by Sasha Paulsen
Napa Valley Register
December 4, 2014
“Imagine,” exulted Ken Schramm, “we are in the Robert Mondavi Institute and we are talking about mead.”
Schramm, the author of “The Compleat Meadmaker” and owner of Schramm’s Mead in Ferndale, Michigan, was at UC Davis for a two-day conference, “An Introduction to Making Mead.”
It’s the second year that the Robert Mondavi Institute for Wine and Food Science has hosted a conference on the art and science of mead-making, and the second year that it was filled to capacity with mead-makers and potential mead-makers from around the U.S. and, this year, from as far away as Wales.
After cocktails, craft beer and hard cider, is mead the next big thing?
Full Story: Mead-making at UC Davis
Related Forum Discussion: Mead-making at UC Davis