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!
We cannot thank our friends at AleHorn enough for all they did to get these to us. May the names of “The Lost 100” be a blessing.
This is an amazing interview with Brittney Hibbs in her new segment! It's great for people who want to learn more about our process.
Spoiler: They found some old footage of us bottling. It's absolutely stunning cinematography, but alas, outdated since we're all in cans now... except for a special surprise!
In which Ricky the Meadmaker answers questions about lost mead, warming mead during fermentation, warming crystallized honey, and using kiwi in mead.
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.