Episode 130

Iron Bee first place winner Bert Mayer joins us in this episode. He has been making mead since he turned 21, and when all his friends bought set ups to make beer, his small apartment pushed him in a different direction. A mild hobby at first, he spent more of his time in the underground world of facial hair competitions. Since retiring from that after the World Championships in 2017, he has turned his focus back to the art of making mead, taking classes at UC Davis and the American Honey Tasting Society, as well as becoming a steward captain at the Mazer Cup. With hopes of someday opening a small tap room (a rolling 5 year plan), he hopes to just keep making things people enjoy drinking. Jeff starts us off in a discussion taken from questions a couple keyholders had, fermentation and storage vessels, what's good, why and what the crew uses and how do you measure your honey? Here's the links to the honey gate and rack Jeff talked about. Ryan has a couple Facebook Friend questions involving peaches, hibiscus and Mountain Dew mead. Don't forget, we'll be on our 2 week hiatus, and when we come back, look for more exciting shows featuring some really awesome guests! Thanks for 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!

Products mentioned on this episode:

Mountain Rose Herbs  Spike Brewing O'Connors Homebrew Supply The Barrel Mill