Everett meadery turns ‘controlled chaos’ into blast of flavor
The Herald Net
EVERETT, WA — Erik Newquist’s first attempt to make mead was disastrous.
Delicious, but disastrous.
The owner of Aesir Meadery in Everett was an Oregon State University student at the time studying microbiology and chemistry while minoring in philosophy.
When he and a friend came across a recipe for mead, their curiosity kicked in. They asked a local beekeeper for some honeycombs. They carefully cooled the mixture in a dark basement. They put yeast in the mixture twice after figuring the first batch died.
One day, Newquist came home and tapped on the side of the glass. A bubble appeared, followed by five, and then a volcanic chain reaction.
“It forced the cork and airlock out and shot mead up into the 9-foot ceiling, raining all over me,” Newquist said. “We lost about half. It tasted really good, though.”
Now, Newquist has spent more than 15 years refining his mead recipes, first as a hobbyist and now for three years as the owner of Aesir at 2625 Colby Ave, Everett. (The shop is hard to find — it’s tucked behind a building.)
Meadery Profile: Aesir Meadery