans - Beanilla Entries are open for competition at the Eltham and District Wine Guild Oak and Mead - Petar Bakulic Titrets sulfite testing kit The Big Book of Mead Recipes by Rob Ratliff Upcoming Events St. Ambrose Cellars - Live music every Friday night – Thirsty Thursday (35% off Refills) – Open Mic Nights on Thursdays (6PM) Meridian Hive Meadery - last Friday of every month - Board Game Mead Up at the Tasting Room Got an event you’d like us to mention on GotMead Live? Send us an email at gotmeadlive@gotmead.com and tell us about it!

This week Ken Schramm from Schramm’s Meadery joins me to discuss big sweet fruity meads and melomels.  Ken is a founder of the Mazer Cup, author of the book The Compleat Meadmaker, nationally award winning mead maker, and founder of Schramm’s Meadery near Detroit. You can find show notes and additional episodes on the blog […]

This week Ken Schramm from Schramm’s Meadery joins me to discuss big sweet fruity meads and melomels.  Ken is a founder of the Mazer Cup, author of the book The Compleat Meadmaker, nationally award winning mead maker, and founder of Schramm’s Meadery near Detroit. You can find show notes and additional episodes on the blog […]

6-28-16 GotMead Live is 1 Year Old! June 30 marks our one year anniversary, and we're tickled to have Ken Schramm back with us. Ken was kind enough to be the first guest on GML last year, and he's coming back to tell us what's going on with Schramm's Mead now, and also to help us talk about using fruit in your mead. You may not know, but Ken has a small and carefully curated orchard and berry farm on his property in Michigan. And he creates small batch reserve meads from these fruits, such as the legendary Heart of Darkness, a mead made from hand-harvested fruit and always sold out before it even gets into bottles. So Ken is a bit of a fruit maven. And we're going to pick his brains on his fruit knowledge. This is going to be good, so tune in and listen! AJ, Manny and I will be talking about using fruit in your meads with Ken. Got questions? 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! Join us, 9PM Eastern Tuesday night!! 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. What we were drinking: AJ - Vicky - Manny - Ken - Show links and notes: Enology and stabilizing chemical calculators .5 Micron filters from MoreBeer Upcoming Events: Starrlight Meadery July 29th - International Tiger Day! In honor of that day, for the month of July we will be helping out our friends over at Carolina Tiger Rescue! For each tasting or glass of sangria that we sell during the month, we'll donate $2 to the Tiger Rescue July 2-3  - Red, White and Blueberry Celebration - Join us for some special red, white and blueberry sangria all weekend long. Plus, SLUSHIES! July 22 - Mead and a Sunset Cruise - Friday, July 22 - Join us, and Captain Don from Triangle Boat Tours, for one of our favorite outings - mead tasting and a 2 hour sunset cruise on Jordan Lake. Bos Meadery - multiple artistic events - check in on their calendar for movie nights, art displays and more! June 29 - Rashamon - A riveting psychological thriller that investigates the nature of truth and the meaning of justice, Rashomon is widely considered onevcof the greatest films ever made. July 2 - Mark Lint’s Dry Folk - Madisonian Mark Linsenmayer, veteran front-man of local bands Madison Lint (2001-2004) and New People (2006-2013) and host of two nationally reknowned podcasts, The Partially Examined Life and Nakedly Examined Music, July 9 - Daniel Mortensen - Daniel Mortensen has been playing guitar and harp for over 30 years to illustrious audiences such as His Dog and The Sofa. July 14 - Cam and Ellie Kennedy - presentations of original songs and selected covers, and their sound is filled with great voices, acoustic guitars, and multiple layers. July 15 - Matt Deblass - An evening of acoustic folk music performed with Celtic harp, voice, mandolin and other instruments.[break] Mace Meadworks at macemeadworks.com has live music every Saturday night at 250 East Main Street Dayton, Washington 99328[break] Honey Moon Mead - multiple events and open mic every Wednesday night June 29 - Open Mic with Scot Casey June 30 - Paige Woods Band B.Nektar Events: July 1st – *Tasting event* Riverside Liquors in Grand Rapids July 9th – Detroit Beer Book – Author signing at the B. Nekar Taproom July 15th-17th – Pig & Whiskey Event in Ferndale

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 … Continue reading "MM025: A Merry Meadmas with the Mead Masters" The post MM025: A Merry Meadmas with the Mead Masters appeared first on MeadMakr.

In Episode 12, we bring on none other than Ken Schramm, author of The Compleat Meadmaker and owner and head meadmaker of Schramm’s Mead (logo at right). Ken has been making mead for over 20 years, and his book has influenced many meadmakers who have gone pro in recent years. Our discussion starts with a focus on … Continue reading "MeadMakr 012: Take Ken Schramm’s Advice on Fruits" The post MeadMakr 012: Take Ken Schramm’s Advice on Fruits appeared first on MeadMakr.

Vicky, J.D. and A.J. shoot the breeze with Ken Schramm, author of "The Compleat Meadmaker" and owner of Schramm's Mead in Ferndale, MI.[break]In 'Ask Oskaar', Pete answers questions about starting your mead batch, including detailed discussion of starters, feeding your mead, restarting stuck batches, as well as finishing a fermentation with various methods like cold crashing, chemical and other nifty info.

Ken Schramm, author of The Compleat Meadmaker and owner of Schramm's Mead joins us to talk about his new commercial venture and answer your mead making questions.

Homebrewing beer. In the second to last episode of The Jamil Show, Jamil and Jon are almost done with every style in the BJCP Style Guidelines and come one step close with this coverage of Mead. Author of The Compete Mead Maker and mead expert Ken Schramm also joins the program and ads his expertise on this ancient fermented beverage.

Our National Homebrewers Conference coverage from Cincinnati continues. We have interviews with Ant Hayes, Greg Doss, Ray Daniels, Ken Schramm and Craig Ballenger.

I finally got my Schrammie! For the complete story, see the original song: http://www.youtube.com/watch?v=mLBcjBnIkqU Listen to the studio version here: http://pudge.net/tunes/tracks/Birthday.mp3 And watch Ken Schramm give me my award here: http://www.komotv.com/news/9742937.html Then finally, watch my acceptance speech: http://www.youtube.com/watch?v=uCcw4N-XpzI I wrote the song New Year many years ago, and break it around this time every year.