The Meadmaker

They were developed as hybrid pods that lack capsaicin, which is the chemical compound that triggers the brain to feel the sensation of spice or heat.

So you want to get in on the action eh?  In round 3 we went head to head with our local interpretation of a lemon cherry gelato.  At 6.6% and sweet these two competition meads will having you drinking gelato in a mead!

In round 2 we went head to head with Ontario grown basil as the main ingredient.  One of us went for a citrus twist and the other a blueberry. 

Mulled mead anyone?  We always get asked what glass and what temperature. So check out this handy chart we’ve prepared with some of our recommendations on which temperatures work best for which styles.

Generally cellaring mead is little different than wine with the exception to alcohol strength and style. As our previous post stated, light carbonated meads are not suited to long term storage.

One of the many questions we always get asked is how to store our mead or how long does it last? Like any product there are some guidelines that will help you enjoy your mead at its best. 

So many choices, so many styles. It can be difficult to know where to start with mead. Over the next few articles we are going to explore some of the basics of storing, serving and drinking mead. But first let’s begin with packaging styles and labels in the Ontario context.  And this is by no means an exhaustive list or the correct way to package rather just a few examples of what the mead explorer will encounter along the journey

Mead spans both geography, time and culture. It would be difficult to define every category in one place. In fact the best attempt we’ve come across is the mead wikipedia article. The article defines many mead variants found around the world. For our purposes and because we understand something better when it is framed in a known context, we’ll define styles based on alcohol categories most people are familiar with.