There is only one man who can claim the title, Chairman of Mead. David Myers of Redstone Meadery is one of those men. His flagship Black Raspberry Nectar put Redstone Meadery on the map, and pretty much set the standard.  He joins us this episode for some fun and entertaining thoughts on mead making. Redstone Meadery is also one of many proud sponsors of the 2020 Iron Bee Competition.

All the way from the UK in 2011 to Sleepy Eye, Minnesota where he makes his home, he started out as an accountant, when he got here, he became a beekeeper!  In this episode we talk with Jonathan Gardner of Gardner Bees, about melter honey, something new to the meadmaking world. If you're looking for honey that has a head start on caramelizing for a bochet or a dark grain braggot, maybe this is your honey!

Another Facebook Friends episode! From continuous fermentation, bourbon bochet and elderflower mead to adding a smokey flavor, using centennial hops and no, really? Coffee meads again?! It's all here in this episode!

Twice American Homebrewers Association Meadmaker of The Year, Steve Fletty returns to update us on what he's been brewing lately. Last here on episode 67, Steve has been trying to perfect a dry traditional mead with some brewing techniques he hopes will prove hopeful. In segment two, we turn our broadcast spotlight to one of our own, Jeff Shouse, and his early days as a student in Slovenia. You'll get a kick out of this one! And finally, Facebook Friends, this is where we try to answer questions with no formal expertise other than what we've experienced in our own brew rooms!

John Jacob started Old Sol Enterprises LLC in 1997 with the goals of creating and sharing sustainable farming practices with an emphasis on beekeeping and pollinators.  John’s educational background includes a BS in biology with minors in Economics and Chemistry from Southern Oregon University.   Old Sol has pioneered a bee breeding program to develop disease tolerant bees and innovative farming practices such as agrivoltaics for pollinator habitat and commercial beekeeping.

In this episode, we talk to a pair of home brewers, Ravi & John who became brewing buddies. Ravi started his fermenting hobby on a backpack trip making prison hooch using Tang and bread yeast! He also put together an amazing creamsicle mead, and is experimenting using sourdough starter! John had seriously downsize from a house with a garage to brewing in an apartment. That didn't slow him down, he has a rosemary mead aging on some oak that sounds delicious, and has plans for a hopped IPA style mead as well.

In this episode, we talk with returning guest, Bryan Heit of Sui Generis Brewing about DIY’ing your own candi syrup. At usually between $9 – $10 per pound, sugar is sometimes priced at $.75 cents per pound, With a few additional easy to get ingredients, Bryan explains how it can

Get out your pen and paper and prepare to take notes! Ash Fishbein from Sap House Meadery is here with us, and if you listen carefully, he'll reveal a few secrets to some successful mead! Sap House has one of the most amazing barrel programs and Ash has some info for those of us looking to barrel age, and he also lets out a secret if you read between the lines regarding coffee meads.

This week, we spend the whole episode dealing with our Facebook Friends, including Reddit and other forums. This is where the crew answers questions with no formal expertise other than what we've experienced in our own brew house.

In this episode we welcome back a world class meadmaker, medalist Nathan Steigman. Last time he visited the House was back on episode 128. Nathan is not afraid to push the boundaries of mead making often working with unusual flavors such as the dragon fruit. We catch up on his latest projects current offerings.