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Description:

Fun, entertaining and instructional, The Mead House will provide you with 90 minutes of home brewing entertainment you don't want to miss!

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Podcast Episode's:
Episode 130
<p><img class="alignleft wp-image-1850" src="http://www.themeadhouse.com/wp-content/uploads/Bert-225x300.jpg" alt="" width="270" height="360" srcset="http://www.themeadhouse.com/wp-content/uploads/Bert-225x300.jpg 225w, http://www.themeadhouse.com/wp-content/uploads/Bert-113x150.jpg 113w, http://www.themeadhouse.com/wp-content/uploads/Bert.jpg 720w" sizes="(max-width: 270px) 100vw, 270px" />Iron Bee first place winner Bert Mayer joins us in this episode. He has been making mead since he turned 21, and when all his friends bought set ups to make beer, his small apartment pushed him in a different direction. A mild hobby at first, he spent more of his time in the underground world of facial hair competitions. Since retiring from that after the World Championships in 2017, he has turned his focus back to the art of making mead, taking classes at UC Davis and the American Honey Tasting Society, as well as becoming a steward captain at the Mazer Cup. With hopes of someday opening a small tap room (a rolling 5 year plan), he hopes to just keep making things people enjoy drinking.</p> <p>Jeff starts us off in a discussion taken from questions a couple keyholders had, fermentation and storage vessels, what&#8217;s good, why and what the crew uses and how do you measure your honey?</p> <p>Here&#8217;s the links to the <a href="https://www.amazon.com/dp/B07DYWQYCZ/ref=cm_sw_r_cp_apa_i_fKbhDbGS82BPM">honey gate</a> and <a href="https://www.amazon.com/dp/B07FCK59Z3/ref=cm_sw_r_cp_apa_i_tLbhDb1NED4JN">rack</a> Jeff talked about.</p> <p>Ryan has a couple Facebook Friend questions involving peaches, hibiscus and Mountain Dew mead.</p> <p><img class="alignleft size-thumbnail wp-image-1788" src="http://www.themeadhouse.com/wp-content/uploads/key-121x150.png" alt="" width="121" height="150" srcset="http://www.themeadhouse.com/wp-content/uploads/key-121x150.png 121w, http://www.themeadhouse.com/wp-content/uploads/key-241x300.png 241w, http://www.themeadhouse.com/wp-content/uploads/key.png 326w" sizes="(max-width: 121px) 100vw, 121px" />Don&#8217;t forget, we&#8217;ll be on our 2 week hiatus, and when we come back, look for more exciting shows featuring some really awesome guests! Thanks for 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 <a href="https://www.patreon.com/themeadhouse">Patreon</a>, when you do, Jeff will send you some great gifts!</p> <h3></h3> <h3>Products mentioned on this episode:</h3> <p><a href="https://www.mountainroseherbs.com/">Mountain Rose Herbs </a><br /> <a href="https://spikebrewing.com/">Spike Brewing</a><br /> <a href="https://shop.oconnorshomebrew.com/">O&#8217;Connors Homebrew Supply</a><br /> <a href="https://www.thebarrelmill.com/">The Barrel Mill</a></p>
Listen: podcast - audio/mpeg

Episode 129
<p><img class="alignleft size-medium wp-image-1846" src="http://www.themeadhouse.com/wp-content/uploads/Adam-300x300.jpg" alt="" width="300" height="300" srcset="http://www.themeadhouse.com/wp-content/uploads/Adam-300x300.jpg 300w, http://www.themeadhouse.com/wp-content/uploads/Adam-150x150.jpg 150w, http://www.themeadhouse.com/wp-content/uploads/Adam-768x768.jpg 768w, http://www.themeadhouse.com/wp-content/uploads/Adam-1024x1024.jpg 1024w, http://www.themeadhouse.com/wp-content/uploads/Adam.jpg 1536w" sizes="(max-width: 300px) 100vw, 300px" />He’s a Minnesota-native, has six Mazer Cup wins, a Minnesota State Fair Best of Show and two first round placements in this year&#8217;s National Homebrew Competition. And, he&#8217;s only been making mead for a year and a half. Adam Bystrom joins us at the bar tonight.</p> <p>From the survey files:  &#8220;I really can&#8217;t cook. I love hearing about different flavors or ideas of flavors or blending flavors. Coffee and chocolate, how to make mead with it. I need to try the cocoa nibs I got from the Iron Bee before I ask my friend for some pure cocoa.&#8221; A couple of flavors not unfamiliar to the crew, we&#8217;ll spend some time on each. Ryan startles the crew with the thought of a White Stout style braggot.</p> <p>Facebook Friends &#8211; William wants to know a little more about starters and Jeff finds a couple people who want to do a BBQ sauce mead.</p> <p><img class="alignleft wp-image-1847 size-thumbnail" src="http://www.themeadhouse.com/wp-content/uploads/Luau-150x85.jpeg" alt="" width="150" height="85" srcset="http://www.themeadhouse.com/wp-content/uploads/Luau-150x85.jpeg 150w, http://www.themeadhouse.com/wp-content/uploads/Luau.jpeg 298w" sizes="(max-width: 150px) 100vw, 150px" />A Hawaiian Luau mead, got any ideas or a recipe to share? Contact us at <a href="mailto:info@themeadhouse.com">info@themeadhouse.com</a> and we&#8217;ll share it on the show and invite you on to talk about it.</p> <p>&nbsp;</p> <p><a href="https://www.patreon.com/themeadhouse"><img class="wp-image-1788 size-thumbnail alignleft" src="http://www.themeadhouse.com/wp-content/uploads/key-121x150.png" alt="" width="121" height="150" srcset="http://www.themeadhouse.com/wp-content/uploads/key-121x150.png 121w, http://www.themeadhouse.com/wp-content/uploads/key-241x300.png 241w, http://www.themeadhouse.com/wp-content/uploads/key.png 326w" sizes="(max-width: 121px) 100vw, 121px" /></a>Get a set of keys to the mead house, help keep the Mead House podcast free by subscribing to <a href="https://www.patreon.com/themeadhouse">Patreon</a>, when you do, Jeff will send you some great gifts!</p> <p>&nbsp;</p> <p>&nbsp;</p> <p><img class="alignleft size-thumbnail wp-image-1764" src="http://www.themeadhouse.com/wp-content/uploads/shutterstock_455346691-take-survey-150x100.jpg" alt="" width="150" height="100" srcset="http://www.themeadhouse.com/wp-content/uploads/shutterstock_455346691-take-survey-150x100.jpg 150w, http://www.themeadhouse.com/wp-content/uploads/shutterstock_455346691-take-survey-300x200.jpg 300w, http://www.themeadhouse.com/wp-content/uploads/shutterstock_455346691-take-survey-768x512.jpg 768w, http://www.themeadhouse.com/wp-content/uploads/shutterstock_455346691-take-survey-420x280.jpg 420w, http://www.themeadhouse.com/wp-content/uploads/shutterstock_455346691-take-survey.jpg 1000w" sizes="(max-width: 150px) 100vw, 150px" /><a href="http://www.themeadhouse.com/survey/">Take the survey</a>, we&#8217;d like to know what you think!</p> <p>&nbsp;</p> <p>&nbsp;</p> <h3>Products mentioned on this episode:</h3> <p><a href="https://omegayeast.com/yeast">Omega Yeast </a><br /> <a href="https://spikebrewing.com/">Spike Brewing</a><br /> <a href="http://www.meridiancacao.com/">Meridian Cacao Co.</a><br /> <a href="https://alehorn.com/">Ale Horn</a></p>
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Episode 128
<p><img class="alignleft size-medium wp-image-1843" src="http://www.themeadhouse.com/wp-content/uploads/nathan2-274x300.jpg" alt="" width="274" height="300" srcset="http://www.themeadhouse.com/wp-content/uploads/nathan2-274x300.jpg 274w, http://www.themeadhouse.com/wp-content/uploads/nathan2-137x150.jpg 137w, http://www.themeadhouse.com/wp-content/uploads/nathan2-768x842.jpg 768w, http://www.themeadhouse.com/wp-content/uploads/nathan2-934x1024.jpg 934w, http://www.themeadhouse.com/wp-content/uploads/nathan2.jpg 1278w" sizes="(max-width: 274px) 100vw, 274px" />When asked what kinds of meads he likes to make, he answered this way, &#8220;What would I like to drink?&#8221; Award winning mead maker, Nathan Steigman drops in, he also put together the winning MVP Challenge mead at the 2019 Iron Bee. We&#8217;ll get Nathan&#8217;s perspective on mead making, and and ask him the source of his inspiration. Also in this episode, from the <a href="http://www.themeadhouse.com/survey/">survey</a>, recipe development, ingredient characteristics and several different techniques we&#8217;ve used in making meads. We&#8217;ll wrap the episode with a couple Facebook Friends, Patrick Sheehan asks about coconut, and Jeffery Smith wants to know how long you leave the fruit bag in.</p> <p><a href="https://www.patreon.com/themeadhouse"><img class="alignleft wp-image-1788 size-thumbnail" src="http://www.themeadhouse.com/wp-content/uploads/key-121x150.png" alt="" width="121" height="150" srcset="http://www.themeadhouse.com/wp-content/uploads/key-121x150.png 121w, http://www.themeadhouse.com/wp-content/uploads/key-241x300.png 241w, http://www.themeadhouse.com/wp-content/uploads/key.png 326w" sizes="(max-width: 121px) 100vw, 121px" /></a>Get a set of keys to the mead house, help keep the Mead House podcast free by subscribing to <a href="https://www.patreon.com/themeadhouse">Patreon</a>, when you do, Jeff will send you some great gifts!</p> <p>&nbsp;</p> <p>&nbsp;</p> <p><img class="alignleft size-thumbnail wp-image-1764" src="http://www.themeadhouse.com/wp-content/uploads/shutterstock_455346691-take-survey-150x100.jpg" alt="" width="150" height="100" srcset="http://www.themeadhouse.com/wp-content/uploads/shutterstock_455346691-take-survey-150x100.jpg 150w, http://www.themeadhouse.com/wp-content/uploads/shutterstock_455346691-take-survey-300x200.jpg 300w, http://www.themeadhouse.com/wp-content/uploads/shutterstock_455346691-take-survey-768x512.jpg 768w, http://www.themeadhouse.com/wp-content/uploads/shutterstock_455346691-take-survey-420x280.jpg 420w, http://www.themeadhouse.com/wp-content/uploads/shutterstock_455346691-take-survey.jpg 1000w" sizes="(max-width: 150px) 100vw, 150px" /><a href="http://www.themeadhouse.com/survey/">Take the survey</a>, we&#8217;d like to know what you think!</p> <p>&nbsp;</p> <p>&nbsp;</p> <h3>Products mentioned on this episode:</h3> <p><a href="https://www.meadandfood.com/">The Art of Mead Tasting &amp; Food Pairing </a><br /> <a href="http://www.cascadebeercandi.com/">Cascade Beer Candi Syrup</a><br /> <a href="https://amoretti.com/">Amoretti</a><br /> <a href="https://www.kingorchards.com/">King Orchards</a><br /> <a href="https://www.thermoworks.com/">Thermoworks </a></p>
Listen: podcast - audio/mpeg

Episode 127
<p><img class="alignleft size-medium wp-image-1840" src="http://www.themeadhouse.com/wp-content/uploads/guthrie-300x300.jpg" alt="" width="300" height="300" srcset="http://www.themeadhouse.com/wp-content/uploads/guthrie-300x300.jpg 300w, http://www.themeadhouse.com/wp-content/uploads/guthrie-150x150.jpg 150w, http://www.themeadhouse.com/wp-content/uploads/guthrie.jpg 720w" sizes="(max-width: 300px) 100vw, 300px" />Iron Bee Silver Medalist, Brett Guthrie, stops by the house to talk about his winning entry and thoughts on mead making. He likes doing session meads, and uses his environment of sandy beaches and  sunny days as his inspiration. And from the Mead House survey, we discuss kegging your homebrew. Finally, we wrap the show with a few Facebook Friends, and answer a couple questions.</p> <p>&nbsp;</p> <p>&nbsp;</p> <p><a href="https://www.patreon.com/themeadhouse"><img class="alignleft wp-image-1788 size-thumbnail" src="http://www.themeadhouse.com/wp-content/uploads/key-121x150.png" alt="" width="121" height="150" srcset="http://www.themeadhouse.com/wp-content/uploads/key-121x150.png 121w, http://www.themeadhouse.com/wp-content/uploads/key-241x300.png 241w, http://www.themeadhouse.com/wp-content/uploads/key.png 326w" sizes="(max-width: 121px) 100vw, 121px" /></a>Get a set of keys to the mead house, help keep the Mead House podcast free by subscribing to <a href="https://www.patreon.com/themeadhouse">Patreon</a>, when you do, Jeff will send you some great gifts!</p> <p>&nbsp;</p> <p>&nbsp;</p> <p><img class="alignleft size-thumbnail wp-image-1764" src="http://www.themeadhouse.com/wp-content/uploads/shutterstock_455346691-take-survey-150x100.jpg" alt="" width="150" height="100" srcset="http://www.themeadhouse.com/wp-content/uploads/shutterstock_455346691-take-survey-150x100.jpg 150w, http://www.themeadhouse.com/wp-content/uploads/shutterstock_455346691-take-survey-300x200.jpg 300w, http://www.themeadhouse.com/wp-content/uploads/shutterstock_455346691-take-survey-768x512.jpg 768w, http://www.themeadhouse.com/wp-content/uploads/shutterstock_455346691-take-survey-420x280.jpg 420w, http://www.themeadhouse.com/wp-content/uploads/shutterstock_455346691-take-survey.jpg 1000w" sizes="(max-width: 150px) 100vw, 150px" /><a href="http://www.themeadhouse.com/survey/">Take the survey</a>, we&#8217;d like to know what you think!</p> <p>&nbsp;</p> <p>&nbsp;</p> <h3>Products mentioned on this episode:</h3> <p><a href="https://omegayeast.com/yeast">Omega Yeast</a><br /> <a href="https://www.blichmannengineering.com/">Blichman Engineering</a><br /> <a href="https://amoretti.com/">Amoretti</a><br /> <a href="https://www.ecologiccleansers.com/">Logic</a><br /> <a href="https://www.stickeryou.com/">Sticker You</a></p>
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Episode 126
<p><img class="alignleft size-medium wp-image-1832" src="http://www.themeadhouse.com/wp-content/uploads/Matt-Weide-300x215.jpg" alt="" width="300" height="215" srcset="http://www.themeadhouse.com/wp-content/uploads/Matt-Weide-300x215.jpg 300w, http://www.themeadhouse.com/wp-content/uploads/Matt-Weide-150x108.jpg 150w, http://www.themeadhouse.com/wp-content/uploads/Matt-Weide-768x551.jpg 768w, http://www.themeadhouse.com/wp-content/uploads/Matt-Weide.jpg 800w" sizes="(max-width: 300px) 100vw, 300px" /><a href="https://www.facebook.com/matt.weide.39">Matt Weide</a> stops by the house, we get his thoughts on the <a href="https://www.mountainroseherbs.com/products/fenugreek-seed/profile">Fenugreek</a> secret ingredient and the MVP challenge. Taking it around the table, we find out what&#8217;s on the short list for new projects, JD contemplating another port mead and a Ryanbraggot with citra hops, Jeff has a ton of strawberries, he&#8217;s considering using <a href="https://omegayeast.com/yeast">Omega&#8217;s Voss Kveik yeast</a>, and Ryan talks about a grapefruit braggot he has in mind. We end the show with a Facebook friend where we discuss Teresa&#8217;s rant about tasting mead for it&#8217;s qualities, not simply tossing it down like a glass of water.</p> <p>Hey, don&#8217;t forget to let us know what you think, check out our <a href="https://www.facebook.com/TheMeadHouse/">Facebook</a> page and you can also send us a tweet on Twitter, @themeadhouse.</p> <p><a href="https://www.patreon.com/themeadhouse"><img class="alignleft wp-image-1788 size-thumbnail" src="http://www.themeadhouse.com/wp-content/uploads/key-121x150.png" alt="" width="121" height="150" srcset="http://www.themeadhouse.com/wp-content/uploads/key-121x150.png 121w, http://www.themeadhouse.com/wp-content/uploads/key-241x300.png 241w, http://www.themeadhouse.com/wp-content/uploads/key.png 326w" sizes="(max-width: 121px) 100vw, 121px" /></a>Get a set of keys to the mead house, help keep the Mead House podcast free by subscribing to <a href="https://www.patreon.com/themeadhouse">Patreon</a>, when you do, Jeff will send you some great gifts!</p> <p>&nbsp;</p> <p>&nbsp;</p> <p><img class="alignleft size-thumbnail wp-image-1764" src="http://www.themeadhouse.com/wp-content/uploads/shutterstock_455346691-take-survey-150x100.jpg" alt="" width="150" height="100" srcset="http://www.themeadhouse.com/wp-content/uploads/shutterstock_455346691-take-survey-150x100.jpg 150w, http://www.themeadhouse.com/wp-content/uploads/shutterstock_455346691-take-survey-300x200.jpg 300w, http://www.themeadhouse.com/wp-content/uploads/shutterstock_455346691-take-survey-768x512.jpg 768w, http://www.themeadhouse.com/wp-content/uploads/shutterstock_455346691-take-survey-420x280.jpg 420w, http://www.themeadhouse.com/wp-content/uploads/shutterstock_455346691-take-survey.jpg 1000w" sizes="(max-width: 150px) 100vw, 150px" /><a href="http://www.themeadhouse.com/survey/">Take the survey</a>, we&#8217;d like to know what you think!</p> <p>&nbsp;</p> <p>&nbsp;</p> <h3>Products mentioned on this episode:</h3> <p><a href="https://omegayeast.com/yeast">Omega Yeast</a><br /> <a href="https://www.dutchgoldhoney.com/">Dutch Gold Honey</a><br /> <a href="https://www.thebarrelmill.com/?SID=h60vk1keg3he2cnb6o2gq7k2v6">The Barrel Mill</a><br /> <a href="https://www.yakimachief.com/">Yakima Chief Hops</a><br /> <a href="https://www.mountainroseherbs.com/">Mountain Rose Herbs</a></p>
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Episode 125
<p><img class="alignleft wp-image-1824" src="http://www.themeadhouse.com/wp-content/uploads/IMG_0100-300x209.jpg" alt="" width="500" height="349" srcset="http://www.themeadhouse.com/wp-content/uploads/IMG_0100-300x209.jpg 300w, http://www.themeadhouse.com/wp-content/uploads/IMG_0100-150x105.jpg 150w, http://www.themeadhouse.com/wp-content/uploads/IMG_0100-768x536.jpg 768w, http://www.themeadhouse.com/wp-content/uploads/IMG_0100-1024x715.jpg 1024w" sizes="(max-width: 500px) 100vw, 500px" />Home meadmaker and medalist, Josh Mahoney joins us on the show for some final thoughts and a wrap-up of the first Mead House Iron Bee competition that took place last weekend in Minneapolis, Minnesota.</p> <p>The Iron Bee challenge was a secret ingredient, fenugreek, which has properties similar to maple. Some amazing results were achieved, even some that didn&#8217;t place in the top 3. Congratulations to;</p> <p>First Place – Bert Mayer III<br /> Second Place – Brett Guthrie<br /> Third Place – Josh Mahoney</p> <p><img class="alignleft size-medium wp-image-1823" src="http://www.themeadhouse.com/wp-content/uploads/Untitled-1-300x237.jpg" alt="" width="300" height="237" srcset="http://www.themeadhouse.com/wp-content/uploads/Untitled-1-300x237.jpg 300w, http://www.themeadhouse.com/wp-content/uploads/Untitled-1-150x118.jpg 150w, http://www.themeadhouse.com/wp-content/uploads/Untitled-1-768x606.jpg 768w, http://www.themeadhouse.com/wp-content/uploads/Untitled-1-80x64.jpg 80w, http://www.themeadhouse.com/wp-content/uploads/Untitled-1.jpg 1000w" sizes="(max-width: 300px) 100vw, 300px" /><span style="font-size: 1rem;">A side challenge that started out after Ryan pulled 3 random flavors off a flavor wheel during one episode, mint, vanilla and pine. It proved to be an interesting combination with some very tasty results.</span></p> <p>&nbsp;</p> <p>&nbsp;</p> <p>&nbsp;</p> <p>Congratulations to;</p> <p>First Place – Nathan Steigman<br /> Second Place – Josh Mahoney<br /> Third Place –  Matt Weide</p> <p>Thank you to all who participated, a big thanks to the judging staff, and most of all, thank you to Ryan and Jeff for their hard work in this fun evening.</p> <p>Special thanks to the over 80 sponsors who provided over $10,000 worth of prizes and giveaways for the Mead House Iron Bee.</p> <p>During the night, several raffles were held, and the generosity of the group raised $750 that was given to the Holy Family Maronite Church, our host, for their feeding the hungry program. What an awesome end to a wonderful day!</p> <p><a href="https://www.patreon.com/themeadhouse"><img class="alignleft wp-image-1788 size-thumbnail" src="http://www.themeadhouse.com/wp-content/uploads/key-121x150.png" alt="" width="121" height="150" srcset="http://www.themeadhouse.com/wp-content/uploads/key-121x150.png 121w, http://www.themeadhouse.com/wp-content/uploads/key-241x300.png 241w, http://www.themeadhouse.com/wp-content/uploads/key.png 326w" sizes="(max-width: 121px) 100vw, 121px" /></a></p> <p>&nbsp;</p> <p>&nbsp;</p> <p>&nbsp;</p> <p>&nbsp;</p> <p>&nbsp;</p> <p>&nbsp;</p> <p>&nbsp;</p>
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Episode 124
<p><img class="alignleft size-medium wp-image-1798" src="http://www.themeadhouse.com/wp-content/uploads/heit-300x300.jpg" alt="" width="300" height="300" srcset="http://www.themeadhouse.com/wp-content/uploads/heit-300x300.jpg 300w, http://www.themeadhouse.com/wp-content/uploads/heit-150x150.jpg 150w, http://www.themeadhouse.com/wp-content/uploads/heit-768x768.jpg 768w, http://www.themeadhouse.com/wp-content/uploads/heit-1024x1024.jpg 1024w, http://www.themeadhouse.com/wp-content/uploads/heit.jpg 1440w" sizes="(max-width: 300px) 100vw, 300px" />Need yeast? Just take a mason jar out to your beehive and collect a few bees and put them in your beer wort of mead must! Bryan Heit, creator of <a href="http://suigenerisbrewing.com/">Sui Generis Brewing blog</a> joins us this episode to talk about wild yeast among other things! Jeff is in a conundrum, his keg collection might be getting out of control according to his wife, and finally, we tackle a few Reddit friends to wrap the show. Hey, hope to see you at the Iron Bee!</p> <p>&nbsp;</p> <p><img class="alignleft wp-image-1771" src="http://www.themeadhouse.com/wp-content/uploads/after.jpg" alt="" width="500" height="250" srcset="http://www.themeadhouse.com/wp-content/uploads/after.jpg 2048w, http://www.themeadhouse.com/wp-content/uploads/after-150x75.jpg 150w, http://www.themeadhouse.com/wp-content/uploads/after-300x150.jpg 300w, http://www.themeadhouse.com/wp-content/uploads/after-768x384.jpg 768w, http://www.themeadhouse.com/wp-content/uploads/after-1024x512.jpg 1024w" sizes="(max-width: 500px) 100vw, 500px" />We are several weeks away from <a class="profileLink" href="https://www.facebook.com/events/1944494142346653/?acontext=%7B%22source%22%3A3%2C%22source_newsfeed_story_type%22%3A%22regular%22%2C%22action_history%22%3A%22%5B%7B%5C%22surface%5C%22%3A%5C%22newsfeed%5C%22%2C%5C%22mechanism%5C%22%3A%5C%22feed_story%5C%22%2C%5C%22extra_data%5C%22%3A%5B%5D%7D%5D%22%2C%22has_source%22%3Atrue%7D&amp;source=3&amp;source_newsfeed_story_type=regular&amp;action_history=%5B%7B%22surface%22%3A%22newsfeed%22%2C%22mechanism%22%3A%22feed_story%22%2C%22extra_data%22%3A%5B%5D%7D%5D&amp;has_source=1&amp;__tn__=K-R&amp;eid=ARBDick2R1XqAwJ2UIP3CJiEsTAq5KJMiFA3yO6LF2pEpV4QSZvpUAc2j1fY1dTV-NF3HYub4fiIVAba&amp;fref=mentions&amp;__xts__%5B0%5D=68.ARAWBIUsoTB_YdoM9q9dVgma2NDBa58FDJiSkWGaiR4FrK9r220Ueq25DC9oewcbQzF5qfBI_jGoGJY0TzM6MQDMeWwv-HSqyeN0sJ_gqS_qYECyLGh1_e3hnjaeVgIAHL8JhrTeHnxVq17EjPVfUN0gjd6ANszpDTb3Ojnm-XkaMrwtnUAUvit9uhMN5Kmrhstcfotv5EUIII8HAXDKufwMj4wYmHb-IgjdWONjoX3YhdoSzse0-bBacWjviERRxZD95NOMjaCZT68ovHwjAnsIkyJ5FoKrPgX3h9NUfKaqAQTj-sezSUUFfb75rkYM9GLdQUhMU59SYLOux9mkJRWRK_pd" data-hovercard="/ajax/hovercard/event.php?id=1944494142346653&amp;extragetparams=%7B%22source%22%3A3%2C%22source_newsfeed_story_type%22%3A%22regular%22%2C%22action_history%22%3A%22%5B%7B%5C%22surface%5C%22%3A%5C%22newsfeed%5C%22%2C%5C%22mechanism%5C%22%3A%5C%22feed_story%5C%22%2C%5C%22extra_data%5C%22%3A%5B%5D%7D%5D%22%2C%22has_source%22%3Atrue%2C%22__tn__%22%3A%22%2CdK-R-R%22%2C%22eid%22%3A%22ARBDick2R1XqAwJ2UIP3CJiEsTAq5KJMiFA3yO6LF2pEpV4QSZvpUAc2j1fY1dTV-NF3HYub4fiIVAba%22%2C%22fref%22%3A%22mentions%22%7D" data-hovercard-prefer-more-content-show="1">Iron Bee Award Ceremony &amp; MeadUp</a>, one of he great mead gatherings of the year! More than 100 meads (commercial and home) will be available for sampling and some of best mead makers in the country will be around to swap stories and bottles. All attendees bringing something to share will get amazing swag-bags with product samples and there will be drawings throughout the night for gifts from our sponsors. All are welcome to attend. RSVP now!</p> <p>If you are interested in helping with the competition, please register on the competition site. All those helping will get a great Thank You gift from our sponsors. Competition site: <a href="http://www.themeadhouse.com/comp?fbclid=IwAR0j58p29iPyVtWXHavAqXeGQOL7ZMG26IZN-GH1how3wihDaLzpRAaNCBs" target="_blank" rel="noopen
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Episode 123
<p><img class="alignleft wp-image-80 size-medium" src="http://www.themeadhouse.com/wp-content/uploads/2016/03/1385946_10107328287629693_5440409750507456132_n-300x300.jpg" alt="" width="300" height="300" srcset="http://www.themeadhouse.com/wp-content/uploads/2016/03/1385946_10107328287629693_5440409750507456132_n-300x300.jpg 300w, http://www.themeadhouse.com/wp-content/uploads/2016/03/1385946_10107328287629693_5440409750507456132_n-150x150.jpg 150w, http://www.themeadhouse.com/wp-content/uploads/2016/03/1385946_10107328287629693_5440409750507456132_n-768x768.jpg 768w, http://www.themeadhouse.com/wp-content/uploads/2016/03/1385946_10107328287629693_5440409750507456132_n-600x600.jpg 600w, http://www.themeadhouse.com/wp-content/uploads/2016/03/1385946_10107328287629693_5440409750507456132_n.jpg 960w" sizes="(max-width: 300px) 100vw, 300px" /></p> <p>Mazer Cup medalist Pavel Anisimov visits the Mead House to share some thoughts on his mead making, a last minute schedule change for segment 2 leads JD and Jeff into a discussion on using used bourbon barrels and barrels in general and we wrap the show with a couple Facebook Friends.</p> <p>&nbsp;</p> <p>&nbsp;</p> <p>&nbsp;</p> <p><img class="alignleft wp-image-1771" src="http://www.themeadhouse.com/wp-content/uploads/after.jpg" alt="" width="500" height="250" srcset="http://www.themeadhouse.com/wp-content/uploads/after.jpg 2048w, http://www.themeadhouse.com/wp-content/uploads/after-150x75.jpg 150w, http://www.themeadhouse.com/wp-content/uploads/after-300x150.jpg 300w, http://www.themeadhouse.com/wp-content/uploads/after-768x384.jpg 768w, http://www.themeadhouse.com/wp-content/uploads/after-1024x512.jpg 1024w" sizes="(max-width: 500px) 100vw, 500px" />We are less than month away from <a class="profileLink" href="https://www.facebook.com/events/1944494142346653/?acontext=%7B%22source%22%3A3%2C%22source_newsfeed_story_type%22%3A%22regular%22%2C%22action_history%22%3A%22%5B%7B%5C%22surface%5C%22%3A%5C%22newsfeed%5C%22%2C%5C%22mechanism%5C%22%3A%5C%22feed_story%5C%22%2C%5C%22extra_data%5C%22%3A%5B%5D%7D%5D%22%2C%22has_source%22%3Atrue%7D&amp;source=3&amp;source_newsfeed_story_type=regular&amp;action_history=%5B%7B%22surface%22%3A%22newsfeed%22%2C%22mechanism%22%3A%22feed_story%22%2C%22extra_data%22%3A%5B%5D%7D%5D&amp;has_source=1&amp;__tn__=K-R&amp;eid=ARBDick2R1XqAwJ2UIP3CJiEsTAq5KJMiFA3yO6LF2pEpV4QSZvpUAc2j1fY1dTV-NF3HYub4fiIVAba&amp;fref=mentions&amp;__xts__%5B0%5D=68.ARAWBIUsoTB_YdoM9q9dVgma2NDBa58FDJiSkWGaiR4FrK9r220Ueq25DC9oewcbQzF5qfBI_jGoGJY0TzM6MQDMeWwv-HSqyeN0sJ_gqS_qYECyLGh1_e3hnjaeVgIAHL8JhrTeHnxVq17EjPVfUN0gjd6ANszpDTb3Ojnm-XkaMrwtnUAUvit9uhMN5Kmrhstcfotv5EUIII8HAXDKufwMj4wYmHb-IgjdWONjoX3YhdoSzse0-bBacWjviERRxZD95NOMjaCZT68ovHwjAnsIkyJ5FoKrPgX3h9NUfKaqAQTj-sezSUUFfb75rkYM9GLdQUhMU59SYLOux9mkJRWRK_pd" data-hovercard="/ajax/hovercard/event.php?id=1944494142346653&amp;extragetparams=%7B%22source%22%3A3%2C%22source_newsfeed_story_type%22%3A%22regular%22%2C%22action_history%22%3A%22%5B%7B%5C%22surface%5C%22%3A%5C%22newsfeed%5C%22%2C%5C%22mechanism%5C%22%3A%5C%22feed_story%5C%22%2C%5C%22extra_data%5C%22%3A%5B%5D%7D%5D%22%2C%22has_source%22%3Atrue%2C%22__tn__%22%3A%22%2CdK-R-R%22%2C%22eid%22%3A%22ARBDick2R1XqAwJ2UIP3CJiEsTAq5KJMiFA3yO6LF2pEpV4QSZvpUAc2j1fY1dTV-NF3HYub4fiIVAba%22%2C%22fref%22%3A%22mentions%22%7D" data-hovercard-prefer-more-content-show="1">Iron Bee Award Ceremony &amp; MeadUp</a>, one of he great mead gatherings of the year! More than 100 meads (commercial and home) will be available for sampling and some of best mead makers in the country will be around to swap stories and bottles. All attendees bringing something to share will get amazing swag-bags with product samples and there will be drawings throughout the night for gifts from our sponsors. All are welcome to attend. RSVP now!</p> <p>If you are interested in helping with the competition, please register on the competition site. All those helping will get a great Thank You gift from our sponsors. Competition s
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Episode 122
<figure id="attachment_1793" aria-describedby="caption-attachment-1793" style="width: 500px" class="wp-caption alignleft"><img class="wp-image-1793" src="http://www.themeadhouse.com/wp-content/uploads/gino2.jpg" alt="" width="500" height="334" srcset="http://www.themeadhouse.com/wp-content/uploads/gino2.jpg 957w, http://www.themeadhouse.com/wp-content/uploads/gino2-150x100.jpg 150w, http://www.themeadhouse.com/wp-content/uploads/gino2-300x200.jpg 300w, http://www.themeadhouse.com/wp-content/uploads/gino2-768x513.jpg 768w, http://www.themeadhouse.com/wp-content/uploads/gino2-420x280.jpg 420w" sizes="(max-width: 500px) 100vw, 500px" /><figcaption id="caption-attachment-1793" class="wp-caption-text">Gino dalla Gasperino of Meridian Cacao Company.</figcaption></figure> <p>Gina dalla Gasperino from <a href="http://www.meridiancacao.com/">Meridian Cacao Company</a> joins us at the bar to discuss cocoa and the cacao bean. Please visit their website and check out the Education link. Also in this episode, last week we talked about a few summer flavors for some inspiration, this week we narrowed it down to a few projects we&#8217;re going to work on. And finally, Facebook Friends, how come I can&#8217;t see the numbers on the hydrometer, and a couple others we mention.</p> <p><img class="alignleft wp-image-1771" src="http://www.themeadhouse.com/wp-content/uploads/after.jpg" alt="" width="500" height="250" srcset="http://www.themeadhouse.com/wp-content/uploads/after.jpg 2048w, http://www.themeadhouse.com/wp-content/uploads/after-150x75.jpg 150w, http://www.themeadhouse.com/wp-content/uploads/after-300x150.jpg 300w, http://www.themeadhouse.com/wp-content/uploads/after-768x384.jpg 768w, http://www.themeadhouse.com/wp-content/uploads/after-1024x512.jpg 1024w" sizes="(max-width: 500px) 100vw, 500px" />We are less than month away from <a class="profileLink" href="https://www.facebook.com/events/1944494142346653/?acontext=%7B%22source%22%3A3%2C%22source_newsfeed_story_type%22%3A%22regular%22%2C%22action_history%22%3A%22%5B%7B%5C%22surface%5C%22%3A%5C%22newsfeed%5C%22%2C%5C%22mechanism%5C%22%3A%5C%22feed_story%5C%22%2C%5C%22extra_data%5C%22%3A%5B%5D%7D%5D%22%2C%22has_source%22%3Atrue%7D&amp;source=3&amp;source_newsfeed_story_type=regular&amp;action_history=%5B%7B%22surface%22%3A%22newsfeed%22%2C%22mechanism%22%3A%22feed_story%22%2C%22extra_data%22%3A%5B%5D%7D%5D&amp;has_source=1&amp;__tn__=K-R&amp;eid=ARBDick2R1XqAwJ2UIP3CJiEsTAq5KJMiFA3yO6LF2pEpV4QSZvpUAc2j1fY1dTV-NF3HYub4fiIVAba&amp;fref=mentions&amp;__xts__%5B0%5D=68.ARAWBIUsoTB_YdoM9q9dVgma2NDBa58FDJiSkWGaiR4FrK9r220Ueq25DC9oewcbQzF5qfBI_jGoGJY0TzM6MQDMeWwv-HSqyeN0sJ_gqS_qYECyLGh1_e3hnjaeVgIAHL8JhrTeHnxVq17EjPVfUN0gjd6ANszpDTb3Ojnm-XkaMrwtnUAUvit9uhMN5Kmrhstcfotv5EUIII8HAXDKufwMj4wYmHb-IgjdWONjoX3YhdoSzse0-bBacWjviERRxZD95NOMjaCZT68ovHwjAnsIkyJ5FoKrPgX3h9NUfKaqAQTj-sezSUUFfb75rkYM9GLdQUhMU59SYLOux9mkJRWRK_pd" data-hovercard="/ajax/hovercard/event.php?id=1944494142346653&amp;extragetparams=%7B%22source%22%3A3%2C%22source_newsfeed_story_type%22%3A%22regular%22%2C%22action_history%22%3A%22%5B%7B%5C%22surface%5C%22%3A%5C%22newsfeed%5C%22%2C%5C%22mechanism%5C%22%3A%5C%22feed_story%5C%22%2C%5C%22extra_data%5C%22%3A%5B%5D%7D%5D%22%2C%22has_source%22%3Atrue%2C%22__tn__%22%3A%22%2CdK-R-R%22%2C%22eid%22%3A%22ARBDick2R1XqAwJ2UIP3CJiEsTAq5KJMiFA3yO6LF2pEpV4QSZvpUAc2j1fY1dTV-NF3HYub4fiIVAba%22%2C%22fref%22%3A%22mentions%22%7D" data-hovercard-prefer-more-content-show="1">Iron Bee Award Ceremony &amp; MeadUp</a>, one of he great mead gatherings of the year! More than 100 meads (commercial and home) will be available for sampling and some of best mead makers in the country will be around to swap stories and bottles. All attendees bringing something to share will get amazing swag-bags with product samples and there will be drawings throughout the night for gifts from our sponsors. All are welcome to attend. RSVP now!</p> <p>If you are interested in helping with the competition, please register on the compe
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Episode 121
<figure id="attachment_1786" aria-describedby="caption-attachment-1786" style="width: 300px" class="wp-caption alignleft"><img class="size-medium wp-image-1786" src="http://www.themeadhouse.com/wp-content/uploads/0-300x300.jpg" alt="" width="300" height="300" srcset="http://www.themeadhouse.com/wp-content/uploads/0-300x300.jpg 300w, http://www.themeadhouse.com/wp-content/uploads/0-150x150.jpg 150w, http://www.themeadhouse.com/wp-content/uploads/0.jpg 500w" sizes="(max-width: 300px) 100vw, 300px" /><figcaption id="caption-attachment-1786" class="wp-caption-text">Bryan Pierce, Director of North American Sales at Yakima Chief Hops.</figcaption></figure> <p>Bryan Pierce from <a href="https://shop.yakimachief.com/">Yakima Chief Hops</a> joins us for an interesting and inspiring discussion on integrating hops into meads. Summertime is right around the corner, what&#8217;s going to be on tap at your house when you fire up the BBQ? We discuss a few summertime flavors and ideas to get you started, and finally we wrap with a couple questions from our Facebook Friends.</p> <p>&nbsp;</p> <p>&nbsp;</p> <p>&nbsp;</p> <p><img class="alignleft wp-image-1771 size-medium" src="http://www.themeadhouse.com/wp-content/uploads/after-300x150.jpg" alt="" width="300" height="150" srcset="http://www.themeadhouse.com/wp-content/uploads/after-300x150.jpg 300w, http://www.themeadhouse.com/wp-content/uploads/after-150x75.jpg 150w, http://www.themeadhouse.com/wp-content/uploads/after-768x384.jpg 768w, http://www.themeadhouse.com/wp-content/uploads/after-1024x512.jpg 1024w" sizes="(max-width: 300px) 100vw, 300px" />Join us at the Iron Bee award ceremony and after-party for a night of fun, entertainment and mead tastings. Let us know you&#8217;re coming so we can prepare for your participation! Please go here, <a href="https://www.eventbrite.com/e/iron-bee-award-ceremony-meadup-tickets-1768217787">Join The Party</a> and send us an RSVP. We&#8217;re still looking for judges, if you&#8217;re interested, check in at the <a href="https://www.themeadhouse.com/comp/">competition website.</a></p> <p>&nbsp;</p> <p><img class="size-thumbnail wp-image-1764 alignleft" src="http://www.themeadhouse.com/wp-content/uploads/shutterstock_455346691-take-survey-150x100.jpg" alt="" width="150" height="100" srcset="http://www.themeadhouse.com/wp-content/uploads/shutterstock_455346691-take-survey-150x100.jpg 150w, http://www.themeadhouse.com/wp-content/uploads/shutterstock_455346691-take-survey-300x200.jpg 300w, http://www.themeadhouse.com/wp-content/uploads/shutterstock_455346691-take-survey-768x512.jpg 768w, http://www.themeadhouse.com/wp-content/uploads/shutterstock_455346691-take-survey-420x280.jpg 420w, http://www.themeadhouse.com/wp-content/uploads/shutterstock_455346691-take-survey.jpg 1000w" sizes="(max-width: 150px) 100vw, 150px" />And don&#8217;t forget, take the <a href="http://www.themeadhouse.com/survey/">Mead House Survey</a>, we&#8217;d like to hear from you!</p> <p>&nbsp;</p> <p>&nbsp;</p> <p><img class="alignleft size-full wp-image-1576" src="http://www.themeadhouse.com/wp-content/uploads/2018/06/keyholder.png" alt="" width="150" height="107" />Join The <a href="https://www.patreon.com/themeadhouse">Mead House Keyholder Club</a> 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 <a href="http://www.thebarrelmill.com/">The Barrel Mill</a> and yeast from <a href="https://whitelabs.com/">White Labs.</a> Join The Mead House Keyholder Club and get your own set of keys to The Mead House!</p> <p><strong>Products mentioned in this episode:</strong></p> <p><a href="https://whitelabs.com/yeast-vault">White Labs Yeast</a><br /> <a href="https://www.yakimachief.com/">Yakima Chief Hops</a><br /> <a href="https://www.kegconnection.com/">Keg Connection</a><br /> <a href="https://omegayeast.com/yeast">Omega Yeast</a><br /> <a href="https://www.saphousemeadery.
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Episode 120
<p><img class="alignleft size-medium wp-image-1783" src="http://www.themeadhouse.com/wp-content/uploads/Josh-Eckton-225x300.jpg" alt="" width="225" height="300" srcset="http://www.themeadhouse.com/wp-content/uploads/Josh-Eckton-225x300.jpg 225w, http://www.themeadhouse.com/wp-content/uploads/Josh-Eckton-113x150.jpg 113w, http://www.themeadhouse.com/wp-content/uploads/Josh-Eckton.jpg 720w" sizes="(max-width: 225px) 100vw, 225px" />Iron Bee supporter, Josh Eckton owner of a new start-up, <a href="https://www.facebook.com/whitebearmeadery/">White Bear Meadery</a> in White Bear Lake Minnesota joins us this episode, and then with summertime just around the corner, Ryan and Jeff talk Rose&#8230;no, not the wine, but inspirations taken from it.  How to get that gorgeous rose color into your mead. Finally, we wrap the show with a few Facebook Friends, one featuring a Banana Cream mead!</p> <p>&nbsp;</p> <p>&nbsp;</p> <p><img class="alignleft wp-image-1771 size-medium" src="http://www.themeadhouse.com/wp-content/uploads/after-300x150.jpg" alt="" width="300" height="150" srcset="http://www.themeadhouse.com/wp-content/uploads/after-300x150.jpg 300w, http://www.themeadhouse.com/wp-content/uploads/after-150x75.jpg 150w, http://www.themeadhouse.com/wp-content/uploads/after-768x384.jpg 768w, http://www.themeadhouse.com/wp-content/uploads/after-1024x512.jpg 1024w" sizes="(max-width: 300px) 100vw, 300px" />Join us at the Iron Bee award ceremony and after-party for a night of fun, entertainment and mead tastings. Let us know you&#8217;re coming so we can prepare for your participation! Please go here, <a href="https://www.eventbrite.com/e/iron-bee-award-ceremony-meadup-tickets-1768217787">Join The Party</a> and send us an RSVP. We&#8217;re still looking for judges, if you&#8217;re interested, check in at the <a href="https://www.themeadhouse.com/comp/">competition website.</a></p> <p>&nbsp;</p> <p><img class="alignleft size-thumbnail wp-image-1764" src="http://www.themeadhouse.com/wp-content/uploads/shutterstock_455346691-take-survey-150x100.jpg" alt="" width="150" height="100" srcset="http://www.themeadhouse.com/wp-content/uploads/shutterstock_455346691-take-survey-150x100.jpg 150w, http://www.themeadhouse.com/wp-content/uploads/shutterstock_455346691-take-survey-300x200.jpg 300w, http://www.themeadhouse.com/wp-content/uploads/shutterstock_455346691-take-survey-768x512.jpg 768w, http://www.themeadhouse.com/wp-content/uploads/shutterstock_455346691-take-survey-420x280.jpg 420w, http://www.themeadhouse.com/wp-content/uploads/shutterstock_455346691-take-survey.jpg 1000w" sizes="(max-width: 150px) 100vw, 150px" />And don&#8217;t forget, take the <a href="http://www.themeadhouse.com/survey/">Mead House Survey</a>, we&#8217;d like to hear from you!</p> <p>&nbsp;</p> <p>&nbsp;</p> <p><img class="alignleft size-full wp-image-1576" src="http://www.themeadhouse.com/wp-content/uploads/2018/06/keyholder.png" alt="" width="150" height="107" />Join The <a href="https://www.patreon.com/themeadhouse">Mead House Keyholder Club</a> 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 <a href="http://www.thebarrelmill.com/">The Barrel Mill</a> and yeast from <a href="https://whitelabs.com/">White Labs.</a> Join The Mead House Keyholder Club and get your own set of keys to The Mead House!</p> <p><strong>Products mentioned in this episode:</strong></p> <p><a href="https://whitelabs.com/yeast-vault">White Labs Yeast</a><br /> <a href="https://amoretti.com/">Amoretti</a></p>
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Episode 119
<p><img class="alignleft size-medium wp-image-1778" src="http://www.themeadhouse.com/wp-content/uploads/Kieran-Follard-of-2-Gingers-Irish-whiskey-300x187.jpg" alt="" width="300" height="187" srcset="http://www.themeadhouse.com/wp-content/uploads/Kieran-Follard-of-2-Gingers-Irish-whiskey-300x187.jpg 300w, http://www.themeadhouse.com/wp-content/uploads/Kieran-Follard-of-2-Gingers-Irish-whiskey-150x94.jpg 150w, http://www.themeadhouse.com/wp-content/uploads/Kieran-Follard-of-2-Gingers-Irish-whiskey-768x480.jpg 768w, http://www.themeadhouse.com/wp-content/uploads/Kieran-Follard-of-2-Gingers-Irish-whiskey-1024x640.jpg 1024w, http://www.themeadhouse.com/wp-content/uploads/Kieran-Follard-of-2-Gingers-Irish-whiskey.jpg 1140w" sizes="(max-width: 300px) 100vw, 300px" />It&#8217;s been said that Irish whiskey was the first spirit ever distilled. They&#8217;re talking about something that might have occurred around 1 AD. However, it really doesn&#8217;t matter if you&#8217;ve tried <a href="https://www.2gingerswhiskey.com/">2 Gingers Irish Whiskey</a> today. Founder and Iron Bee supporter Kieran Folliard stops by the house, and what ensues is an interesting discussion on how he has been able to produce a fine Irish spirit. Look for similarities. AHA and Mazer Cup medalist Matt Weide stops in for a chat about bittering, something completely overlooked by many in home meadmaking. And finally, a few of our Facebook friends gets some answers to a few questions.</p> <p><img class="alignleft wp-image-1771 size-medium" src="http://www.themeadhouse.com/wp-content/uploads/after-300x150.jpg" alt="" width="300" height="150" srcset="http://www.themeadhouse.com/wp-content/uploads/after-300x150.jpg 300w, http://www.themeadhouse.com/wp-content/uploads/after-150x75.jpg 150w, http://www.themeadhouse.com/wp-content/uploads/after-768x384.jpg 768w, http://www.themeadhouse.com/wp-content/uploads/after-1024x512.jpg 1024w" sizes="(max-width: 300px) 100vw, 300px" />Join us at the Iron Bee award ceremony and after-party for a night of fun, entertainment and mead tastings. Let us know you&#8217;re coming so we can prepare for your participation! Please go here, <a href="https://www.eventbrite.com/e/iron-bee-award-ceremony-meadup-tickets-1768217787">Join The Party</a> and send us an RSVP.</p> <p>&nbsp;</p> <p><img class="alignleft size-thumbnail wp-image-1764" src="http://www.themeadhouse.com/wp-content/uploads/shutterstock_455346691-take-survey-150x100.jpg" alt="" width="150" height="100" srcset="http://www.themeadhouse.com/wp-content/uploads/shutterstock_455346691-take-survey-150x100.jpg 150w, http://www.themeadhouse.com/wp-content/uploads/shutterstock_455346691-take-survey-300x200.jpg 300w, http://www.themeadhouse.com/wp-content/uploads/shutterstock_455346691-take-survey-768x512.jpg 768w, http://www.themeadhouse.com/wp-content/uploads/shutterstock_455346691-take-survey-420x280.jpg 420w, http://www.themeadhouse.com/wp-content/uploads/shutterstock_455346691-take-survey.jpg 1000w" sizes="(max-width: 150px) 100vw, 150px" />And don&#8217;t forget, take the <a href="http://www.themeadhouse.com/survey/">Mead House Survey</a>, we&#8217;d like to hear from you!</p> <p>&nbsp;</p> <p>&nbsp;</p> <p><img class="alignleft size-full wp-image-1576" src="http://www.themeadhouse.com/wp-content/uploads/2018/06/keyholder.png" alt="" width="150" height="107" />Join The <a href="https://www.patreon.com/themeadhouse">Mead House Keyholder Club</a> 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 <a href="http://www.thebarrelmill.com/">The Barrel Mill</a> and yeast from <a href="https://whitelabs.com/">White Labs.</a> Join The Mead House Keyholder Club and get your own set of keys to The Mead House!</p> <p><strong>Products mentioned in this episode:</strong></p> <p><a href="https://www.2gingerswhiskey.com/">2 Gingers Whiskey</a><br /> <a href="https://www.thermowor
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Episode 118
<p><img class="alignleft size-medium wp-image-1770" src="http://www.themeadhouse.com/wp-content/uploads/spruce-300x225.jpg" alt="" width="300" height="225" srcset="http://www.themeadhouse.com/wp-content/uploads/spruce-300x225.jpg 300w, http://www.themeadhouse.com/wp-content/uploads/spruce-150x113.jpg 150w, http://www.themeadhouse.com/wp-content/uploads/spruce.jpg 600w, http://www.themeadhouse.com/wp-content/uploads/spruce-100x75.jpg 100w" sizes="(max-width: 300px) 100vw, 300px" />Before you chop down that spruce tree out back so you can use it in your next brew, you might want to listen to our guest this episode, Randy Schnose from <a href="https://spruceontap.com/">Spruce On Tap</a>. Randy gives us the what for&#8217;s and why not&#8217;s of using spruce tips in our brews, JD has a hair-brained idea for one of his port mead projects, yes&#8230;it includes bourbon, we go around the table and find out what&#8217;s cookin&#8217;, and a few Facebook friends get some answers.</p> <p><img class="alignleft wp-image-1771 size-medium" src="http://www.themeadhouse.com/wp-content/uploads/after-300x150.jpg" alt="" width="300" height="150" srcset="http://www.themeadhouse.com/wp-content/uploads/after-300x150.jpg 300w, http://www.themeadhouse.com/wp-content/uploads/after-150x75.jpg 150w, http://www.themeadhouse.com/wp-content/uploads/after-768x384.jpg 768w, http://www.themeadhouse.com/wp-content/uploads/after-1024x512.jpg 1024w" sizes="(max-width: 300px) 100vw, 300px" />Join us at the Iron Bee award ceremony and after-party for a night of fun, entertainment and mead tastings. Let us know you&#8217;re coming so we can prepare for your participation! Please go here, <a href="https://www.eventbrite.com/e/iron-bee-award-ceremony-meadup-tickets-1768217787">Join The Party</a> and send us an RSVP.</p> <p>&nbsp;</p> <p><img class="alignleft size-thumbnail wp-image-1764" src="http://www.themeadhouse.com/wp-content/uploads/shutterstock_455346691-take-survey-150x100.jpg" alt="" width="150" height="100" srcset="http://www.themeadhouse.com/wp-content/uploads/shutterstock_455346691-take-survey-150x100.jpg 150w, http://www.themeadhouse.com/wp-content/uploads/shutterstock_455346691-take-survey-300x200.jpg 300w, http://www.themeadhouse.com/wp-content/uploads/shutterstock_455346691-take-survey-768x512.jpg 768w, http://www.themeadhouse.com/wp-content/uploads/shutterstock_455346691-take-survey-420x280.jpg 420w, http://www.themeadhouse.com/wp-content/uploads/shutterstock_455346691-take-survey.jpg 1000w" sizes="(max-width: 150px) 100vw, 150px" />And don&#8217;t forget, take the <a href="http://www.themeadhouse.com/survey/">Mead House Survey</a>, we&#8217;d like to hear from you!</p> <p>&nbsp;</p> <p>&nbsp;</p> <p><img class="alignleft size-full wp-image-1576" src="http://www.themeadhouse.com/wp-content/uploads/2018/06/keyholder.png" alt="" width="150" height="107" />Join The <a href="https://www.patreon.com/themeadhouse">Mead House Keyholder Club</a> 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 <a href="http://www.thebarrelmill.com/">The Barrel Mill</a> and yeast from <a href="https://whitelabs.com/">White Labs.</a> Join The Mead House Keyholder Club and get your own set of keys to The Mead House!</p> <p><strong>Products mentioned on this episode:</strong></p> <p class="product-list-item-title"><a href="https://spruceontap.com/">Spruce On Tap</a><br /> <a href="https://shop.brewcraftusa.com/">Brew Craft USA</a><br /> <a href="https://tilthydrometer.com/">Tilt Hydrometer</a></p> <p>&nbsp;</p> <p>&nbsp;</p>
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Episode 117
<p><img class="alignleft size-medium wp-image-1763" src="http://www.themeadhouse.com/wp-content/uploads/siphoninonehand_1024x1024-300x200.jpg" alt="" width="300" height="200" srcset="http://www.themeadhouse.com/wp-content/uploads/siphoninonehand_1024x1024-300x200.jpg 300w, http://www.themeadhouse.com/wp-content/uploads/siphoninonehand_1024x1024-150x100.jpg 150w, http://www.themeadhouse.com/wp-content/uploads/siphoninonehand_1024x1024-768x512.jpg 768w, http://www.themeadhouse.com/wp-content/uploads/siphoninonehand_1024x1024.jpg 1024w, http://www.themeadhouse.com/wp-content/uploads/siphoninonehand_1024x1024-420x280.jpg 420w" sizes="(max-width: 300px) 100vw, 300px" />&#8220;A guy shows up in Grass Valley, has a friend he&#8217;s only known for 6 months, knows nothing about home brewing, and winds up going in with his friend to buy a home brew shop&#8230;then comes up with an idea for a product every home brewer needs.&#8221; Only in America! Anthony Schoensee from <a href="https://www.brewsssential.com/">BrewSSSential</a> talks about his adventure leading to the development of a stainless steel auto siphon. YouTube&#8217;s latest mead maker Garret shares his channel, <a href="https://www.youtube.com/channel/UCA-SZX2Xzl0p7pJy2fHeN-Q/featured">Man Made Mead</a> with the guys, and Facebook Friends gets some advice from the crew.</p> <p><img class="alignleft size-thumbnail wp-image-1764" src="http://www.themeadhouse.com/wp-content/uploads/shutterstock_455346691-take-survey-150x100.jpg" alt="" width="150" height="100" srcset="http://www.themeadhouse.com/wp-content/uploads/shutterstock_455346691-take-survey-150x100.jpg 150w, http://www.themeadhouse.com/wp-content/uploads/shutterstock_455346691-take-survey-300x200.jpg 300w, http://www.themeadhouse.com/wp-content/uploads/shutterstock_455346691-take-survey-768x512.jpg 768w, http://www.themeadhouse.com/wp-content/uploads/shutterstock_455346691-take-survey-420x280.jpg 420w, http://www.themeadhouse.com/wp-content/uploads/shutterstock_455346691-take-survey.jpg 1000w" sizes="(max-width: 150px) 100vw, 150px" /></p> <p><a href="http://www.themeadhouse.com/survey/">Take the survey!</a> We appreciate your feedback, so let us know!</p> <p>&nbsp;</p> <p>&nbsp;</p> <p>Join the <a href="http://4ozcomp.com/">Braggot Challenge</a>. Register a braggot into the O.M.G Ohio Mead comp and help get enough braggots for a dedicated category&#8230;or two.</p> <p><img class="alignleft size-full wp-image-1576" src="http://www.themeadhouse.com/wp-content/uploads/2018/06/keyholder.png" alt="" width="150" height="107" />Join The <a href="https://www.patreon.com/themeadhouse">Mead House Keyholder Club</a> 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 <a href="http://www.thebarrelmill.com/">The Barrel Mill</a> and yeast from <a href="https://whitelabs.com/">White Labs.</a> Join The Mead House Keyholder Club and get your own set of keys to The Mead House!</p> <p><strong>Products mentioned on the episode:</strong></p> <p class="product-list-item-title"><a href="https://www.brewsssential.com/collections/brewsssiphon-products/products/brewsssiphon">BrewSSSiphon</a> Mead House listeners can enjoy this special offer from BrewSSSential for free shipping using code <strong>IRONBEE</strong><br /> <a href="http://basicbrewing.com/">Basic Brewing Radio</a></p>
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Episode 116
<p><img class="alignleft size-medium wp-image-1756" src="http://www.themeadhouse.com/wp-content/uploads/classic_3pk_50ml_large-300x300.jpg" alt="" width="300" height="300" srcset="http://www.themeadhouse.com/wp-content/uploads/classic_3pk_50ml_large-300x300.jpg 300w, http://www.themeadhouse.com/wp-content/uploads/classic_3pk_50ml_large-150x150.jpg 150w, http://www.themeadhouse.com/wp-content/uploads/classic_3pk_50ml_large.jpg 480w" sizes="(max-width: 300px) 100vw, 300px" />Can you imagine replacing 20-30 pounds of fruit in a melomel with one drop of extract? We welcome Debra Coletti from <a href="https://amoretti.com/">Amoretti</a> to the show in this episode. JD talks about his first success with a braggot using Ryan&#8217;s methodology, Ryan has had a busy couple brew days, one with yogurt cheese whey, and Jeff talks about his chocolate projects, and finally, a few Facebook friends get questions answered by the crew.</p> <p>&nbsp;</p> <p>&nbsp;</p> <p><img class="alignleft size-full wp-image-1576" src="http://www.themeadhouse.com/wp-content/uploads/2018/06/keyholder.png" alt="" width="150" height="107" />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 <a href="http://www.thebarrelmill.com/">The Barrel Mill</a> and yeast from <a href="https://whitelabs.com/">White Labs.</a> 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!</p> <p><strong>Products mentioned on the show:</strong></p> <p><a href="https://omegayeast.com/yeast">Omega Yeast</a></p> <p><a href="https://whitelabs.com/">White Labs Yeast</a></p> <p><a href="https://amoretti.com/">Amoretti</a></p> <p><a href="https://www.homebrewsupply.com/">HomebrewSupply.com</a></p>
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Episode 115
<p><img class="alignleft size-medium wp-image-1751" src="http://www.themeadhouse.com/wp-content/uploads/medieval_food_19.original-300x296.jpg" alt="" width="300" height="296" srcset="http://www.themeadhouse.com/wp-content/uploads/medieval_food_19.original-300x296.jpg 300w, http://www.themeadhouse.com/wp-content/uploads/medieval_food_19.original-150x148.jpg 150w, http://www.themeadhouse.com/wp-content/uploads/medieval_food_19.original-768x757.jpg 768w, http://www.themeadhouse.com/wp-content/uploads/medieval_food_19.original.jpg 800w" sizes="(max-width: 300px) 100vw, 300px" />In this episode, home meadmaker Jacob Thill stops by the house to talk about his experimental Polish meads. Jacob is also a mechanical engineer, and he describes some of the equipment he designed in his homebrew setup. Ryan leads a discussion in dealing with outdated and obsolete information found all over the internet, and of course, we use our own experiences to answer a few questions from our Facebook Friends.</p> <p>&nbsp;</p> <p>&nbsp;</p> <p><strong>Products mentioned in this episode;</strong></p> <p><img class="alignleft wp-image-1752 size-thumbnail" src="http://www.themeadhouse.com/wp-content/uploads/anvil-5.5gal-brew-kettle-2-133x150.jpg" alt="" width="133" height="150" srcset="http://www.themeadhouse.com/wp-content/uploads/anvil-5.5gal-brew-kettle-2-133x150.jpg 133w, http://www.themeadhouse.com/wp-content/uploads/anvil-5.5gal-brew-kettle-2-265x300.jpg 265w, http://www.themeadhouse.com/wp-content/uploads/anvil-5.5gal-brew-kettle-2-768x868.jpg 768w, http://www.themeadhouse.com/wp-content/uploads/anvil-5.5gal-brew-kettle-2.jpg 796w" sizes="(max-width: 133px) 100vw, 133px" />Blichmann Engineering, owners of Anvil brewing equipment make some of the best equipment in the home brewing business, and are proud sponsors of the Iron Bee competition. Check out the 7 gallon brew kettle JD was describing <a href="https://www.anvilbrewing.com/product-p/anv-kettle-7.5gal.htm">here</a>, it&#8217;s a necessary piece of equipment if you brew beer.</p> <p>&nbsp;</p> <p>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 <a href="http://www.thebarrelmill.com/">The Barrel Mill</a> and yeast from <a href="https://whitelabs.com/">White Labs.</a> 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!</p>
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Episode 114
<p><strong><img class="alignleft size-medium wp-image-1747" src="http://www.themeadhouse.com/wp-content/uploads/mel-300x300.jpg" alt="" width="300" height="300" srcset="http://www.themeadhouse.com/wp-content/uploads/mel-300x300.jpg 300w, http://www.themeadhouse.com/wp-content/uploads/mel-150x150.jpg 150w, http://www.themeadhouse.com/wp-content/uploads/mel-768x768.jpg 768w, http://www.themeadhouse.com/wp-content/uploads/mel.jpg 1000w" sizes="(max-width: 300px) 100vw, 300px" />Ryan:</strong> &#8220;How much fruit would you put in a 5 gallon batch?&#8221;<br /> <strong>Curt Stock:</strong> &#8220;Oh, 30 to 40 pounds&#8230;&#8221;<br /> Wait, what?!</p> <p>Ryan and Jeff host mead guru Curt Stock and dive head first into one of Curt&#8217;s favorite things, big Mel&#8217;s. Jeff sends out a sample box, he and Ryan talk about a couple of them, and then wrap the show with a few of our Facebook Friends.</p> <p><img class="alignleft size-full wp-image-1576" src="http://www.themeadhouse.com/wp-content/uploads/2018/06/keyholder.png" alt="" width="150" height="107" />Join <a href="https://www.patreon.com/themeadhouse">The Mead House Keyholder Club</a> 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 <a href="http://www.thebarrelmill.com/">The Barrel Mill</a> and yeast from <a href="https://whitelabs.com/">White Labs.</a> 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!</p> <p>If you&#8217;re looking to volunteer at the Iron Bee, please register at the <a href="https://www.themeadhouse.com/comp/">competition site</a> and let us know. We are at capacity as far as entrants, however, if there are any drops or cancellations, please send an email. to waitinglist@themeadhouse.com to be placed on a first-come, first-served waiting list.</p> <p><strong>Products mentioned in this episode:</strong></p> <p><a href="https://omegayeast.com/yeast">Omega Yeast</a></p>
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Episode 113
<p><img class="alignleft size-medium wp-image-1743" src="http://www.themeadhouse.com/wp-content/uploads/unnamed-300x300.jpg" alt="" width="300" height="300" srcset="http://www.themeadhouse.com/wp-content/uploads/unnamed-300x300.jpg 300w, http://www.themeadhouse.com/wp-content/uploads/unnamed-150x150.jpg 150w, http://www.themeadhouse.com/wp-content/uploads/unnamed-768x768.jpg 768w, http://www.themeadhouse.com/wp-content/uploads/unnamed.jpg 900w" sizes="(max-width: 300px) 100vw, 300px" />Kiley Gwynn returns to the Mead House and the group talks about herbs &amp; spices, the MVP contest at Iron Bee, and JD asks her for a top 5 list of herbs and spices to use in a mead, you might be surprised by a couple of them. Canadian listener, Scotty McIrnerey, joins the show in segment 2 and talks with JD about making fig meads. Ryan and JD have a couple RyanBraggots brewing with similar ingredients, Ryan has an unusual twist to his though.</p> <p>&nbsp;</p> <p><img class="alignleft size-full wp-image-1576" src="http://www.themeadhouse.com/wp-content/uploads/2018/06/keyholder.png" alt="" width="150" height="107" />Join <a href="https://www.patreon.com/themeadhouse">The Mead House Keyholder Club</a> 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 <a href="http://www.thebarrelmill.com/">The Barrel Mill</a> and yeast from <a href="https://whitelabs.com/">White Labs.</a> 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!</p> <p>If you&#8217;re looking to volunteer at the Iron Bee, please register at the <a href="https://www.themeadhouse.com/comp/">competition site</a> and let us know. We are at capacity as far as entrants, however, if there are any drops or cancellations, please send an email. to waitinglist@themeadhouse.com to be placed on a first-come, first-served waiting list.</p> <p><strong>Products mentioned in this episode:</strong></p> <p><a href="https://omegayeast.com/yeast">Omega Yeast</a></p> <p><a href="https://www.mountainroseherbs.com/">Mountain Rose Herbs</a></p> <p>&nbsp;</p>
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Episode 112
<p><img class="alignleft size-medium wp-image-1734" src="http://www.themeadhouse.com/wp-content/uploads/glass-gary-300x300.jpg" alt="" width="300" height="300" srcset="http://www.themeadhouse.com/wp-content/uploads/glass-gary-300x300.jpg 300w, http://www.themeadhouse.com/wp-content/uploads/glass-gary-150x150.jpg 150w, http://www.themeadhouse.com/wp-content/uploads/glass-gary.jpg 500w" sizes="(max-width: 300px) 100vw, 300px" />We&#8217;re back! In this episode, Gary Glass, Director of <a href="https://www.homebrewersassociation.org/">American Homebrewer&#8217;s Association</a> is our guest this week, he talks about the advantages of joining AHA, the largest beer competition, HomeBrewCon and more! Ryan gives an update on Iron Bee, if you&#8217;re looking to volunteer, please register at the competition site and let us know. Meaderies are closing and we discuss ways consumers and mead makers can spread the word about mead such as asking to see the mead list at your favorite fine dining restaurant, and Facebook Friends, this is where we tackle some random questions people have posted in various mead groups.</p> <p><img class="alignleft size-full wp-image-1576" src="http://www.themeadhouse.com/wp-content/uploads/2018/06/keyholder.png" alt="" width="150" height="107" />Join <a href="https://www.patreon.com/themeadhouse">The Mead House Keyholder Club</a> 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 <a href="http://www.thebarrelmill.com/">The Barrel Mill</a> and yeast from <a href="https://whitelabs.com/">White Labs.</a> 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!</p> <p>If you&#8217;re looking to volunteer at the Iron Bee, please register at the <a href="https://www.themeadhouse.com/comp/">competition site</a> and let us know. We are at capacity as far as entrants, however, if there are any drops or cancellations, please send an email. to waitinglist@themeadhouse.com to be placed on a first-come, first-served waiting list.</p> <p><strong>Products mentioned in this episode:</strong></p> <p><a href="http://www.meadandfood.com">The Art of Mead Tasting and Food Pairing</a> by Chrissie Manion-Zaerpoor</p> <p>&nbsp;</p>
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Episode 111
<div class="wp-block-image"> <figure class="alignleft is-resized"><img class="wp-image-214" src="http://www.themeadhouse.com/wp-content/uploads/2016/03/sweetmead.jpg" alt="" width="386" height="244" srcset="http://www.themeadhouse.com/wp-content/uploads/2016/03/sweetmead.jpg 500w, http://www.themeadhouse.com/wp-content/uploads/2016/03/sweetmead-300x190.jpg 300w, http://www.themeadhouse.com/wp-content/uploads/2016/03/sweetmead-150x95.jpg 150w" sizes="(max-width: 386px) 100vw, 386px" /></figure> </div> <p>In this episode, Mead House is thankful for the many guests who have appeared on our podcast, and we&#8217;ve taken a little inspiration from a few of our discussions. We hope you do too! Also, Ryan has a significant update to the Iron Bee, we&#8217;ve picked up many <a href="https://www.themeadhouse.com/comp/index.php?section=sponsors">sponsors</a> and have some amazing prizes and gifts, and we tackle a few questions from our Facebook Friends!</p> <div class="wp-block-image"> <figure class="alignleft is-resized"><img class="wp-image-1678" src="http://www.themeadhouse.com/wp-content/uploads/iron_bee_sm-300x125.png" alt="" width="396" height="165" srcset="http://www.themeadhouse.com/wp-content/uploads/iron_bee_sm-300x125.png 300w, http://www.themeadhouse.com/wp-content/uploads/iron_bee_sm-150x62.png 150w, http://www.themeadhouse.com/wp-content/uploads/iron_bee_sm.png 500w" sizes="(max-width: 396px) 100vw, 396px" /></figure> </div> <p>Be sure and reserve a spot for the <a href="https://www.themeadhouse.com/comp/">Iron Bee</a>! 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! Also, check out our <a href="https://www.themeadhouse.com/comp/index.php?section=sponsors">Sponsor&#8217;s page</a> for the Iron Bee!</p> <div class="wp-block-image"> <figure class="alignleft is-resized"><img class="wp-image-1511" src="http://www.themeadhouse.com/wp-content/uploads/2018/03/meadpairing.png" alt="" width="171" height="186" srcset="http://www.themeadhouse.com/wp-content/uploads/2018/03/meadpairing.png 562w, http://www.themeadhouse.com/wp-content/uploads/2018/03/meadpairing-138x150.png 138w, http://www.themeadhouse.com/wp-content/uploads/2018/03/meadpairing-276x300.png 276w, http://www.themeadhouse.com/wp-content/uploads/2018/03/meadpairing-150x163.png 150w" sizes="(max-width: 171px) 100vw, 171px" /></figure> </div> <p style="font-size: 18px;"><strong><em>Also, check this out, Chrissie Manion-Zaerpoor&#8217;s book, The Art of Mead Tasting and Food Pairing is 50% off only $24.95 plus shipping at </em></strong><a href="http://www.meadandfood.com/"><strong><em>meadandfood.com</em></strong></a><strong><em>. This is the most amazing book, filled with recipes, meads from around the world, and a great coffee table conversation piece! Get your copy today and save 50%!</em></strong></p> <p>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 <a href="http://www.thebarrelmill.com/">The Barrel Mill</a> and yeast from <a href="https://whitelabs.com/">White Labs.</a> 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!</p> <p><em><strong>Products mentioned in this episode:</strong></em></p> <p><!-- /wp:paragraph --></p> <p><a href="https://whitelabs.com/yeast-bank">White Labs Yeast</a></p> <p><a href="https://www.mountainroseherbs.com/">Mountain Rose Herbs</a></p> <p><a href="https://www.dutchgoldhoney.com/">Dutch Gold Honey</a></p> <p><a href="http://www.meadandfood.com/">The Art of Mead Tasting and Food Pairing</a> by Chrissie Manion-Zaerpoor 50% off no
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Episode 110
<div class="wp-block-image"> <figure class="alignleft is-resized"><img class="wp-image-1726" src="http://www.themeadhouse.com/wp-content/uploads/mainiacal-1024x768.jpg" alt="" width="294" height="220" srcset="http://www.themeadhouse.com/wp-content/uploads/mainiacal-1024x768.jpg 1024w, http://www.themeadhouse.com/wp-content/uploads/mainiacal-150x113.jpg 150w, http://www.themeadhouse.com/wp-content/uploads/mainiacal-300x225.jpg 300w, http://www.themeadhouse.com/wp-content/uploads/mainiacal-768x576.jpg 768w, http://www.themeadhouse.com/wp-content/uploads/mainiacal-100x75.jpg 100w" sizes="(max-width: 294px) 100vw, 294px" /></figure> </div> <p>In this episode, Justin Amaral, owner of <a href="https://www.mainiacalyeast.com/">Mainiacal Yeast Labs</a> joins us for a discussion on alternative and wild fermentation. Ryan has the 411 on a great braggot recipe that is easy to make and comes with a few variables, Jeff tweaks our sweet tooth with talk about a chocolate cherry experiment he&#8217;s running.</p> <p>Thanks for listening, be sure and get your episodes from iTunes, Stitcher Radio, Tune In Radio, and more! Rate us 5 stars on your favorite listening venue!</p> <div class="wp-block-image"> <figure class="alignleft"><img class="wp-image-1678" src="http://www.themeadhouse.com/wp-content/uploads/iron_bee_sm-300x125.png" alt="" srcset="http://www.themeadhouse.com/wp-content/uploads/iron_bee_sm-300x125.png 300w, http://www.themeadhouse.com/wp-content/uploads/iron_bee_sm-150x62.png 150w, http://www.themeadhouse.com/wp-content/uploads/iron_bee_sm.png 500w" sizes="(max-width: 300px) 100vw, 300px" /></figure> </div> <p>Be sure and reserve a spot for the <a href="https://www.themeadhouse.com/comp/">Iron Bee</a>! 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!</p> <p>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 <a href="http://www.thebarrelmill.com/">The Barrel Mill</a> and yeast from <a href="https://whitelabs.com/">White Labs.</a> 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!</p> <p><em><strong>Products mentioned in this episode:</strong></em></p> <p><a href="https://whitelabs.com/yeast-bank">White Labs Yeast</a></p> <p><a href="https://omegayeast.com/">Omega Yeast</a></p> <p><a href="https://www.dutchgoldhoney.com/">Dutch Gold Honey</a></p>
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Episode 109
<div class="wp-block-image"> <figure class="alignleft is-resized"><img class="wp-image-1716" src="http://www.themeadhouse.com/wp-content/uploads/DSC05064CC_2-1024x483.jpg" alt="" width="432" height="203" srcset="http://www.themeadhouse.com/wp-content/uploads/DSC05064CC_2-1024x483.jpg 1024w, http://www.themeadhouse.com/wp-content/uploads/DSC05064CC_2-150x71.jpg 150w, http://www.themeadhouse.com/wp-content/uploads/DSC05064CC_2-300x142.jpg 300w, http://www.themeadhouse.com/wp-content/uploads/DSC05064CC_2-768x362.jpg 768w, http://www.themeadhouse.com/wp-content/uploads/DSC05064CC_2.jpg 1280w" sizes="(max-width: 432px) 100vw, 432px" /> <figcaption>Jeff Airman, Paradox Beer Company</figcaption> </figure> </div> <p><em>&#8220;Transforming fruit through salt curing, smoking, lacto fermentation, acid and heat denaturing, drying, and spontaneously fermenting prior to adding them to beers has been a real game changer for me. &#8220;</em> &#8211; Jeff Airman from <a href="http://paradoxbeercompany.com/index.php">Paradox Beer Company</a> in Divide, Colorado pays a visit to the Mead House. From wild ferments to salt cured fruit, Jeff gives his perspective on brewing not to style, but to taste.</p> <p>What&#8217;s racked, what&#8217;s not, what&#8217;s cooking, the back of house report on what JD &amp; Ryan have been up to, plus can you re-start a cyser mistakenly made with preserved apple juice? Yes, possibly, we take a couple questions from our Facebook Friends.</p> <div class="wp-block-image"> <figure class="alignleft"><img class="wp-image-1678" src="http://www.themeadhouse.com/wp-content/uploads/iron_bee_sm-300x125.png" alt="" srcset="http://www.themeadhouse.com/wp-content/uploads/iron_bee_sm-300x125.png 300w, http://www.themeadhouse.com/wp-content/uploads/iron_bee_sm-150x62.png 150w, http://www.themeadhouse.com/wp-content/uploads/iron_bee_sm.png 500w" sizes="(max-width: 300px) 100vw, 300px" /></figure> </div> <p>Be sure and reserve a spot for the <a href="https://www.themeadhouse.com/comp/">Iron Bee</a>! 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!</p> <p>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 <a href="http://www.thebarrelmill.com/">The Barrel Mill</a> and yeast from <a href="https://whitelabs.com/">White Labs.</a> 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!</p> <p><em><strong>Products mentioned in this episode:</strong></em></p> <p><a href="http://www.cascadebeercandi.com/">Cascade Beer Candi Syrup Co</a>.</p> <p><a href="https://whitelabs.com/yeast-bank">White Labs Yeast</a></p> <p>&nbsp;</p>
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Episode 108
<div class="wp-block-image"> <figure class="alignleft is-resized"><img class="wp-image-1710" src="http://www.themeadhouse.com/wp-content/uploads/kevin-1024x1024.jpg" alt="" width="272" height="272" srcset="http://www.themeadhouse.com/wp-content/uploads/kevin-1024x1024.jpg 1024w, http://www.themeadhouse.com/wp-content/uploads/kevin-150x150.jpg 150w, http://www.themeadhouse.com/wp-content/uploads/kevin-300x300.jpg 300w, http://www.themeadhouse.com/wp-content/uploads/kevin-768x768.jpg 768w, http://www.themeadhouse.com/wp-content/uploads/kevin.jpg 1080w" sizes="(max-width: 272px) 100vw, 272px" /></figure> </div> <p>In this episode, Mead House keyholder club member, Kevin McCann joins us at the bar. Kevin is an avid Mead House podcast listener, and gives us a little insight on his mead making and brewing. Kevin has also found a unique way to re-purpose spent grains from brewing in the form of doggy treats. One of his most successful projects is a cinnamon, ginger and cranberry mead. In a long episode this month, we spend additional time with our Facebook Friends discussing everything from using carob beans to impart chocolate flavors, to a kitchen sink mead.</p> <p>Thanks for listening, be sure and get your episiodes from iTunes, Stitcher Radio, Tune In Radio, and more! Rate us 5 stars on your favorite listening venue!</p> <p><img class="alignnone size-medium wp-image-1678" src="http://www.themeadhouse.com/wp-content/uploads/iron_bee_sm-300x125.png" alt="" width="300" height="125" srcset="http://www.themeadhouse.com/wp-content/uploads/iron_bee_sm-300x125.png 300w, http://www.themeadhouse.com/wp-content/uploads/iron_bee_sm-150x62.png 150w, http://www.themeadhouse.com/wp-content/uploads/iron_bee_sm.png 500w" sizes="(max-width: 300px) 100vw, 300px" />Be sure and reserve a spot for the <a href="https://www.themeadhouse.com/comp/">Iron Bee</a>! 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!</p> <p>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 <a href="http://www.thebarrelmill.com/">The Barrel Mill</a> and yeast from <a href="https://whitelabs.com/">White Labs.</a> 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!</p> <p><em><strong>Products mentioned in this episode:</strong></em></p> <p><a href="https://www.mountainroseherbs.com/">Mountain Rose Herbs</a><br /><a href="http://www.cascadebeercandi.com/">Cascade Beer Candi Syrup Co</a>.</p> <p>&nbsp;</p>
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Episode 107
<div class="wp-block-image"> <figure class="alignleft is-resized"><img class="wp-image-1707" src="http://www.themeadhouse.com/wp-content/uploads/Chris3.jpg" alt="" width="190" height="253" srcset="http://www.themeadhouse.com/wp-content/uploads/Chris3.jpg 720w, http://www.themeadhouse.com/wp-content/uploads/Chris3-113x150.jpg 113w, http://www.themeadhouse.com/wp-content/uploads/Chris3-225x300.jpg 225w" sizes="(max-width: 190px) 100vw, 190px" /></figure> </div> <p>In this episode, Certified Spirits Specialist, Chris Trevino, joins the guys in a discussion about aromas and tastes, training your nose to recognize and pick out certain aromas. Chris also has a YouTube channel, <a href="https://www.youtube.com/channel/UC8PCi4DwwI5stiYK3YcPm_g">LiquorHound</a> with over 4 million viewers. JD sets out to make a test batch with a Bacon &amp; Bourbon candi syrup as flavoring from our friend Jim Ladd of <a href="http://www.cascadebeercandi.com/">Cascade Beer Candi Company</a>, and we finally get to a few Facebook friends.</p> <p>Thanks for listening, and don&#8217;t forget to rate us 5 stars on your favorite listening venue! The podcast is available on iTunes, Stitcher, Tune In, Spotify and many others!</p> <p>Download the <a href="http://www.themeadhouse.com/files/Tasting_Wheel.pdf">Tasting Wheel</a> mentioned in the show.</p> <p><img class="alignnone size-medium wp-image-1678" src="http://www.themeadhouse.com/wp-content/uploads/iron_bee_sm-300x125.png" alt="" width="300" height="125" srcset="http://www.themeadhouse.com/wp-content/uploads/iron_bee_sm-300x125.png 300w, http://www.themeadhouse.com/wp-content/uploads/iron_bee_sm-150x62.png 150w, http://www.themeadhouse.com/wp-content/uploads/iron_bee_sm.png 500w" sizes="(max-width: 300px) 100vw, 300px" />Be sure and reserve a spot for the <a href="https://www.themeadhouse.com/comp/">Iron Bee</a>! 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!</p> <p>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 <a href="http://www.thebarrelmill.com/">The Barrel Mill</a> and yeast from <a href="https://whitelabs.com/">White Labs.</a> 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!</p> <p><em><strong>Products mentioned in this episode:</strong></em></p> <p><a href="https://whitelabs.com/">White Labs Yeast</a></p> <p>&nbsp;</p>
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Episode 106
<p><img class="alignleft size-full wp-image-1700" src="http://www.themeadhouse.com/wp-content/uploads/1432406055.png" alt="" width="236" height="250" srcset="http://www.themeadhouse.com/wp-content/uploads/1432406055.png 236w, http://www.themeadhouse.com/wp-content/uploads/1432406055-142x150.png 142w" sizes="(max-width: 236px) 100vw, 236px" />In this episode, we welcome back for a third visit, Ash Fischbein , owner of <a href="https://www.saphousemeadery.com/">Sap House Meadery</a>. Ash  gives us some inspiration with his barrel projects and says while there are just several bottles left, the mirepoix mead is still very much alive! Christmas is coming, we run down a few items that would make great gifts for the home brewer/mead maker.</p> <p>Make sure and rate us 5 stars on your favorite listening venue!</p> <p><img class="alignnone size-medium wp-image-1678" src="http://www.themeadhouse.com/wp-content/uploads/iron_bee_sm-300x125.png" alt="" width="300" height="125" srcset="http://www.themeadhouse.com/wp-content/uploads/iron_bee_sm-300x125.png 300w, http://www.themeadhouse.com/wp-content/uploads/iron_bee_sm-150x62.png 150w, http://www.themeadhouse.com/wp-content/uploads/iron_bee_sm.png 500w" sizes="(max-width: 300px) 100vw, 300px" />Be sure and reserve a spot for the <a href="https://www.themeadhouse.com/comp/">Iron Bee</a>! 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!</p> <p>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 <a href="http://www.thebarrelmill.com/">The Barrel Mill</a> and yeast from <a href="https://whitelabs.com/">White Labs.</a> 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!</p> <p><strong>Welcome to the Mead House Keyholder&#8217;s Club:</strong></p> <p>Mark Pellicle<br /> Travis Loving<br /> Ricky Scull<br /> John Booth<br /> Eric Depradine<br /> Adam Lee<br /> Jason Elder<br /> Nathan Steigman<br /> James Michael<br /> John Bates<br /> Kevin Meintsma<br /> Mitchell L Wood<br /> Tom Hayosh<br /> Kevin Wojdak<br /> Andrew Kjos<br /> Robert Burger<br /> Oggie Ogden<br /> Walter W Esterby<br /> Nacho Slave<br /> Frank J Osborne<br /> Bix Benson<br /> Douglas R Dohl<br /> Roger Taylor<br /> Dan Cowan<br /> Jared Ayo</p> <p><em><strong>Products mentioned in this episode:</strong></em></p> <p><a href="https://www.thebarrelmill.com/">The Barrel Mill</a><br /> <a href="http://www.anvilbrewing.com/">Anvil Brewing</a><br /> <a href="https://whitelabs.com/">White Labs Yeast</a></p>
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Episode 105
<p><em><strong><img class="wp-image-1677 size-thumbnail alignleft" src="http://www.themeadhouse.com/wp-content/uploads/meadfood-150x150.jpg" alt="" width="150" height="150" srcset="http://www.themeadhouse.com/wp-content/uploads/meadfood-150x150.jpg 150w, http://www.themeadhouse.com/wp-content/uploads/meadfood-300x300.jpg 300w, http://www.themeadhouse.com/wp-content/uploads/meadfood.jpg 500w" sizes="(max-width: 150px) 100vw, 150px" />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 <a href="http://www.meadandfood.com/">meadandfood.com</a>.</strong></em></p> <p>&nbsp;</p> <p><img class="size-medium wp-image-1687 alignleft" src="http://www.themeadhouse.com/wp-content/uploads/DotlDMsUUAAVNTn-251x300.jpg" alt="" width="251" height="300" srcset="http://www.themeadhouse.com/wp-content/uploads/DotlDMsUUAAVNTn-251x300.jpg 251w, http://www.themeadhouse.com/wp-content/uploads/DotlDMsUUAAVNTn-125x150.jpg 125w, http://www.themeadhouse.com/wp-content/uploads/DotlDMsUUAAVNTn-768x920.jpg 768w, http://www.themeadhouse.com/wp-content/uploads/DotlDMsUUAAVNTn.jpg 800w" sizes="(max-width: 251px) 100vw, 251px" />In this episode, Jim Ladd, owner of <a href="http://www.cascadebeercandi.com/">Cascade Beer Candi Syrup Company</a> stops in for as visit. A unique method of adding flavors to beers, meads and cider/cysers, Jim explains how one flavor, <a href="http://www.cascadebeercandi.com/ecProduct_102_27">Maple Bacon Candi Syrup</a> 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 <a href="https://www.themeadhouse.com/comp/">Iron Bee</a> competition, and home mead maker Moises Martinez makes a visit again to update us on what he&#8217;s been up to. We finish the show with The Hopper List, a rundown of the Mead House crew&#8217;s projects.</p> <p><em>Remember, we&#8217;ll be on hiatus for a couple weeks, we&#8217;ll be back the first week of December!</em></p> <p><img class="alignnone size-medium wp-image-1678" src="http://www.themeadhouse.com/wp-content/uploads/iron_bee_sm-300x125.png" alt="" width="300" height="125" srcset="http://www.themeadhouse.com/wp-content/uploads/iron_bee_sm-300x125.png 300w, http://www.themeadhouse.com/wp-content/uploads/iron_bee_sm-150x62.png 150w, http://www.themeadhouse.com/wp-content/uploads/iron_bee_sm.png 500w" sizes="(max-width: 300px) 100vw, 300px" />Be sure and reserve a spot for the <a href="https://www.themeadhouse.com/comp/">Iron Bee</a>! 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!</p> <p>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 <a href="http://www.thebarrelmill.com/">The Barrel Mill</a> and yeast from <a href="https://whitelabs.com/">White Labs.</a> 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!</p> <p><em><strong>Products mentioned in this episode:</strong></em></p> <p><a href="https://www.thebarrelmill.com/">The Barrel Mill</a><br /> <a href="https://www.mountainroseherbs.com/">Mountain Rose Herbs</a><br /> <a href="https://whitelabs.com/">White Labs Yeast</a></p>
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Episode 104
<p><em><strong><img class="alignnone size-medium wp-image-1677" src="http://www.themeadhouse.com/wp-content/uploads/meadfood-300x300.jpg" alt="" width="300" height="300" srcset="http://www.themeadhouse.com/wp-content/uploads/meadfood-300x300.jpg 300w, http://www.themeadhouse.com/wp-content/uploads/meadfood-150x150.jpg 150w, http://www.themeadhouse.com/wp-content/uploads/meadfood.jpg 500w" sizes="(max-width: 300px) 100vw, 300px" />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 <a href="http://www.meadandfood.com/">meadandfood.com</a>.</strong></em></p> <p><img class="alignnone size-medium wp-image-1682" src="http://www.themeadhouse.com/wp-content/uploads/Falenski-300x210.jpg" alt="" width="300" height="210" srcset="http://www.themeadhouse.com/wp-content/uploads/Falenski-300x210.jpg 300w, http://www.themeadhouse.com/wp-content/uploads/Falenski-150x105.jpg 150w, http://www.themeadhouse.com/wp-content/uploads/Falenski-768x538.jpg 768w, http://www.themeadhouse.com/wp-content/uploads/Falenski-1024x717.jpg 1024w, http://www.themeadhouse.com/wp-content/uploads/Falenski.jpg 1140w" sizes="(max-width: 300px) 100vw, 300px" />In this episode, Matt Falenski, owner of <a href="http://laurelhighlandsmeadery.com/">Laurel Highlands Meadery</a> in Pennsylvania stops by for a chat on home mead making and offers some tips. Jeff wonders about sanitizing and dry-hopping ingredients in session meads because of the low alcohol, and we tackle a few posts from our Facebook friends.</p> <p><img class="alignnone size-medium wp-image-1678" src="http://www.themeadhouse.com/wp-content/uploads/iron_bee_sm-300x125.png" alt="" width="300" height="125" srcset="http://www.themeadhouse.com/wp-content/uploads/iron_bee_sm-300x125.png 300w, http://www.themeadhouse.com/wp-content/uploads/iron_bee_sm-150x62.png 150w, http://www.themeadhouse.com/wp-content/uploads/iron_bee_sm.png 500w" sizes="(max-width: 300px) 100vw, 300px" />Be sure and reserve a spot for the <a href="https://www.themeadhouse.com/comp/">Iron Bee</a>! 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!</p> <p>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 <a href="http://www.thebarrelmill.com/">The Barrel Mill</a> and yeast from <a href="https://whitelabs.com/">White Labs.</a> 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!</p> <p><em><strong>Products mentioned in this episode:</strong></em></p> <p><a href="https://www.mountainroseherbs.com/">Mountain Rose Herbs</a><br /> <a href="https://www.thebarrelmill.com/">The Barrel Mill</a></p>
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Episode 103
<p><em><img class="alignleft size-medium wp-image-1677" src="http://www.themeadhouse.com/wp-content/uploads/meadfood-300x300.jpg" alt="" width="300" height="300" srcset="http://www.themeadhouse.com/wp-content/uploads/meadfood-300x300.jpg 300w, http://www.themeadhouse.com/wp-content/uploads/meadfood-150x150.jpg 150w, http://www.themeadhouse.com/wp-content/uploads/meadfood.jpg 500w" sizes="(max-width: 300px) 100vw, 300px" /><strong>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 <a href="http://www.meadandfood.com/">meadandfood.com</a>.</strong></em></p> <p>Home meadmaker and martial arts instructor Jonny Sinwali stops by the Mead House to talk about his braggot experiment he worked on. With honey prices increasing, the crew talks about a way to stretch your honey out with session meads, and we round out the show with some Facebook friends.</p> <p><img class="alignleft size-medium wp-image-1678" src="http://www.themeadhouse.com/wp-content/uploads/iron_bee_sm-300x125.png" alt="" width="300" height="125" srcset="http://www.themeadhouse.com/wp-content/uploads/iron_bee_sm-300x125.png 300w, http://www.themeadhouse.com/wp-content/uploads/iron_bee_sm-150x62.png 150w, http://www.themeadhouse.com/wp-content/uploads/iron_bee_sm.png 500w" sizes="(max-width: 300px) 100vw, 300px" />Be sure and reserve a spot for the <a href="https://www.themeadhouse.com/comp/">Iron Bee</a>! 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!</p> <p>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 <a href="http://www.thebarrelmill.com/">The Barrel Mill</a> and yeast from <a href="https://whitelabs.com/">White Labs.</a> 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!</p> <p>&nbsp;</p> <p>&nbsp;</p>
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Episode 102
<p><em><img class="alignleft size-medium wp-image-1677" src="http://www.themeadhouse.com/wp-content/uploads/meadfood-300x300.jpg" alt="" width="300" height="300" srcset="http://www.themeadhouse.com/wp-content/uploads/meadfood-300x300.jpg 300w, http://www.themeadhouse.com/wp-content/uploads/meadfood-150x150.jpg 150w, http://www.themeadhouse.com/wp-content/uploads/meadfood.jpg 500w" sizes="(max-width: 300px) 100vw, 300px" />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 <a href="http://www.meadandfood.com/">meadandfood.com</a>.</em></p> <p>Chrissie Zearpoor stops by the Mead House and by request, pairs meads with foods offered by JD, Jeff and Ryan. Chrissie also talks about the strategy of pairing meads, and why it is so difficult to pair beer and wine, yet so easy to pair meads. Do you cheat at making mead? Ryan leads a discussion about what some consider cheating in making mead, but is it really?</p> <p><img class="alignleft size-medium wp-image-1678" src="http://www.themeadhouse.com/wp-content/uploads/iron_bee_sm-300x125.png" alt="" width="300" height="125" srcset="http://www.themeadhouse.com/wp-content/uploads/iron_bee_sm-300x125.png 300w, http://www.themeadhouse.com/wp-content/uploads/iron_bee_sm-150x62.png 150w, http://www.themeadhouse.com/wp-content/uploads/iron_bee_sm.png 500w" sizes="(max-width: 300px) 100vw, 300px" />Be sure and reserve a spot for the <a href="https://www.themeadhouse.com/comp/">Iron Bee</a>! 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!</p> <p>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 <a href="http://www.thebarrelmill.com/">The Barrel Mill</a> and yeast from <a href="https://whitelabs.com/">White Labs.</a> 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!<br /> <a href="https://www.patreon.com/bePatron?u=7457490" data-patreon-widget-type="become-patron-button">Become a Patron!</a><script async src="https://c6.patreon.com/becomePatronButton.bundle.js"></script></p> <h4><em><strong>Supporting products mentioned in this episode:</strong></em></h4> <p><a href="http://www.oconnorshomebrew.com/">O&#8217;Connors Homebrew Supply</a><br /> <a href="http://cascadebeercandi.com/">Cascade Beer Candi Company</a><br /> <a href="https://omegayeast.com/">Omega Yeast</a><br /> <a href="http://www.meadandfood.com/">The Art of Mead Tasting and Food Pairing</a></p> <p>&nbsp;</p>
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Episode 101
<p><img class="alignleft size-medium wp-image-1666" src="http://www.themeadhouse.com/wp-content/uploads/2018/10/zimmerman-300x227.jpg" alt="" width="300" height="227" srcset="http://www.themeadhouse.com/wp-content/uploads/2018/10/zimmerman-300x227.jpg 300w, http://www.themeadhouse.com/wp-content/uploads/2018/10/zimmerman-150x114.jpg 150w, http://www.themeadhouse.com/wp-content/uploads/2018/10/zimmerman-100x75.jpg 100w, http://www.themeadhouse.com/wp-content/uploads/2018/10/zimmerman.jpg 400w" sizes="(max-width: 300px) 100vw, 300px" />In this episode, author Jereme Zimmerman joins us for a chat about his two books, <a href="https://www.chelseagreen.com/writer/jereme-zimmerman/">Make Mead Like a Viking, and Brew Beer Like a Yeti</a>. Wild yeast, archaeology, and brewing alcoholic beverages from ancient times. Ryan highlights a few sponsors who have come aboard for the Iron Bee, Jeff leads a discussion on where to look for inspiration for the secret ingredient, plus, Ryan &amp; Jeff review one of JD&#8217;s meads, the Blackberry/Cherry Port mead! Facebook friends fills in the last segment, and be sure and get your dummy entry made on the <a href="https://www.themeadhouse.com/comp/">Iron Bee competition page</a>.</p> <p>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 <a href="http://www.thebarrelmill.com/">The Barrel Mill</a> and yeast from <a href="https://whitelabs.com/">White Labs.</a> 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!</p> <p><a href="https://www.patreon.com/bePatron?u=7457490" data-patreon-widget-type="become-patron-button">Become a Patron!</a><script async src="https://c6.patreon.com/becomePatronButton.bundle.js"></script></p> <p>Products mentioned in this episode:</p> <p><a href="https://www.mountainroseherbs.com/">Mountain Rose Herbs</a><br /> <a href="https://www.chelseagreen.com/writer/jereme-zimmerman/">Make Mead Like A Viking</a><br /> <a href="https://www.chelseagreen.com/writer/jereme-zimmerman/">Brew Beer Like a Yeti</a></p>
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Episode 100
<p><img class="alignleft size-medium wp-image-1662" src="http://www.themeadhouse.com/wp-content/uploads/2018/10/fbook-300x300.jpg" alt="" width="300" height="300" srcset="http://www.themeadhouse.com/wp-content/uploads/2018/10/fbook-300x300.jpg 300w, http://www.themeadhouse.com/wp-content/uploads/2018/10/fbook-150x150.jpg 150w, http://www.themeadhouse.com/wp-content/uploads/2018/10/fbook-768x768.jpg 768w, http://www.themeadhouse.com/wp-content/uploads/2018/10/fbook-600x600.jpg 600w, http://www.themeadhouse.com/wp-content/uploads/2018/10/fbook.jpg 1024w" sizes="(max-width: 300px) 100vw, 300px" /><span style="font-size: 1rem;">This episode celebrates our 100th show in this special 2 hour episode with a little fun and a look back over several years worth of shows. Thank you to all our former co-hosts and a special thank you to all our past guests who have come through the doors here at Mead House. We look forward to another 100 episodes packed with interviews with industry professionals, medal winning meadmakers, and home meadmakes alike. We do have a very special announcement near the end of the show, so you&#8217;ll want to listen for it!</span></p> <p>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 <a href="http://www.thebarrelmill.com/">The Barrel Mill</a> and yeast from <a href="https://whitelabs.com/">White Labs.</a> 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!</p> <p><a href="http://www.themeadhouse.com/comp">Mead House Iron Bee</a></p> <p><a href="https://www.patreon.com/bePatron?u=7457490" data-patreon-widget-type="become-patron-button">Become a Patron!</a><script async src="https://c6.patreon.com/becomePatronButton.bundle.js"></script></p>
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Episode 99
<p><img class="alignleft size-medium wp-image-1142" src="http://www.themeadhouse.com/wp-content/uploads/2017/08/pumpkin-169x300.jpg" alt="" width="169" height="300" srcset="http://www.themeadhouse.com/wp-content/uploads/2017/08/pumpkin-169x300.jpg 169w, http://www.themeadhouse.com/wp-content/uploads/2017/08/pumpkin-84x150.jpg 84w, http://www.themeadhouse.com/wp-content/uploads/2017/08/pumpkin-150x267.jpg 150w, http://www.themeadhouse.com/wp-content/uploads/2017/08/pumpkin.jpg 300w" sizes="(max-width: 169px) 100vw, 169px" />Perpetual starters and holiday inspirations starts off this episode. JD leads a discussion about keeping and feeding a starter for future batches, then moves to holiday spices, adjuncts and ideas for inspirational brews. Jeff finds himself in a conundrum with a root beer stout idea. We acknowledge several Facebook fans, and tackle some questions posted in various Facebook mead groups.</p> <p>Thanks for listening! Rate us 5 stars on your favorite listening player or iTunes, Stitcher Radio, Tune In Radio, or wherever you pick up the podcast from!</p> <p>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 <a href="http://www.thebarrelmill.com/">The Barrel Mill</a> and yeast from <a href="https://whitelabs.com/">White Labs.</a> Each month there is a Keyholder Club drawing and This month we’re giving away a hard bound copy of Chrissie Zaerpoor’s book, “<a href="https://squareup.com/store/mead-maven-publishing">The Art of Mead Tasting &amp; Food Pairing</a>.” Join The Mead House Keyholder Club and get your own set of keys to The Mead House!</p> <p><a href="https://www.patreon.com/bePatron?u=7457490" data-patreon-widget-type="become-patron-button">Become a Patron!</a><script async src="https://c6.patreon.com/becomePatronButton.bundle.js"></script></p> <p><strong>Products mentioned on this episode:</strong></p> <p><a href="https://www.dutchgoldhoney.com/">Dutch Gold Honey</a><br /> <a href="https://omegayeast.com/">Omega Yeast </a><br /> <a href="https://whitelabs.com/yeast-vault">White Labs Yeast</a><br /> <a href="https://www.mountainroseherbs.com/">Mountain Rose Herbs</a></p> <p>&nbsp;</p>
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Episode 98
<p><img class="alignleft size-medium wp-image-1635" src="http://www.themeadhouse.com/wp-content/uploads/2018/09/micro_mead-300x225.jpg" alt="" width="300" height="225" srcset="http://www.themeadhouse.com/wp-content/uploads/2018/09/micro_mead-300x225.jpg 300w, http://www.themeadhouse.com/wp-content/uploads/2018/09/micro_mead-150x113.jpg 150w, http://www.themeadhouse.com/wp-content/uploads/2018/09/micro_mead-768x576.jpg 768w, http://www.themeadhouse.com/wp-content/uploads/2018/09/micro_mead-1024x768.jpg 1024w, http://www.themeadhouse.com/wp-content/uploads/2018/09/micro_mead-600x450.jpg 600w, http://www.themeadhouse.com/wp-content/uploads/2018/09/micro_mead-100x75.jpg 100w" sizes="(max-width: 300px) 100vw, 300px" />Micro mead making is the topic of our interview with <a href="https://www.facebook.com/Micro-Mead-Makers-354429601715716/">John Duncan</a>, and experienced mead maker doing meads in quart sized mason jars. <a href="https://michiganmeadcup.com/index.php">Michigan Mead Cup</a> is right around the corner, Gail Milburn tells us all about it, and JD sits down with Tom Repas to discuss a trial he did using various clearing and fining agents. The crew tackles a few questions from our Facebook friends.</p> <p>Thanks for listening! Rate us 5 stars on your favorite listening player or iTunes, Stitcher Radio, Tune In Radio, or wherever you pick up the podcast from!</p> <p>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 <a href="http://www.thebarrelmill.com/">The Barrel Mill</a> and yeast from <a href="https://whitelabs.com/">White Labs.</a> Each month there is a Keyholder Club drawing and This month we’re giving away a hard bound copy of Chrissie Zaerpoor’s book, “<a href="https://squareup.com/store/mead-maven-publishing">The Art of Mead Tasting &amp; Food Pairing</a>.” Join The Mead House Keyholder Club and get your own set of keys to The Mead House!</p> <p><a href="https://www.patreon.com/bePatron?u=7457490" data-patreon-widget-type="become-patron-button">Become a Patron!</a><script async src="https://c6.patreon.com/becomePatronButton.bundle.js"></script></p> <p><strong>Products mentioned in this episode:</strong></p> <p><a href="https://omegayeast.com/">Omega Yeast </a></p> <p><a href="http://www.themeadhouse.com/2018/07/29/another-mead-port-project/">Here is the Port Mead</a> project JD was referring to on the podcast.</p>
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Episode 97
<p><img class="size-medium wp-image-1590 alignleft" src="http://www.themeadhouse.com/wp-content/uploads/2018/07/barrel_mill-300x294.jpg" alt="" width="300" height="294" srcset="http://www.themeadhouse.com/wp-content/uploads/2018/07/barrel_mill-300x294.jpg 300w, http://www.themeadhouse.com/wp-content/uploads/2018/07/barrel_mill-150x147.jpg 150w, http://www.themeadhouse.com/wp-content/uploads/2018/07/barrel_mill-600x589.jpg 600w, http://www.themeadhouse.com/wp-content/uploads/2018/07/barrel_mill.jpg 643w" sizes="(max-width: 300px) 100vw, 300px" />&#8220;Flavors you get from oak are dependent on temperatures you toast&#8221;&#8230;Len Napolitano from The Barrel Mill is our guest this episode. Oak spirals are slowly taking the place of oak barrels, and can often be used in older barrels to help the process along, Len tells us why that is and some techniques for oaking your mead. Also in this episode, what considerations are you giving to your recipe creation? The guys discuss things such as yeast, tannins, fruits and more. A few Facebook Friends questions rounds out the episode.</p> <p>Thanks for listening! Rate us 5 stars on your favorite listening player or iTunes, Stitcher Radio, Tune In Radio, or wherever you pick up the podcast from!</p> <p>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 <a href="http://www.thebarrelmill.com/">The Barrel Mill</a> and yeast from <a href="https://whitelabs.com/">White Labs.</a> Each month there is a Keyholder Club drawing and This month we’re giving away a hard bound copy of Chrissie Zaerpoor&#8217;s book, &#8220;<a href="https://squareup.com/store/mead-maven-publishing">The Art of Mead Tasting &amp; Food Pairing</a>.&#8221; Join The Mead House Keyholder Club and get your own set of keys to The Mead House!</p> <p><a href="https://www.patreon.com/bePatron?u=7457490" data-patreon-widget-type="become-patron-button">Become a Patron!</a><script async src="https://c6.patreon.com/becomePatronButton.bundle.js"></script></p> <p><strong>Products mentioned in this episode;</strong></p> <p><a href="http://www.thebarrelmill.com/">The Barrel Mill</a><br /> <a href="https://www.dutchgoldhoney.com/">Dutch Gold Honey</a></p> <p>&nbsp;</p>
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Episode 96
<p><img class="size-medium wp-image-1616 alignleft" src="http://www.themeadhouse.com/wp-content/uploads/2018/08/dead-167x300.jpg" alt="" width="167" height="300" srcset="http://www.themeadhouse.com/wp-content/uploads/2018/08/dead-167x300.jpg 167w, http://www.themeadhouse.com/wp-content/uploads/2018/08/dead-83x150.jpg 83w, http://www.themeadhouse.com/wp-content/uploads/2018/08/dead-150x270.jpg 150w, http://www.themeadhouse.com/wp-content/uploads/2018/08/dead.jpg 283w" sizes="(max-width: 167px) 100vw, 167px" />Ryan goes on the road with the Mead House mic and visits with Nate Tietge, owner of <a href="https://www.deadbeemead.com/">Dead Bee Meadery</a>.  In the mean time, JD and Jeff have plans for a bourbon barrel, and Ryan decides he wants to look at a solera project with a fresh oak barrel. A few shout outs to some facebook friends, and the show wraps with our next guest list for episode 97, The Barrel Mill.</p> <p>Thanks for listening! Rate us 5 stars on your favorite listening player or iTunes, Stitcher Radio, Tune In Radio, or wherever you pick up the podcast from!</p> <p>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 <a href="http://www.thebarrelmill.com/">The Barrel Mill</a> and yeast from <a href="https://whitelabs.com/">White Labs.</a> Each month there is a Keyholder Club drawing and This month we’re giving away a <a href="https://www.mountainroseherbs.com/">Mountain Rose Herbs</a> gift basket. Join The Mead House Keyholder Club and get your own set of keys to The Mead House!</p> <p><a href="https://www.patreon.com/bePatron?u=7457490" data-patreon-widget-type="become-patron-button">Become a Patron!</a><script async src="https://c6.patreon.com/becomePatronButton.bundle.js"></script></p> <p><strong>Products Mentioned:</strong></p> <p><a href="https://www.dutchgoldhoney.com/">Dutch Gold Honey</a><br /> <a href="http://www.thebarrelmill.com/">The Barrel Mill</a><br /> <a href="https://whitelabs.com/">White Labs Yeast</a></p>
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Episode 95
<p><img class="size-full wp-image-1613 alignleft" src="http://www.themeadhouse.com/wp-content/uploads/2018/08/s-l300.jpg" alt="" width="288" height="300" srcset="http://www.themeadhouse.com/wp-content/uploads/2018/08/s-l300.jpg 288w, http://www.themeadhouse.com/wp-content/uploads/2018/08/s-l300-144x150.jpg 144w, http://www.themeadhouse.com/wp-content/uploads/2018/08/s-l300-150x156.jpg 150w" sizes="(max-width: 288px) 100vw, 288px" />In this episode, John Aitchison visits the Mead House. John has been the past president, vice-president and Grand Hydrometer of the nation&#8217;s oldest homebrew club, <a href="https://www.maltosefalcons.com/">Maltose Falcons</a> in Woodland Hills, California. A master mead maker, he&#8217;s brewed everything from guajilla blossom honey from West Texas to lahua blossom honey from Hawaii. He shares a few tidbits from his past, and gives some great advice.</p> <p>Shortcuts, tips, cleanup, things that make brewing easier, less messy and efficient. Jeff leads a discussion on some tips, including papering your counter tops so when the honey drips, all you have to do is throw away the paper!</p> <p>Thanks for listening! Rate us 5 stars on your favorite listening player or iTunes, Stitcher Radio, Tune In Radio, or wherever you pick up the podcast from!</p> <p>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 Barrel Mill and yeast from White Labs. Each month there is a Keyholder Club drawing and This month we’re giving away a Mountain Rose Herbs gift basket. Join The Mead House Keyholder Club and get your own set of keys to The Mead House.</p> <p><a href="https://www.patreon.com/bePatron?u=7457490" data-patreon-widget-type="become-patron-button">Become a Patron!</a><script async src="https://c6.patreon.com/becomePatronButton.bundle.js"></script></p>
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Episode 94
<p><img class="alignleft wp-image-214 size-medium" src="http://www.themeadhouse.com/wp-content/uploads/2016/03/sweetmead-300x190.jpg" alt="" width="300" height="190" srcset="http://www.themeadhouse.com/wp-content/uploads/2016/03/sweetmead-300x190.jpg 300w, http://www.themeadhouse.com/wp-content/uploads/2016/03/sweetmead-150x95.jpg 150w, http://www.themeadhouse.com/wp-content/uploads/2016/03/sweetmead.jpg 500w" sizes="(max-width: 300px) 100vw, 300px" /></p> <p>In this episode, we discuss the one thing that may make the difference between a flat, flabby ho-hum watery mead, and a well balanced mouth-watering mead&#8230;tannin. Probably the most overlooked aspect of mead making, tannin provides the mouthfeel that sets apart good meads from not so good ones.</p> <p>It&#8217;s competition time, JD sat with several contest coordinators and got the low-down on a few competitions on the horizon.</p> <p>We also touch a bit on freeze distilling, and what can be done with a distilled mead.</p> <p><strong>Upcoming Competitions:</strong></p> <p><a href="http://www.orpheuspcc.org/orpheus-meadfest.html">Orpheus Meadfest</a><br /> <a href="https://rennfestbeercup.com/">Byggvir&#8217;s Big Beer Cup</a><br /> <a href="http://brewdrinkrepeat.com/valhalla/">Valhalla</a></p> <p><strong>Products Mentioned in this episode:</strong></p> <p><a href="https://www.dutchgoldhoney.com/">Dutch Gold Honey</a><br /> <a href="https://omegayeast.com/">Omega Yeast</a></p> <p>Thanks for listening and making The Mead House the most listened to mead podcast! Be sure and rate us 5 stars on your favorite listening player, iTunes, Stitcher Radio, and Tune In Radio! Be sure and sign up on Patreon and help support The Mead House too!</p> <p><a href="https://www.patreon.com/bePatron?u=7457490" data-patreon-widget-type="become-patron-button">Become a Patron!</a><script async src="https://c6.patreon.com/becomePatronButton.bundle.js"></script></p>
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Episode 93
<p><img class="alignleft size-medium wp-image-1587" src="http://www.themeadhouse.com/wp-content/uploads/2018/07/fifth_hammer-300x200.jpg" alt="" width="300" height="200" srcset="http://www.themeadhouse.com/wp-content/uploads/2018/07/fifth_hammer-300x200.jpg 300w, http://www.themeadhouse.com/wp-content/uploads/2018/07/fifth_hammer-150x100.jpg 150w, http://www.themeadhouse.com/wp-content/uploads/2018/07/fifth_hammer-768x512.jpg 768w, http://www.themeadhouse.com/wp-content/uploads/2018/07/fifth_hammer-1024x683.jpg 1024w, http://www.themeadhouse.com/wp-content/uploads/2018/07/fifth_hammer-600x400.jpg 600w, http://www.themeadhouse.com/wp-content/uploads/2018/07/fifth_hammer-420x280.jpg 420w, http://www.themeadhouse.com/wp-content/uploads/2018/07/fifth_hammer.jpg 1600w" sizes="(max-width: 300px) 100vw, 300px" />In this episode, Mary Izett, co-owner of <a href="http://www.fifthhammerbrewing.com/">Fifth Hammer Brewing Co</a>. in New York and author of <a href="https://www.amazon.com/Speed-Brewing-Techniques-Fast-Fermenting-2015-06-15/dp/B01K3RII5I/ref=sr_1_2?ie=UTF8&amp;qid=1532533099&amp;sr=8-2&amp;keywords=speed+brewing">Speed Brewing</a> is our guest. Brewing to completion in a matter of days in order to drink in a matter of weeks is our topic. What&#8217;s in the hopper &#8211; the crew discusses different projects each has brewing and we tackle a couple questions from various social media outlets.</p> <p>Hey, thanks for listening, and remember to join <a href="https://www.patreon.com/themeadhouse">The Mead House Keyholder Club</a> and help support the show! You can find the show on iTunes, Stitcher Radio, Tune In Radio and remember to rate us 5 stars on your favorite player!</p> <p><a href="https://www.patreon.com/bePatron?u=7457490" data-patreon-widget-type="become-patron-button">Become a Patron!</a><script async src="https://c6.patreon.com/becomePatronButton.bundle.js"></script></p> <p><strong>Products mentioned in this episode:</strong></p> <p><a href="https://www.dutchgoldhoney.com/">Dutch Gold Honey</a><br /> <a href="https://omegayeast.com/yeast/norwegian-ales/hothead-ale">Omega Yeast</a><br /> <a href="https://www.anvilbrewing.com/product-p/anv-kettle-7.5gal.htm">Anvil Kettle</a><br /> <a href="https://www.anvilbrewing.com/product-p/anv-forge-burner.htm">Anvil Burner</a></p>
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Episode 92
<p><img class="alignleft size-medium wp-image-1583" src="http://www.themeadhouse.com/wp-content/uploads/2018/07/dutch-300x273.png" alt="" width="300" height="273" srcset="http://www.themeadhouse.com/wp-content/uploads/2018/07/dutch-300x273.png 300w, http://www.themeadhouse.com/wp-content/uploads/2018/07/dutch-150x136.png 150w, http://www.themeadhouse.com/wp-content/uploads/2018/07/dutch-768x698.png 768w, http://www.themeadhouse.com/wp-content/uploads/2018/07/dutch-1024x931.png 1024w, http://www.themeadhouse.com/wp-content/uploads/2018/07/dutch-600x545.png 600w, http://www.themeadhouse.com/wp-content/uploads/2018/07/dutch.png 1100w" sizes="(max-width: 300px) 100vw, 300px" />In this episode, Jill Clark from Dutch Gold Honey returns to talk honey &amp; share the story about Dutch Gold Honey and the infamous Honeybear. JD has a couple projects about ready to launch and requests some interaction with our listeners on one of them, Jeff is looking to make use of some Dutch Gold Honey samples in an experiment, and Ryan shares a bit about the Beer &amp; bacon weekend he had.</p> <p>JD wants to know what our listeners would do with the following ingredients from Mountain Rose Herbs:</p> <p>Pink Peppercorn<br /> Sweet Cinnamon Sticks<br /> Dried Orange Peel<br /> Whole Nutmeg</p> <p>Hey, thanks for listening, and remember to join <a href="https://www.patreon.com/themeadhouse">The Mead House Keyholder Club</a> and help support the show! You can find the show on iTunes, Stitcher Radio, Tune In Radio and remember to rate us 5 stars on your favorite player!</p> <p><a href="https://www.patreon.com/bePatron?u=7457490" data-patreon-widget-type="become-patron-button">Become a Patron!</a><script async src="https://c6.patreon.com/becomePatronButton.bundle.js"></script></p> <p><strong>Products mentioned in this episode:</strong></p> <p><a href="https://www.mountainroseherbs.com/">Mountain Rose Herbs</a><br /> <a href="https://www.dutchgoldhoney.com/">Dutch Gold Honey</a><br /> <a href="https://omegayeast.com/yeast/norwegian-ales/hothead-ale">Omega Yeast</a></p> <p><strong>JD&#8217;s braggot project mentioned in the show:</strong></p> <p>OG 1.047<br /> FG: 1.005<br /> ABV: 5.4%<br /> IBU: 37.12</p> <p>Yeast: Omega Hothead yeast</p> <p><strong>Fermentables:</strong></p> <p>2 lbs Pilsen Light DME<br /> 3.5 lbs <a href="https://www.dutchgoldhoney.com/product/avocado-honey-60-lb-pail/">Dutch Gold Avocado Honey</a></p> <p><strong>Steeping Grains:</strong></p> <p>8 oz Carapils<br /> 8 oz Crystal 60<br /> 8 oz Honey Malt<br /> 8 oz Flaked Rye</p> <p><strong>Hops:</strong></p> <p>1 oz Magnum (60 min)<br /> 1 oz Citra (10 min)</p> <p><strong>** Additions:</strong></p> <p>1.5 lbs dried apricots (Primary)<br /> 1.5 lbs dried mango (Primary)</p> <p>Boil size: 2.5 gallons<br /> Steep grains in 2.5 gallons of 160º water for 30 min.<br /> Add 2 lbs of DME, bring to a boil, and add 1st hop addition.<br /> At 10 min left in the boil, add 2nd hop addition.<br /> Cool wort quickly, when below 100º, add 3.5 lbs of Dutch Gold Avocado honey.<br /> Add water to 5.5 gallons.<br /> Add apricots and mangos.<br /> Aerate well.<br /> At 85º, pitch Omega Hothead yeast.</p> <p><strong>**</strong> Bring just enough water to cover fruit to 160º and steep for at least 20 min or until re-hydrated. DO NOT BOIL. All you are doing is sanitizing, and re-hydrating.</p> <p>Results are not guaranteed, you&#8217;re on your own if you choose to make this recipe! The Mead House isn&#8217;t responsible if you get sick and puke all over your dining room floor or burn your house down.</p>
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Episode 91
<p><img class="alignleft size-medium wp-image-1581" src="http://www.themeadhouse.com/wp-content/uploads/2018/07/fermenator_42_pi_1_1024x1024-300x287.png" alt="" width="300" height="287" srcset="http://www.themeadhouse.com/wp-content/uploads/2018/07/fermenator_42_pi_1_1024x1024-300x287.png 300w, http://www.themeadhouse.com/wp-content/uploads/2018/07/fermenator_42_pi_1_1024x1024-150x143.png 150w, http://www.themeadhouse.com/wp-content/uploads/2018/07/fermenator_42_pi_1_1024x1024.png 480w" sizes="(max-width: 300px) 100vw, 300px" />In this episode, John Blichmann, president of <a href="https://www.blichmannengineering.com/">Blichmann Engineering<img src="https://s.w.org/images/core/emoji/12.0.0-1/72x72/2122.png" alt="™" class="wp-smiley" style="height: 1em; max-height: 1em;" /></a> is our guest, he has over 25 years of brewing experience, started Blichmann Engineering over 16 years ago and is now the industry leader in quality, support, and innovation.  JD, Jeff &amp; Ryan also discuss how to get your friends involved in the home brewing hobby if they have expressed an interest, plus in this episode of Facebook Friends, we answer questions from home brewers.</p> <p><strong>Products mentioned in this episode:</strong></p> <p><a href="https://www.anvilbrewing.com/product-p/anv-kettle-7.5gal.htm">Anvil Brew Kettles</a></p> <p><a href="https://www.anvilbrewing.com/product-p/anv-forge-burner.htm">Anvil Forge Burner</a></p> <p><a href="https://www.blichmannengineering.com/products/beergun">Blichmann BeerGun</a></p> <p><a href="https://omegayeast.com/yeast?&amp;brewerType=homebrewer">Omega Yeast</a></p> <p><strong>Upcoming Homebrew Events:</strong></p> <p><a href="https://www.baconandbeerclassic.com/minneapolis-saint-paul-twin-cities-tickets">Beer &amp; Bacon Classic</a> (featuring Ryan Richardson with a hombrew demonstration)</p> <p><a href="http://www.bacchus-barleycorn.com/catalog/images/UPLOAD/File/Newsletters/Mead%20Entry%20requirements.pdf">Feel the Buzz Mead Competition entry info</a></p> <p><a href="https://www.bjcp.org/docs/SCP_EntryRecipe.pdf#page=1&amp;zoom=auto,-67,798">Feel The Buzz Mead Competition entry form</a></p> <p>Thanks for listening, and be sure and rate us 5 stars on your favorite podcast player, iTunes, Stitcher Radio &amp; Tune In Radio!</p> <p>Join <a href="https://www.patreon.com/themeadhouse/overview">The Mead House Keyholder Club on Patreon</a> to support the show for as little as $2/month. We have some great thank you gifts for supporting the show, and each month we’ll hold a Keyholder Club drawing for a special gift. Get on over to <a href="https://www.patreon.com/themeadhouse/overview">Patreon.com,</a> search for The Mead House, or click the link above in the show notes. Join The Mead House Keyholder Club today and get your own set of keys to The Mead House!</p> <p><a href="https://www.patreon.com/bePatron?u=7457490" data-patreon-widget-type="become-patron-button">Become a Patron!</a><script async src="https://c6.patreon.com/becomePatronButton.bundle.js"></script></p>
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Episode 90
<p><img class="alignleft size-medium wp-image-1578" src="http://www.themeadhouse.com/wp-content/uploads/2018/07/Mountain-Rose-Herbs-300x300.jpg" alt="" width="300" height="300" srcset="http://www.themeadhouse.com/wp-content/uploads/2018/07/Mountain-Rose-Herbs-300x300.jpg 300w, http://www.themeadhouse.com/wp-content/uploads/2018/07/Mountain-Rose-Herbs-150x150.jpg 150w, http://www.themeadhouse.com/wp-content/uploads/2018/07/Mountain-Rose-Herbs.jpg 500w" sizes="(max-width: 300px) 100vw, 300px" />&#8220;People and planet ahead of profit..&#8221; Kiley Gwynn from <a href="https://www.mountainroseherbs.com/">Mountain Rose Herbs</a> featuring high-quality herbs and spices, teas and much more stops by the Mead House this week. She talks about tinctures, teas and decoctions using herbs and spices in mead making and brewing.</p> <p>JD is considering dehydrated fruits in place of whole fruits in a re-do of a coconut mango braggot, Ryan talks about not wasting the byproducts of your brewing, including bread making with grains to composting the trub.</p> <p>Facebook friends brings a few questions such as stabilizing, racking &amp; bottling to using home canned fruit.</p> <p>Thanks for listening, and be sure and rate us 5 stars on your favorite podcast player, iTunes, Stitcher Radio &amp; Tune In Radio!</p> <p><strong>Products Mentioned in Episode 90:</strong></p> <p><a href="https://www.anvilbrewing.com/category-s/100.htm">Anvil Brew Kettles</a></p> <p>Join <a href="https://www.patreon.com/themeadhouse/overview">The Mead House Keyholder Club on Patreon</a> to support the show for as little as $2/month. We have some great thank you gifts for supporting the show, and each month we’ll hold a Keyholder Club drawing for a special gift. Get on over to <a href="https://www.patreon.com/themeadhouse/overview">Patreon.com,</a> search for The Mead House, or click the link above in the show notes. Join The Mead House Keyholder Club today and get your own set of keys to The Mead House!</p>
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Episode 89
<p>In this episode, Jill Clark from <a href="http://truesourcehoney.com/">True Source Honey</a> joins us, do you know where your honey really comes from? Jill will tell us how we can be sure it comes from reliable sources. Also, what were the boys up to during their hiatus, and more Facebook Friends where we discuss questions gathered from various Facebook mead groups.</p> <p>Become a key holder in <a href="https://www.patreon.com/themeadhouse">The Mead House Keyholder Club  </a><br /> And be sure and rate us 5 stars on your favorite podcast player, iTunes, Stitcher Radio and Tune In Radio!<br /> Thanks for listening!</p> <p><strong>Featured Products mentioned in this episode:</strong></p> <p><a href="https://dutchgoldhoney.com/">Dutch Gold Honey</a><br /> <a href="https://omegayeast.com/">Omega Yeast</a></p>
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Episode 88
<h3><strong>Show Notes:</strong></h3> <p><figure id="attachment_1572" aria-describedby="caption-attachment-1572" style="width: 250px" class="wp-caption alignleft"><img class="size-full wp-image-1572" src="http://www.themeadhouse.com/wp-content/uploads/2018/06/Joe-Kurowski-Brewing-Manager.jpg" alt="" width="250" height="250" srcset="http://www.themeadhouse.com/wp-content/uploads/2018/06/Joe-Kurowski-Brewing-Manager.jpg 250w, http://www.themeadhouse.com/wp-content/uploads/2018/06/Joe-Kurowski-Brewing-Manager-150x150.jpg 150w" sizes="(max-width: 250px) 100vw, 250px" /><figcaption id="caption-attachment-1572" class="wp-caption-text">Joe Kurowski, Senior Brewing Manager</figcaption></figure></p> <p>&#8220;I have good ideas!&#8221; <a href="https://whitelabs.com/team">Joe Kurowski</a>, head brewer at White Labs, visits The Mead House. We talk discuss fermenting under pressure (not fermenting while listening to the Queen/David Bowe 1981 hit), yeast autolysis when bottle conditioning, using yeast found on fruit trees in Denmark and more. Bill Quirk stops by to talk about his Key Lime Braggot and how he achieved the graham cracker crust flavor.</p> <p>&nbsp;</p> <p>&nbsp;</p> <p>The crew responds to online questions and comments from:</p> <ul> <li><strong>Chris Funderburg</strong>, Mead Brewers and Enthusiasts Facebook group, about what types of bottles are best for mead.</li> <li><strong>Becca Osburn</strong>, Fruit Wine and Mead Making Facebook group, about her rose pedal and cherry mead.</li> <li><strong>Matt Flanagan</strong>, Mead Brewers and Enthusiasts Facebook group, on &#8220;organically&#8221; or &#8220;naturally&#8221; killing yeast.</li> <li><strong>Expensive Wafer</strong>, Reddit Mead Group asking about adding nutrients after 13 days and not at 1/3rd sugar break.</li> </ul> <h3>Products mentioned on this episode:</h3> <p><a href="https://whitelabs.com/">White Labs Yeast</a></p>
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Episode 87
<p>Lance Shaner, founder and owner of <a href="https://omegayeast.com/">Omega Yeast</a> is our guest at The Mead House this episode. Lance shares information about several heat resistant yeasts that could alleviate temp control issues some have in warmer climates. Facebook friends always produce some interesting discussions, Ryan found one involving a carrot mead, and he&#8217;s already planning a trip to Costco for carrots! Jeff talks about a few beverages that Ryan had sent a few weeks ago and JD has what sounds like an obnoxious project which includes used ale yeast, cans of apple juice concentrate, bottles of cherry juice and honey!</p> <p>And remember, please rate us 5 stars on your favorite podcast player, <a href="https://itunes.apple.com/us/podcast/the-mead-house/id1252768356">iTunes</a>, <a href="https://www.stitcher.com/podcast/james-d-webb/the-mead-house?refid=stpr">Stitcher Radio</a>, <a href="https://tunein.com/podcasts/Podcasts/The-Mead-House-p1038183/">Tune In Radio</a>, and wherever you hear The Mead House podcast! Mead making entertainment you just don&#8217;t want to miss!</p>
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Episode 86
<p><img class="alignleft size-medium wp-image-1555" src="http://www.themeadhouse.com/wp-content/uploads/2018/05/mead-up-300x225.jpg" alt="" width="300" height="225" srcset="http://www.themeadhouse.com/wp-content/uploads/2018/05/mead-up-300x225.jpg 300w, http://www.themeadhouse.com/wp-content/uploads/2018/05/mead-up-150x113.jpg 150w, http://www.themeadhouse.com/wp-content/uploads/2018/05/mead-up-768x576.jpg 768w, http://www.themeadhouse.com/wp-content/uploads/2018/05/mead-up-1024x768.jpg 1024w, http://www.themeadhouse.com/wp-content/uploads/2018/05/mead-up-600x450.jpg 600w, http://www.themeadhouse.com/wp-content/uploads/2018/05/mead-up-100x75.jpg 100w" sizes="(max-width: 300px) 100vw, 300px" />Ryan crashes the Minnesota Mead Up last weekend and caught up with a couple mead House celebrities! Sour meads find a rare competition in Tampa Bay, Florida, sponsored by <a href="http://www.specialhoperations.org">Special Hoperations</a> , if you have a sour mead ready to be judged, you have until June 8th to submit your entry! We cover a few Facebook Friends, and wrap with Jeff&#8217;s review of a couple beverages brewed by Ryan.</p> <p>Hey, thanks for listening! Make sure and rate us 5 stars on your favorite podcast player, iTunes, &amp; <a href="https://www.stitcher.com/podcast/james-d-webb/the-mead-house?refid=stpr">Stitcher Radio</a>!</p>
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Episode 85
<p>This week, award-winning meadmaker, Matt Weide returns to The Mead House. Scoring a silver for a Carolina Reaper mead, he describes the process as well as a project he&#8217;s working on to determine if people can actually tell if a mead has been backsweetened or has been stopped to leave residual sweetness. The Mead House crew reviews their hopper list including projects the boys have in primary, secondary and aging.</p> <p>Thanks for listening! Be sure and rate us <strong>5 stars</strong> on your favorite podcast player, iTunes, Stitcher Radio or wherever you listen to The Mead House! Be sure and catch us on Facebook &amp; Twitter as well!</p>
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Episode 84
<p>In this episode, Ryan and Jeff critique JD&#8217;s H1 &amp; H2 braggot offerings, (recipe for H1 is below), Facebook Friends, the crew tackles a few questions posted by our friends in a few facebook mead groups. In the interest in promoting mead, the introduction of mead to people who have never had it before can be an experience. How do you introduce your friends to mead? Plus &#8211;  summer is coming, and if you&#8217;re not prepared for the heat with cooling methods, then why not consider yeasts that like it hot?</p> <p>Thanks to all our listeners, and don&#8217;t forget to rate us 5 stars on your favorite player, iTunes or Stitcher Radio!</p> <h3>H1 Braggot full recipe 8% ABV</h3> <p>3.15 lbs Pilsen LME</p> <p>8 oz Pilsen DME</p> <p>5 lbs caramelized wildflower honey (Add when temp falls below 100ºF)</p> <p><strong>Steep the following for 30 min at 155ºF in 2.5 gallons of water</strong></p> <p>8 oz Crystal 120</p> <p>.75 lbs Honey Malt</p> <p>2.5 oz Roasted Barley</p> <p>8oz Victory malt</p> <p><strong>Hops Schedule</strong></p> <p>.5 oz Cluster hops @ 60 min</p> <p>.25 oz Cascade hops @ 15 min</p> <p>.25 oz Centennial hops @ 15 min</p> <p>.25 oz Centennial hops @ flameout</p> <p>.25 oz Cascade hops @ flameout</p> <p>1.5 tsp yeast nutrient  added at the same time with honey (honey needs it!)</p> <p>SAFALE 05 yeast</p> <p>Ferment at 68º until it quits! Rack to secondary until it clears</p>
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Episode 83
<p>Mazer Cup gold medalist, Josh Mahoney, returns to The mead House and sticks around for the whole show! He talks about his Double 50 award winner, a little on bee keeping, Jeff discovers an accidental infection that leads to a tasty sour mead. So you&#8217;re a mead maker and now you think you want to be a bee keeper and have your own honey source? Put some thought into it first, Jeff and Josh talk about the reality of bee keeping.</p> <p>Hey thanks for listening, be sure and rate us 5 stars on iTunes or your favorite listening venue!</p> <p>Be sure and contact us on Twitter @themeadhouse, facebook at The mead House, or right here via the <a href="http://www.themeadhouse.com/contact-us/">Contact Us</a> page!</p>
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Episode 82
<p>JD, what&#8217;s HTO?! Listen for it! Kyle Peterson from <a href="https://www.winehaven.com/">WineHaven</a> joins us to talk mead while we enjoy a few glasses of his award-winning Stinger mead! The son of a long time bee keeper talks about his effort to produce Stinger, making mead in general, and a bit of advice for JD&#8217;s Mead Port project. Do you have a batch of mead you&#8217;re just not wild about? Wait before you toss it, Ryan leads a discussion on blending, a way to salvage a mead that&#8217;s just isn&#8217;t up to par. Facebook Friends, William from Main has a braggot project he&#8217;s working on and Alex Haag discover&#8217;s a new use for Anova&#8217;s Sous Vide machine!</p> <p>While you&#8217;re listening, be sure and rate us 5 stars on your favorite listening app or venue such as iTunes and Stitcher! We appreciate all our listeners, and there&#8217;s something special about The Mead House on the horizon, so stick around!</p>
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Episode 81
<p>Slam the door open &amp; hit the lights! Welcome to The Mead House!</p> <p>This episode we cover a number of Facebook Friends, including using Oxy-Clean, a Blueberry Melomel, bread yeast and much more! JD has a couple projects he&#8217;s working on, particularly a Blackberry/Cherry mead Port. His concern is leaving enough residual sweetness behind to keep from having to do a whole lot of backsweetening. The crew talks about using a honey malt grain in meads and ciders, and finally, JD has re-vamped his cooling system.</p> <p>Hey, thanks for listening, be sure and visit our <a href="https://www.facebook.com/TheMeadHouse/">Facebook</a> page, rate us 5 stars on your favorite listening venue such as iTunes, Stitcher Radio and wherever you listen to The Mead House podcast!</p>
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Episode 80
<p><img class="alignleft size-medium wp-image-1511" src="http://www.themeadhouse.com/wp-content/uploads/2018/03/meadpairing-276x300.png" alt="" width="276" height="300" srcset="http://www.themeadhouse.com/wp-content/uploads/2018/03/meadpairing-276x300.png 276w, http://www.themeadhouse.com/wp-content/uploads/2018/03/meadpairing-138x150.png 138w, http://www.themeadhouse.com/wp-content/uploads/2018/03/meadpairing-150x163.png 150w, http://www.themeadhouse.com/wp-content/uploads/2018/03/meadpairing.png 562w" sizes="(max-width: 276px) 100vw, 276px" />Chrissie Manion Zaerpoor, author of <a href="http://www.meadandfood.com/">The Art of Mead Tasting and Food Pairing,</a> joins the show this episode. If you&#8217;re into the culinary culture, love to cook and make mead at home, this is a &#8220;must-have&#8221; book to go with your best cookbooks. She has tasted meads and foods from all over the world, and owns the first, and maybe only, world mead bottle shop in Yamhill, Oregon. She was a founding director of the American Mead Makers&#8217; Association, and is a multi-time medalist at the Mazer Cup. We&#8217;ll also discuss barrel aging and we&#8217;ll reach into the mail bag.</p> <p>Don&#8217;t forget to rate us 5 stars on your favorite listening app, you can find us right here at The Mead House, iTunes and Stitcher Radio. Thanks for listening!</p> <p>Here&#8217;s a few resources;</p> <p><a href="https://www.craftbeer.com/craft-beer-muses/wisdom-from-the-wood-barrel-aging-life-lessons">Wisdom from the Wood: 8 Barrel Aging Life Lessons</a></p> <p><a href="https://www.deepsouthbarrels.com/page/deep-south-barrels-blog/aging-101-liquor-science">Aging 101: The Science of Aging Liquor</a></p> <p><a href="https://beerandbrewing.com/barrel-aging-for-homebrewers/">Barrel Aging for Homebrewers</a></p> <p><a href="http://draftmag.com/is-mead-barrel-aging-the-next-big-thing-in-beer/">Is mead barrel-aging the next big thing in beer?</a></p> <p>&nbsp;</p>
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Episode 79
<p>Celebrating 2 years here at The Mead House, episode 79 includes a report from co-host Jeff Shouse on his trip to 2018 Mazer Cup International. Jeff talks a bit about his experience as a judge, and gives some insight on the entry and scoring process. JD runs through a bourbon barrel cyser recipe with a twist, adding oak chips during fermentation, and using honey malt to add some mouthfeel and more honey character.  See his recipe below!</p> <p>Thank for listening, we appreciate all our listeners, and please, rate us 5 stars on your favorite podcast player!</p> <h3><strong>JD&#8217;s Bourbon Cyser Project</strong></h3> <p>5.5 gallons Tree Top (or any preservative-free apple juice)</p> <p>2+ lbs honey to bring SG to 1.070 (lightly caramelized clover honey)</p> <p>1 lb honey malt steeped in 2 gallons of apple juice for 24 hours at room temp.</p> <p>5 cans frozen juice concentrate (1 in fermenter at start, 2 when yeast bottoms out, 2 in secondary)</p> <p>3 oz oak chips (your choice) for fermentation</p> <p>2 oz American Oak cubes soaked in bourbon (4 weeks)</p> <p>1-2 vanilla beans*</p> <h3><strong>Starter (24 hour)</strong></h3> <p>1/2 gallon apple juice</p> <p>1/4 cup sugar (or enough to reach SG of 1.070)</p> <p>1/4 tsp yeast nutrient</p> <p>1 pack Cider House yeast</p> <h3><strong>The Plan</strong></h3> <p>Bring the steeped honey malt up to 170º for 10 min to sanitize, cool, then add to fermenter.</p> <p>Prepare fermenter and dump the apple juice in, aerating well. Add the honey malt first, then the honey to SG 1.070.</p> <p>Make sure the temperature of your starter and must are the same, around 70ºF and pitch your starter. At first signs of fermentation, reduce the temperature slowly over 24 hours to 58º-65ºF for the next 4 weeks.</p> <p>Rack to secondary, adding 2-3 oz of soaked oak cubes and liquid and 1 or 2 split vanilla beans* and 2 cans of apple juice concentrate after stabilizing. I may add more bourbon for a more bourbon barrel-like flavor. The intent is not to have a bourbon cider, but more of a barrel aged flavor.</p> <p><em>*Vanilla Beans &#8211; I may add the split vanilla beans to the soaking oak cubes &amp; bourbon in order to extract more flavor.</em></p> <p>&nbsp;</p> <p>&nbsp;</p>
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Episode 78
<p>JD and Ryan at the table this episode, Jeff is getting ready for his trip to the Mazer Cup in Colorado. In this episode, Facebook Friends looks at several issues including a recipe by Shawn Larson using Shagbark! Ryan leads a discussion about using alternative bottle carbing sugars, and aging. Modern mead making implies make it fast so you can drink it now, but are we overlooking what JD calls, &#8220;time does a bottle good?&#8221;</p> <p>Thanks for listening, and be sure and rate us 5 stars on your favorite listening player, iTunes and Stitcher radio!</p>
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Episode 77
<p>Test batches, how do you handle yours? JD says all his batches are test batches! What do you do with 80 gallons of expired organic apple juice that has started to ferment, and Jeff talks about allergies and clearing agents using shellfish.</p> <p>Thanks for listening, we appreciate all our listeners and be sure to rate us 5 stars on your favorite listening venue, iTunes, and Stitcher Radio!</p>
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JD & Jeff
<p>It&#8217;s just JD and Jeff this episode and Jeff has a new experiment going on!</p>
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Episode 76
<p>Award wining, longtime mead maker and brewer, Pat McNealy, joins The Mead House crew for this episode. We review a few facebook posts, and JD talks about making labels.</p> <p>Thanks for listening, we appreciate all of out listeners! Make sure and give us 5  stars on your favorite listening venue, iTunes, Stitcher Radio, or your favorite podcast player!</p>
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Episode 75
<p>&nbsp;</p> <p><figure id="attachment_1493" aria-describedby="caption-attachment-1493" style="width: 300px" class="wp-caption alignleft"><img class="wp-image-1493 size-medium" src="http://www.themeadhouse.com/wp-content/uploads/2018/01/26055682_2139098199437292_505497988682071925_n-300x225.jpg" alt="" width="300" height="225" srcset="http://www.themeadhouse.com/wp-content/uploads/2018/01/26055682_2139098199437292_505497988682071925_n-300x225.jpg 300w, http://www.themeadhouse.com/wp-content/uploads/2018/01/26055682_2139098199437292_505497988682071925_n-150x113.jpg 150w, http://www.themeadhouse.com/wp-content/uploads/2018/01/26055682_2139098199437292_505497988682071925_n-768x576.jpg 768w, http://www.themeadhouse.com/wp-content/uploads/2018/01/26055682_2139098199437292_505497988682071925_n-600x450.jpg 600w, http://www.themeadhouse.com/wp-content/uploads/2018/01/26055682_2139098199437292_505497988682071925_n-100x75.jpg 100w, http://www.themeadhouse.com/wp-content/uploads/2018/01/26055682_2139098199437292_505497988682071925_n.jpg 960w" sizes="(max-width: 300px) 100vw, 300px" /><figcaption id="caption-attachment-1493" class="wp-caption-text">Is this symptoms of OMD? (Obsessive Mead Disease)</figcaption></figure></p> <p>Is there such a thing as OMD (Obsessive Mead Disease)? Home meadmaker, <a href="https://www.facebook.com/Vladsko">Moises Martinez</a> , joins us tonight to talk about his! Also in this episode, Mazer Cup talk and the Hopper List update.</p> <p>Thanks for listening, be sure and rate us 5 stars on iTunes, Stitcher radio or your favorite podcast player!</p>
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Episode 74
<p>The Bee Whisperer, Michael Jordan joins us on the show, Jeff opens up a discussion on pursuing an historical mead&#8230;sort of, and is looking for suggestions on hops from Ryan and JD. New Years has come and gone, but did you have any New Brew-solutions for 2018? We did, and we&#8217;ll tell ya about &#8217;em!</p> <p>Thanks for listening, and please rate us 5 stars on iTunes, Stitcher Radio or your favorite podcast player!</p>
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Episode 73
<p>Steve Wilkes from <a href="https://stevesbrewshop.com/">Steve&#8217;s Brew Shop</a> and James Spencer from <a href="http://www.basicbrewing.com/">BasicBrewing Radio</a> join us this episode, also, some discussion on bochets and hops.</p> <p>Thanks for listening, make sure and give us 5 stars on iTunes or your favorite listening venue!</p>
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Episode 72
<p>Back in the saddle again, the boys are back with guest All Boyce, co-founder of the famed  Minnesota Mash-Out homebrew competition, BJCP Finance Director and judge. The holiday roundup &#8211; new &amp; old projects catch-up, and a few upcoming competitions.</p> <p>Thanks for listening, don&#8217;t forget to rate us 5 stars on your favorite listening venue, iTunes and Stitcher Radio!</p>
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Episode 71
<p>Laura Angiotti, an historical mead researcher joins us for a chat on historical meads, check out her website, <a href="http://mysteryofmead.com/">Mystery of Mead</a> where she goes into detail about re-creating historical meads. What&#8217;s on your Christmas wish list? The crew discusses theirs, plus a big thank you to all the guests who have appeared on The Mead House Podcast!</p> <p>Merry Christmas and Happy New Year, we&#8217;ll see you when we return on January 9th, 2018!</p> <p>Be sure and contact us if you have a topic you&#8217;d like us to talk about, and be sure and rate us 5 stars on your favorite podcast player venue! Thanks for listening!</p>
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Episode 70
<p><img class="alignnone size-full wp-image-951" src="http://www.themeadhouse.com/wp-content/uploads/2017/06/featured-1.png" alt="" width="100" height="100" />Ryan is back from his wandering across the country, he spent some time with Carvin Wilson while in Arizona, he&#8217;ll give us the rundown on his visit, Mike Simmons from <a href="http://www.meridianhive.com/">Meridian Hive Meadery</a> in Austin Texas joins us at the table, and we get caught up on a few projects.</p>
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Episode 69
<p>A short chat with Jason Phelps from Ancient Fire Meadery about his coffee mead, a DIY fermentation chiller project JD put together and part 2 of basic mead making.</p> <p>Thanks for listening, make sure you rate us 5 stars on iTunes or your favorite listening app!</p>
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Episode 68
<p>Ash Fishbein from <a href="http://www.saphousemeadery.com/">Sap House Meadery</a> returns, Mirepoix Mead for the kitchen, Smoked Pete, good enough to occupy a spot on JD&#8217;s top shelf bourbon collection, Ash gives the home meadmaker some inspiration to think about. Ryan, Jeff &amp; JD participated in the Texas Meadfest and Hoppy Halloween competitions, and part 1 of modern meadmaking. Be sure and tune in with y our favorite podcast player, subscribe on iTunes &amp; Sticher Radio, as well as right here at The Mead House. Rate us 5 stars while you&#8217;re listening!</p>
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Episode 67
<p>Steve Fletty, a 2-time American Homebrewers Association Mead Maker of The Year winner joins the show tonight, a listener contacts the show with some new information about how online nutrient calculators may be missing a key part, and a discussion about mead flavors, not just any flavor, sweet &amp; savory flavors! Enjoy, and don&#8217;t forget to rate us 5 stars on your favorite listening venue! Follow us on Twitter too!</p>
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Episode 66
<p>From a previous interview we did with Steve Piatz, author of <a href="https://www.amazon.com/Complete-Guide-Making-Mead-Ingredients/dp/0760345643">The Complete Guide to Making Mead</a>, 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&#8217;s the ingredients for Ryan&#8217;s demo. We&#8217;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)</p>
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Episode 65
<p>&#8220;Grilled fruit, wood barrel aged, jalapeno, juniper and chamomile stout braggot&#8221;&#8230;Welcome to episode 65! We wandered out the back door a bit to see whats going on in other parts of the brewing world and found 3 interesting guests to join us on this episode. Remember, score us 5 stars on your favorite listening venue! Thanks for listening!</p>
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Episode 64
<p>Daniel Bauer from Kaw Point Meadery joins us tonight, also listener and Facebook friend, Zack Delashmit and his girlfriend Melissa join us to talk about his accidental braggot and brewing experience. Ryan solves the question of black currants, bet ya didn&#8217;t know there were more than one! Jeff sent Ryan &amp; JD a box of homemade offering, included was an IPA Braggot. Jeff shares the recipe below.</p> <ul> <li>6.6lbs Maris Otter LME</li> <li>5-7lbs Basswood honey to SG</li> <li>1lbs crystal 10L</li> <li>0.5 lbs aromatic Munich</li> <li>2oz Apollo hops (pellet) (60 min)</li> <li>Irish moss (20 min)</li> <li>2oz Cascade (whole) (20 min)</li> </ul> <p>Steep the grains in 1.5 gal at 155 for 60 minutes. Follow hop schedule, dose with Irish moss per package directions standard for beer. Add LME last 10 minutes and stir to keep from burning. Cool to 90 degrees and add honey to 1.090, ferment with US-05.</p>
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Episode 63
<p>Back from our hiatus, Josh Mahoney joins us for this episode. he has won boat loads of medals and awards for his braggots and ciders. We also discuss what beer styles works for a braggot, and Ryan has exciting news that leads to a discussion about long-term aging.</p>
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Episode 62
<p>We sent Ryan to HomeBrewCon 2017 in Minneapolis this year, and he talked to a few mead makers and fans at Club Night. It&#8217;s not too late to start a holiday project, Thanksgiving and Christmas is a good time to share a nice cider, or mead made with a few holiday spices like nutmeg, cinnamon, allspice, etc. And can you store wort or must for any length of time? JD, Ryan and Jeff toss it around the table.</p>
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Episode 61
<p>JD &amp; Jeff host the show, Ryan shares a watermelon mead &amp; braggot with James Spencer and Steve Wilkes from <a href="http://www.basicbrewing.com">Basic Brewing Radio</a> , using some of Ryan&#8217;s notes, Jeff and JD talk about making a watermelon mead, JD talks about how it was important to own a carpet cleaner one night. Enjoy the show! Be sure and subscribe on Twitter @theMeadHouse and find us on Facebook. Leave your comments and questions, we&#8217;ll be happy to answer any questions on the podcast.</p>
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Episode 60
<p>Matt Weide joins us for some discussion on Bochet style meads. Matt is a former AHA Mead Maker of The Year, and a Mazer Cup medalist. We&#8217;ll also toss around session meads, an alternative to the high gravity traditionally brewed meads. JD also asks the crew for some feedback on a cyser inspired by British dry ciders.</p> <p>Make sure to subscribe to the podcast with your favorite player, and talk to us on Facebook and Twitter @TheMeadHouse</p>
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Episode 59
<p>This episode our guest is Thomas Eiibner, a former AHA National Meadmaker of The Year who medaled in a competition with a mead that was just 10 days old! Also, homebrew clubs, are they worth it? What are the benefits, and advantages if any. And finally, Ryan spoke with Brian Joas at HomebrewCon&#8217;s Club Night about a lime mead that sounded like the perfect summer drink. Make sure to subscribe to the podcast with your favorite player, and talk to us on Facebook and Twitter <a class="DashboardProfileCard-screennameLink u-linkComplex u-linkClean js-nav" href="https://twitter.com/TheMeadHouse" rel="noopener"><span class="username u-dir" dir="ltr">@<b class="u-linkComplex-target">TheMeadHouse</b></span></a></p>
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Episode 58
<p>Carvin Wilson joins the boys to talk about his home brewing and philosophies, he was also kind enough to send us a sampling of his meads in a bottle swap. JD sent a box out to the crew a couple months ago, we&#8217;ll get some feedback on his sample pack, and the Food Bible, if you don&#8217;t have it, get it. It&#8217;s an awesome reference if you&#8217;re wondering what foods pair with other food flavor wise. Need an idea for your next mead? Flip the pages in this book, you&#8217;ll likely see something that looks like it may be an interesting recipe.</p>
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Episode 57
<p>Scot Shaar, American Homebrewing Association (AHA) National Meadmaker of the Year, 2017 is our guest this episode. He&#8217;s a distiller by trade, making mead is his hobby. Also this episode, Ryan sat down with James Spencer and Steve Wilkes of <a href="http://basicbrewing.com/">BasicBrewing Radio</a> at HomeBrewCon 2017 and tasted 6 of Ryan&#8217;s meads, and a tale of two honey&#8217;s, surprising results in caramelizing two batches of honey for the same amount of time yet yielding two completely different results.</p>
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Bonus Episode: Competitions
<p>Ryan and JD had a chance to sit down with Eric Lowe from the <a href="http://www.texasmeadcup.com/">Texas Mead Cup</a>, Susan Ruud of <a href="http://hoppyhalloween.com/">Hoppy Halloween</a> and Andrew Adams of <a href="http://www.orpheuspcc.org/orpheus-meadfest.html">Orpheus Meadfest</a> for some brief discussions on their competitions. It&#8217;s not too late to get in on any one of these, so get your project packaged up and submitted!</p>
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Episode 56
<p>Susan Ruud from Prairie Rose Meadery in Fargo, North Dakota joins us as Mississippi opens the show! JD, Aaron, Jeff &amp; Ryan dig into barrel aged honey and discussions on a Chocolate Cherry mead recipe. Don&#8217;t forget to subscribe using your favorite podcast player such as Podcast Addict, or iTunes.</p>
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Episode 55
<p>Chris leads a discussion about some of the finer points of fermentation starting with the yeast. Jeff takes the next segment into the world of <i><a href="http://allaboutbeer.com/brett-ipa/">Brettanomyces</a> </i>after learning about JD&#8217;s Mars project, and finally, ever use extract flavorings in mead? Beer brewers do, JD explores the idea of replacing fruit, juice &amp; puree with extracts. Enjoy the show and don&#8217;t forget to subscribe with your favorite podcast player!</p>
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Episode 54
<p>Carlos Bassetti joins us from Superstition Meadery in Prescott Arizona, and what&#8217;s that growing in one of JD&#8217;s carboys? Science session with the boys in this episode of The Mead House!</p>
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Episode 53
<p>Ash Fishbein joins us from Sap House Meadery, a discussion on keeping your mead cool now that summer is here, and what the crew thinks about conical fermenters. For 20% off enter MEAD HOUSE at <a href="http://www.saphousemeadery.com/">Sap House Meadery</a>. Good until midnight tonight.</p>
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Episode 52
<p>Ryan returns from HomeBrewCon 2017, we pick up where we left off finalizing our &#8220;cocktail inspired mead&#8221; homework that Ryan assigned each of us a few weeks ago, and JD has another DIY project he explains at the end of the show! Enjoy!</p>
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Episode 51
<p>Bonus episode! 2 hours with JD, Ryan, Mississippi, Jeff and Aaron! We spent some time with Michael Sedlecek and Megan Wannarka from <a href="https://www.worker-b.com/">Worker-B</a> tasting 9 different honey&#8217;s; Basswood from Minnesota, Printemps from Quebec, Honeytrees from Kentucky, Autumn Gold also from Kentucky, Cranberry from Wisconsin, Eucalyptus from Tasmania, Meadowfoam from Oregon, Buckwheat from Quebec, and Carrot from Oregon.</p>
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Episode 50
<p>Tonight we review a few meads sent to us by Ryan, mead cocktails, and much more! Enjoy the show!</p>
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Episode 49
<p>Brainstorming episode! Started out talking freeze-dried fruits, and moved into some brainstorming for some fresh ideas on mead making. We covered the list of ingredients including Magnolia flowers, cucumbers, lemons, basil, nutmeg and a few others. Enjoy the show!</p>
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Episode 48
<p>Mississippi Chris joins us tonight after being AWOL for a couple weeks. Tonight, we discuss a question that a listener submitted about using enzymes in melomels to break down fruit, we also talk about another ingredient that&#8217;s picking up notice in mead making, hops. Jeff &amp; Ryan run us through setting up and hosting your own small mead tasting.</p>
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Episode 47
<p>Aaron returns from his adventure to South Carolina, and on the way stops in at Schramm&#8217;s meadery to have a sip of the infamous Heart of Darkness $100 a bottle mead! Ryan enters one braggot in two separate competitions, one for mead, the other for alternative beer and medals! We go around the table with projects the boys are working on, JD has a <a href="http://www.themeadhouse.com/files/LeftoverBraggot.htm">&#8220;leftover&#8221; braggot recipe</a> he solicits ideas for. JD also mentions an ancient mead recipe his sister found in a 1747 cookbook, &#8220;The Art of Cookery made Plain&#8221; by Hannah Glasse:</p> <p><em>Take five gallons of water, add to that one gallon of the best honey; then set it on the fire, boil it together well, and skim it very clean, then take it off the fire, and set it by; then take two or three races (not sure what that is) of ginger, the like quantity of cinnamon and nutmegs, bruise (mix) all these grossly; and put them in a little Holland bag in the hot liquor, and so let it stand close covered till it be cold; then put as much ale-yeast to it as will make it work.  Keep it in a warm place, as they do ale; and when it has wrought well, tun (typo? not sure) it up; at two months you may drink it, having been bottled a month. If you keep it four months, it will be better.</em></p>
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Episode 46
<p>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 from listener Ben Duthu. Enjoy the show!</p>
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Episode 45
<p>Tonight we respond to a couple of listeners. Angie shares her concerns about the amount of honey used in a braggot for competition, and David asks about aging, bottles vs. carboys. Enjoy!</p>
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Episode 44
<p><strong>BONUS EPISODE!</strong> The boys review a couple more offerings from JD, Mississippi Chris finally gets his Mazer Cup score sheet and says, &#8220;I wanted to make a close copy of Ken Schramm&#8217;s Heart of Darkness which everyone could make using readily available ingredients and without the need to grow your own orchard. I bought some frozen fruit from Walmart along with some juice and concentrate, used some honey that JD sent me, put it in a plastic bucket from Lowes and ended up with a world class example of a mixed fruit melomel.  Mission accomplished.&#8221; Plus, projects we&#8217;re planning and idea sharing.</p> <p>As a reminder, the show will be on hiatus for the next 2 weeks, we&#8217;ll see you back here on April 25th! Thanks for listening!</p>
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Episode 43
<p>Aaron sent the guys at the table three bottles of mead from an experiment he did using different hops, Crystal, Calypso and Chinook. The Chinook hopped mead was clearly the winner when the night was over. JD had also sent out some meads, and several were reviewed by the guys with his Bourbon Barrel Braggot coming out the winner. Enjoy the show!</p>
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Episode 42
<p>We started out the show with a few facebook acknowledgments, then moved into a tasting session of a couple of JD&#8217;s meads. We also talked about steeping grains for use in meads. Enjoy the show!</p>
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Episode 41
<p>Ryan medals in a local competition with an &#8220;other&#8221; beer, Mississippi&#8217;s entries possibly drunk on the way to the Mazer Cup, and toxic honey, should we worry about it?</p>
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Episode 40
<p>This will be the last live show as we are going to focus on producing it as a podcast. Nothing about the show is going to change, and our schedule remains the same. We will still have guests and you can still call the show and be a part of it with your questions or comments.</p>
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Episode 39
<p>Back in the saddle, we open with Ryan&#8217;s trip to California, then a discussion on themed meads, recipes to follow in the coming weeks. Enjoy the show!</p>
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Episode 38
<p>Ryan talks about a 3 gallon Pyment recipe using 2 cans of Alexanders Gewurztraminer concentrate, and 3 pounds of a light honey like white clover, alfalfa or orange blossom. He recommends 71B for the yeast, and whatever nutrient protocol you usually follow. You&#8217;re looking for a starting gravity of anything from 1.111 to 1.106, and let it ferment dry. Age it for 6 months, tasting periodically.</p>
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Episode 37
<p>We had a couple tech issues, but managed to save the whole show! Enjoy!</p>
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Episode 36
<p>Nuts, Tinctures and other stuff! Tony Cormier calls the show again!</p> <p><strong>From Ryan:</strong></p> <p>As I&#8217;ve gotten a little more into beer brewing, I&#8217;ve done a lot of research.  There are even college professors who have done extensive work in home brewing!</p> <p>Here are the 2.5 tips I&#8217;ve learned to extract beer better, easier and decrease the chance of something going wrong:</p> <ul> <li>LME and DME don&#8217;t need full boils, the only need to be sanitized.  Add them in the last 10-15 minutes of the boil and you&#8217;ll reduce the &#8220;overcooked&#8221; flavors, over-darkened flavors, etc.</li> <li>Don&#8217;t do a secondary fermentation (on ales).  Leaving your beer in primary for four weeks v two weeks in primary and two weeks in secondary will have no noticeable affect on flavor.  Racking it from primary to secondary opens the risk for contamination and oxidation.</li> <li>(Half Tip) If using dry yeast, don&#8217;t rehydrate; sprinkle on the wort dry.  Again, in a multitude of tests there was no conclusive evidence that rehydrating produced better beer, however it does pose a potential risk for contamination.</li> </ul> <p>So there you go, make easier extract beer and braggot and reduce the time, effort and chance for something to go wrong.</p>
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Episode 35
<p>JD&#8217;s $12 crockpot that he paid $30 for, Mississippi Chris&#8217;s $30 grain bill that turned into a $200 order, listener Tony Cormier joins us, and a lot more!</p>
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Episode 34
<p><strong>The Mead House session-style mead recipe project.</strong></p> <p>These recipes are far from perfected, but provide a good starting point from which to build great session-style meads.  As a community, we would like to take these recipes and tweak, twist and make them excellent.  Give them a try, put your own spin on them and let us know what works, what doesn&#8217;t and how to make them perfect.  The recipes can be found in the recipe section under Ryan.</p> <p>&nbsp;</p> <p><strong>Lemon Melomel &#8211; Version 1</strong><br /> 2-gal<br /> 2.5lbs wild flower honey<br /> 22.5oz lemon juice (three 7.5oz bottles Minute Maid Premium 100% Pure Lemon Juice &#8211; in refrigerated section)<br /> SG &#8211; roughly 1.050<br /> KV1-1116<br /> Fermaid-O, 1gram each at: pitch, 24hrs, 48hrs<br /> After fermentation added 1 cup strong black tea<br /> Bottle carbonated with 2oz corn/priming sugar</p> <p><strong>Lemon Melomel &#8211; Version 2 </strong><br /> 2-gal<br /> 2.5lbs white clover honey<br /> 22.5oz lemon juice (three 7.5oz bottles Minute Maid Premium 100% Pure Lemon Juice &#8211; in refrigerated section)<br /> SG &#8211; roughly 1.050<br /> WYEAST 1388<br /> Fermaid-O, 1gram each at: pitch, 24hrs, 48hrs<br /> After fermentation added 1 cup strong black tea<br /> Carbonated on nitro</p> <p><strong>Hibiscus Cyser </strong></p> <p>1-gal<br /> 1lbs wildflower honey<br /> 1gal apple juice &#8211; used Kirkland<br /> EC-1118<br /> In secondary, add 8oz song hibiscus tea (steeped loose-leas hibiscus tea for 30min)<br /> SG &#8211;  1.065 fg. 0.98<br /> Bottle carbonated with 1oz corn/priming sugar</p> <p><strong>Cherry Bourbon </strong></p> <p>1-gal<br /> 1lbs wild flower honey<br /> 71B-1122<br /> 1/2 gram Fermaid-O: pitch, 24 hours, 48 hours<br /> SG &#8211;  roughly 1.040<br /> when completely dry (&gt;1.000), stabilize with Potassium Sorbate<br /> Add 4oz. tart cherry juice<br /> Add 1 bourbon stave (could use bourbon soaked cubes)<br /> Age 4 months</p>
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Episode 33
<p>Welcome back! Happy New Year as The Mead House opens 2017 with a brand new show!</p>
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Episode 32
<p>We take a look back tonight at some discussions we had in the past!</p> <p>Merry Christmas, look for several recipes coming soon including Mississippi Chris&#8217;s Heart Murmur! We&#8217;ll see you back here at The Mead House on January 3rd 2017!</p>
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Episode 31
<p>Mississippi has a Co2 blowout then discovers a leaky Korny keg, plus a lot more!</p>
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Episode 30
<p>Fun show! Ricky The Meadmaker joins us for an hour of mead talk. Short discussion by the guys on a new project, Graff.</p>
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Episode 29
<p>Jason Russ, owner of Foxhill Meadery in Ashville North Carolina joins us on the show. Then, we talk bottles, corks, labels and gifting during the wrap up.</p> <p>Jeff mentioned a website for awesome labels, <a href="https://www.bottlemark.com/">BottleMark.com</a></p> <p>Here&#8217;s a couple homemade examples of the labels JD was talking about.</p> <p><figure id="attachment_513" aria-describedby="caption-attachment-513" style="width: 300px" class="wp-caption alignleft"><img class="size-medium wp-image-513" src="http://www.themeadhouse.com/wp-content/uploads/2016/11/shiraz-300x169.jpg" alt="Shiraz wine." width="300" height="169" srcset="http://www.themeadhouse.com/wp-content/uploads/2016/11/shiraz-300x169.jpg 300w, http://www.themeadhouse.com/wp-content/uploads/2016/11/shiraz-768x432.jpg 768w, http://www.themeadhouse.com/wp-content/uploads/2016/11/shiraz-1024x576.jpg 1024w, http://www.themeadhouse.com/wp-content/uploads/2016/11/shiraz-150x84.jpg 150w, http://www.themeadhouse.com/wp-content/uploads/2016/11/shiraz-600x338.jpg 600w" sizes="(max-width: 300px) 100vw, 300px" /><figcaption id="caption-attachment-513" class="wp-caption-text">Shiraz wine.</figcaption></figure></p> <p><figure id="attachment_512" aria-describedby="caption-attachment-512" style="width: 300px" class="wp-caption alignleft"><img class="size-medium wp-image-512" src="http://www.themeadhouse.com/wp-content/uploads/2016/11/vanilla-300x169.jpg" alt="Vanilla bean mead." width="300" height="169" srcset="http://www.themeadhouse.com/wp-content/uploads/2016/11/vanilla-300x169.jpg 300w, http://www.themeadhouse.com/wp-content/uploads/2016/11/vanilla-768x432.jpg 768w, http://www.themeadhouse.com/wp-content/uploads/2016/11/vanilla-150x84.jpg 150w, http://www.themeadhouse.com/wp-content/uploads/2016/11/vanilla-600x338.jpg 600w, http://www.themeadhouse.com/wp-content/uploads/2016/11/vanilla.jpg 960w" sizes="(max-width: 300px) 100vw, 300px" /><figcaption id="caption-attachment-512" class="wp-caption-text">Vanilla bean mead.</figcaption></figure></p> <p><figure id="attachment_511" aria-describedby="caption-attachment-511" style="width: 165px" class="wp-caption alignleft"><img class="size-medium wp-image-511" src="http://www.themeadhouse.com/wp-content/uploads/2016/11/luna-165x300.jpg" alt="Meza Luna Table Wine" width="165" height="300" srcset="http://www.themeadhouse.com/wp-content/uploads/2016/11/luna-165x300.jpg 165w, http://www.themeadhouse.com/wp-content/uploads/2016/11/luna-150x273.jpg 150w, http://www.themeadhouse.com/wp-content/uploads/2016/11/luna.jpg 528w" sizes="(max-width: 165px) 100vw, 165px" /><figcaption id="caption-attachment-511" class="wp-caption-text">Meza Luna Table Wine</figcaption></figure></p>
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Episode 28
<p>Tonight was braggot and chocolate night in The Mead House!</p>
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Episode 27
<p>Michael Fairbrother from Moonlight Meadery joins in on discussions of braggots, cyser&#8217;s and ciders!</p>
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Episode 26
<p>The boys talk about equipment investment, Mississippi Chris has a real good Blueberry Cyser recipe, and more on the braggot projects.</p>
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Episode 25
<p>Free-for-all night here at The Mead House! Mississippi Chris, Jeff Shouse, Ryan Richardson and JD dig into the kitchen sink on topics such as ciders, beer, braggots and more! Enjoy the show!</p>
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Episode 24
<p>Ryan Richardson joins the crew tonight as we talk cysers, braggots and gifting your brews.</p> <p>The picture is a label by Eric Bossick for a hibiscus mead he made.<img class="alignleft size-medium wp-image-461" src="http://www.themeadhouse.com/wp-content/uploads/2016/10/hibiscus2-122x300.jpg" alt="hibiscus2" width="122" height="300" srcset="http://www.themeadhouse.com/wp-content/uploads/2016/10/hibiscus2-122x300.jpg 122w, http://www.themeadhouse.com/wp-content/uploads/2016/10/hibiscus2-768x1892.jpg 768w, http://www.themeadhouse.com/wp-content/uploads/2016/10/hibiscus2-416x1024.jpg 416w, http://www.themeadhouse.com/wp-content/uploads/2016/10/hibiscus2-150x370.jpg 150w, http://www.themeadhouse.com/wp-content/uploads/2016/10/hibiscus2-600x1478.jpg 600w, http://www.themeadhouse.com/wp-content/uploads/2016/10/hibiscus2.jpg 1000w" sizes="(max-width: 122px) 100vw, 122px" /><img class="alignleft size-medium wp-image-462" src="http://www.themeadhouse.com/wp-content/uploads/2016/10/hibiscus1-201x300.jpg" alt="hibiscus1" width="201" height="300" srcset="http://www.themeadhouse.com/wp-content/uploads/2016/10/hibiscus1-201x300.jpg 201w, http://www.themeadhouse.com/wp-content/uploads/2016/10/hibiscus1-768x1147.jpg 768w, http://www.themeadhouse.com/wp-content/uploads/2016/10/hibiscus1-686x1024.jpg 686w, http://www.themeadhouse.com/wp-content/uploads/2016/10/hibiscus1-150x224.jpg 150w, http://www.themeadhouse.com/wp-content/uploads/2016/10/hibiscus1-600x896.jpg 600w, http://www.themeadhouse.com/wp-content/uploads/2016/10/hibiscus1.jpg 1000w" sizes="(max-width: 201px) 100vw, 201px" /></p>
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Episode 23
<p>Tonight&#8217;s episode includes discussion on Cysers, more on the braggot experiments, Ryan Richardson joins us next week!</p>
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Episode 22
<p>Tonight we talked about cysers, and another discussion on our braggot project. Aaron was off tonight and we had a listenert call in, Ryan Richardson called in with some great ideas, and an offer to appear weekly on the show was handed to him! Enjoy!</p>
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Episode 21
<p>Tonight we continue with the braggot discussions as we get closer to nailing down recipes, Patti Maki gives us a call,</p>
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Episode 20
<p>We continue our discussion about braggots, JD may have found the mead he&#8217;s been looking to make. Jeff submits a recipe he&#8217;s working on, and while we take a couple weeks off, we will finalize our braggot ingredients. Be sure and contact us if you would like to share, or be a part of the show.</p>
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Episode 19
<p>More discussion on the braggot project, getting close to getting one started. Each of us is going to use an extract kit and add honey to come up with a good recipe.</p>
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Episode 18
<p>We begin to explore beer on the show tonight in hopes of coming up with a Braggot mead recipe that incorporates the same ingredients in beer brewing. An avid listener, Brian Funk, gives us a call, had some questions on oaking and PH. Enjoy the show!</p>
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Episode 17
<p>Welcome to The Mead House! Tonight we talk about oaking meads, types of oak, and a few alternatives. Also, clarifying your mead, natural, SuperKleer, or whatever works? Sanitizing, a good habit to get into is rotating your sanitizers, we&#8217;ll tell you why, and much more! Enjoy the show!</p>
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Episode 16
<p>For those that missed the live show last week, we re-did the discussion on the coffee projects. We also talked about fruit, how to treat it for a melomel, and using spices. Jeff talked about evaluating a mead based on smell and taste. Enjoy!</p>
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Episode 15
<p>I apologize for losing the opening twenty minutes. I had some technical errors and had to cut off the front end. However, here is whet we discussed after we opened.</p> <p>The coffee experiment wasn&#8217;t going in the direction JD had hoped for, so he dumped a couple projects in lieu of a couple others he did differently. He found there is a distinction between sweetness and coffee that must exist to balance what little bitterness there is after fermentation. A starting gravity of 1.130 may not be enough to deliver a nice rich coffee flavor without something  to balance it. Cold brewing coffee and using it as the fermentation liquid along with honey may not be the answer. JD reminded the crew that we had Patty Macki on the show who had indicated that she used the cold soak method with the mead itself. They all agreed that this may be a better method because you can control the amount of coffee flavor that imparts the mead by the length of time you leave it on the soak. JD has a 2 1/2 gallon batch of a sweet vanilla mead he cold soaked on 14 ounces of dark roast Sumatra with good results.</p> <p>We pick up the show as the boys begin talking about yeast starters. Thanks for listening!</p>
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Episode 14
<p>Special guest, Patty Maki, joins us tonight to talk about her Bochet, we discussed mead making standards and how they differ from recipes you find all over the internet. We have some advice and cautions when attempting to make the recipes you find.</p>
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Episode 13
<p>Tonights show we got an update on The Mead House Cherry Mead and some ingredients needed for part 2. You can see the post <a href="http://www.themeadhouse.com/2016/06/15/cherry-melomel-part-2/">here</a> for a complete rundown. We also talked a little more on Bochet&#8217;s and Braggots,  JD&#8217;s wild discovery after caramelizing two different varieties of honey, and Mississippi gets up on his soapbox again! Thanks for listening! If you would like to be a part of the show, email us at themeadhouse@themeadhouse.com</p>
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Episode 12
<p>Who doesn&#8217;t like a cherry cola?! Tonight, Mississippi Chris puts together a Cherry Mead recipe using cherry concentrate from <a href="http://www.brownwoodacres.com/cherry-juice-concentrate/">Brownwood Acre Farms</a> live on the show. Starting with sanitizing all the equipment, to slapping the lid on with the airlock. Also, JD and the boys talk Bochet&#8217;s and Braggots, reply to a couple Facebook mead group posts, and much more!</p>
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Episode 11
<p>Tonight we talked about Melomels and Metheglins. But first, a thank you to Angie Colwell and her husband for listening to the show!</p> <p>Melomels, probably the most common of meads, we talked fruit, fruit puree, and then Metheglins, spices and herbs. Great show! Make sure and check the Hopper List at the menu at the top of the web site.</p>
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Episode 10
<p>Tonight we talked about experimenting with mead. This is one of the fun aspects of making mead, using different components such as varietals, fruits and spices, herbs, etc. Aaron talks about setting up a method, <a href="http://www.themeadhouse.com/files/Designed-Experiments-in-Mead-Making.pdf">Designed Experiments in Mead Making</a>, to determine several factors in one experiment. For example, if you wanted to see which yeast produced the best flavor in two honey varietals. Download the PDF file which includes an example experiment.</p> <p>A brief discussion of the coffee mead experiment, and JD talks about his new Ikea brew station. This episode also includes a 15 minute bonus track, The Aftershow! Usually the guys sit around after the broadcast and discuss anything from mead making to chicken farming!</p>
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Episode 9
<p>Coffee, Chemicals and collusion.</p> <p>The coffee experiment is fast approaching D-day, and it looks to be next week around June 1st. Chris and JD are set to begin their coffee adventure after selecting the Kenya AA bean for their mead. Meanwhile, Jeff and Aaron collude to implement a coffee mead of their own based on a bochet. Catch this week&#8217;s show of The mead House and learn more from Mississippi Chris, JD Webb, Aaron Martin and Jeff Shouse.</p>
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Episode 8
<p>We found a post by Robert Moreland on the Mead group facebook page about a cherry mead he was considering. Mississippi Chris has pretty extensive knowledge of cherry melomels, and we thought we would help Robert out a bit. He has all the right stuff, except the cherry puree. Sweet cherries will turn your mead into cough syrup familiar to most kids. Rather than sweet, it is better to use tart cherries to avoid that. We also talked about yeasts, our go-to&#8217;s and popular yeasts most people use. Enjoy the show!</p>
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Episode 7
<p>The show featured a discussion on aromas and flavors, mouthfeel using tannins, vanilla beans, oaking, and Chris&#8217;s favorite, ripe bananas! Jeff has acquired a bunch of homeless bees, he also talks about a &#8220;MacGyver moment&#8221; he has with a queen bee and a shopvac. You really don&#8217;t want to miss this one!&#8230;Shopvac, eh?&#8230;</p>
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Episode 5
<p>Tonight we talked about Sergio Moutela&#8217;s TOSNA and how to calculate the nitrogen needs for your nutrient additions.  Below are Aaron&#8217;s notes from tonight.</p> <p>Also want to thank Brett Tennant from Calgary, Alberta Canada for joining us to talk about his chocolate mead, and What&#8217;s In The Hopper.</p> <p>Walk through of TOSNA calculation.</p> <ul> <li>Start with your starting brix (in this case, 21 brix).  That determines your target milligrams of Nitrogen per Liter.</li> <li>21 brix = 200 mg N/L</li> <li>Take your target mg N/L and divide by 50.  200 divided by 50 = 4.</li> <li>Then you multiply that by the number of gallons, 3 times 4 = 12.</li> <li>That is the number of total grams of Fermaid O to use.</li> <li>Divide that by 4, and that would be how much Fermaid O to use during each nutrient addition.  12 divided by 4 = 3 grams per nutrient addition.</li> </ul> <p>If you don’t want to do the calculation and just want to look it up in a table, here is a table filled out for different starting brix levels as well as different batch sizes (1, 3 and 5).</p> <p><img class="alignleft size-full wp-image-283" src="http://www.themeadhouse.com/wp-content/uploads/2016/04/tosna1.png" alt="tosna1" width="685" height="230" srcset="http://www.themeadhouse.com/wp-content/uploads/2016/04/tosna1.png 685w, http://www.themeadhouse.com/wp-content/uploads/2016/04/tosna1-300x101.png 300w, http://www.themeadhouse.com/wp-content/uploads/2016/04/tosna1-150x50.png 150w, http://www.themeadhouse.com/wp-content/uploads/2016/04/tosna1-600x201.png 600w" sizes="(max-width: 685px) 100vw, 685px" /></p> <p>TOSNA also requires that you calculate the amount of yeast.  Here are the steps:</p> <ul> <li>For 21 brix, you would use 1 gram of yeast per gallon.</li> <li>In this case, it would be 3 gallons, so 3 grams of yeast.</li> <li>Multiply the grams of yeast by 1.25, and that’s how much go-ferm to use.</li> <li>3 times 1.25 = 3.75 grams of go-ferm.</li> <li>Multiply the grams of go-ferm by 20.  That’s how many ml of water to use.</li> <li>75 times 20 = 75 ml (or grams) of water.  1 ml = 1  gram of water.</li> </ul> <p>Same as above, here is a table if you don’t want to do the calculations.</p> <p><img class="alignleft size-full wp-image-284" src="http://www.themeadhouse.com/wp-content/uploads/2016/04/tosna2.png" alt="tosna2" width="714" height="210" srcset="http://www.themeadhouse.com/wp-content/uploads/2016/04/tosna2.png 714w, http://www.themeadhouse.com/wp-content/uploads/2016/04/tosna2-300x88.png 300w, http://www.themeadhouse.com/wp-content/uploads/2016/04/tosna2-150x44.png 150w, http://www.themeadhouse.com/wp-content/uploads/2016/04/tosna2-600x176.png 600w" sizes="(max-width: 714px) 100vw, 714px" /></p>
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Episode 4
<p>The studio has been fumigated, all the gremlins have been eradicated, and JD insists that we’re going to have a good show for you!</p> <p>Tonight we had a brief discussion on <a href="http://www.thekitchn.com/wine-words-oxidative-vs-reductive-winemaking-197050" target="_blank" rel="noopener noreferrer">Oxidative/reductive fermentations</a>, plus, an update on Aaron’s varietal experiment and Jeff hears from the Mazer Cup about his submission this year. Jeff updates us on his nutrient experiment, and this is day 14 of the Simple Mead recipe we put together at the start of the series. JD talks about a DIY cooling system that&#8217;s easy on the budget, plus a couple shout outs to a couple listeners!</p>
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Episode 3
<p>The show from hell&#8230;JD having massive audio issues, we have Erik Newquist from Aesir Meadery in Everett, Washington with us. Chris, Aaron, Jeff and Erik talk coffee meads and problem fermentations.  In the mean time, JD is busy pulling his hair out for the 3rd time in a row!</p>
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Episode 2
<p><figure id="attachment_226" aria-describedby="caption-attachment-226" style="width: 150px" class="wp-caption alignleft"><img class="size-thumbnail wp-image-226" src="http://www.themeadhouse.com/wp-content/uploads/2016/03/bee2-150x150.jpg" alt="Episode 2, Sweet Mead." width="150" height="150" /><figcaption id="caption-attachment-226" class="wp-caption-text">Episode 2, Sweet Mead.</figcaption></figure></p> <p>Episode 2 is about making a simple sweet mead for beginners. Starting with 20 pounds of orange blossom honey and 5 1/2 gallons of water, we step through putting this mead together. We will monitor this mead for the next few weeks on the show, and talk about where you should be in relation to time. This is a simple mead, the recipe is featured on our website. We also talked about stuck fermentations, how to recognize them and what to do in case you find yourself in a predicament.   Here is a link to <a href="http://www.meadmaderight.com/">TOSNA</a> which was also discussed as an alternative nutrient addition.</p>
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Episode 1
<h3>From Aaron Martin:</h3> <p><figure id="attachment_80" aria-describedby="caption-attachment-80" style="width: 150px" class="wp-caption alignleft"><img class="size-thumbnail wp-image-80" src="http://www.themeadhouse.com/wp-content/uploads/2016/03/1385946_10107328287629693_5440409750507456132_n-150x150.jpg" alt="Aaron Martin experiments with varietals." width="150" height="150" srcset="http://www.themeadhouse.com/wp-content/uploads/2016/03/1385946_10107328287629693_5440409750507456132_n-150x150.jpg 150w, http://www.themeadhouse.com/wp-content/uploads/2016/03/1385946_10107328287629693_5440409750507456132_n-300x300.jpg 300w, http://www.themeadhouse.com/wp-content/uploads/2016/03/1385946_10107328287629693_5440409750507456132_n-768x768.jpg 768w, http://www.themeadhouse.com/wp-content/uploads/2016/03/1385946_10107328287629693_5440409750507456132_n-600x600.jpg 600w, http://www.themeadhouse.com/wp-content/uploads/2016/03/1385946_10107328287629693_5440409750507456132_n.jpg 960w" sizes="(max-width: 150px) 100vw, 150px" /><figcaption id="caption-attachment-80" class="wp-caption-text">Aaron Martin experiments with varietals.</figcaption></figure></p> <p>Find out how this amateur mead maker took a large step forward in the quality of his homebreww on this week’s premier episode of <a href="http://themeadhouse.com/" target="_blank" rel="nofollow noopener noreferrer">themeadhouse.com</a> podcast! I racked these four 1 gallon traditionals comparing cranberry blossom, blueberry blossom, raspberry blossom and sunflower blossom honey varietals. Even after an initial mishap, in just 1 month of primary fermentation they are already smoother and cleaner tasting than many of my other batches are between 1-6 years of aging. Tune in Tuesday at 9:00 eastern to find out how I did it!</p> <h3>From JD Webb:</h3> <p>A friend, Jim Davis of Colorado has been corresponding with me, we’ve spent some time talking about my Rube Goldberg projects. He sent me an email a few days ago wanting to know what I thought of a pump-over system for a home setup. He showed me a video from Melovino Meadery of how their system works so I thought we’d talk about it and figure out a way a home mead maker might incorporate it into a home system.</p> <h3>From Jeff Shrouse:</h3> <p><figure id="attachment_171" aria-describedby="caption-attachment-171" style="width: 150px" class="wp-caption alignleft"><img class="size-thumbnail wp-image-171" src="http://www.themeadhouse.com/wp-content/uploads/2016/03/12799161_10103459492206849_963180159430072669_n-150x150.jpg" alt="Jeff's nutrient experiment." width="150" height="150" /><figcaption id="caption-attachment-171" class="wp-caption-text">Jeff&#8217;s nutrient experiment.</figcaption></figure></p> <p>Jeff is doing an experiment comparing different types of nutrient asdditions using both Fermaid K, DAP and Fermaid O. Based on a single 5 gallon batch of traditional mead, he split it into five 1 gallon carboys to run the experiment. Jeff&#8217;s g<span style="font-weight: 400;">oal is to measure both objective measures such as time to complete fermentation, final SG, pH, stalling activity, as well as more subjective qualities such as flavor or mouthfeel differences to settle on a preferred protocol to adapt for future recipes for all my brews.</span></p> <h3>From Chris Spencer:</h3> <p>Mississippi Chris is on the mend from a rather bad auto accident last week. He did say he would call the show in between sponge baths and chicken feedings. We’ll also check on the Heart Murmur project, a Ken Schramm Heart of Darkness knockoff.</p>
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