The Mead House

Back in the saddle again, the boys are back with guest All Boyce, co-founder of the famed  Minnesota Mash-Out homebrew competition, BJCP Finance Director and judge. The holiday roundup - new & old projects catch-up, and a few upcoming competitions. Thanks for listening, don't forget to rate us 5 stars on your favorite listening venue, iTunes and Stitcher Radio!

Laura Angiotti, an historical mead researcher joins us for a chat on historical meads, check out her website, Mystery of Mead where she goes into detail about re-creating historical meads. What's on your Christmas wish list? The crew discusses theirs, plus a big thank you to all the guests who have appeared on The Mead House Podcast! Merry Christmas and Happy New Year, we'll see you when we return on January 9th, 2018! Be sure and contact us if you have a topic you'd like us to talk about, and be sure and rate us 5 stars on your favorite podcast player venue! Thanks for listening!

Ryan is back from his wandering across the country, he spent some time with Carvin Wilson while in Arizona, he'll give us the rundown on his visit, Mike Simmons from Meridian Hive Meadery in Austin Texas joins us at the table, and we get caught up on a few projects.

A short chat with Jason Phelps from Ancient Fire Meadery about his coffee mead, a DIY fermentation chiller project JD put together and part 2 of basic mead making.

Ash Fishbein from Sap House Meadery returns, Mirepoix Mead for the kitchen, Smoked Pete, good enough to occupy a spot on JD's top shelf bourbon collection, Ash gives the home meadmaker some inspiration to think about. Ryan, Jeff & JD participated in the Texas Meadfest and Hoppy Halloween competitions, and part 1 of modern meadmaking. Be sure and tune in with y our favorite podcast player, subscribe on iTunes & Sticher Radio, as well as right here at The Mead House. Rate us 5 stars while you're listening!

Steve Fletty, a 2-time American Homebrewers Association Mead Maker of The Year winner joins the show tonight, a listener contacts the show with some new information about how online nutrient calculators may be missing a key part, and a discussion about mead flavors, not just any flavor, sweet & savory flavors! Enjoy, and don't forget to rate us 5 stars on your favorite listening venue! Follow us on Twitter too!

From a previous interview we did with Steve Piatz, author of The Complete Guide to Making Mead, talks about the flavor compounds in honey vs. grapes that sometimes will leave a dry traditional seem a little flat. He also discusses temperature control plus some pointers on balance. The guys review a few samples sent around by the crew and finally, Ryan puts on a demonstration for a braggot for the Minnesota Home Brew Association. Here's the ingredients for Ryan's demo. We're not responsible for your outcome, we only offer this so you can come up with your own result. Make sure and listen to the show for more! 3.15 lbs Munich LME 3.15 lbs Marris Otter LME 2 lbs Belgian Candi Sugar (dark) 5 lbs Wildflower honey (step feed) 1 oz Pacific Gem hops (15min)  

"Grilled fruit, wood barrel aged, jalapeno, juniper and chamomile stout braggot"...Welcome to episode 65! We wandered out the back door a bit to see whats going on in other parts of the brewing world and found 3 interesting guests to join us on this episode. Remember, score us 5 stars on your favorite listening venue! Thanks for listening!

Daniel Bauer from Kaw Point Meadery joins us tonight, also listener and Facebook friend, Zack Delashmit and his girlfriend Melissa join us to talk about his accidental braggot and brewing experience. Ryan solves the question of black currants, bet ya didn't know there were more than one! Jeff sent Ryan & JD a box of homemade offering, included was an IPA Braggot. Jeff shares the recipe below. 6.6lbs Maris Otter LME 5-7lbs Basswood honey to SG 1lbs crystal 10L 0.5 lbs aromatic Munich 2oz Apollo hops (pellet) (60 min) Irish moss (20 min) 2oz Cascade (whole) (20 min) Steep the grains in 1.5 gal at 155 for 60 minutes. Follow hop schedule, dose with Irish moss per package directions standard for beer. Add LME last 10 minutes and stir to keep from burning. Cool to 90 degrees and add honey to 1.090, ferment with US-05.

Back from our hiatus, Josh Mahoney joins us for this episode. he has won boat loads of medals and awards for his braggots and ciders. We also discuss what beer styles works for a braggot, and Ryan has exciting news that leads to a discussion about long-term aging.

We sent Ryan to HomeBrewCon 2017 in Minneapolis this year, and he talked to a few mead makers and fans at Club Night. It's not too late to start a holiday project, Thanksgiving and Christmas is a good time to share a nice cider, or mead made with a few holiday spices like nutmeg, cinnamon, allspice, etc. And can you store wort or must for any length of time? JD, Ryan and Jeff toss it around the table.

JD & Jeff host the show, Ryan shares a watermelon mead & braggot with James Spencer and Steve Wilkes from Basic Brewing Radio , using some of Ryan's notes, Jeff and JD talk about making a watermelon mead, JD talks about how it was important to own a carpet cleaner one night. Enjoy the show! Be sure and subscribe on Twitter @theMeadHouse and find us on Facebook. Leave your comments and questions, we'll be happy to answer any questions on the podcast.

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

This episode our guest is Thomas Eiibner, a former AHA National Meadmaker of The Year who medaled in a competition with a mead that was just 10 days old! Also, homebrew clubs, are they worth it? What are the benefits, and advantages if any. And finally, Ryan spoke with Brian Joas at HomebrewCon's Club Night about a lime mead that sounded like the perfect summer drink. Make sure to subscribe to the podcast with your favorite player, and talk to us on Facebook and Twitter @TheMeadHouse

Carvin Wilson joins the boys to talk about his home brewing and philosophies, he was also kind enough to send us a sampling of his meads in a bottle swap. JD sent a box out to the crew a couple months ago, we'll get some feedback on his sample pack, and the Food Bible, if you don't have it, get it. It's an awesome reference if you're wondering what foods pair with other food flavor wise. Need an idea for your next mead? Flip the pages in this book, you'll likely see something that looks like it may be an interesting recipe.