Honey, just set that honey here
You have to love the gals--Jo Ellen, Barbara and Penny-- down at the Brewer's Apprentice in Freehold. They're always coming up with a fresh approach to brewing. Just brewing "regular" beer down there is a fun activity, especially with a group of friends. But they seem to throw a new wrinkle in every so often that attracts regular customers looking for a new twist, and new customers whose interests are piqued by the opportunity to do something different and cool.
Like making mead. A few years ago, I did a story for NJ Brew Magazine about the first meadery to open in NJ. Named Melovino Meadery, it's going great guns and winning converts all the time. But what exactly IS mead?
First, it is decidedly not "honey wine," though many seem bent on calling it that. According to the American Mead Makers Association (AMMA), “Mead is an alcoholic beverage that is produced by fermenting a solution of honey and water. To be classified as mead, no less than 51% of the fermentable sugars must come from honey. Depending on local traditions and specific recipes, it may be flavored with spices, fruit, or hops. The alcoholic content of mead may range from about 8% to 18% ABV. It may be still, carbonated, or sparkling, and it may be dry, semi-sweet, or sweet. It is, without a doubt, the world’s oldest fermented beverage, occurring naturally long before man discovered the secrets of the process,” says the organization. Mead is often described as a honey wine, but the AMMA says that's a misnomer. "It is no more a wine than beer is." The sheer number of mead styles on the AMMA page is as staggering as it is mouthwatering, but if the AMMA says it's not a "honey wine," I'm not going to disagree.
But it is darned good. And more and more women are finding that out. Sergio Moutela, Melovino's owner says, "75-80% of all mead is purchased by women."
But what does this have to do with the women at BA in Freehold? Simple. They're having a Major Mead event there on August 6, which just so happens to be National Mead Day. (Who knew?)
And they've perfected a one-gallon mead kit for the queen of your castle to brew her own mead. But questions must be jumping into your forebrain. How do I make mead? Is it hard to make mead? Will I like it?
I asked Moutela, a beer homebrewer, which product was easier to make, and without hesitation he answered, “Mead. It’s way harder to home brew beer. There’s no heating process involved.” When I asked him to explain in layman’s terms the difference between brewing beer and brewing mead, he answered, “It's like making an extract batch of beer without boiling it.” And he assured me that with mead, you’ll never wake up with a hangover.
That answers your first two questions. But what about the third? I tried Moutela's "Essence" when I was there. Light and fruity with a hint of sweetness, chilled Essence goes down very easily. But beware, ladies: it packs a 13% alcohol punch just like wine. Moutela has made meads that were 19-20%, as well. So let the Viking Queen beware.
But I doubt the BA gals will crank you up that high on your first go. Here's the info in flyer form:
Could be a great opportunity to have fun and learn how to make the beverage from whence comes the word "honeymoon." Viking warriors would take a bride (literally) and a month's supply of mead and go away to do what married couples have done for eons. And the practice, because of the honey in mead, became known as the honey month.
So next month, take your honey for one day to BA.
Make August your honey month.
Cheers!
The PubScout
