From a previous interview we did with Steve Piatz, author of The Complete Guide to Making Mead, talks about the flavor compounds in honey vs. grapes that sometimes will leave a dry traditional seem a little flat. He also discusses temperature control plus some pointers on balance. The guys review a few samples sent around by the crew and finally, Ryan puts on a demonstration for a braggot for the Minnesota Home Brew Association. Here's the ingredients for Ryan's demo. We're not responsible for your outcome, we only offer this so you can come up with your own result. Make sure and listen to the show for more! 3.15 lbs Munich LME 3.15 lbs Marris Otter LME 2 lbs Belgian Candi Sugar (dark) 5 lbs Wildflower honey (step feed) 1 oz Pacific Gem hops (15min)
[caption id="attachment_1793" align="alignleft" width="500"] Gino dalla Gasperino of Meridian Cacao Company.[/caption] Gina dalla Gasperino from Meridian Cacao Company joins us at the bar to...
Award-winning mead maker,Tom Repas, joins the show and shares some of his knowledge about mead making. The crew also answers a question about honey...
Iron Bee supporter, Josh Eckton owner of a new start-up, White Bear Meadery in White Bear Lake Minnesota joins us this episode, and then...