Mead Event


Enter Wyck’s Mead & Honey-Beer Sharing Event

Have you often wondered how to make mead, but were afraid to try?  Then, we have something just for you!

Wyck Historic House | Garden | Farm invites you to “Meadmaking for the Novice” 11 am Sat., Sept. 7!  AND . . . those of you who made a batch of mead or a honey-beer — share the results of your labors with other meadmakers.  Here’s how it works:

  • Drop off one 750 mL bottle of mead or two 16 oz.bottles of beer at Wyck 1-4 pm Wed. Sep. 4 – Fri. Sep. 6 OR 9-11 am Sat. Sep. 7
  • 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,

Mike Manning Co-founder and Mead Maker at The Colony Meadery

will comment on the flavor profiles of your entries and provide feedback on how you can achieve your desired outcome.  Michael will make his assessments while you enjoy the fest.  Convene in the Rose Garden 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 MeadTraditional 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 where experienced meadmakers are standing by to take your questions.

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