The Mead House

Can you imagine replacing 20-30 pounds of fruit in a melomel with one drop of extract? We welcome Debra Coletti from Amoretti to the show in this episode. JD talks about his first success with a braggot using Ryan's methodology,

In this episode, home meadmaker Jacob Thill stops buy the house to talk about his experimental Polish meads. Jacob is also a mechanical engineer, and he describes some of the equipment he designed in his homebrew setup. Ryan leads a discussion in dealing with outdated and obsolete information found all over the internet, and of course, we use our own experiences to answer a few questions from our Facebook Friends.

Ryan: “How much fruit would you put in a 5 gallon batch?” Curt Stock: “Oh, 30 to 40 pounds…” Wait, what?! Ryan and Jeff host mead guru Curt Stock and dive head first into one of Curt’s favorite things, big Mel’s. Jeff sends out a sample box, he and Ryan

Kiley Gwynn returns to the Mead House and the group talks about herbs & spices, the MVP contest at Iron Bee, and JD asks her for a top 5 list of herbs and spices to use in a mead, you might be surprised by a couple of them.

We're back! In this episode, Gary Glass, Director of American Homebrewer's Association is our guest this week, he talks about the advantages of joining AHA, the largest beer competition, HomeBrewCon and more! Ryan gives an update on Iron Bee, if you're looking to volunteer, please register at the competition site and let us know. Meaderies are closing and we discuss ways consumers and mead makers can spread the word about mead such as asking to see the mead list at your favorite fine dining restaurant, and Facebook Friends, this is where we tackle some random questions people have posted in various mead groups.

In this episode, Mead House is thankful for the many guests who have appeared on our podcast, and we’ve taken a little inspiration from a few of our discussions. We hope you do too! Also, Ryan has a significant update to the Iron Bee, we’ve picked up many sponsors and

In this episode, Justin Amaral, owner of Mainiacal Yeast Labs joins us for a discussion on alternative and wild fermentation. Ryan has the 411 on a great braggot recipe that is easy to make and comes with a few variables, Jeff tweaks our sweet tooth with talk about a chocolate

“Transforming fruit through salt curing, smoking, lacto fermentation, acid and heat denaturing, drying, and spontaneously fermenting prior to adding them to beers has been a real game changer for me. “ – Jeff Airman from Paradox Beer Company in Divide, Colorado pays a visit to the Mead House. From wild

In this episode, Mead House keyholder club member, Kevin McCann joins us at the bar. Kevin is an avid Mead House podcast listener, and gives us a little insight on his mead making and brewing. Kevin has also found a unique way to re-purpose spent grains from brewing in the

In this episode, Certified Spirits Specialist, Chris Trevino, joins the guys in a discussion about aromas and tastes, training your nose to recognize and pick out certain aromas. Chris also has a YouTube channel, LiquorHound with over 4 million viewers. JD sets out to make a test batch with a

In this episode, we welcome back for a third visit, Ash Fischbein , owner of Sap House Meadery. Ash  gives us some inspiration with his barrel projects and says while there are just several bottles left, the mirepoix mead is still very much alive! Christmas is coming, we run down a few items that would make great gifts for the home brewer/mead maker.

In this episode, Jim Ladd, owner of Cascade Beer Candi Syrup Company stops in for as visit. A unique method of adding flavors to beers, meads and cider/cysers, Jim explains how one flavor, Maple Bacon Candi Syrup is great for stouts and porters. Jim talks about how oven toasted coconut flavors seem to fade away over time, yet using a candi syrup helps hang on to the flavor over time.

In this episode, Matt Falenski, owner of Laurel Highlands Meadery in Pennsylvania stops by for a chat on home mead making and offers some tips. Jeff wonders about sanitizing and dry-hopping ingredients in session meads because of the low alcohol, and we tackle a few posts from our Facebook friends.

Home meadmaker and martial arts instructor Jonny Sinwali stops by the Mead House to talk about his braggot experiment he worked on. With honey prices increasing, the crew talks about a way to stretch your honey out with session meads, and we round out the show with some Facebook friends.

Chrissie Zearpoor stops by the Mead House and by request, pairs meads with foods offered by JD, Jeff and Ryan. Chrissie also talks about the strategy of pairing meads, and why it is so difficult to pair beer and wine, yet so easy to pair meads.