It's easy to picture the Renaissance as a bunch of white men in Italy drinking pewter cups of mead, sculpting away like their Hellenistic ancestors, and discovering new worlds willy nilly thanks to their fantastic and fantastical notions of the earth's sphericality.
Alas, history is always more complicated and sordid than we would like.
No one really thought the world was flat, much of the Renaissance is a rehashing of long-held Islamic knowledge, not only did Vikings beat the murdering rapist Columbus by centuries (admittedly murdering rapists themselves), but beer was the go-to drink of the Renaissance and Asia was the continent that really figured out what to do with New World ingredients.
Who can picture Thailand without peanut sauce? Who would want vindaloo with tomatoes? Who could picture szechuan sauce without peppers?
Unfortunately, the one good story everyone knows about Asian influence on the European diet is false. Marco Polo did not, in fact, bring noodles to Italy.
To do our part to pay homage to the many cultures that get left out of the history books, we're hosting a special feast on Saturday, June 16th, Asian Influence: A Traditional Renaissance Feast to explore the impact of Asian food and ingredients on European Cuisine.
Join the Mead Hall team and the mastermind behind Hot Thai Guy Food for one night only to get psyched for a slightly cerebral, absolutely delicious, and positively unique look at the Renaissance before Vermont's one and only Ren Faire on June 23rd and 24th!
Come get some fabulous cocktails with Smugglers' Notch Distillery at the Fancy Schmancy Cocktail Party tomorrow night!
Did you know that the Vermont Maple Festival is celebrating its 52nd year???
That's insane! Ricky was less than 1,700 years old when this thing started, and this year's festival will include a maple beverage tasting for the third year!
Almost half of our supply for Fire on Snow is gone, so you should join us in St. Albans this weekend for your chance to grab a pint before it disappears for another year! See you there!
Remember how the last Viking Brunch was amazing?
Well, this time we let our chef take charge of the whole thing and - final data is still being collected - this menu is 1.74 orders of magnitude better.
That's 1.74 orders of freakin' magnitude better than one of the best breakfasts the world has ever seen.
You don't want to miss this. See you at the Viking Brunch on Sunday!
It's finally here! Brewed on the first day of sugaring, canned this Thursday!
Be the first in the state to get this super limited smoky, maple, cinnamon mead at the Fire on Snow Release Party before it's all gone.
One pallet will be heading out around the state. The rest is for our meadiacs at the Mead Hall!
See you Thursday!
It's time for our annual Viking Seder at the Mead Hall! It's this Thursday, April 5th from 5-9!
For those of you who haven't been before, we wanted to give you an idea of what to expect.
First, the menu:
And now, some stunning photos of the Seder dishes:
We're just two weeks away from Tolkien in Vermont at UVM, and we couldn't be more excited!
Not only is the conference practically at our back door, not only will it bring together some of the biggest Tolkien nerds from around the country, not only does it focus on Ricky's single biggest area of nerdom (philology), but...
The After-Party is at the Mead Hall!!!
Check out the Facebook event here, and get ready to geek out on April 7th from 6-9!
We're getting all geared up for our Viking Brunch this weekend!
Coffee Chaos will be canned tomorrow, Cold Brewtus is polishing up their espresso machine, and Ricky is pouring over textbooks to get ideas for historically-accurate brunch foods.
The good news is, brunch seems to be a a modern contrivance that was developed to suit the post-revelry needs of Saturday-evening carousers, which means that the event is pretty open to interpretation.
So, what we're going to do is develop a menu based on our normal rules (which you can learn about here and here), that primarily features dishes too complicated to serve on our regular menu.
We're talking shrimp sautéed in clarified butter, seared cheese, herring and pickle skewers, and a ton of cocktails specially designed for the occasion.
What cocktails? Cocktails like the Copenhagen 75, Ricky's single favorite drink he's ever invented.
See you on Sunday!
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.