With an avid interest in archaeological and historical research he has been making mead using traditional pre-modern techniques, wild yeast and local, often foraged ingredients since 2000. With a license in 2010 he founded the first commercial meadery in New York State, and opened the first meadery in New York City. These meads have been embraced by the natural wine community and are served at some of the finest restaurants and bars in NYC. This episode we talk with Raphael Lyon of Enlightenment Wines Meadery. And by the way, he was gracious enough to hold open one day longer, a chance at subscribing to their quarterly wine club. So get in now!
Iron Bee 2020 results are in! Congratulations to all the winners! You can see the results here.
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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...
Episode 2, Sweet Mead. Episode 2 is about making a simple sweet mead for beginners. Starting with 20 pounds of orange blossom honey and...
Mazer Cup medalist Pavel Anisimov visits the Mead House to share some thoughts on his mead making, a last minute schedule change for segment...