That's right! Groennfell and Havoc are teaming up with Vermont Gatherings to bring you Vermont's very first Steampunk Expo!!!
Go get your tickets right now!
Did you know that we're collaborating with ourselves to sponsor the Steampunk Expo?
That's right! Groennfell and Havoc are teaming up with Vermont Gatherings to bring you Vermont's very first Steampunk Expo!!! Go get your tickets right now!
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In which Ricky the Meadmaker answers questions about yeast nutrient vs. yeast energizer, cold crashing to preserve sweetness, shaking buckets, brewing with rose water, and more! Think this Thursday Fun Fact is too macabre? Join us on Saturday for the Feast of the Goat and tell us all about it!
![]() This Saturday we’re hosting the Feast of the Goat at the Mead Hall, and we are outrageously excited! Every bite of food we’re preparing comes from a Vermont Farm, so we thought it would great to tell you a little bit about the Star of the Show: Nathaniel Stratton. Nathaniel is an integral part of the operations at Putting Down Roots in South Royalton. He lives right there on the farm with his beloved goat herd. Here’s what Nathaniel has to say about his practices in his own words: “All the goats are Alpine goats and mixes. I pick up bucklings from dairy farms throughout the state as they're born in the spring. “They're bottle-fed milk from local dairies until they go out on pasture in mid-May. “I take them on walks before they go out on pasture to get their rumens used to the fresh grass. They are part of a multi-species group that I am using intensive rotational grazing practices with to increase my soil and forage quality. “I move them at least once a day and love to just hang out with them after I do.” Nathaniel will not only be joining us for The Feast, but will also be bringing some live goats along to talk about the practices that go into sustainably raising meat animals up here in Vermont! ![]() Let’s side-step – if we may – the question of whether or not bacon should be used in brewing. Let us, instead, agree that bacon should be in as many things as possible, and if that includes mead, so be it. Over the years, we’ve gotten a lot of questions about the best way to get bacon into a batch of mead. Many people wonder if they can just cook it up and throw it in like a handful of cinnamon sticks. The answer to this is: No. Please don’t do that. So, no beating around the bush here. There is a superior way to get bacon into a fermented beverage and this is it: The Cooking Stage. The goal here is to get as much fat out as possible, as this won’t lend any flavor to your beverage, but to still get a good maillard reaction.
Preparing your tincture. There are two schools of thought here. The first group advocates for a good vodka to really let the bacon flavor shine through. The second group pushes for whiskey because then your mead has bacon and whiskey in it when you’re done. We are of the latter school.
Adding your tincture. This is where your goals and personal taste come into play.
Enjoy, Meadiacs! Send us photos of your favorite pint! Blah blah blah, normal disclaimer about the fact that you just left meat sitting in a jug of whiskey at room temperature for a week. In which Ricky the Meadmaker answers questions about pumpkin mead, using honey as a priming sugar, getting mead to 22%, the mystery of honey as a clarifying agent, and more! |
BlogGroennfell 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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