Archive for the ‘Articles’ Category:

Chinook Mead From Episode 43

During episode 43, we tasted and reviewed several meads made by Aaron and JD. The biggest hit of the night was Aaron’s Chinook project. This is a simple mead, lightly hopped, carbed and very exquisite. Here is the recipe directly from the tasting. Co-host Jeff Shouse deserves credit for the initial recipe. Chinook Mead Clean and sanitize all equipment. Bring 1 quart of water to a boil.  Add ¼ oz hops and boil for 20 minutes. 
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Flavored Oak Chips

   As mentioned on episode 41, we talked briefly about an experiment to find out exactly how much flavor is contributed by using oak chips that supposedly come from actual liquor barrels. The directions say to use 2 oz per 5 gallons during secondary fermentation. It also encourages you to taste your product after 5 days to compare the flavor. They recommend soaking the chips in a similar alcohol if they dry out. The 4 ounce
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Themed Meads

Over the last couple of weeks, we’ve been talking about themed meads such as holidays, seasons, special days, etc. In the mead making world, July 4th is right around the corner and we had discussed ideas for recipes that would highlight this holiday. Summer time, BBQ’s, sunny days, picnics, cold beer and pickled watermelon rind made the list. Watermelon. What about a watermelon mead? Bob was quick to note that watermelon was one of those potential problem
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JD’s Orange Braggot

This is the Orange Braggot Ryan was talking about on the last show. Pretty tasty, great summertime brew!

Minnesota Blonde Braggot

JD’s newest braggot using a Northern Brewer La Petite Orange extract beer kit.

Toasting Wood at Home

Toasting your own Wood Chips (Reposted with permission) by Matt Del Fiacco Like many new brewers, when I first started brewing I was eager to find interesting ingredients I could use, from Sriracha (bad idea) to vanilla beans (used 2 beans per gallon, terrible plan). Around this time, I tried my first bourbon-barrel stout, and feel in love with the wood characters of the beer. Wood-aged beer quickly became a passion, but the desire to experiment
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JD’s Braggot Beginnings and Carbonation Cap

From JD Webb, The Mead House   So far I’ve done 3 braggots, and I’m pretty pleased thus far. The first two were from the same beer kits, Northern Brewer’s Bourbon Barrel Porter using premium bourbons like Eagle Rare and Evan Williams Single Barrel. One bourbon barrel was fermented with an additional 6 pounds of wildflower honey, while the second included removing a pound of DME and adding 3 pounds of wildflower. Both turned out very
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Aaron’s Honey Varietal Experiment

By Aaron Martin, Contributing Editor The Experiment: Honey is the key ingredient that separates mead from other alcoholic beverages like beer or wine.  Perhaps more than any other ingredient, the type of honey used may have a more significant effect on the final product of a traditional mead than any other ingredient.  The purpose of this article is to explore this theory in more depth by comparing 4 different honey varietals in 4 different batches of
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By JD Webb One of the topics we covered on this week’s show was leftovers. Leftover grains, honey, DME, etc. So what do you do with them? Well, I had a few leftovers from a couple projects and figured I’d send the guys an email and list the ingredients I had and see what they could come up with. I heard from several of them, Jeff wanted me to caramelize some honey and make an “Oatmeal
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Brew Wear

Co-hosts Ryan Richardson and Jeff Shouse sporting the latest in fashionable brew wear!