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Ask the Meadmaker Ep. 73 - Twinsies

10/29/2016

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​In which Ricky the Meadmaker answers questions about nutrients, how long to wait before bottling, "housekeeping" needed for mead during and after fermentation, brewing with peaches, the effect of caffeine on yeast, and more!
Further Reading:
Basic Brewing
Brewing with Tea
Picking a Yeast Strain
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Thursday Fun Fact 10-27: Risky Business

10/27/2016

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Thursday Fun Fact 10-27 - Groennfell Meadery - Thom Wall, a gentleman from Brattleboro, Vermont, holds a record for most catches while juggling 5 bottles of wine. Impressive, but still seems like an unnecessary risk…
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Winter Warmer... Coming Soon

10/25/2016

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Winter Warmer - Groennfell Meadery
Snow! We had snow in the mountains! You know what that means? Winter is almost here!

And, of course, Winter Warmer can't be far behind!

As usual, we're going to save our release as a Black Friday treat. But, if you absolutely can't wait to get your hands on some Wassail, we'll announce in the coming weeks which bars have a sneak peek for you.

On November 1st, a handful of kegs will be released into the wild. You'll be able to find Winter Warmer at a few select bars, restaurants, and growler stations throughout Vermont.

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Thursday Fun Fact 10-20: So Dry

10/20/2016

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Thursday Fun Fact 10-20 - Groennfell Meadery - Did you know that our meads are so dry that the density of ethanol actually comes into play? Yup, a glass of Valkyrie’s choice weighs 8 grams less than a glass of water. Not a lot, but enough that you can measure the difference on a common kitchen scale.
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Vermont Winter Faire

10/18/2016

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Did you absolutely LOVE Vermont Renaissance Faire? Can you barely wait until next June?

Well, you're in luck! We're sponsoring Vermont's first ever Winter Faire brought to you by our friends at Vermont Renn Faire and Vermont Gatherings!
Vermont Renaissance Faire presents Winter Faire, March 4, 2017
If you want to do more than just attend, there are a million ways to get involved!

​Right now, they're on the look-out for vendors and, especially, sponsors.

If you'd like to attend, head on over to their EventBrite Page.
If you'd like to vend or sponsor, please reach out to them directly on their contact page!
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Ask the Meadmaker Ep. 72 - Staggering

10/15/2016

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​In which Ricky the Meadmaker answers questions about nutrient additions, degassing, mead that won't stop bubbling, cacao nibs, making mead without pasteurization, and more!
Further Reading:
Your First Batch of Mead
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Thursday Fun Fact 10-13: Ninety-One

10/13/2016

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Thursday Fun Fact 10-13 - Groennfell Meadery - One of our investors was born 8 YEARS before the end of prohibition. She turns 91 this week! My, how the world has changed. Happy Birthday, Naomi!
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Kolbitar: The Rebirth of an Ancient Tradition

10/11/2016

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Long ago, when the nights were darker and the winters longer,
Back when the world felt new and impossibly old,
Back when we still knew the answers to the mysteries of the earth...
​These were the days of the Kolbitar.
Guests gather round the fire to hear German folk tales told by Ricky the Meadmaker.
Every age and every land has had its story tellers. There have been scalds and bards; biwa hoshi and griots; cuentistas and scéalaí. And, of course, there have been the Kolbitar.

The Kolbitar were the fireside historians of ancient Iceland. They were not great scaldic poets, nor did they travel from town to town recounting adventures. The Kolbitar were plain folk who wished to enthrall, enchant, and inform.

As part of our mission to provide a place for rest and repose, a place to focus on one another rather than our glowing screens, we are proud to introduce Kolbitar at Colchester's Mead Hall.

On the first Thursday of every month - come rain, wind or snow - we will gather around the fire to listen to stories. Each month will feature a different speaker and a different region of the world.

There will be special food and abundant mead.
Ricky the Meadmaker pauses in his story to gaze at the fire.
So, come join us by the fire. There's always room enough for one more.

And, if you missed the first one, don't worry, Ricky will be happy to ramble at you at any time.
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Thursday Fun Fact 10-6: Kolbitar

10/6/2016

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Thursday Fun Fact 10-6 - Groennfell Meadery - Kolbitar is an Old Norse term meaning Coalbiters, storytellers who sit so close to the fire that they could eat the coals. Oh yeah, and our Kolbitar program starts tonight!
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Isole Dinner Club - Beowulf

10/4/2016

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Last Sunday we had the most amazing experience in a lifetime of amazing experiences. A group of astounding chefs, designers, lighting professionals, ancient drink authorities, Beowulf fanatics, and Anglo-Saxon scholars transformed our Mead Hall into, well, a Real Mead Hall.

Photos and aesthetic by Dana Heffern.
The Mead Hall - by Dana Heffern - danaheffern.com
All of the food and drink was carefully researched from archaeological and written resources and, on top of being historically accurate, was some of the best food any of us have ever eaten.
Anglo-Saxon Charcuterie Board - Photo by Dana Heffern - danaheffern.com
Bread by Slowfire Bakery - Photo by Dana Heffern - danaheffern.com
And, perhaps the coolest thing of all, Chef Richard Witting cooked all of the food on a traditional open fire right in front of the guests.
The Fire - Photo by Dana Heffern - danaheffern.com
Intrigued? Want to join them for more of these events? Well, you're in luck. Richard and his team of specialists will be exploring the history of English Literature one meal at a time.

You can learn more about the Isole Dinner Club here on Facebook.
If you just want to see more of the amazing work from this event like his stone-heated fish soup or flame-roasted bear, check out the album here.

Thank you to everyone who descended on our Mead Hall and then (this matters too) cleaned up so unbelievably quickly! Also, no Grendel, so that was pretty cool, too.
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    Groennfell Meadery is Vermont’s premier craft meadery. Inspired by Old Norse legends, brewed with extraordinary ingredients, Groennfell’s meads are unlike anything you’ve had before. Crisp, clean, and astoundingly drinkable, the only way to explain any one of Groennfell’s meads is to try one yourself.

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