50 集

GotMead Live features interviews with mead world influencers and makers and discussion about making mead, drinking mead, finding mead and what is going on in the mead world!

GotMead Live Radio Show GotMead.com

    • 飲食

GotMead Live features interviews with mead world influencers and makers and discussion about making mead, drinking mead, finding mead and what is going on in the mead world!

    1-21-20 Tony Qualls – MeadCon Speaker – Big Berry Melomels and Manic Meadery

    1-21-20 Tony Qualls – MeadCon Speaker – Big Berry Melomels and Manic Meadery

    1-21-20 Tonight at 9PM ET we're talking with Tony Qualls, owner of Manic Meadery and speaker at the 2020 MeadCon, where he'll be giving a seminar on Maximum Fruit: Big Berry Bombs and Other Melomels.



    Tony is not just a meadery owner, he's also a musician. He toured in the band Groovatron for 12 years, doing over 1500 shows in 12 years (makes me tired just thinking about all that travel!).



    Tony is a lifelong entrepreneur, having run a vinyl record company, painting company and a bunch of other businesses. Plus he's a skilled tradesman in welding and carpentry (that would help with build out!).



    Tony has been married to his lovely wife Vanessa for 12 years, and they have two kids. Not to sit on his laurels, Tony plans to pursue law school and recording backlogs of musical material while running his meadery (getting tired again, lol). He likes to mountain bike and ride his motorcycle in his free time (he has free time?).



    Tony co-founded Manic Meadery with Keith Cantwell in 2018 in Crown Point, Indiana. Manic is a small batch meadery, and they also do wine and cider. They've gotten a lot of interest in their sweet dessert meads using whole fruit and often multiple adjuncts. Tony is also a BJCP mead judge, and holder of Mazer Cup awards for both home and commercial mead. The plans for Manic in 2020 include increasing self distribution, expanding their production space, and organizing a mead-only festival, the Sugarbelt Mead Fest.



    We're going to talk mead and melomels, and dig into some of the ideas around creating berry bombs.



    Join us on the live chat and don't be afraid to call in if you want to!







    This player will show the most recent show, and when we're live, will play the live feed. If you are calling in, please turn off the player sound, so we don't get feedback. Click here to see a playable list of all our episodes!







    If you want to ask your mead making questions, you can call us at 803-443-MEAD (6323) or send us a question via email, or via Twitter @GotmeadNow and we'll tackle it online! 9PM EDT/6PM PDT Join us on live chat during the show Bring your questions and your mead, and let's talk mead! You can call us at 803-443-MEAD (6323), or Skype us at meadwench (please friend me first and say you're a listener, I get tons of Skype spam), or tweet to @gotmeadnow.







    Coming up:



    * January 28 - Laura Angotti (keynote at MeadCon) - Mead and Historical Recipes

    * February 4 - Keith Seitz - National Honey Board

    * February 18 - Marina Marchese - Honey Sommelier



    Show links and notes



    * Heat stabilizing white wine

    * Wine Folly Master Guide

    * Scott Labs 2019 Yeast Book

    * a href="https://scottlab.

    • 2 小時 1 分鐘
    1-14-2020 Sergio Moutela – MeadCon speaker – What I Learned in 5 Years

    1-14-2020 Sergio Moutela – MeadCon speaker – What I Learned in 5 Years

    1-14-2020 Tonight at 9PM EST we're kicking off our featuring of speakers at MeadCon, and opening with Sergio Moutela, owner of Melovino Meadery and the president of the AMMA.



    Sergio opened Melovino just over 5 years ago, and during that time he's learned a ton about operating a meadery, making better mead and what people like in a mead. He's wrangled with his state to allow meaderies to even exist, and juggled the need for space to expand with the reality of how hard it can be to find an ideal location for the meadery.



    He's also been very active in working on growing the AMMA and what it can do to help the mead community, both home and professional.



    Sergio is speaking at MeadCon 2020 (get your tickets, hotel and see the schedule there!), his talk is 'What I've Learned in Five Years'. We're going to delve into various issues with running a meadery, tease you on some of what he'll be talking about, and dig into some of the other things facing a meadmaker going pro.



    We'll also be talking about his collaborations, one of with is with yours truly, and exploring different mead styles. And we'll likely talk pyments as well, Sergio loves them!



    Join us on the live chat and don't be afraid to call in if you want to!







    This player will show the most recent show, and when we're live, will play the live feed. If you are calling in, please turn off the player sound, so we don't get feedback. Click here to see a playable list of all our episodes!







    If you want to ask your mead making questions, you can call us at 803-443-MEAD (6323) or send us a question via email, or via Twitter @GotmeadNow and we'll tackle it online! 9PM EDT/6PM PDT Join us on live chat during the show Bring your questions and your mead, and let's talk mead! You can call us at 803-443-MEAD (6323), or Skype us at meadwench (please friend me first and say you're a listener, I get tons of Skype spam), or tweet to @gotmeadnow.







    Coming up:



    * January 21 - Tony Qualls - Big Berry Melomels

    * January 28 - Laura Angotti (keynote at MeadCon) - Mead and Historical Recipes

    * February 4 - Keith Seitz - National Honey Board

    * February 18 - Marina Marchese - Honey Sommelier



    Show links and notes



    * Walkers Wine Juice

    * Tavelon Tea

    * Winestix oak sticks

    * Wine Folly Master Guide

    * Scott Labs 2019 Yeast Book

    * Scott Labs searchable yeast selection

    * Let There Be Melomels by Rob Ratliff

    * a href="https://www.amazon.com/Big-Book-Mead-Recipes-Every/dp/0998347205/ref=sr_1_1?ie=UTF8&qid=1488332386&sr=8-1&keywords=big+bo...

    • 2 小時 38 分鐘
    1-7-20 Happy New Year! Carvin Wilson on Mead Competitions and Judging, Mead Trends, Making Mead

    1-7-20 Happy New Year! Carvin Wilson on Mead Competitions and Judging, Mead Trends, Making Mead

    1-7-20 We're back from our December break, and off with a bang! Join us at 9PM Eastern tonight for the first 2020 episode of GotMead Live.



    Tonight's guest is Carvin Wilson, mead maker, mead industry supporter, and owner of Carvin Software. If you haven't heard of Carvin, you're not hanging out with mead folk. Carvin, who lives near Phoenix, AZ, is a long time mead maker, started getting involved nationwide with the mead scene several years ago.



    Carvin makes incredibly well done mead. Like amazing. (At some point I'm going to see about doing a trade deal with him, once the meads I'm working on are finished). He's taken quite a few medals at competitions all over the country.



    Carvin is a committed home mead maker, and pictures of the fermenters all over his home (and the laughing protestations of his lovely wife Robin to clear the table so they can do a dinner) prove this out.



    Carvin has presented both himself and as part of panels at the AMMA MeadCon, and is a member of the Home Governing Committee at the AMMA, and is managing the AMMA MeadMaker of the Year . He's on the American Homebrewers Association Governing Committee, and took over running the Mazer Cup Home Competition this year.



    So yeah, this guy is into mead. Kinda.



    Tonight we're rambling on a lot of things, like the Mazer Cup competition, the AMMA Meadmaker of the Year, the AHA, Mead Judging, Meadcon, Mead growth and trends and of course, talking mead and taking mead making questions.



    Join us on the live chat and don't be afraid to call in if you want to!







    This player will show the most recent show, and when we're live, will play the live feed. If you are calling in, please turn off the player sound, so we don't get feedback. Click here to see a playable list of all our episodes!







    If you want to ask your mead making questions, you can call us at 803-443-MEAD (6323) or send us a question via email, or via Twitter @GotmeadNow and we'll tackle it online! 9PM EDT/6PM PDT Join us on live chat during the show Bring your questions and your mead, and let's talk mead! You can call us at 803-443-MEAD (6323), or Skype us at meadwench (please friend me first and say you're a listener, I get tons of Skype spam), or tweet to @gotmeadnow.







    Show links and notes



    * Wine Folly Master Guide

    * Scott Labs 2019 Yeast Book

    * Scott Labs searchable yeast selection

    * Let There Be Melomels by Rob Ratliff

    * The Big Book of Mead Rec...

    • 2 小時
    11-26-19 Amy Olsen and Annie Zipser – Michigan Mead Alliance, making mead, and mead talk

    11-26-19 Amy Olsen and Annie Zipser – Michigan Mead Alliance, making mead, and mead talk

    11-26-19 Tonight we're talking with Annie Zipser and Amy Olsen, Annie and Amy are both award winning home mead makers, and are now involved with the Michigan Mead Coalition. The Michigan Mead Coalition is a group of meadmakers who are looking to create a shared environment where they can talk mead, share their skills, and even have shared equipment and supply buys. We'll be talking more about that in the show.



    We'll also talk meadmaking, things we've learned, and generally just geek out on meadmaking.



    More about Annie: Annie Zipser has been making mead for about 6 ½ years now. She started making mead because so many excellent meads were being offered to her at Ann Arbor Brewer’s Guild meetings (that she was attending because her husband is a homebrewer). The Guild has a large mead presence and Annie has always felt very lucky that she had so many excellent resources in her learning experience. She joined Fermenta, a group focused on women in the fermenting world, and through a Fermenta scholarship took the BJCP mead exam.



    Annie retired from teaching in 2016…and working at Adventures in Homebrewing provided a great springboard into retirement activities. While working there she presented seminars and classes about mead, got to teach people about mead, and connected to the larger mead world.



    Since getting her BJCP ranking, Annie has been judging at the National Homebrew Competition and the Mazer Cup along with the Michigan Beer Cup and the Michigan Mead Cup. Going to the Mazer Cup to judge led her to going to the AMMA conference as a volunteer. This has since led to being on the planning committee for the conference. She is also on the planning committee for the Michigan Mead Cup and is one of the organizers of the AMMA presence at HomebrewCon. She is currently on the Home Governing Board (AMMA) where she serves as secretary. Her newest activity is the Michigan Mead Coalition where she serves as event coordinator. Michigan is a great state for mead makers and the Michigan Mead Coalition hopes to bring meadmakers together the same way that a homebrew club brings brewers together.



    Annie is a self professed “mead geek” and is having a great time letting her hobby be her retirement career!



    And some info on Amy: Have you ever had a conversation with a total stranger that changed the course of your life? That is what happened to me nearly 5 years ago. I was having a beer after work at Kuhnhenn Brewing in Warren, MI; and making conversation with other people at the bar. Some random small talk turned into a fairly in-depth conversation about flavor and my new friend asked me that life changing question..."Have you ever considered making mead”? Long story short, the gentleman at the bar turned out to be Frank Retell, the mead maker at Kuhnhenn Brewing. I was extremely fortunate to have a very experienced and talented mead maker show me how to make mead, let me ask a million questions and allow me to work with him on several batches that were released at the brewery. I was hooked!



    I am a classically trained chef by trade. I now teach culinary arts, baking and pastry arts and run a restaurant in my school district. So, food and flavor are a huge part of my life and background. Mead seemed like a very logical and natural progression. Within a year I was making solo batches at home. My family and friends were very supportive, but they pretty much would tell me that they liked it and drank a lot. I wanted some impartial feedback and constructive criticism. So I entered my first competition; The Michigan Mead Cup in 2014. I earned a gold medal and won Best of Show with my very first entry. It was Michigan wildflower honey with Medjool dates, black mission figs, and sultanas…all desert fruits.

    • 2 小時 16 分鐘
    11-5-19 Mike Faul – Rabbits Foot Mead – peak honey, Irish mead and meadery IT

    11-5-19 Mike Faul – Rabbits Foot Mead – peak honey, Irish mead and meadery IT

    11-5-19 9PM EST Tonight we're talking with Mike Faul, owner of Rabbit's Foot Meadery in Sunnyvale, CA about several things. Mike has been in the mead industry for over 20 years, and has been a mead maker for much longer, having been involved in mead since the beginning of the resurgence of mead in the US.



    Mike is not just owner of one of the largest meaderies in the country, he's also an IT and automation geek, a student of honey in America, and an all-around pretty smart guy. And he's been active as an SCA and Ren Faire person, as well as getting into other interesting activities.



    Tonight we're going to talk about many things. One, an issue central to the US (and indeed, the world) mead industry is peak honey. With the making of mead, by both home and professional meadmakers, the demand for honey is ever increasing. When will we hit the wall on the honey supply, since beekeeping isn't increasing at the rate that use of honey is growing?



    We're also going to see what Mike's been up to in Ireland. One might think that mead is all over in Ireland, but this isn't so! There is, in fact, not all that much honey native to the Emerald Isle, and that has kept mead from returning to Ireland. However, Mike has managed to make a native Irish mead, with Irish honey, We're going to hear more about that, and why he decided to open a meadery there.



    And, Mike, being an IT and automation geek, has been hard at work making his Rabbit's Foot Meadery as efficient as he can, so that he spends less time on the onerous parts of meakmaking and can devote more time to the creative aspects, and keeping up with what is going on with mead in the world. And spend more time with his family, while ensuring his meadery continues to grow and provide excellent mead to mead lovers.





    Join us on the live chat and don't be afraid to call in if you want to!











    This player will show the most recent show, and when we're live, will play the live feed. If you are calling in, please turn off the player sound, so we don't get feedback. Click here to see a playable list of all our episodes!







    If you want to ask your mead making questions, you can call us at 803-443-MEAD (6323) or send us a question via email, or via Twitter @GotmeadNow and we'll tackle it online! 9PM EDT/6PM PDT Join us on live chat during the show Bring your questions and your mead, and let's talk mead! You can call us at 803-443-MEAD (6323), or Skype us at meadwench (please friend me first and say you're a listener, I get tons of Skype spam), or tweet to @gotmeadnow.







    Show links and notes



    * Wine Folly Master Guide

    * Scott Labs 2019 Yeast Book

    * Scott Labs searchable yeast selection

    * Sure lie and Bâtonnage (lees contact and stirring)

    * Sur Lie additive

    • 2 小時 26 分鐘
    10-29-19 – Sergio Moutela – pyments, beer style meads, weirdomels and recipes

    10-29-19 – Sergio Moutela – pyments, beer style meads, weirdomels and recipes

    10-29-19 We're back after a break due to some scheduling conflicts. Tonight we're talking with Sergio Moutela, owner of Melovino Meadery and President of the American Mead Makers Association. He is also the guy who created the TOSNA protocol for mead making which he hosts on Mead Made Right. And he's launched a mead podcast that is excellent. which you can listen to on the MMR website.



    You can tell Sergio has been up to a lot of mead stuff, and he never seems to slow down. We're not even sure he sleeps! Melovino is possibly the fastest growing meadery in the country, and was the first meadery in New Jersey. This year was 5 years open, and Sergio now has a Mead Bar where he serves a constantly rotating list of session meads. Much to the chagrin to those of us who can't get up there to try them, lol. You can't get these shipped, they are Mead Bar only offerings.



    Sergio is also active in working to change alcoholic beverage laws in NJ, and has been instrumental in getting his state to change the laws to make it easier for meaderies to start and operate.



    One of the fun things he's been doing is trying lots of interesting recipes, many of which end up on the Mead Made Right recipe database. He has a pretty good (and in some ways twisted) imagination and comes up with a lot of really tasty meads. They're certainly flying out of the meadery and off the shelves!



    Tonight we're going to talk about pyments, beer style meads, weirdomels and recipe creation, and also about a couple surprises! Join us to check it out. See you tonight!





    Join us on the live chat and don't be afraid to call in if you want to!











    This player will show the most recent show, and when we're live, will play the live feed. If you are calling in, please turn off the player sound, so we don't get feedback. Click here to see a playable list of all our episodes!







    If you want to ask your mead making questions, you can call us at 803-443-MEAD (6323) or send us a question via email, or via Twitter @GotmeadNow and we'll tackle it online! 9PM EDT/6PM PDT Join us on live chat during the show Bring your questions and your mead, and let's talk mead! You can call us at 803-443-MEAD (6323), or Skype us at meadwench (please friend me first and say you're a listener, I get tons of Skype spam), or tweet to @gotmeadnow.







    Show links and notes



    * Wine Folly Master Guide

    * Scott Labs 2019 Yeast Book

    * Scott Labs searchable yeast selection

    * Sure lie and Bâtonnage (lees contact and stirring)

    * Sur Lie additive

    * SO2 Management

    • 2 小時 54 分鐘

關於飲食的熱門 Podcast

聽眾還訂閱了