​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!

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.

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!

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!

​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!

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.

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.

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.

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.

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.

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.

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.