For those who enjoy the simple things in life.
CONTENTS Chapter 1
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WHAT IS MEAD
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2
ORIGIN
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3
HONEY
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TYPES OF MEAD
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AN INSIDE LOOK
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6
HOME BREWING
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OTHER HONEY LIQUOR
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WHAT IS MEAD
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Chapter 1 | What is Mead?
Mead is an alcoholic beverage made by fermenting honey with water. Historically mead is the first major form of fermented alcohol as bees are found throughout the world so all cultures had access to honey. The volume of alcohol in mead can vary depending on how long the batch of mead has been left to ferment, levels range from 3.5% to more than 20%. Mead can be still, carbonated, naturally carbonated, dry, semi-sweet, or sweet. Sometimes mead can be flavored with various fruits, spices, grains, or even hops. At the core of all mead is the timeless simplicity of honey and water. To understand the difference between mead, wine and beer think about these three points: •If the primary sugar source is grain, it is beer. •If the primary sugar source is fruit, it is wine. •If 50% or more of the sugar source is honey, it is mead. It really is as simple as that. Beer is made by using a grain such as wheat, wine is made using fruit particularly grapes, and mead is made with honey.
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Basics of Beer Beer, while still age old and infamous, isn’t quite as old as mead. The recipe for beer has stayed relatively consistent for centuries; at the core of almost every beer is the same recipe our ancestors used. Beer is simply a mixture of water, malt, hops, and yeast which are fermented together. As a grain based drink, there are many variations depending on the grain used. Hops are added to the brewing process as a way to stabilize and add flavor to the mixture. The hop plant alone can have a flavor ranging from bitter, floral, nutty, fruity, and even citrusy. Beer color can be anywhere on the brown spectrum from pale amber to a deep brown darker than chocolate.
Basics of Wine The majority of wine is made with grapes; wine grapes, a small, sweet thickly skinned grape which has small seeds. There are on average over 1,300 different types of wine grapes, yet roughly only one hundred types are used in today’s commercial wine. After harvesting the grapes, go through a “crushing and pressing” process. The grapes are placed in a large bin or vat. In the past, people would climb into the bin and use their feet to stamp on the grapes to press out the juice. Today this step is done with a mechanical press. The resulting mixture of grape juice, seeds, and skins, is called “Must”.
For white wine, the seeds and skins are quickly separated so they cannot tint the wine or add other flavors.
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Chapter 1 | What is Mead?
Fermentation of the “must” is the next step and can begin within six to twelve hours just using natural yeast available in the air. Most commercial wineries prevent this natural fermenting by adding their own yeast to make sure the flavor profile is consistent and predictable. Fermentation can take between ten days to a month, or even more depending on the desired strength or flavor. Once fermentation is complete, the next step is to clarify or “clean” the wine”. Clarification is where the dead yeast cells and proteins are removed from the wine. There are two ways in which wine can be clarified, fining or filtration. Fining is when a substance is added to the wine to “clean” it. Filtration uses a filter to capture the larger unwanted particles. After it has been clarified the wine can be “Racked” either in to a barrel, most times an oak barrel, or a stainless steel tank. At this point the wine can either be bottled to sell or set aside to continue to age. Oak barrels are preferred in much of the industry due to the smooth and flavored wine they produce. Stainless steel tanks are preferred for creating white wines due to the lack of oxygen entering the container. High oxygen levels may spoil the wine.
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Photo | Martin Wells 15
Basics of Mead There are about 9 steps to making mead, the most important is the first step: sanitizing the equipment. You have to make sure everything is sanitized properly otherwise the entire batch could be runied. The next step is simple: combine the honey and water. The amounts will vary depending on the choosen recipe. The next step is making the Must. The water and honey have to be combined thoroughly so that they do not separate from each other and the sugars in the honey dissolve. The duration of shaking is determined by the recipe. After its been fully mixed, the gravity has to be checked. This step determines what the potential alcohol content will be. A hydrometer is used to measure gravity and if the reading shows the level will be higher and sweeter than desired, simply add more water and retest.
When the ABV (alcohol by volume) has been determined, the yeast is then added. A standard yeast is what most recipes call for; stir and shake until the yeast is fully mixed in. If adding fruit or spices, this is the time to do so. Next it is time to close up the tub or container to start fermentation. Depending on the container, you may need to use an airlock to close the container properly and thus keep oxygen from ruining the batch.
Now: sit back and relax, the mead now needs to ferment. This step can take anywhere from two to six weeks. The extra time can well be worth it through, don’t rush the process. Store in a cool dark space because heat fluctuations can drastically change the flavor and fermenting process. After the allotted weeks it is time to Rack the mead. This step will separate the must from the lees (sediments which forms during fermentation.) Removing the lees helps improve the flavor and appearance of the final product. Bottling is also done at this step if the goal is individual bottles.
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Chapter 1 | What is Mead?
Being patient is the final step. Yes the fermentation is complete, however, the mead needs more time to gather its flavors. Mead can sit anywhere from a few months to a year, it is up to the maker to decide how long they want it to rest.
Fermenting Process The yeast used in making mead is often identical to the yeast used when making wine. When fermenting anything you have to watch it continuously. Measuring the gravity of the mead before fermentation starts and throughout the fermenting processes is critical as this allows the maker to measure the volume of alcohol in the final product. Mead also ferments best around the same temperatures that wines do between 55F and 72F. After the primary fermentation has slowed, the product is switched into secondary containers. This process can be referred to as “racking� and it is primarily done to let the mead sit away from the yeast cells that died during the fermenting process. Racking also allows the mead to clear, after which it can be bottled and consumed.
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ORIGIN
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Chapter 2 | Origin
Mead’s history is complicated at best, many cultures claim to have created mead since it can be found in many counties and because it dates back to ancient times. Honey, water and naturally occurring yeast can be found anywhere there is life. Getting proper dates and understanding the controversial history is an adventure of its own.
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History Mead is considered to be the oldest alcoholic beverage, surpassing beer and wine by millennia. It can be found in several cultures around the globe, evidently these cultures were all making mead without the knowledge that the surrounding cultures were doing just the same. Etymological research, the study of words throughout history, shows that mead, being an ancient beverage, can be seen in old English as Meodu or medu, in Old Norse mjÜð, Middle Dutch as Mede and Old High German as Metu. There are many ways to say mead, each language has its own slight iteration. The meaning ranges from honey, sweet, intoxicating, and drunkenness. The earliest archeological evidence shows that mead dates back to approximately 7000 BC in China. Small remnants of the beverage were found in 9000 year old pottery jars in the Neolithic village Jiahu, Northern China. Archeological data shows that this ancient mead consisted of wild grapes, honey and rice: a mix of a wine-mead-sake, which is actually the oldest recorded alcohol beverage. Mead was then found to have been produced in ancient Egypt, Greece, the Roman Empire, and medieval Europe. Since there have been honey bees and honey - there has been mead. During the stone age it is assumed that mead was created by chance due to honey becoming wet from rain and wild naturally occurring yeast in the air then settled into the mixture.
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Chapter 2 | Origin
Mead makes an appearance with royalty, in religions, as a part of violence, and in ceremonies across time in many of the cultures around the world. There are stories and tales of Norsemen and other Vikings toasting to one another using the skulls of their fallen enemies as chalices. In Nordic mythology, the Norse gods would use mead as a way both to seduce goddesses and celebrate victories. During the Middle Ages, Queen Elizabeth I had her own special royal recipe for mead. The ancient Greeks honored the god Bacchus, formally known today as the God of Wine, who was regarded at the time as the God of Mead. The Greeks took the time, and were patient, with the fermentation process in making mead. They saved the golden syrup for special occasions or an orgy which only took place once or twice a year. There are many stories in mythology which mention mead, some focusing solely on the importance of mead itself. For example, Mead of Poetry, a mead from Norse mythology crafted from the blood of the being Kvasir which turns the drinker into a poet or scholar. The idea behind the story is that the mead brings confidence and inspiration to the consumer making them an elegant poet. Often times you will see mead in tales, like this one, with the God Odin, the god of possession. Moors considered honey to be an aphrodisiac, viewing the natural sugars and antioxidant properties as a benefit to their sexual health.
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Photo | Susy Wells
Chapter 2 | Origin
The real claim to fame for mead was the use in wedding celebrations, many people believe this is where the term “honeymoon” is derived from. Mead was traditionally consumed during a month-long celebration following a wedding to ensure fertility. In some cultures the bride would be sent to bed first while the groom was plied with mead until he couldn’t walk. Once appropriately intoxicated, he was then delivered to his bride to sire a child. If the bride then did bear a child in nine months the mead maker received accolades for the quality of his mead. Mead’s popularity has waxed and waned throughout history due to the creation of new forms of alcohol and peoples interest in new tastes. With the popularity of beer growing, the interest for mead declined. Throughout time, even in its decline, mead was consumed by royalty such as kings and the upper classes. Beer became the drink of the commoners since it was easier to cultivate.
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Photo | Susy Wells
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Locations in the U.S. With the popularity of mead rising, there are several locations over the United States where you can find a wide array of meads all made under their own secret recipe. Where will your next trip take you?
Alabama: Folklore Brewing & meadery : 153 Mary Lou Ln, Dothan, AL 36301
Alaska: Denali Brewing company : 37083 Talkeenta Spur Rd, Talkeenta, AK 99676
Arizona: Superstition Meadery : 120 W Gurley St, Prescott, AZ 86301 Arizona Mead Company : 6503 W Frye Rd #12, Chandler, AZ 85226 Drinking Horn Meadery : 506 N Grant St, Flagstaff, AZ 86004
Arkansas: Cowie Wine Cellars and Vineyards : 101 N Carbon City Rd, Paris, AR 72855
California: Alderin’s Meadery :305 Roosevelt Ave, San Martin, CA Beekman and Beekman : 5236 Geer Road, Hughson, CA 95326 Chaucer’s : 353 North Main Street, Soquel, CA 95073 Golden Coast Mead : 4089 Oceanside Blvd, Oceanside, CA 92056 Heidrun Meadery : 11925 CA-1, Point Reyes Station, CA 94956 Honey Pot Meadery : 5120 E La Palma Ave #104, Anaheim, CA 92807 Honey Run Winery : 2309 Park Ave, Chico, CA 95928 Los California Winery : 620 F St., Fresno, CA 93706 The Mead Kitchen : 2323 Fourth St, Berkeley, CA 94710 Rabbits Foot Meadery : 1246 Birchwood Dr, Sunnyvale, CA 94089 San Francisco Mead Company : 1180 Shafter Ave, San Francisco, CA 94124 The Honest Abe Cider House & Meadery :17800 S Main St #105, Gardena, CA 90248
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WA MT
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Colorado: Redstone Meadery, : 4700 Pearl St #2A, Boulder, CO 80301 Meadery of the Rockies : 3701 G Rd, Palisade, CO 81526 Queen Bee Brews : 800 E 64th Ave #6, Denver, CO 80229 Hunters Moon Meadery : 404 Immigrant Trail, Severance, CO 80550 Black Forest Meadery : 6420 Burrows Rd, Colorado Springs, CO 80908 Randy Buzz Meadery : 15810 W 6th Ave Frontage Rd, Golden, CO 80401 Dragon Meadery : 2708 S Helena Way, Aurora, CO 80013 Talon Wine Brands : 785 Elberta Ave, Palisade, CO 81526
Connecticut: Mad Moose Meadery : 51 Glendale Rd, South Windsor, CT 06074 Nordic Moon Meadery : 5 Industrial Dr, Ellington, CT 06029 Dragonfire Meadery : 30 Arbor St, Hartford, CT 06106 New England Cider Company : 110 N Plains Industrial Rd A, Wallingford, CT 06492
Delaware: The Brimming Horn Meadery : 28615 Lewes Georgetown Hwy, Milton, DE 19968 Liquid Alchemy Beverages : 28 Brookside Dr, Wilmington, DE 19804
Florida: Swan Neck Meadery and Winery : 121 S Palafox St, Pensacola, FL 32502 Odd Exixir Meads : 117 N Woodland Blvd, DeLand, FL 32720 Garagiste Meadery : 1506 N Florida Ave, Tampa, FL 33602 Royal Manor Vineyard and winery : 223 Royal Ave, Interlachen, FL 32148 Cigar city cider & mead : 1812 N 15th St, Tampa, FL 33605 Key’s Meads : 99353 Overseas Hwy Unit 11, Key Largo, FL 33037
Georgia: Etowah Meadery : 3003 Morrison Moore Pkwy E, Dahlonega, GA 30533 Viking Alchemist meadery : 703 Fairgate Rd SW #301, Marietta, GA 30064 Blue Haven Bee Company : 2069 Bond Ave, Canon, GA 30520 The BeeCraft Mead Company : 30 Industrial Park Rd #114, Dawsonville, GA 30534
Hawaii: Nani Moon Meadery : 4-939 Kuhio Hwy D, Kapaa, HI 96746
Idaho: Mythic Mead :5111 Alworth St a, Garden City, ID 83714 Camas Prairie Winery : 207 Main St, Bovill, ID 83806
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Chapter 2 | Origin
Illinois: Wild Blossom Meadery and winery : 9030 S Hermitage Ave, Chicago, IL 60620 Pips Meadery : 39452 N Lewis Ave, Beach Park, IL 60099 Wyldewood Cellars Winery : 218 E Lincoln St, St Joseph, IL 61873 Windy Acres Farm : 37W446 Fabyan Pkwy, GENEVA, IL 60134 Unpossible Mead : 111 E Chippewa St, Dwight, IL 60420
Indiana: New day craft mead & cider : 1102 Prospect St, Indianapolis, IN 46203 Misbeehavin’ Meads : 65 Franklin St, Valparaiso, IN 46383 Manic Mead. Wine. Cider. : 1003 E Summit St Suite 3, Crown Point, IN 46307 Oddball Fermentables : 1211 S Walnut St, Bloomington, IN 47401 Windswept Meadery : 8780 S 800 W, Cynthiana, IN 47612 Oliver Winery : 200 East Winery Road, Bloomington, IN 47404
Iowa: Buzzed Bee meadery : 1755 340th St, Melbourne, IA, 50162
Kansas: Kaw Point Meadery : 613 N 6th St, Kansas City, KS 66101
Kentucky: Green Place meadery llc :244 Old Edmonton Loop 1 Rd, Glasgow, KY 42141 Hive and barrel meadery : 6302 Old Lagrange Rd, Crestwood, KY 40014
Louisiana: NOLA Tropical winery : 500 Port of New Orleans PI, New Orleans, LA 70130
Maine: Maine mead works : 51 Washington Ave, Portland, ME 04101 The fat friar’s mead : 39 Meadow Ridge Ln, Newcastle, ME 04553 HoneyMaker Mead Room : 483 Main St, Rockland, ME 04841 & 8 Western Ave, Kennebunk, ME 04043
Maryland: Orchid Cellar Meadery and winery : 8546 Pete Wiles Rd, Middletown, MD 21769 Charm City Meadworks : 400 E Biddle St, Baltimore, MD 21202
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Photo | Sidney Henry
Chapter 2 | Origin
Massachusetts: 1634 Meadery : 3 Short St, Ipswich, MA 01938 Crave Mead : 7 Main St, Blackstone, MA 01504 Artisan Beverage Cooperative : 324 Wells St, Greenfield, MA 01301
Michigan: Black dragon meadery @ Promeny : 910 W Buffalo St, New Buffalo, MI 49117 B. Nektar Meadery- Taproom & Headquarters : 1511 Jarvis St, Ferndale, MI, 48220 Arktos Meadery : 1251 Century Ave SW, Grand Rapids, MI 49503 Schramm’s Mead : 327 W Nine Mile Rd, Ferndale, MI 48220 Bardic Wells Meadery : 8844 Water St, Montague, MI 49437 Bee Well Meadery : 116 N Bridge St, Bellaire, MI 49615 St. Ambrose Cellars : 841 S Pioneer Rd, Beulah, MI 49617 Algomah Acers Meadery : 611 Plank Rd, Greenland, MI 49929 Bløm Meadworks : 100 S 4th Ave #110, Ann Arbor, MI 48104 Cellarmen’s : 24310 John R Rd, Hazel Park, MI 48030 Great Mead Hall and Brewing Company : 215 W Monroe St, Bangor, MI 49013 Superior Lakes Hand Crafted Mead and Wine : 36285 Jefferson Ave, Harrison Charter Township, MI 48045 Meadery Main Honey Wines : 510 Dougherty PI, Flint, MI 48504 American Brewers, Inc : 3408 Miller Rd #309, Kalamazoo, MI 49001 Acoustic Tap Room : 119 N S Maple St, Traverse City, MI 49684 Dragonmead Microbrewery : 14600 E Eleven Mile Rd, Warren, MI 48089
Minnesota: Urban Forage Winery and Cider House : 3016 E Lake St, Minneapolis, MN 55406 J. Bird Wines, Inc. : 36337 Polk St NE, Cambridge, MN 55008 Winehaven Winery : 10020 Deer Garden Ln, Chisago City, MN 55013
Mississippi: Queen’s Reward Meadery : 1719 McCullough Blvd, Tupelo, MS 38801
Missouri: Leaky Roof Meadery : 1306 Azalea St, Buffalo, MO 65622
Montana: Hidden Legend Winery : 1345 US-93, Victor, MT 59875
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Chapter 2 | Origin
Nebraska: None
Nevada: None
New Hampshire: Sap house meadery llc : 6 Folsom Rd, Center Ossipee, NH 03814 Moonlight meadery : 23 Londonderry Road, 17, Londonderry, NH 03053 Ancient fire mead & cider llc : 8030 South Willow Street, Bldg 1, Unit 7-2, Manchester, NH 03103 Hermit Woods Winery & Deli : 72 Main St, Meredith, NH 03253
New Jersey: Melovino meadery : 2933 Vauxhall Rd, Vauxhall, NJ 07088
New Mexico: Acequia Vineyards 7Winery llc :240 Reclining Acres Rd, Corrales, NM 87048 New Mexico Hard cider Taproom : 505 Cerrillos Road a, Santa Fe, NM 87501
New York: All-wise meadery : 96 N 13th St, Brooklyn, NY 11249 Enlightenment wines meadery : 93 Scott Ave, Brooklyn, NY 11237 Earle Estates Meadery : 2770 NY-14, Penn Yan, NY 14527 Royal Meadery : 20 Hallwood Rd Suite 2, Delmar, NY 12054 Helderberg Meadwroks : 6144 NY-30, Esperance, NY 12066 Midgard Winery : 541 Bell Rd, Corfu, NY 14036 Magpie Farms Mead : 1849 NY-41, Bainbridge, NY 13733 810 Meadworks : 113 W Center St, Medina, NY 14103 Black Willow Winery : 5565 W Lake Rd, Burt, NY 14028 Slate Point Meadery : 11 Charles St, Pleasant Valley, NY 12569
North Carolina: Honeygirl meadery : 105 Hood St #6, Durham, NC 27701 Black mountain Ciderworks +meadery : 104 Eastside Drive #307, Black Mountain, NC 28711 Starrlight mead : 130 Lorax Ln, Pittsboro, NC 27312 Fox Hill meadery : 33 Selby, Marshall, NC 28753 Melissae Meadery and Winery : 272 Plantation Dr, Marion, NC 28752
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Photo | Sidney Henry
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Photo | Sidney Henry
Chapter 2 | Origin
North Dakota: Prairie Rose Meadery : 3101 39th St S ste e, Fargo, ND 58104
Ohio: Crafted Artisan meadery llc : 1189 St Rt 43, Mogadore, OH 44260 Brothers Drake Meadery : 26 E 5th Ave, Columbus, OH 43201 McAlpine Meadery : 10035 Johnsford Rd SW, Beach City, OH 44608 Western Reserve meadery : 2135 Columbus Rd Suit C, Cleveland, OH 44113 Four Fires Meadery : 1683 Lance Pointe Rd Unit 106, Maumee, OH 43537 Zen Bee Meadery : 7472 Reliance St, Columbus, OH 43085 Meniru Meadery LLC : 5868 Fulton Dr NW, Canton, OH 44718
Oklahoma: Summerside Vineyards : 441251, Rte 66, Vinita, OK 74301 B&G Meadery : 36695 Old State Hwy 3, Stonewall, OK 74871 Coal Creek Vineyard & Winery : 210 N Sara Rd, Tuttle, OK 73089 Oklahoma Distilling Company : 1724 E 7th St STE A, Tulsa, OK 74104 Anthem Brewing Company : 908 SW 4TH St, Oklahoma City, OK 73109
Oregon: Fringe Mead, :6719 NE 18th Ave Portland OR 97211 Oran or Artisan Mead : 305 Melrose Rd, Roseburg, OR 97471 Nectar Creek: 500 Main St, Philomath, OR 97370 Wessels Family Honey LLC : 2678 NW Stringtown Rd, Forest Grove 97116 Steamworks Meadery :4149 S Pacific Hwy #545, Medford, OR 97501 Honeywood Winery : 1350 Hines St, Salem, OR 97302 Great Oregon Wine Company : 2155 NE Lafayette Ave, McMinnville, OR 97128 Kookoolan Farms : 15713 OR-47, Yamhill, OR 97148
Pennsylvania: Haymaker meadery : 435 Dolyestown Rd., Montgomeryville, PA 18936 The colony meadery : 905 Harrison St #115, Allentown, PA 18103 Meduseld meadery : 252 Harrisburg Pike, Lancaster, PA 17603 Apis mead & winery : 206 Mary St, Carnegie, PA 15106 Laurel highlands Meadery : 106 4th St, Irwin, PA 15642 Stonekeep meadery : 564 Blandon Rd, Fleetwood, PA 19522 & 77 Broadway, Jim Thorpe, PA 18229 Ironstone Meadery : 9333 Tate Road Rm #205, 6055, Erie, PA 16509
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Rhode Island: Greenwhich cove meadery : 579 Washington St, Coventry, RI 02816
South Carolina: Wandering Bard Meadery : 109-B Miller Rd, Mauldin, SC 29662
South Dakota: Prairie Berry Winery : 23837 US-385, Hill City, SD 57745
Tennessee: Trazo meadery : 9029, 3824 Trough Springs Rd, Adams, TN 37010 Honeytree meadery : 918 Woodland St, Nashville, TN 37206 Tennessee valley winery : 15606 Hotchkiss Valley Rd E, Loudon, TN 37774 Grinder’s Switch winery : 1310 Clinton St #125, Nashville, TN 37203 & 2119 Hwy 50 Loop, Centerville, TN 37033 Natchez Hills Winery : 900 Rosa L Parks Blvd, Nashville, TN 37208 Tennessee homemade wines : 643 Parkway, GatlinBurg, TN 37738 Blue lip Winery : 300 W Depot Ave, Knoxville, TN 37917 Asgard Brewing co. : 104 E 5th St, Columbia, TN 38401 Deer Valley Farm : 11 Fred Clark Ln, Fayetteville, TN 37334
Texas: Rohan Meadery : 6002 EM2981, La Grange, TX 78945 Enchanted Manor Meadery : 21778 FM 1774, Plantersville, TX 77363 Meridian Hive Meadery : 8120 Exchange Dr Suite 400, Austin, TX 78754 Tom Bombadil Meadery : 663 Co Rd 150, Georgetown, TX 78626 Texas Mead Works : 5151 FM 20, Seguin, TX 78155 Dancing Bee Winery : 8060 US-190, Rogers, TX 76569 Breaking Brew Meadery : 14438 Midway Rd, Dallas, TX 75244 Black’s Fairy Meadery : 325 E Brazos Ave, West Columbia, TX 77486
Utah: The Hive Winery and Brandy company : 1220 W 450 N #2, Layton, UT 84041
Vermont: Artesano llc : 1334 Scott Hwy, Groton, VT 05046 Groennfell meadery : 856 Hercules Dr #20, cochester, VT 05446 Sticky Paws meadery : 1507-1345 Stone Bridge Rd, Milton, VT 05468
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Chapter 2 | Origin
Virginia: Sliver Hand Meadery : 224 Monticello Ave, Williamsburg, VA 23185 Black health meadery : 1313 Altamont Ave, Richmond, VA 23230 Blacksnake meadery : 605 Buffalo Rd, Dugspur, VA 24325 Stonehouse meadery : 36580 Shoemaker School Rd, Purcellville, VA 20132 Skjald meadworks : 1144 E Market St, Charlottesville, VA 22902 The Hive : 116-A Main St SW, Roanoke, VA 24015 Haley’s honey Meadery : 235 E Broadway, Hopewell, VA 23860 Hill top berry farm & winery : 2800 Berry Hill Rd, Nellysford, VA 22958 Saga Meadery : 129 Seminole Plaza, Madison Heights, VA 24572 Misty Mountains Meadworks Inc. : 2745, 611 Warm Springs Rd, Winchester, VA 22603 Hill Top at the Lake : 320 Virginia Ave, Clarksville, VA 23927
Washington: Oppegard Meadery : 600 Industry Dr, Tukwila, WA 98188 Hierophant Meadery : 16602 N Day Mt Spokane Rd, Mead, WA 99021 Æsir Meadery :2625 Colby Ave, Everette, WA 98201 Sky River Mead & Honey : 14270 Redmond-Woodinville Rd NE, Redmond, WA 98052 Blue Skye Meadery :7928 192nd St Ct E, Spanaway, WA 98387 Sky River Brewing Inc. : 32533 Cascade View Dr, Sultan, WA 98294
West Virginia: Hawk Knob Hard cider and mead : 2245 Blue Sulphur Pike, Lewisburg, WV 24901 Monticola meadery llc : 211 Chestnut St, Ronceverte, WV 24970 Mountain Dragon Meadery fine honey wine : 1516 Morgantown Ave, Fairmont, WV 26554 Chestnut Ridge Winery : 15 Chestnut St, Spencer, WV 25276
Wisconsin: Rushford meadery and Winery : 8389 Liberty School Rd, Omro, WI 54963 SoLu Estate Winery & meadery : W8269 County Rd F, Cascade, WI 53011 Bos Meadery : 849 E Washington Ave, Madison, WI 53703 White Winter Winery : 68323 Lea St A, Iron River, WI 54847 Duck Creek Vineyard & Winery : 5046 Country Rd R, Denmark, WI 54208
Wyoming: Big Lost Meadery : 106 S Gillette Ave, Gillette, WY 82716
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HONEY
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Honey plays the leading role in mead, it is the main substance which creates the alcohol. There are many different types of honey, just as there are many types of bees. Each honey has its own flavor profile as well as floral elements. Without one very important small buzzing creature, we could lose this age old and timeless drink.
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Photo | Cathi Ciardella 40
Chapter 3 | Honey
Honey Honey comes from the nectar of flowers and is named according to the type of blossom from which the nectar is collected by the bees. While some believe the best meads are made from strong honeys like sourwood, others enjoy the delicate flavors imparted from mild honeys like orange blossom. Since mead has been around for so long, it is brewed in many forms and methods with different names. It can be sweet or dry, sparkling or still, fruity or spicy or neither. Mead in its mature state is quite similar to a good white wine, but can take up to two or three years to reach full maturity. The color, flavor and even aroma of honey differs, depending on the nectar of flowers visited by the bees that made it. There are more than 300 unique types of honey available in the United States alone, each originating from a different floral source. Their shades range from nearly colorless to dark brown, while flavors go from subtle to bold; even the aroma of honey may be reminiscent of the flower. As a general rule, the flavor of light-colored honeys is milder, and the flavor of darker-colored honey is stronger. Varietal honeys may be best compared to wine in terms of climatic changes. Even the same flower blooming in the same location may produce slightly different nectar from year to year, depending on temperature and rainfall.
Most types you find in stores are Clover and Orangeblossom
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Photo | Cathi Ciardella 42
Chapter 3 | Honey
Foraging from the Flower Flowers create a sugary substance which is called nectar, this nectar is made to attract insects for the purpose of pollination. The pollen sticks to the insects as they search for the nectar and is then transferred to the flower’s stigma. This process is what allows the flowers to be fertilized and make seeds for the next generation. Honey is made primarily by Apis mellifera - in more common terms, honeybees. While bumblebees and wasps do make honey, they don’t store it in the same way that honeybees do. Honeybees eat nectar straight from the flower, but they also bring nectar and pollen back to the hive. The pollen is high in protein and fat and is stored as bee bread to be fed to the hive’s brood; the high-energy nectar is stored as honey for times when the weather is not conducive to foraging such as the harsh winter months, rainy seasons, and times of drought.
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Chapter 3 | Honey
Turning Nectar into Honey While out foraging, honeybees mix the collected nectar with enzymes in their mouth, then store the nectar solution in a special pouch inside their abdomen called a honey stomach. The enzymes break down the sugar into simpler forms which resist bacterial growth. Back at the hive, these worker bees start to dehydrate the nectar/ enzyme solution by moving the nectar around in their mouths then deposit it into hexagonal cells that make up the hive. The dehydration process is then continued by the house bees. The house bees fan the filled hive cells with their wings in order to bring the water content below 18% at which point the cell is capped with wax and its contents are considered honey. This honey stays unspoiled and unfermented for years‌even ancient Egyptian tombs have been found to contain unspoiled honey!
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Photo| Cathi Ciardella
Chapter 3 | Honey
A Honey’s Unique Taste On average, honeybees will travel up to three miles (four km) in any direction to forage. Most honeys are a blend from various hives and the many varieties of flowers found in the three mile radius of the honeybee’s hive at a certain time. There are also honeys referred to as “univarietal”, such as blueberry honey. Univarietal honeys are created by placing a hive in a spot where, within about a 3 miles (4 km) radius, there is an abundance of one type of plant blooming. Therefore, much of nectar and pollen collected will be of one particular plant whose nectar and pollen will be dominant in the honey (at least 45%) to producing a distinct flavor. These honeys are harvested right after a particular flower, usually a crop, is done blooming. Even so, univarietal honey may have a different taste depending on the region and growing season.
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Chapter 3 | Honey
Sometimes a univarietal honey’s taste and look seems to correspond to the dominant plant it was foraged from. For example, wild blueberry honey has strong tasting notes of blueberries and even an indigo tint to the color. In other honey’s the flavor does not have an obvious correlation to the flowers it was foraged from. Buckwheat honey does not really taste of buckwheat – it is a dark-colored honey with a rich, molasses taste. Linden tree flowers produce a honey that tastes minty and has a light color. When extracting honey sometimes small amount of resin ends up in the honey. Bees forage resin from tree trunks to seal the hive from the elements. When tree resin makes contact with a bees mouth parts, it is considered propolis. When opening a hive the propolis seal is broken. If some of the propolis gets in the honey a light pine or nutty taste may add to the flavor profile of the honey. All honey bees have similar traits and are therefore classified in the same taxonomic genus and species. The differences that occur below that level are what lead to races or breeds of honey bees.
The characteristics that differ among the various races of honey bees are subtle, but can make a difference in the success or failure of the hive. The factors at play include: Whether they are docile Likelihood to swarm Tendency to raise brood late in the year, thus requiring more honey reserves for the winter Suitability to the local environment Resistance to diseases Production of honey Production of propolis Ability to cope with cold weather
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Photo | Martin Wells
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TYPES OF MEAD
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Chapter 4 | Types of Mead
There are several types of mead, each culture, region and community have their own varieties. Since mead is an easy drink to make, there have been many variations created throughout the years. Ranging from the classic honey and water, to chili pepper, to various fruits and herbs.
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Chapter 4 | Types of Mead
Types of Mead Acan
A Native Mexican version of mead.
Acerglyn
Although not a traditional honey mead, Acerglyn is still considered to be mead because it is made in all the same ways with the exception that it uses maple syrup instead of honey.
Black Mead
Meads with black currant as an added flavor are black meads. This comes from the fact that they usually have a very dark color.
Bochet
Sometimes a brewer of mead will caramelize or burn the honey before using it to make mead. This gives off more complex flavors that hint at toffee, chocolate, or even marshmallow to make for a very interesting variation on traditional honey meads.
Braggot/Bracket
Adding malt or hops to the honey makes it a braggot (or Bracket/Brackett). These don’t always have hops, but sometimes both malt and hops will be added.
Capsicumel
Any mead flavored with chili peppers.
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Chapter 4 | Types of Mead
Cyser
When apple juice is mixed with the honey to ferment it turns into a mead that is similar to apple cider, called cyser. Sometimes this can actually be made with apple cider instead of apple juice, although not always.
Czwรณrniak
A Polish mead, made using three units of water for each unit of honey
Dandaghare
A mead from Nepal, combines honey with Himalayan herbs and spices. It has been brewed since 1972 in the city of Pokhara.
Dwรณjniak
A Polish mead, made using equal amounts of water and honey.
Great Mead
As opposed to short meads, great mead is made to be stored and aged for years before it is served.
Hippocras
When you add spices to flavor a pyment (homemade grape juice sweetened with honey) you end up with a hippocras.
Hydromel
This is the name for a watered down mead. When water is added, the alcohol content lowers, although the flavor also becomes less concentrated as a result.
Medica
Slovenian, Croatian, variety of Mead.
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Chapter 4 | Types of Mead
Medovina
Czech, Serbian, Bulqarian, Bosnian and Slovak for mead. Commercially available in Czech Republic, Slovakia and presumably other Central and Eastern European countries.
Melomel
Any mead that mixes a fruit with the honey for flavor is called a melomel. Sometimes these can take on more specific names depending on the type of fruit used.
Metheglin
Regular mead with added spices and herb flavorings is called metheglin and it is sometimes thought to have medicinal applications as well as being a highly enjoyable beverage. The mix of honey and herbs is thought to be healthy for the body.
Morat
Honey and mulberries made into a mead is a Morat. It is a type of Melomel.
Mulled Mead
Mead which is heated before it is served is referred to as mulled mead.
Omphacomel
A Medieval mead recipe that blends honey with ver-juice; could therefore be considered a variety of pyment (qv).
Oxymel
Honey that is blended with wine vinegar to give it a fruitier, more acidic taste is known as an Oxymel.
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Chapter 4 | Types of Mead
Pitarrilla
Mayan drink made from a fermented mixture of wild honey, balche tree bark and fresh water.
PóBtorak
A Polish mead, made using two units of honey for each unit of water
Pyment
Mead made with grades is called pyment. There are multiple types of pyment that depend on the other flavors added or additives for color.
Rhodomel
Honey with rose petals, rose hips, or rose attar made into a mead is known as Rhodomel. The floral tastes in the end product as usually very distinct and quite delicious. Other flavors are sometimes added to these as well to mix with the rose.
Sack Mead
Most sack meads have a higher level of sweetness than traditional mead because a higher concentration of honey is used. They can be produced dry, but in general a sack mead will be like the “dessert wine” of the mead world.
Sima
A quickly fermented low-alcoholic Finnish variety, seasoned with lemon and associated with the festival of yappu.
Short Mead
These meads are made with a different method of aging that helps them mature quickly so they can be opened and used sooner. Some people compare the taste to be similar to ale.
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Chapter 4 | Types of Mead
Sparkling Mead
These meads can have any taste, but they have extra honey or other additives placed in the mix as they are bottled. This creates a sort of second fermentation that gives a sweeter taste and a bubbly texture.
Tej
Tej is an Ethiopian mead, fermented with wild yeasts (and bacteria), and with the addition of gesho (hop leaves). Recipes vary from family to family, with some recipes leaning towards braggot with the inclusion of grains, especially barley.
Trรณjniak
A Polish mead, made using two units of water for each unit of honey.
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AN INSIDE LOOK
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Chapter 5 | An Inside Look
Take a look inside The San Francisco Mead Company, Heidrun Meadery and The Mead Kitchen.
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Chapter 5 | An Inside Look
The San Francisco Mead Company The San Fransisco Mead Company has eight different meads on offer using honey from all over California. They have been open since 2012, and in just seven years they have noticed a growth in the demand for, and interest in, mead. Out of the 8 meads they offer, six are classified as dry and two are sweet. The flavors they have are: Wildflower Orange Blossom California Gold Forestflower Stonefruit Gravenstein Apple Pie Apple Pie (Burbon Barrel)
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Chapter 5 | An Inside Look
Their Process Mead production has precise processes just like any winery, brewery, or distillery. They start by slowly heating 55 gallon drums of honey for two days, with the intent to make 2,300 gallons at a time. Fermentation can last anywhere from three weeks to six weeks. Once the fermentation process is complete, the mead is racked and filtered twice. The first filter is three microns and the second filter .4-1 micron. The mead settles for one year in stainless steel tubs after which the mead is transferred to a flex tank to be bottled. Argon gas is used in the bottle process to ensure no additional oxygen is added to the mead during the bottling process.
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Chapter 5 | An Inside Look
Bottling Three bottles are filled at a time using a special machine*, and once they are filled, they are then corked using a press system. After corking, the bottles are then labeled. Everything they produce is hand bottled. The San Francisco Mead Company uses roughly 15,000 bottles each year.
*Photos on the next pages take you through the process
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Photo | Fernando Gonzalez 74
Chapter 5 | An Inside Look
The master distiller said that : “The most important step in making mead is sanitation, making sure all of the equipment is clean and not broken in anyway. After that it’s just not f*****g it up.”
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Photo | Fernando Gonzalez 77
Chapter 5 | An Inside Look
This bottle type was selected since it is ideal for horizontal storage of a still alcohol product. Dry meads can be shelved for five weeks refrigerated, and sweet meads can be stored for six months and upwards at room temperature.
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Photo | Sidney Henry 82
Chapter 5 | An Inside Look
Mead Kitchen The owner, Dan, moved to Seattle a few years ago but had been making mead in the Bay Area for about 10 years. The Mead Kitchen has a wildflower mead, fennel mead, and a pigment mead called “Vincent? Yeah! using viognier, a white wine�. He used local honey from around the Bay Area and from his own personal bee farms.
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Chapter 5 | An Inside Look
Urbano Cellars The meads are sold today by a company in Berkeley called Urbano Cellars, it is also the location in which Dan fermented, bottled and originally sold his meads. In peak production, they had 10 different meads: Orange-Ginger Mead Simcoe Mead Cherry Mead B.O.G. Granushe Mead Xin Phan Mosaic Mead The ones they still offer today: Wildflower Mead, Fennel Mead Pigment Mead “Vincent? Yeah!�
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Chapter 6 | An Inside Look
Small kegs are sued to sell the mead to bars and restaurants. This storage method means that the mead has less chance to become oxidized and will therefore last longer than bottling.
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Chapter 5 | An Inside Look
Urbano Cellars have there own mascot, an old Scottie dog named Leila.
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Chapter 5 | An Inside Look
Heidrun Meadery Heidrun Meadery is located in Point Reyes California and they use the champagne method to make all their meads, using honey in the place of grapes. The honey they use is from all over the United States and they have eight different types of mead available. There are two tasting flights: the Essential Heidrun tasting and the Terroir Tasting. The Essential Heidrun California Buckwheat Blossom Oregon Radish Blossom Hawaiian Macadamia Nut Oregon meadowfoam blossom The Terroir Tasting Hawaiian Lehua Blossom Bo’ Wildflower Point Reyes Wildflower Saw Palmetto Blossom
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Chapter 5 | An Inside Look
History Gordon, the owner, started Heidrun Meadery in 1997 in Arcadia, California. He made all the mead himself for about eighteen years. After buying a 16 acre old dairy farm in Point Reyes, it took three years to retrofit and get it up and running. They have been open and operating since 2013. They also have bee farms on location which they use for one of their meads.
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Chapter 5 | An Inside Look
The name derives from Norse mythology: a goat belonging to Oden whose special trait was to produce mead instead of milk.
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Home Brewing
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Chapter 6 | Home Brewing
Yes you can! Home brewing your own mead is easier than it sounds, even if it already sounds pretty easy. There are many recipes available for a range of flavors. In this chapter there are a few basic ones to try and give it a shot.
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What You’ll Need Mead Brewing Equipment Sanitizer Large Stainless Steel Pot Large Stainless Steel Spoon Large Funnel One Gallon Glass Jug with Lid Airlock and Rubber Stopper Kitchen Thermometer Optional: Fermenting Bucket
Mead Bottling Equipment Auto Siphon & Tubing Bottling Wand Flip Top Bottles
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Chapter 6 | Home Brewing
Proper Sanitation Cleaning and sanitizing your brewing equipment is an important step in preventing your creations from getting infected and spoiling your end product. Always wash your equipment first. This will remove any large contaminants that could harbor microorganisms in its nooks and crannies. Now that we’ve cleaned everything, it’s time to sanitize. This creates an inhospitable environment for the germs after a brief exposure and ensures our yeast will not have much competition when we go to use this equipment as their new home. Make sure to sanitize any of the tools that will come into direct contact with your must. Products to consider...
Cleaning:
Oxiclean Powdered Brewing Wash (PBW) Straight – A Dish Soap Bleach
Sanitizing:
Starsan One Step Iodophore B-Brite Boiling water Dishwasher full cycle
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Chapter 6 | Home Brewing
Basic Mead Ingredients for 1 gallon
distilled or filtered water 2-3 pounds honey, local raw honey is best ½ package champagne yeast
Instructions 1. Simmer ½ gallon water until warm. 2. Add honey: 2 pounds for a dry mead or 3 pounds for a sweet mead. Stir until dissolved. 3. Simmer (don’t boil) for about 30 minutes, skimming off any scum that forms. Remove from heat and let cool to about 100°F and pour into a gallon glass bottle. 4. When the temperature is below 90°F, add the yeast. One package will make 5 gallons of mead, only use ½ a package. 5. Cap the bottle and shake well. Add more water to fill the bottle, making sure to leave 3-4 inches of headroom at the top. Take the top off and add an airlock. 6. Once the airlock is in place, set the bottle in a cool spot for about 6 weeks.
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Chapter 6 | Home Brewing
Spiced Orange Mead Ingredients for 1 gallon
3 ½ lbs Clover honey 1 Large orange (later cut in eights or smaller, rind and all) 1 small handful of raisins 1 stick of cinnamon
1 whole clove (2 for stonger flavor) 1 teaspoon of Fleishmann’s bread yeast Balance water to one gallon - optional - a pinch of nutmeg and allspice (very small)
Instructions 1. Use a clean 1 gallon carboy. 2. Dissolve honey in some warm water and put in carboy. 3. Wash orange well to remove any pesticides and slice in eights --add orange. -- rinds included 4. Put in raisins, clove, cinnamon stick, any optional ingredients and fill to 3 inches from the top with cold water. ( leave room for some foam -- you can top off with more water after the first few days) 5. Shake the jug with top on. This is your sophisticated aeration process. 6. When at room temperature in your kitchen, put in 1 teaspoon of bread yeast. ( No you don’t have to rehydrate it first) 7. Install water airlock. Put in dark place. It will start working immediately or in an hour. After major foaming stops in a few days add some water and then keep your hands off of it. Don’t shake it! Don’t mess with the yeasts!
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Chapter 6 | Home Brewing
Vanilla Bean Chamomile Mead Ingredients
1 gallon of water 3-4 lbs local honey (about 4 cups) 1/2 cup Chamomile Flowers
One handful of chopped raisins One Vanilla Bean, split 1/2 packet of yeast
Instructions 1. Grab a large stockpot and add about 2/3 of a gallon of water. Allow it to come to a boil. 2. When the water is at a steady, rolling boil, remove it from heat and add in the raisins and chamomile and give it a stir. Cover the pot and let it sit for about ten minutes. 3. Uncover the pot, pour in the honey and stir it until it is all mixed. 4. Using a funnel, pour the wort (flowers and all) into the sanitized gallon jug. Split the vanilla bean and drop it into the jug. 5. Pour in the rest of the cold filtered water to bring the liquid up to the neck of the jug to help cool it off a bit. 6. Once the jug has cooled to room temperature, add the yeast and top it all off with an airlock. 7. Label the jug with the brew name and date and set it aside somewhere out of direct sunlight, and let it do the fermenting magic until it is done. Check the airlock and watch how often it bubbles. You can tell it is done when the bubbles have stopped and the mead has cleared.
(champagne yeast for dry, sweet wine or mead yeast for a sweeter result or a pinch of bread yeast will work)
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Chapter 6 | Home Brewing
Elderflower Sparkling Mead Ingredients for 1 gallon
6-8 elderflower heads fresh or dried 1 lemon juiced 1/2 package champagne yeast 1-2 pounds honey filtered water 10 raisins
Instructions 1. Sanitize everything that will be used in the brewing process. 2. Combine a half gallon of filtered water in a pot with the elderflowers. Bring to a boil for about 2-3 minutes, then remove from heat and steep to brew elderflower tea. 3. Once the tea has cooled slightly, but is still warm, add the honey. Total amount based on taste and preference. 4. Allow the tea to cool to about room temperature. Use a funnel to transfer the tea to your fermenting vessel, flowers and all. You can strain the flowers out if you wish, but leaving them in really helps get their essence. 5. Add the lemon juice and raisins, then fill the jug up with cool filtered water, leaving about 3 inches of head space at the top. 6. Add the champagne yeast, cap the jug, and give it a few good shakes to combine everything. Remove the cap, fill the airlock with water to the line, then place it into the jug. In a few hours, or overnight, you should start to see bubbles. 7. Place the jug in a cool and dark corner of your house. Once the bubbles have almost completely stopped, it’s time to bottle. The time will be variable, 3-4 weeks based on the amount of honey used and ambient temperature. 8. Bottle the mead into swing top bottles for the best sparkling results. Let the bottles sit for another 2-3 weeks, then enjoy your lovely sparkling mead!
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Chapter 6 | Home Brewing
Spicy Mead Ingredients for 1 galloon 1 kg blackberry honey 3 black cardamom pods 6 cloves 2 dried ancho chili peppers
1 cup plain black tea 3 small blood oranges 1 pkg Lalvin EC-1118
Instructions 1. Boil some water for the yeast starter. Dissolve a teaspoon of honey with the recommended amount of water on the package. Once the water has cooled to the recommended temperature scatter the yeast over the top. Give them a gentle stir so that most of them fall to the bottom of the dish and they can get nice and hydrated. 2. Let the yeast bloom and come back to life. They’ll start making bubbles and floating to the top of the water, it takes about 10-15 minutes. 3. Get the brewing pot on the stove and add half a gallon of water. Put it on the stove and turn it on low. The must should never boil, or even simmer. Honey is a very delicate flavor and applying too much heat can destroy the flavor so make sure it only steams, and doesn’t bubble. 4. Chop the ancho chili up with scissors and add to the pot with the cloves, cardamom and honey. Give it a good stir until the honey is dissolved and zest the oranges. Segment the oranges so that there is no pith in the must. Add the orange fruit and zest and let steam for 20 minutes. Skim off anything that rises to the surface. 5. Let the must cool, putting the pot with its lid on it in a sink of cold water. Once the must has cooled to the same temperature as the yeast starter pour the must into the sanitized fermenting vessel and then add the yeast starter. Top it up with some warm water and seal with an airlock. 6. Put it somewhere dark and cool and wait for 1 -2 weeks until there is about a 2.5 cm yeast layer on the bottom of the carboy. If you don’t have somewhere dark cover it with a towel.
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OTHER HONEY LIQUORS
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Chapter 7 | Other Honey Liquor
Honey is a staple in many cultures and societies, it is no surprise that there are many other types of liquors which use honey.
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Chapter 7 | Other Honey Liquor
Bärenjäger Honey Liqueur Barr Hill Gin Bee Vodka Canyero Ron Miel Honey Rum Liqueur Cazcabel Honey Liqueur Celtic Honey Liqueur Comb 9 Gin Comb Vodka Cooper’s Mark Honey-flavored Burbon Whiskey Dogfish Head Brown Honey Rum The Dubliner Irish Whiskey Liqueur Dulce Dorado Honey & Vanilla Tequila Evan Williams Honey Reserve Irish Mist Jack Daniel’s Tennessee Honey
Jim Beam Honey Mackmyra Bee Liqueur Medos Honey Vodka New Grove Honey Rum Liqueur Old Krupnik Honey Liqueur 38% Poli Miele Grappa Ron Aguere Miel Vintage Honey Rum Santos Dumont Xo Elixir Stag’s Breath Three Barrels Honey Wigle Whiskey Landlocked Wild Turkey American Honey
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Photo | Fernndo Gonzalez 115
Index A
Alabama 26 Alaska 26 Alcohol content 11, 16, 73 Aphrodisiac 23 Arizona 26 Arkansas 26
B
Beer 11, 12, Bees 39-48, 43, 78
C
California 26 China 20 Clarification 13 Colorado 28 Connecticut 28
D
Delaware 28
E
Egypt 20, 44 Elderflower Sparkling Mead 109 Equipment 100 Europe 20
F
Fermentation 11-13, 16, Fining 13 Florida 28
G
Georgia 28 Grapes 12, Gravity 16, 17 Greece 20, 21
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H
Hawaii 28 Heidrum Meadery 65, 91-96 History 20 Hive 47, 48 Home Brewing 98 Honeymoon 23 Hops 12 Hydrometer 16
I
Idaho 29 Illinois 29 Indiana 2 9 Ingredients 97 Iowa 29
K
Kansas 29 Kentucky 249
L
Lees 16 Liquors 112-114 Louisiana 29
M
Maine 29 Maryland 29 Massachusetts 31 Mead Kitchen 65, 83-89 Michigan 31 Minnesota 31 Mississippi 31 Missouri 31 Montana 31 Must 12, 13,
N
Nebraska 32 Nectar 41-43 Nevada 3 2 New Hampshire 32 New Jersey 32 New Mexico 32 New York 32 Nordic, Norse 14, 15, 96 North Carolina 32 North Dakota 35
O
Oak Barrel 13 Ohio 35 Oklahoma 35 Oregon 3 5
P
Pennsylvania 35 Pollen 38, 42
U
United States 26 Urbano Cellars 84, 89 Utah 36
V
Vanilla Bean Chamomile Mead 106 Vermont 36 Virginia 37
W
Washington 37 West Virginia 3 Wine 11-13 Wisconsin 37 Wyoming 37
Y
Yeast 12, 16, 17, 102, 105, 106, 109, 110
R
Rack, racking 13, 17, 63 Rhode Island 36 Royalty 21, 23
S
San Francisco Mead 65-78 Sanitation 16, 101 South Carolina 36 South Dakota 36 Spice Orange Mead 105 Spicy Mead 110
T
Tennessee 36 Texas 36
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Credits Photos Cathi Ciardella | 36, 38, 41, 42 Fernando Gonzalez | 62, 65, 67, 68-69, 70, 72-73, 75, 76-77, 111 Martin Wells | 10-11, 45 Sidney Henry | 26, 29, 30, 51, 59, 78, 81, 82, 84, 86, 89, 90-91, 93, 99, 100, 103, 104, 107 Susy Wells | 18, 20-21, 46-47, 52, 55, 56
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Colophon All rights reserved. No part of this book may be reproduced in any form without written permission of the copyright owners. Every effort has been made to ensure that credits accurately comply with information supplied. I apologize for any inaccurancies that may have occured and will resolve inaccurate or missing information in a subsequent reprinting of the book. Beyond the Comb, a look at mead was designed and typeset by Susannah Wells in San Franicsco, California. Digital type compostition, page layouts, and type design were originated on Apple MacBook Pro computers, utilizing Adobe InDesign CC 2019. The Text of the book was set in Brother 1816 Cover and all headings set in Sheila, Brother 1816 and Aktiv Grotesk Ex. All body copy set in Brother 1816, Regualr at 9 or 8 pt. Š2019
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