Canadians revelling in resurgence of ancient alcoholic drink: mead

Damn, now I have some competition.

Advertisements

Medieval No More: Mead Enjoys A Renaissance

Often associated with the Middle Ages — Mead — is making a comeback.

Medieval No More: Mead Enjoys A Renaissance : NPR

Jugs of mead at Brothers Drake meadery in Columbus, Ohio.

With a new meadery opening every year across North America, there is a growing interest in mead. I would like to make my mead making activities into a business such as Brothers Drake meadery featured in this article, but I know it will not be easy.

Furthermore if I want to continue on my present career path, it will be quite difficult to balance my time between both activities. So I have been thinking of restricting any mead making business to be very small, e.g. less than 60 cases of mead a year.

In that sense, this would be more of a craft that I might be able to make enough money to pay for the hobby.

Though the rise in interest in mead appears to coincide with the general rise in interest in craft beers. Perhaps if I am able to tap into the craft or artisan beverage market, however local, I might be able to perpetuate my mead making endeavour!

Next Mead Poll

Not that I am planning any new batches at the moment, but I am curious if people have any ideas for my next mead.  If you don’t like any of the suggestions, tell me your idea in the comment section.

 

42 year old mead discovered

This is amazing, someone found a box of 6 x 2.25 L bottles of mead from 1969!

I wish I could get my hands on some of that mead, I’d be eager to find out how it tastes.

I can barely get my mead to mature 6 months before the batch is consumed, I usually have to hide the last bottle so I can let it age a year or more.  I guess that is to be expected considering I make only small batches, though I still have more than 12 bottles of my first batch of mead … then again no one is clamouring for my first batch.

Mead update

So far I have mostly been talking about the making of my first couple of batches  of mead, which I started in February 2009.  I have mentioned in passing at the end of most of my entries what I thought of the meads after several weeks or a few months, but as I mentioned in my last entry mead needs to age a long time, upwards of a year.  For the batches that I still retain a few bottles (only one for  some, but I still have over a dozen from my first batch), they have been bottle aging for 12 – 18 months now.  So I wanted to take a moment at talk about the meads I have made up to this point, and discuss how they taste after a little aging.

Continue reading