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Gosnells Presents | The Mead Podcast

Gosnells Presents | The Mead Podcast

The Mead Podcast with Gosnells

Introducing, The Mead Podcast with Gosnells! We're so happy to finally be releasing the first episode of our brand new podcast which we have been working hard on over the past few weeks. Our first episode is titled, 'Why Mead?', why not go and have a listen and let us know what you think? This podcast will focus on mead, honey, yeast, fermentation and the drinks industry.

In the first episode, we go in depth with meaderies around the world on what sparked them to start brewing mead and why? Featuring industry giants such as Superstition Meadery, All-Wise Meadery, Charm City Meadworks and more! Listen here: The Mead Podcast


Over the next few weeks we will be speaking with some of the biggest meaderies, beekeepers, mead fans and honey aficionados from around the world about a whole host of mead related topics, from how they got started, what honey they use and what they think about the future of the industry. We will be going into detail about honey and how it can create such incredible flavours and why.

For any enquiries or if you would like to be featured on the show, contact podcast@gosnells.co.uk.

We really hope you enjoy the first series!

Cheers,

Ted & Tom

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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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