Episode 105

This episode is sponsored by Chrissie Zaerpoor, author of The Art of Mead Tasting and Food Pairing. A 5 star culinary journey around the world pairing good food with good mead. Get your copy today at meadandfood.com.   In this episode, Jim Ladd, owner of Cascade Beer Candi Syrup Company stops in for as visit. A unique method of adding flavors to beers, meads and cider/cysers, Jim explains how one flavor, Maple Bacon Candi Syrup is great for stouts and porters. Jim talks about how oven toasted coconut flavors seem to fade away over time, yet using a candi syrup helps hang on to the flavor over time. Ryan updates the prize list for the Iron Bee competition, and home mead maker Moises Martinez makes a visit again to update us on what he's been up to. We finish the show with The Hopper List, a rundown of the Mead House crew's projects. Remember, we'll be on hiatus for a couple weeks, we'll be back the first week of December! Be sure and reserve a spot for the Iron Bee! When you register, create a dummy/placeholder entry. Space is extremely limited and this will reserve your spot and prompt us to send you the secret ingredient. You must be a Keyholder club member to enter the Iron Bee. Sign up and get some great gifts! Join The Mead House Keyholder Club on Patreon to help support the show for as little as $2/month. We have some great thank you gifts for supporting us; including a limited supply of oak infusion spirals from The Barrel Mill and yeast from White Labs. Each month there is a Keyholder Club drawing for a special gift. Join The Mead House Keyholder Club and get your own set of keys to The Mead House! Products mentioned in this episode: The Barrel Mill Mountain Rose Herbs White Labs Yeast