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Mead in the USA

Mead in the USA

Mead in the United States of America is growing very quickly, a new meadery is opening every three days on average in the USA and every seven days in the rest of the world.


Here’s three fun facts about mead in the States that you may not have known:


1. Melomel (Fruit infused mead) is the most popular style.

2. 67% of all meaderies in the USA are under 5 years old.

3. The US only had 30 commercial meaderies in 2003. Now there are more than 500 estimated to be active.

Just to bring things back to home a bit, mead in the UK is growing slowly. "The mead industry is only just beginning to take off in the UK, however, tactics appear to be the same has in the US] - a strong craft stance, with the addition of sophisticated glass enclosures which help highlight the premium nature of the product," - Charles Sissens (Consumer analyst at Global Data)

In our latest podcast episode we speak with Vicky (GotMead?), Jeff (Superstition), Matt (All Wise), Jeff (Liquid Alchemy) & James (Charm City) about Mead in the states and how the industry is so unique and awesome.

Listen on:

Apple Podcasts or Spotify

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Gosnells First Sour Mead

Gosnells First Sour Mead

When I first tasted the original Gosnells I knew that the balance between the sweetness of honey and a complex acidity profile of mixed fermentation was a direction I wanted to explore.

Given just the starting simple sugar profile of honey brewing a complex acid profile with enough body structure has been a hurdle.

Developing this sour has certainly not been easy but after many trails (some successful and many much less successful) we've finally created a product that marries the sweetness with the sour and is reminiscent of a traditional spontaneous fermentation flavour profile.

We've achieved this balance by developing a blending program, much like lambic styles, to get the exact balance of acidity dialled in.

For our first release, we've blended a combination of mixed, single strain and open top fermentation. This allows not only a funky fun flavour profile but also allows for better consistency.

Using Spanish Orange Blossom Honey as a base for all the ferments was an easy decision. Its light and citrus profile allows for another string to the acidity bow with the honey itself being around 3.9 ph.

With the movement being towards kettle souring in the beer industry, we decided to create a more complex acidity profile as LAB produce a fruity but thin mono-tonal acidity profile. Using acetobacter as well as 2 LAB strains and a few other tricks, created our first ever sour mead, which has complex layers of flavour, a puckering sourness, and our signature honey flavour!

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Brewing up a braggot with Brewdog

Brewing up a braggot with Brewdog

First off some jargon: 

Braggot 

NOUN

A form of mead or beer made with half honey, and half malted barley

So there we have it, a braggot is a half beer, half mead hybrid. We’d always thought about making one, after all with so many friends at craft breweries in London it was only natural.

So, when Josh at Brewdog Tower Hill, London got in touch to talk about an oak-aged collaboration, we knew it had to be a braggot.

We were very excited to go and brew with their shiny new kit in the bar at Tower Hill – it’s bigger than some of the breweries we’ve been in and certainly shinier! 

We had an awesome day talking to Josh about the brew and certainly learned a lot more about beer brewing than we knew before.

After a lot of discussions, we decided to go for a lightly hopped base beer, primarily comprised of pilsner malt, with some flaked oats and wheat for structure. After this was complete we made a batch of mead, made with our orange blossom honey. 

We then mixed the two together in a foeder (a "foo-der" is a long, large barrel, in this case, 2000 liters) and pitch the Brewdog house yeast. The braggot was left to ferment out in the foeder, and remained in contact with the wood for 108 days!

It’s been really interesting (and fun!) to pop into BD TH and taste the beer as it’s evolved over the past 3 months – tasting the oaked notes coming out and the sweetness drop has been fascinating.

We're launching this at the meadery on 23rd November - see here for more details! 

 

Our first braggot in tank

So many shiny fermenters!

The mash tun

Discussing malt

Our braggot in the foeder

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