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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In this episode, ever consider an all fruit mead? We mean, ALL fruit? Whole fruits, honey and yeast? We’ll give it a go in...
The guys spend a little time chatting about carbonated meads – ways to do it, cautions needed during the process, why and what to...
Knowing the difference between cleaning and sanitizing is one of the basic fundamentals of brewing. Preventing off flavors from forming, keeping unwanted bacteria out,...