Outside there lies a great opportunity to go back a few thousand years and follow the footsteps of the great hunter-gatherers that came before us and gather up ingredients to make a mead. Well, maybe not everything, but certainly the one component you need to kick it off...yeast. Our guest this episode is Sam Wineka from Bootleg Biology, purveyor of wild yeasts. They are looking to collect samples from every zip code in the country to include in their already outstanding list of available yeasts. Bradly McArthur sent us an email about some issues he had with an amber brsggot, Dan Shannon also contacted us wanting to know more about conical fermenters, and then we wrap the show with Facebook Friends.
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Jeff and Chris spend a little time chatting about meads for the spooky season. Both share a personal recipe that fits the holiday fun...
He’s a Minnesota-native, has six Mazer Cup wins, a Minnesota State Fair Best of Show and two first round placements in this year's National...
We found this week's guest on Facebook after he posted a question about if his mead that was made with steeping grains would classify...