Oaking Levels in Traditional Mead
This seminar demonstrates how aging Traditional Mead on oak can drastically change its flavor and perceived sweetness. Four Traditional Meads will be served: one that hasn’t been oaked at all, along with three that have been aged on the same kind of oak for different lengths of time.
Frontiers in Mead
Mead isn't just for renaissance festivals anymore! From low alcohol "session" meads to barrel-aged meads, sour meads and beyond, the diversity of mead styles has as many possibilities to explore as beer. Join Eric as he explores some recent trends in commercial mead styles, shares intelligence on current mead-making techniques…
Modern Mead
Mead has been made since prehistoric times, but just because something's ancient doesn't automatically mean it's good. Come meet Ricky the Meadmaker to learn why you don't need to wait more than a month for excellent mead, why science is as important in mead as in beer, and why all…
Return of the Mead Panel
Mead making is growing at an astounding rate and there a few great icons who have shaped the movement. From traditional mead makers to the ones who push the limits, come and learn their secrets. Topics will include equipment, ingredients, recipes and techniques for beginner to advanced mead makers. Curt…
Continuing the Revolution: Taking Your Cider Making To The Next Level
Expand your cider making possibilities by working with fresh fruit. Learn how to press your own juices using easily available equipment. Find out what fruits work best and where to get them.
Fermenting Mead with Ale Yeasts
Most mead makers use wine yeasts when fermenting mead. Frank Golbeck and Maurey Fletcher from Golden Coast Mead will detail their experience fermenting mead with ale yeast. Golden Coast Mead uses ale yeast in their four major market mead varieties sold in more than 200 retail locations. They find many…
Mead Panel
Mead making is growing at an astounding rate and there a few great icons who have shaped the movement. From traditional mead makers to the ones who push the limits, come and learn their secrets. Topics will include equipment, ingredients, recipes and techniques for beginner to advanced mead makers.
Mead: Recipe Formulation and Advanced Techniques
Join 2008 AHA Meadmaker of the Year Steve Piatz for a seminar covering current ideas on mead making. Topics will include recipe formulation and advanced mead making techniques.
Cider Panel
Bring your questions! This panel discussion will cover all things cider making. Panelists will include Gary Awdey, president of the Great Lakes Cider and Perry Association, Jeff Carlson, four-time AHA Cidermaker of the Year and Paul Vander Heide and Joel Brower of Vandermill Ciders.
Cider Post-Fermentation Adjustments
Learn more about cider made from dessert apples and cider apples as well as some of the standard techniques used after fermentation to adjust cider to meet consumer expectations. This hands-on session will emphasize basic bench trial techniques along with a conceptual exploration of what it means to make craft…
Ice Cider
Twenty years ago, a genuinely new kind of apple cider appeared in Quebec: cidre de glace, or ice cider. Made from frozen apples or juice, ice cider is a wine-strength, sweet drink that showcases the true character of apples. Learn about the brief history of ice cider, commercial production and…
Mead: Past & Present
Berniece Van Der Berg of Moonlight Meadery reflects on the history of mead, the ancestor of fermented beverages, as well as modern mead-making practices. Berniece will discuss honey, plus a variety of current professional practices and innovations.
Navigating the Complexities of Making Great Hard Cider at Home
The seminar will explore various ways of making hard cider, from simple processes to the more complex, and will dive into how procedures, ingredient selection, creativity, time and patience will prove that you have control over the final outcome. The sky is the limit when it comes to making great…
Cider Revolution: How to Brew Great Cider from Everyday Ingredients
We are in the midst of a revolution in cidermaking and many homebrewers are still not aware how easy it can be to make outstanding ciders with inexpensive, easy to acquire ingredients. This talk will discuss proven methods for making excellent fruit and specialty ciders from commonly available ingredients, using…
It’s Not Done ’til it’s Done: Post-Fermentation Mead Tweaks
Mead fermentation can be unpredictable, especially with unusual ingredients. At the end of primary fermentation you may be left with a problematic beverage. Learn techniques you can employ to deal with those issues and transform a lifeless mead into something enjoyable.
Mastering Mead
An engaging discussion on mastering the mead making process, from the perspective of a homebrewer gone professional. Learn how Michael Fairbrother formulates new recipes and refines the basic elements, and what's involved to make great mead time and time again. This presentation will include a sampling of several of meads…
Mead and Chocolate: Experience Excellence
Join Berniece Van Der Berg of Moonlight Meadery for an overview of mead and chocolate pairings—samples included. Learn about taste perception, flavor hooks, and why mead works so well with a wide range of chocolates.
Cider Loves Beer
The cider renaissance is directly related to the beer industry's phenomenal growth. Beer drinkers and brewers that are discovering cider. Ron Irvine, lecturer and cidermaker, teams up with cider maker and consultant Drew Zimmerman to explain the role of cider apples in producing traditional cider.
Mead & Cheese: Perfect Partners
A marriage that does come with a manual--how to pair mead and cheese. This seminar will break it down in styles; quickie guide, odd couples, some like it hot!
Mead Excellence
Discover home mead-making tips for excellence, how to choose and use ingredients, yeast varieties and their impact, fermentation techniques and the basics from a professional's point of view.
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