In this episode, make sure you have a pencil & paper with you, you’ll want to take notes! Home meadmaker Tom Repas is back in the house to share some insight on making a mead to go with your meals. Rather than trying to pick a mead off the shelf, why not make a mead yourself. Check out his Facebook page for some inspiration, he’s quite a cook, gardener and beekeeper! The we wrap the show with our Facebook/Reddit friends!
Get notified when an episode is posted, join our Twitter feed@TheMeadHouse!
Does anybody know where you can listen to the Mead House podcast? How about on iTunes, Stitcher Radio, Spotify, iHeart Radio, YouTube, and soon, Amazon Music? Check the front page of the website for more locations and be sure to subscribe and rate us 5 stars!
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.
Evan Henderson is in the house this episode. Beginning a career as a civil engineer, he spent 10 years behind a computer monitor before he decided he needed to move on. He was hired on at Sap House Meadery and quickly mastered the mead making production there, evident by the best meads you ever tasted!
Also in this episode, home mead maker and author of The Lost Art, A Comprehensive Guide for Beginner Mead Brewers, Michael Labonte takes a seat at the bar. He messaged the House on Facebook and told us about a coffee mead that turned out awesome and a Maple, Bourbon Vanilla mead that sounds awful tasty!
Get notified when an episode is posted, join our Twitter feed@TheMeadHouse!
Does anybody know where you can listen to the Mead House podcast? How about on iTunes, Stitcher Radio, Spotify, iHeart Radio, YouTube, and soon, Amazon Music? Check the front page of the website for more locations and be sure to subscribe and rate us 5 stars!
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.
Adam Thoms, our second place medalist in the Iron Bee 2020 secret ingredient category, is a home mead maker who started off home brewing beer a few years ago and really found my ideal hobby/addiction after pitching the yeast on my first batch of mead in January 2019. What he did with Rose Hips and Cacao Nibs was amazing for his very first competition entry ever! He lives by the idea that there are many ways to make mead, and he’s not afraid to fail forward and experiment! 3 We move into a category seldom dicussed here in the house, and we promise, we will be exploring this further for sure, Pyments, mead made with grape juice and honey. As usual, we wrap the show with a few Facebook/Reddit friends.
Get notified when an episode is posted, join our Twitter feed@TheMeadHouse!
Does anybody know where you can listen to the Mead House podcast? How about on iTunes, Stitcher Radio, Spotify, iHeart Radio, YouTube, and soon, Amazon Music? Check the front page of the website for more locations and be sure to subscribe and rate us 5 stars!
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.
There was a time when gluten-free beers tasted like, well, the leftovers at the bottom of a slop bucket used to feed hogs with. Well, maybe not that bad, but they were sort of disgusting. Then along came Grouse Malt House, that changed everything. Gluten-free malts with the same awesome flavors of regular grain malt from brown sugars and caramels to coffee and cocoa, now those with intolerance have a valuable source to produce gluten-free beers & braggots. Twila Soles, founder of Grouse Malt House joins us this episode. Facebook/Reddit Friends wrap the show with questions like using dehydrated berries in a mead and figuring out aging time.
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.
We’re back! With this episode, we toss the mic around the table and talk about what we did or didn’t accomplish during our 2 week hiatus. Jeff has some 411 on another method of carbing up mead, and we wrap the show with a laundry list of questions from our Facebook/Reddit friends!
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.
A free for all! This episode, we go all over the map just talking mead, plus Mead Day is coming in a couple days, how are you spending yours? We’ll give you an idea of how we’re spending ours. Then, we do an extended Facebook Friends. Just a reminder, this is show 6 on our 6 & 2 calendar, so we’ll see you in two weeks when we come back for episode 170!
EDIT: Sap House Meadery mead club is $75 per quarter, not per month. We apologize for the confusion.
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.
This is another nugget show. There is much to say about Nathan Steigman, however, it would take several pages to explain it all. Nathan lives in the heart of mead country, Minnesota. He’s a tinkerer, an experimenter, and a qualified master home mead maker. His meads, some with very unusual ingredients, are much sought after around his hometown and beyond, and if you’ve been lucky enough to have one, you would remember it for a long time. Not afraid to push the limits, he’s featured in this episode because he won the 2020 Iron Bee secret ingredient category, Rose hips. He’ll tell you all about it in the show. Get your pen and paper out also, he’ll drop plenty of nuggets along the way. Congratulations Nathan, and thanks for hanging out for the entire show!
Valkries Horn is on! Get in fast, there is limited space so hurry!
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.
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.
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.
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.
Aloha! In this episode, Stephanie Krieger from Nani Moon Meadery in Hawaii stops by the house to talk about the only meadery in the Hawaiian Islands, and a few of her amazing meads like Buzz Squared, crafted from Kona Coffee and organic local honey. With access to Hawaiian vanilla straight from the Orchid which grows wild there and some of the most unique and sought after honey’s in the world like Macadamia Nut and Ohia Lehua blossom honey, she has an amazing list of meads. They also have about 4 spots left for their super secret mead club, here’s how to get in, email them at nanimoonmeadinfo@gmail.com
We spend both segment 2 & 3 on Facebook Friends, make sure and email us your questions to info@themeadhouse.com
Iron Bee 2020 is wrapping up the judging, so stay tuned, results are imminent!
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.
In this episode, make sure you have a pencil & paper with you, you’ll want to take notes! Home meadmaker Tom Repas is back in the house to share some insight on making a mead to go with your meals. Rather than trying to pick a mead off the shelf, why not make a mead yourself. Check out his Facebook page for some inspiration, he’s quite a cook, gardener and beekeeper! The we wrap the show with our Facebook/Reddit friends!
Iron Bee 2020 results are in! Check them out right here! Congratulations to all our winners!
Evan Henderson is in the house this episode. Beginning a career as a civil engineer, he spent 10 years behind a computer monitor before he decided he needed to move on. He was hired on at 
Also in this episode, home mead maker and author of 
Adam Thoms, our second place medalist in the Iron Bee 2020 secret ingredient category, is a home mead maker who started off home brewing beer a few years ago and really found my ideal hobby/addiction after pitching the yeast on my first batch of mead in January 2019. What he did with Rose Hips and Cacao Nibs was amazing for his very first competition entry ever! He lives by the idea that there are many ways to make mead, and he’s not afraid to fail forward and experiment! 3 We move into a category seldom dicussed here in the house, and we promise, we will be exploring this further for sure, Pyments, mead made with grape juice and honey. As usual, we wrap the show with a few Facebook/Reddit friends.
There was a time when gluten-free beers tasted like, well, the leftovers at the bottom of a slop bucket used to feed hogs with. Well, maybe not that bad, but they were sort of disgusting. Then along came Grouse Malt House, that changed everything. Gluten-free malts with the same awesome flavors of regular grain malt from brown sugars and caramels to coffee and cocoa, now those with intolerance have a valuable source to produce gluten-free beers & braggots. Twila Soles, founder of 
We’re back! With this episode, we toss the mic around the table and talk about what we did or didn’t accomplish during our 2 week hiatus. Jeff has some 411 on another method of carbing up mead, and we wrap the show with a laundry list of questions from our Facebook/Reddit friends!
A free for all! This episode, we go all over the map just talking mead, plus Mead Day is coming in a couple days, how are you spending yours? We’ll give you an idea of how we’re spending ours. Then, we do an extended Facebook Friends. Just a reminder, this is show 6 on our 6 & 2 calendar, so we’ll see you in two weeks when we come back for episode 170!
This is another nugget show. There is much to say about Nathan Steigman, however, it would take several pages to explain it all. Nathan lives in the heart of mead country, Minnesota. He’s a tinkerer, an experimenter, and a qualified master home mead maker. His meads, some with very unusual ingredients, are much sought after around his hometown and beyond, and if you’ve been lucky enough to have one, you would remember it for a long time. Not afraid to push the limits, he’s featured in this episode because he won the 2020 Iron Bee secret ingredient category, Rose hips. He’ll tell you all about it in the show. Get your pen and paper out also, he’ll drop plenty of nuggets along the way. Congratulations Nathan, and thanks for hanging out for the entire show!
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 
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 
Aloha! In this episode, Stephanie Krieger from