We found this week’s guest on Facebook after he posted a question about if his mead that was made with steeping grains would classify as a braggot. After doing a Facebook Friends segment on his post, we knew we needed to talk to this guy. John McMillan joins us this week to talk about his amazingly good stout style braggot and more. Got a green thumb? We discuss how a home garden might produce some noteworthy herbs and ingredients for your meads. And as usual, we wrap with a few Facebook Friends.
Iron Bee 2020 is on! It’s time to register, and you must be a Mead House Keyholder to enter. It’s gonna be a shindig, so don’t miss it! After party dates will be announced later.
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.
If you’re like me, tired of climbing the walls 3 or 4 times (wife is complaining of the footprints all over the ceiling) because of the Covid-19 Coronavirus thing, they hey…you came to the right place! This episode we welcome back Josh Mahoney, an amazing mead making medalist and talk to him about his Scorpion mead. Yep, Scorpion mead! Just look at the picture on the left! We asked out listeners what they were making during the lock-up, lockdown, lock-in, and we have a list we’ll talk about in segment 2, then as always, we wrap the show with Facebook Friends, where we try to answer questions with no formal expertise other than what we’ve experienced in our own brew room.
Iron Bee 2020 is on! It’s time to register, and you must be a Mead House Keyholder to enter. It’s gonna be a shindig, so don’t miss it! After party dates will be announced later.
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.
Tonight we discuss malts and grains. The braggot, made up of honey and malt is a little used category in the BJCP catalog of beverage descriptions. “A harmonious blend of mead and beer, with the distinctive characteristics of both. A wide range of results are possible, depending on the base style of beer, variety of honey and overall sweetness and strength. Beer flavors tend to somewhat mask typical honey flavors found in other meads.” “Displays a balanced character identifiable as both a beer and a mead, although the relative intensity of flavors is greatly affected by the sweetness, strength, base style of beer, and variety of honey used.”
Also, we touch on some St. Patrick Day inspirations, and we wrap with a couple Facebook Friends.
Iron Bee 2020 is on! It’s time to register, and you must be a Mead House Keyholder to enter. It’s gonna be a shindig, so don’t miss it! After party dates will be announced later.
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.
Working closely with all the sales staff in North America for Yakima Chief Hops, he organizes and plans Yakima Chief’s Hop Selection program during harvest. He is a passionate homebrewer as well in his free time, making mead and beer for six years. He truly enjoys making any beer with excessive amounts of hops in it, Saison and of course, any kind of Mead! Returning guest Bryan Pierce joins us in this episode. Ryan and Jeff have an update for the Iron Bee, and we also discuss briefly, balance, ways to achieve it. We wrap the show with a couple Facebook Friends, including an email from listener Ohad in Israel !
Iron Bee 2020 is on! It’s time to register, and you must be a Mead House Keyholder to enter. It’s gonna be a shindig, so don’t miss it! After party dates will be announced later.
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.
Jessicka Nebesni works on the Mountain Rose Herbs Marketing Team. Having practiced Macrobiotic food preparations in California, beekeeping in Oregon and making herbal crafts for local farmers markets in New Jersey, she has a wide variety of experiences and knowledge to share. This episode we discuss powdered vs. whole herbs and spices as adjuncts to mead, including a number of teas.
Jeff and Ryan give an update to the Iron Bee 2020, and then a discussion about using different types of fruit flavors such as concentrates, whole and juices in a melomel.
We wrap the show in our traditional fashion, Facebook Freiends!
Iron Bee 2020 is on! It’s time to register, and you must be a Mead House Keyholder to enter. It’s gonna be a shindig, so don’t miss it! After party dates will be announced later.
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 the first three AMMA Mead Maker of the year competitions – Mashout, Domras, Midwinter – he has hit the podium 18 times. He had 10 wins, alone at the Minnesota Mashout – 9 medals and one Honorable Mention. He last appeared with us in episode 129, Adam Bystrom stops by the house this episode.
Jeff & Ryan give some 411 on the Iron Bee 2020 competition, JD wants to know a little more about malts, and he’s got a project that Ryan threw at him with nothing more than the profile, JD has to come up with the recipe!
And finally, Facebook Friends involving carrots, how often to rack, length of time bulk aging and more!
Iron Bee 2020 is on! It’s time to register, and you must be a Mead House Keyholder to enter. It’s gonna be a shindig, so don’t miss it! After party dates will be announced later.
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 next generation oaking system is the main topic in this episode. Not just an oaking system, but an innovative tool using dovetail joints allowing you to add more or add different toasting levels at the same time. Michael Azar of Next Level Oak joins us this episode.
Ryan and Jeff let loose a teaser for Iron Bee 2020, and olive oil added to your fermentation, does it work? Ryan talks about an article he found on Brulosophy
And of course we wrap with FaceBook Friends where we answer some questions with no formal expertise other than what we’ve experienced in our own brew house.
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’s a tool that every brewer must have in their toolbox. If you have nothing else, this one simple piece of equipment will tell you much about how well your fermentation is doing. Brady Marzella from Brady Instruments stops by the house to talk about hydrometers. Session meads are becoming more popular, Ryan leads a discussion into brewing them. Finally, we wrap the show with our Facebook Friends.
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.
He’s been a home brewer for the last 20 years, a meadmaker for 13, and owner of Laurel Highlands Meadery in Greensburg, PA. Returning guest Matt Felenski joins us this episode to update us on what he’s been up to, and talk a little about streamlining the process. Former co-host Aaron Martin fills in for Ryan tonight, we’ll find out what he’s been brewing lately as we talk about ideas for the new year.
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.
Welcome back! After an extensive hiatus, the crew comes back with some New Years resolutions and revelations! Ryan is moving Mead House North to a new location and during the inventory and packing process discovered he had 8 full carboy’s to move! While spending an entire day bottling, he came up with a laundry list of resolutions and revelations! Jeff is looking to downsize a bit, settling on reducing his brewing quantity while focusing on perfection. JD has enough crap to start a pub, including two kegorators! But, being retired, he doesn’t want to go back to work again. Over the break, he decided to focus on a base recipe for his braggots, keeping it simple and tasty. All that and more on episode 145!
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 found this week’s guest on Facebook after he posted a question about if his mead that was made with steeping grains would classify as a braggot. After doing a Facebook Friends segment on his post, we knew we needed to talk to this guy. John McMillan joins us this week to talk about his amazingly good stout style braggot and more. Got a green thumb? We discuss how a home garden might produce some noteworthy herbs and ingredients for your meads. And as usual, we wrap with a few Facebook Friends.
Iron Bee 2020 is on! It’s time to register, and you must be a Mead House Keyholder to enter. It’s gonna be a shindig, so don’t miss it! After party dates will be announced later.
If you’re like me, tired of climbing the walls 3 or 4 times (wife is complaining of the footprints all over the ceiling) because of the Covid-19 Coronavirus thing, they hey…you came to the right place! This episode we welcome back Josh Mahoney, an amazing mead making medalist and talk to him about his Scorpion mead. Yep, Scorpion mead! Just look at the picture on the left! We asked out listeners what they were making during the lock-up, lockdown, lock-in, and we have a list we’ll talk about in segment 2, then as always, we wrap the show with Facebook Friends, where we try to answer questions with no formal expertise other than what we’ve experienced in our own brew room.
Tonight we discuss malts and grains. The braggot, made up of honey and malt is a little used category in the BJCP catalog of beverage descriptions. “A harmonious blend of mead and beer, with the distinctive characteristics of both. A wide range of results are possible, depending on the base style of beer, variety of honey and overall sweetness and strength. Beer flavors tend to somewhat mask typical honey flavors found in other meads.” “Displays a balanced character identifiable as both a beer and a mead, although the relative intensity of flavors is greatly affected by the sweetness, strength, base style of beer, and variety of honey used.”
Working closely with all the sales staff in North America for 
Jessicka Nebesni works on the 
In the first three AMMA Mead Maker of the year competitions – Mashout, Domras, Midwinter – he has hit the podium 18 times. He had 10 wins, alone at the Minnesota Mashout – 9 medals and one Honorable Mention. He last appeared with us in episode 129, Adam Bystrom stops by the house this episode.
A next generation oaking system is the main topic in this episode. Not just an oaking system, but an innovative tool using dovetail joints allowing you to add more or add different toasting levels at the same time. Michael Azar of 
There’s a tool that every brewer must have in their toolbox. If you have nothing else, this one simple piece of equipment will tell you much about how well your fermentation is doing. Brady Marzella from 
He’s been a home brewer for the last 20 years, a meadmaker for 13, and owner of 
Welcome back! After an extensive hiatus, the crew comes back with some New Years resolutions and revelations! Ryan is moving Mead House North to a new location and during the inventory and packing process discovered he had 8 full carboy’s to move! While spending an entire day bottling, he came up with a laundry list of resolutions and revelations! Jeff is looking to downsize a bit, settling on reducing his brewing quantity while focusing on perfection. JD has enough crap to start a pub, including two kegorators! But, being retired, he doesn’t want to go back to work again. Over the break, he decided to focus on a base recipe for his braggots, keeping it simple and tasty. All that and more on episode 145!