Episode 167

Like many recent grads, Martin Key and Justin Schoendorf found themselves relatively poor and possessing an insatiable appetite for craft beer. As Martin and Justin learned to make new and interesting beers, they tinkered with various styles and recipes creating things that were not yet available in the market. Eventually, they stumbled upon an alcoholic drink made with fermented honey. Both Justin and Martin have been avid home brewers since the turn of the century. Justin has been in the alcohol business for more than 17 years, so he provides a lot of industry knowledge and experience. They developed a recipe suited to their tastes, their friends seemed to like it, so they decided to start a meadery and share their recipe with the world. And that is how Monk’s Meadery began! Justin joins us in this episode.

Bourbon barrel ice cream

4 egg yolks ½ cup sugar 1 cup barrel aged beer 1 cup heavy cream Whisk the egg yolks, and heat the beer & cream to a simmer, while whisking, temper the egg yolks with the cream and combine, and bring to a simmer again. Strain, chill, and put into an ice cream mixer. Get notified when an episode is posted, join our Twitter feed @TheMeadHouse! Iron Bee 2020 results are in! Check them out right here! Congratulations to all our winners! Thanks for keeping the Mead House podcast free with 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! When you become a subscriber, you'll have access to some great interviews from guests here at the Mead House.  

Products mentioned in this episode: