The Napa Valley Register
California – Brewers and winemakers know that in the world of alcoholic beverages the buzz is all about mead. Explore the rich history of this fascinating fermented beverage from its ancient origins to its recent rebirth in America during the “Beginner’s Introduction to Mead Making,” short course Nov. 13 and 14, hosted by the Honey and Pollination Center at the Robert Mondavi Institute for Wine and Food Science, UC Davis.
Starting with the history of mead, which dates 8,000 years, attendees will taste a variety of meads and learn to distinguish each style from the next.
In small groups, attendees will work in the university’s Leadership in Energy and Environmental Design (LEED) Platinum Winery to make small batches of mead under the supervision of Chik Brenneman, the winemaker for UC Davis; Mike Faul, proprietor of Rabbit’s Foot Meadery in Sunnyvale.; Ken Schramm, author of “The Compleat Meadmaker” and owner of Schramm’s Mead in Ferndale, Michigan; Michael Fairbrother, owner of Moonlight Meadery, based in Londonderry, New Hampshire; and Pete Bakulic, the president of the Mazer Cup International Mead Competition.
“Beginner’s Introduction to Mead Making” is the most recent mead short course from the Honey and Pollination Center, which has developed these courses for those interested in mead and its resurgence. The center has been working with mead makers from across the United States to offer annual courses that cater to both home crafters and commercial enterprises.
“This course, aimed at the beginner who wants to know more, is the first in a series being developed by faculty in the UC Davis Department of Viticulture and Enology and the Honey and Pollination Center,” says Amina Harris, the center’s director. “We plan to offer a more advanced course in spring 2016, targeted to those who have recently started meaderies and those who have been making mead for several years.”
Full Story: Introduction to mead making offered at UC Davis