Kaw Point Meadery Sweetens Prospects for Hometown Mead
By Pete Dulin
In the cool basement of a Kansas City, Kansas, home, Daniel Bauer, John Zumalt, Jr., and Sam Suddarth, are working to perfect a series of mead recipes. This is where Kaw Point Meadery starts and it’s a long journey. Kansas City’s first dedicated mead-making business may not be open until late 2017 or early 2018.
“Honey is the accumulation of a bee’s life and the nectar it gathers from plants growing,” said Zumalt. “We try to capture everything in a glass and share it with people.”
Mead is a mixture of honey, yeast, and water that is fermented to produce alcohol. Here, in the test production facility they’ve built, they draw samples of various flavored meads out of containers to gauge the mead’s development. A fermentation vessel in a corner quietly bubbles as yeast works to convert sugar into alcohol.
Mead is more complex than its common, dumbed-down identity as a sweet honey wine. Actually, mead may be produced anywhere from sweet to dry, still or carbonated, and low to high alcohol by volume in a variety of styles and tastes.
Meadery Profile: Kaw Point Meadery