In which Ricky the Meadmaker answers questions about braggot recipes, adding oxygen without introducing microbes, when to add more yeast to a stuck fermentation, making a guacamole mead, and makes a clarification about methanol in fermented beverages.
In which Kelly the Boss gives a toast at the Sweet Good-Bye Party for the Mead Hall.
In which Ricky the Meadmaker answers questions about de-gassing, brewing with fruit, volumes of CO2, juggling, and more!
This is our last week as a full restaurant! But, thanks to substantial delays from the government shutdown, we're going to be open as a tasting room for at least another month!!!
Our new hours, starting the week of February 4, 2019, will be Fridays 4-9 and Saturdays 12-8. We'll still have a small menu and plenty of mead on draft!
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.