Podcast appearances and mentions of matt weide

9-20-22 - Tonight is a night of mead and madness, as we welcome the Minnesota Mead Mafia gang to the show. Right on the heels of the Valkyries' Horn Mead Competition, this bunch of maniacal mead makers have a lot of great info to bring, and even more craziness. Matt Weide likes to make mead. He is also on the AMMA home board, Founding board member of the Valkyries Horn Mead Competition, 2014 Mead Maker of the Year and a BJCP endorsed mead judge. However, he mostly likes to drink mead. Nathan Steigman is a Saint Paul resident. He got into Mead making back in 2017. Nate is a recovering competition addict. He appreciate all categories of Mead, discovering “new to him” honey, and experimenting with fruits, yeasts, spice flavors and wood/barrel aging. He still drinks the mistakes and eats his broccoli often. He sometimes asks profound questions and sometimes gets profound answers. Josh Holbrook has been home brewing for since 2011 and making mead since 2013. He discovered mead at his local homebrew club when a club member brought a bottle of an attempt at Curt Stock's Triple Berry Melomel. Clouds parted, angels sang, and Josh became obsessed with mead. Josh has won numerous medals for beer, cider and mead, including AMMA National Mead Maker of the Year in 2020, and a couple Best of Shows at competitions such as Minnesota Mashout and Hoppy Halloween. He is also a certified BJCP judge and mead judge as well as a novice beekeeper, and one of the organizers for Valkyries Horn Mead Competition. One of Josh's long term mead goals is to make mead with each of the 300+ varietal honeys found in the United States. He has 44 under his belt already and shows no signs of stopping. Al Boyce has been a homebrewer since the early 1990's.  He tasted his first mead at Bunratty Castle in Ireland, and was hooked. Orange Blossom is his favorite honey, Sangiovese is his favorite grape, and 71B is his favorite yeast. He is obsessed with Jamaican Sorrel (hibiscus), and vows to keep making Sorrel meads until he finally gets it right.  He recently moved to a lake home in central Minnesota where he lives with his wife Beth and his Golden Retriever Cooper. In November of 2017 Adam Bystrom suddenly got a craving for that sweet nectar we all know; mead. With no meaderies in the area and little to no availability at liquor stores he decided to learn how to home brew. Since then mead has been the exclusive beverage he's fermented with a particular focus on session meads. He's been fortunate to win awards in a number of competitions all around the country and is a proud member of the Minnesota Home Brewers Association. Josh Mahoney has been making mead since 2008. He is a BJCP mead judge, and is addicted to collecting Mazer Cups. Josh thinks JAOM is underrated, and his favorite spice is vanilla. (and extra points if you can tell us who that pic looks like). This show should be both info-rich and a riot. Join us!! 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),

The results are in! The Iron Bee 2021 is over, and we have some incredible submissions to talk about. But first, a big thank you to Matt Weide, a long time friend of the Mead House, also a BJCP certified mead judge, for assisting in the judging off all the meads that were submitted. The secret ingredient this year was Passionflower, sponsored by a long time supporter of the Iron Bee, Mountain Rose Herbs. Also, Ryan leads the discussion in the Braggot Shootout category where some surprising braggots made the awards table. Matt sticks around for the whole show and tackles a few questions in the Social Club. And make sure you tune in to next week's episode, we have a very important announcenent to make!     You can now listen to The Mead House Podcast on iTunes, Stitcher Radio, Spotify, iHeart Radio, YouTube, and now on Amazon Music. Check the front page of the website for more locations and be sure to subscribe and rate us 5 stars! Thanks for keeping the Mead House podcast free with your continued support, we appreciate all our listeners. Get a set of keys to the mead house, help keep the Mead House podcast free by subscribing to Patreon, when you do, Jeff will send you some great gifts! When you become a subscriber, you'll have access to some great interviews from guests here at the Mead House.  Get the apps here for your listening pleasure on Breaker Podcasts!    

The results are in! The Iron Bee 2021 is over, and we have some incredible submissions to talk about. But first, a big thank you to Matt Weide, a long time friend of the Mead House, also a BJCP certified mead judge, for assisting in the judging off all the meads that were submitted.

Medal winning home brewer Matt Weide joins us this episode. A regular here at the house, Matt brings us up to date on his projects and how the pandemic has affected his home brewing. We also get into a nutrient discussion about step feeding, when is it used, and do we stick to a step feeding regimen.

6-2-20 Tonight at 9PM ET, we're continuing our series, bringing on a group of talented meadmakers to talk shop, and we're starting in the midwest, this is part 2. We'll be talking with Adam Bystrom, Josh Holbrook and Matt Weide. They are part of a number of talented meadmakers in Minnesota that are making some seriously amazing meads, and each of them is making some amazing award winning meads. We're going to be talking mead, how they got into making it, what they've learned and what they're making now.

4-28-20 Tonight at 9PM ET we're talking with Matt Weide, a long time homebrewer and meadmaker. We'll be chatting on interesting things including alternative sugars in mead (like inverts, maple syrup and the like) and how they can be used in fermentation, bochet tips and tricks, making rhubarb mead, playing with honeyberries, the AMMA Home Governing Committee elections and the Valkyries' Horn competition. Matt has been home brewing for over 20 years. He began making mead in 1998, but didn't get serious about it until 2007, when he took a BJCP exam prep class and found out just how good mead could be. Since then, Matt has been the Vice President of the Minnesota Home Brewers Association, won the AHA Meadmaker of the Year award in 2014, and has given talks on bochet style meads at the National Homebrewer's Conference and MeadCon. Most recently, Matt has helped start the Valkyrie's Horn Mead competition and in 2020 was elected to the AMMA Home Governing Committee 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: May 5 - we'll be off Show links and notes Let There Be Melomels by Rob Ratliff Take part in Kevin Meintsma's Hydromel Study - email hydromel@wtibiz.com and he'll send you questions Honeyberry information Love Honeyberry University of Saskachewan Haskap Info 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!

4-21-20 Tonight at 9PM ET we're talking with Kevin Meintsma, a prolific and talented meadmaker who is quite humble about his very well made meads. Kevin has been making mead since 1995, his first one being with a very dark honey that he later learned was eastern buckwheat (it had also been sitting in the workshop for 12 years!). It also had cloves, nutmeg, cinnamon, allspice and used champagne yeast. And no temp control or nutrients. That turned out, not surprisingly, poorly, lol. Kevin then opted to avoid mead until 2017 after that. He's been a homebrewer since the early 80's, and did stovetop extract brewing (as that was all there was at that point), using a scavanged pot. He did that for a few years, then stepped away to focus on life, work and family until 2010. Then, after coming back from a work assignment in England for 7 months, he got serious again about homebrewing and began making brews and entering competitions. He stewarded and judged at the Minnesota Mashout that year, and a few years later got his BJCP certification. He went on to get his Mead Judge endorsement as well. Since then, Kevin has taken multiple Best of Show awards for beer, cider and mead, including a beer Pro-AM with Minneapolis based Town Hall Brewing that sent him to the GABF Pro-AM competition. He notes this was one of the highlights of his brewing hobby. Fast forward to 2017, Kevin had brewed around 85% of the 2015 beer style guidelines, and 90% of the cider guidelines, he decided to come back to mead for a new challenge. His 3rd mead was a pyment which took first place at the Minnesota State Fair (to his surprise). His 4th mead was a cyser made in the fall from local apples he got via the Primary Fermenters club. During the Minnesota Homebrewer's Association annual holiday party in December, Matt Weide tasted the cyser and declared it better than his! So Kevin entered it in the AHA 2018 Nationals where it got a gold in the first round, and a 2nd in the final round, totally shocking Kevin. So, in 2019, he found the Mazer Cup. He attended and was shocked to take two medals and a should out from Josh Mahoney, one is his local mead heroes. He also got involved with a local group of mead makers and then went on to help found the Valkyries Horn Mead Competition, which was held for the first time in September 2019. Kevin has focused on process and technique, more than ingredients or yeast. Nearly all his medals and best of shows he's gotten have used 'generic' ingredients and prosaic yeast choices, which he did deliberately, due to a tight budget. He wanted a good grasp of technique so he can do justice to the many honey varietals that are available now. 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 28 - Matt Weide Show links and notes Have ideas or questions on making hydromels, send Kevin an email! 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 taproom...

7-16-19 Tonight at 9PM Eastern we're headed out to Colorado, to talk with Mike and DJ from Honnibrook Meadery. AJ and I met Mike and DJ at the 2019 MeadCon and MazerCup, and I was *blown away* by their salted mango session mead (and all their other meads). These guys are doing something right, and if you haven't tried it, you need to. Honnibrook Craft Meadery has been open for five months and the guys are really dialling in on serving session meads, refreshing meads below 8% ABV that are easy drinkers. The meadery is located just a little over a mile south of downtown Castle Rock Colorado in industrial warehouse space and hosts a 12 tap tasting room in addition to a very modern production facility. They're doing self-distributing right now, and from what I've seen online, their meads are getting pretty popular. DJ and Mike are both longtime home brewers that met at church and started brewing beer religiously every weekend for about ten years, experimenting with all the spectrum of styles. DJ even worked part-time as an assistant brewer at a very successfully Denver Brewery to learned a lot about the beer business. DJ also has a culinary degree and worked as executive chef at the local country club. Their experimenting was not limited to beer, and they made several meads too. The meads received such a positive response they changed their focus to mead completely. They have attended the mead making classes at UC Davis to hone their craft and understand the commercial side of mead making and tinkered on draft mead recipes for several years with the focus on being professional mead makers. They both have won awards individually and together in the amateur and professional mead competitions. Even with success, Honnibrook has experienced, DJ still has his day job delivering medical supplies, and Mike has his day job working in IT, so the meadery is open Thursday-Sunday evenings. 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: July 23 - Matt Weide and Curt Stock - Valkyries Horn mead comp July 30 - Recolte Mead Upcoming Events July 18 - The Hive - Mead, Peace, Love and Cheesecake Pairing July 20 - Folklore Brewing and Meadery - Home Brewing Workshop July 24 - Bos Meadery - synthesizer group The Blips July 25 - Golden Coast Mead - Monthly Meading and Homebrew share July 27 - Orcas Island Cider and Mead Festival Aug 3 - Queen City Meadery - Grand Opening and National Mead Day Festival Aug 3 - Meridian Hive Meadery - National Mead Day Celebration Aug 3 - Long Island Mead Festival - Including Beacon Meadery, Enlightenment Wines, Haymaker Meadery, Meridian Hive, Mutiny Distribution, MYSTO MEAD, Remarkable Liquids Distribution, Slate Point Meadery, & W A Meadwerks with more being added every day. Aug 8 - Skal Beer Hall - Washington Mead Fest 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!

7-2-19 Tonight at 7PM EST, we're doing a live, ON LOCATION broadcast of GotMead Live from B. Nektar Meadery in Ferndale, MI. Our guests will be Kerri Dalhofer, co-owner,  and Miranda Johnson, Marketing Director/Event Magician/Ambassador of Buzz. We're celebrating the release of the first collaboration with GotMead, Cherry Pi (with crust)! This mead is based on Vicky's grandma's cherry pie recipe, her favorite pie as a child, and one made with Michigan cherries that Vicky would pick herself as she worked in the orchards in her first job. We will be talking about B. Nektar's meads, and what they're up to, how they get their recipe ideas, and where they're going next. For those who don't know the story, B. Nektar, currently one of the largest meaderies in the US, was started in 2006, originally as a 'part time' meadery, while Brad and Kerri worked their day jobs. However, a series of unfortunate job cutbacks resulted in both of them being laid off, and they found themselves going full time right out of the gate. Obviously, they had a great plan with the meadery, because since the start in 2006, B. Nektar has risen to the top of US meadery production, and continues to make great mead cider and beer. Kerri owns B. Nektar with Brad, and is the creative soul of B. Nektar, the brains behind the design and creation of all their labels and product names. That creativity has made B. Nektar labels instantly recognizable. Miranda originally came from the music industry as a freelance publicist and applied to become some supporting feature on the administrative side for B. Nektar in Feb of 2015, and got hired essentially as Brad's assistant. She kept on taking on whatever she needed to at B. Nektar, and ended up being the Ambassador of Buzz at the meadery, and handles sales and production things, their social media platform, PR, taproom, and the Spring and Summer Mead fetivals, she's a Jill of all trades. And yes, she's even cleaned the bathrooms (just like meadery owners have to mop the floors). Join us and hang out! 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,  send us a question via email, or via Twitter @GotmeadNow and we'll tackle it online! 7PM EDT/4PM PDT Join us on live chat during the show Bring your questions and your mead, and let's talk mead! 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: July 9 - Vicky on the road back to NC July 16 - Michael and DJ from Honnibrook Meadery in Castle Rock, CO July 23 - Matt Weide and Curt Stock - Valkyries Horn mead competition Upcoming Events July 13 - Enlightenment Wines - Public Hives Mead Tasting (in Miami) July 18 - The Hive - Mead, Peace, Love and Cheesecake Pairing July 19 - B. Nektar - Midsummer Night's Shabbat Dinner July 25 - Strad Meadery - Painting and Mead 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!

Matt Weide stops by the house, we get his thoughts on the Fenugreek secret ingredient and the MVP challenge. Taking it around the table, we find out what's on the short list for new projects, JD contemplating another port mead and a Ryanbraggot with citra hops, Jeff has a ton of strawberries, he's considering using Omega's Voss Kveik yeast, and Ryan talks about a grapefruit braggot he has in mind.

In this episode I talk with Matt Weide on the phone about the process of carmelizing honey for bochets. We go over different temperatures for fermentation, as well as tips to help improve the overall quality of your carmelized honey. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/vikingfuel/support

This week, award-winning meadmaker, Matt Weide returns to The Mead House. Scoring a silver for a Carolina Reaper mead, he describes the process as well as a project he’s working on to determine if people can actually tell if a mead has been backsweetened or has been stopped to leave

1-16-18 We're continuing featuring some of the AMMA speakers in this run up to the AMMA Conference March 14-15 and the Mazer Cup International Mead Competition and Mead Mixer March 16-17. Today we're featuring Matt Weide, VP of the Minnesota Homebrewers Association. Matt is going to be presenting at the AMMA Conference on how to bochet honey. In his talk at the conference, he will discuss the methods of caramelizing honey for meads. The pros and cons for the different methods along with how it will change the end product. He will also cover how caramelizing honey can differ depending on the contents of the honey. How caramelizing honey will effect fermentation and the flavor components in the mead. He will end with thoughts on recipe formulation and tips and tricks to keep the brew day safe and problem free. Several different candied honey and bochet samples will be available for a sensory discussion during the presentation. (you really do want to go to this talk!!) Unless you've been living under a rock, you'll know that carmelizing honey, known as 'bochet' is the hottest (heh) trend out there in meadmaking right now. And there are many ways to do it, some better than others. Matt is speaking on this very subject, even more in depth, at the AMMA Conference and Trade Show in Broomfield this March. So we're getting a bit of a taste of what he's going to dig into during his talk. Then there is the consideration of what sort of honey is best, what temps are best, how dark is dark enough, and how to avoid that nasty burned flavor. (It's sooo easy to burn it!) Listen in live below!! Send your questions to us at gotmeadlive@gotmead.com or ping me on Facebook or hit me up on Twitter @gotmeadnow. 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 Composition and Properties of Honey - J. Pryce-Jones American Homebrewers Association BJCP The Flavor Bible Let There Be Melomels by Rob Ratliff The Big Book of Mead Recipes by Rob Ratliff Upcoming Events January 18 - B. Nektar - Mead and Yoga in Kalamazoo January 19 - Cellarmen's Mead - Drinking Mead and Music and Hazel Park January 20 - Colchester Mead House - Make Earrings and Drink Mead January 20 - Mead Workshop by Hudson Valley Beekeepers, taught by Bob Slanzi February 14 - Mead and Cheesecake Pairing at Dahlia's Pour House 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!

Matt Weide joins us for some discussion on Bochet style meads. Matt is a former AHA Mead Maker of The Year, and a Mazer Cup medalist. We'll also toss around session meads, an alternative to the high gravity traditionally brewed meads. JD also asks the crew for some feedback on a cyser inspired by British dry ciders. Make sure to subscribe to the podcast with your favorite player, and talk to us on Facebook and Twitter @TheMeadHouse

Former meadmaker of the year Matt Weide joins us at HomebrewCon in Minneapolis to share meads made with walnuts, peanuts and ginger. He also shares a couple of bochet (burnt) meads.

In Episode 36, we challenge you to a mead making competition for the Fall of 2016. To do so, we’ve brought on some accomplished meadmakers in Thomas Eibner (@thomaseibner), Matt Weide (@bluehandmead) and Pavel Anisimov (@cidermead). During the episode, Thomas and Matt will talk through their 8 day hydromel challenge (yes, that is a drinkable … Continue reading "MC036: #SodaMead #MeadChallenge" The post MC036: #SodaMead #MeadChallenge appeared first on MeadMakr.

Home meadmaker Matt Weide shares meads that have been made from a split batch and bochet - a mead from burnt honey.