August 30, 2016 by jhoffdog
Homebrewers of all skill levels, who have a batch of mead or a honey-beer ready — share the results of your labors with other homebrewers. Here’s how it works:
- YOU ONLY GET TO TASTE THE HOMEBREWS IF YOU BRING A HOMEBREW!
- An “entry” consists of one 750 mL bottle of mead or two 16 oz.bottles of beer
- Drop off entries at Wyck 1-4 pm Wed. Sep. 7 through Fri. Sep. 9 OR between 9 – noon on Sat. Sep. 10 (other drop-off locations may soon be identified)
- Bottles MUST be labeled (so we can give
feedback to the correct brewer)
- Suggested categories are shown below; no limit on how many categories you can enter; no restrictions on bottle color; pretty much no rules except it must have fermented honey in it!
You will have the unique privilege of both giving and receiving feedback: each participant will taste and critique several other entries. In addition,
will comment on the flavor profiles of your entries and provide feedb
ack on how you can achieve your desired outcome. Michael will make his
assessments while you enjoy the fest. Convene in the Rose Gard
en at 12:30, taste a few sips of the home brews, and listen to Michael’s
educational feedback on all the entries.
Categories for entries are:
Traditional Mead – Traditional mead gets its flavoring only from the honey and yeast. These can be dry (hydromel), semi-sweet (standard), or sweet (sack). No spices or fruit may be used in the process.
Spiced Mead (Metheglin) – Traditional mead but with spices added for flavorings. Common spices are cinnamon, allspice, clove, ginger, vanilla, nutmeg, cardamom. The Haines recipe above is a metheglin.
Fruit Mead (Melomel) – Traditional mead made with the addition of other fruit or fruit juices during fermentation. Common choices are apples (cyser), wine grapes (pyment), blueberries, raspberries, elderberries, cherries.
Beer Mead (Braggot) – Beer made with honey to work with the malt, providing additional flavors and fermentable extract. Honey as approximately 35-65% of fermentables.
Honey Beer – uses less honey than a braggot, approximately 15-30% of fermentables.
Questions about the event may be directed to firstname.lastname@example.org experienced meadmakers are standing by to take your questions.