AMERICAN MEAD MAKER THE JOURNAL OF THE AMERICAN MEAD MAKERS ASSOCIATION ISSUE 15.2 - FALL 2015
ESSAY ON BEES MEAD ETYMOLOGY COLLABORATION ACROSS CONTINENTS MAZER CUP MADNESS
AMERICAN MEAD IN COPENHAGEN AMERICAN MEAD MAKER
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AMERICAN MEAD MAKER ISSUE 15.2 - FALL 2015
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FEATURES
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SPIKE’S ESSAY ON BEES Honey is literally a time & place distilled
COLLABORATION ACROSS CONTINENTS Superstition & Mabinogion Create Ground-Breaking Mead
2015 MAZER CUP MADNESS Great People, Great Mead, Great Time
A LITTLE MEAD ETYMOLOGY A Lesson In Linguistics
AMERICAN MEAD IN COPENHAGEN Three U.S. Meaderies Invited To CBC
UN-COMPLICATING COMPLIANCE How to Ship Mead Across the Country
COLUMNS 05 06 30 33 34 35 42
LETTER FROM THE EDITOR LETTER FROM THE BOARD EXPERT MEAD PAIRING WITH CHRISSIE MEADIST REVIEWS AMMA BOARD OF DIRECTORS AMMA BYLAWS AMMA MEADERY LIST AMERICAN MEAD MAKER
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AMERICAN MEAD MAKER ISSUE 15.2 - FALL 2015
EDITOR
Jeff Herbert superstitionmeadery@hotmail.com Jeff has been working as a Wildland and Structure Fire Fighter/Paramedic since 1999. He is a founding member of AMMA and has owned and operated Superstition Meadery in Prescott, Arizona since 2012. ART DIRECTOR
Paul V. Reiss paul@meadist.com Paul runs a small multi-disciplinary design company in Boston. He also manages Meadist.com, a mead-centric blog focused on expanding the appreciation of modern meadmaking. CONTRIBUTING EDITOR
Chrissie Manion Zaerpoor kookoolan@gmail.com Chrissie has been making mead since 1997. After 13 years at Intel Corporation as an engineer and engineering manager, she now owns Kookoolan Farms and Kookoolan World Meadery in Yamhill, Oregon. ASSISTANT EDITOR
Jennifer Herbert superstitionmeadery@hotmail.com Jennifer Herbert owns a Health and Safety consultant business with several clients; and owns and manages Superstition Meadery in Prescott, Arizona.
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LETTER FROM THE EDITOR Welcome again to another issue of American Mead Maker. It has been an exciting year for mead with new meaderies opening and established meaderies getting their products placed in more accounts across America, while international exports are also stepping up. 2015 has proven to be a time of growth for the American Mead Makers Association, and with fast growth comes many unforeseen challenges. AMMA has reorganized in 2015, and is now positioned to better represent our growing industry. All known domestic interests are represented by voting board positions and even an International Board Member position has been established. Vacancies will be filled per the new by-laws as soon as possible, and the current board members are already hard at work. In 2015 there has been an incredible amount of interest, debate and participation from all corners of the mead world, and this passionate surge represents AMMA’s raison d’être, unifying our industry. Many developments are in the works, so please keep up on any emails from AMMA, as we will soon announce a new website where our members will be able to connect, stay informed, and share information. In the meantime, pour yourself a glass of mead and enjoy the stories in this issue of American Mead Maker. You will get an insider’s perspective on the Mazer Cup and on bee keeping. You will also get to travel to Denmark and Wales to hear about American mead making an impact in Europe. Until next time…Cheers!
Jeff Herbert
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LETTER FROM THE BOARD September 25, 2015 Members of the American Mead Makers Association: As a parallel to the mead industry itself, our organization has been changing rapidly and moving forwards in a very positive direction. After the results of the elections and leadership changes in March of this year, the board began meeting every two weeks to determine a course of action to promote organizational transparency, inclusion of all pertinent interests in our industry and a results oriented plan to continue to move mead forward. It became obvious early on in our meetings that we had to amend the current by-laws to expand the board and provide the board members with the tools required to take accountable action. Over the past 6 months the board has worked on a volunteer basis to analyze and amend the by-laws of the Association. The process began by surveying and comparing our by-laws with the by-laws of other related and unrelated organizations across the nation. After determining critical factors it was decided that the original Association by-laws were well structured and provided an adequate framework to work with and positively change. The board decided 06
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which provisions to keep, discard, or amend by working together and going through the by-laws line by line. Any issue and related considerations were debated among the board at length. Finally, on September 1, the board came to a consensus that a new set of by-laws were ready to be presented to the membership. After providing a 3 week period of comment to the membership, and taking those comments into consideration, we are pleased to announce that on September 22, we have voted unanimously to approve the amended American Mead Makers Association by-laws. The board would like the membership to recognize that these by-laws are not fixed in stone. They represent a living document which may be amended in the future by a Super-Majority vote of the board at any time, based on positive suggestions of any member that is brought to the board’s attention. The board would also like to thank the membership for their patience during this time of restructuring the Association, and within 1 minute of voting to approve these by-laws a Legislative Committee was formed to take immediate action on the pending Craft Beverage Modernization Act. Our Journal will now continue to be published as well, and new positions
will be filled and committees formed to address all possible aspects of the mead industry including technology, research and marketing. In the near future our new website will be live with communication, updates and a forum. We are very excited to be working for the benefit of the mead industry and our members. Stay tuned for upcoming developments and please consider sharing your expertise as new committees are formed, as your involvement is integral to the success of our Association. Sincerely, Michael Fairbrother Brad Dahlhofer Phillip Lorenz Colleen Bos Jeff Herbert ____________________________________ Amended American Mead Makers Association by-laws can be found on page 35.
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SPIKE’S ESSAY ON BEES HONEY IS LITERALLY A TIME & PLACE DISTILLED
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his is what I have learned from beekeeping. Keeping bees is just like making mead. You need just the right condi-
tions to get the end product that you need. The bees need just the right temperature and environment to produce the right results. If I don’t give the bees just the right amount of space, shade, and nutrients, I won’t
get any honey and the hives will die. When you keep bees, you really start to pay attention to the world around you. Flowers take on an entirely new significance. Diversity in flora becomes a necessity. It amazes me how the desert plants all bloom in cycles, assuring that the pollinators are only working a few species at a time, while keeping the bees sustained throughout the year. When you keep bees locally you really see the impact of factory farming and how unsustainable massive monocultures are. When there is only a single bloom, there are no bees. This is where commercial beekeeping comes in. Commercial hives have to be sustained by artificial means. They are hauled in on trucks from other places, or fed on site with corn syrup. Bees that are hauled in are also fed
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supplements during the trip. In the larger blooms, such as the almond crop, thousands of hives from all over the US and brought in to a small area. These hives are weakened by the traveling and bring with them diseases and parasites, which then mingle with the other hives spreading the diseases. Because these hives are weak, and only are set up for pollinating, you don’t have an opportunity to spread good genetics. These hives are not reproducing. Because of this most commercial operations medicate bees with antibiotics in the corn syrup they feed them and fog the hives with chemicals for mites. You get all of the bad and none of the good, but there are almonds. My hives are in permanent locations. They do not move, they are not fed, they are not medicated. The hives reproduce naturally and the genetics
are always improving for my location. I do not buy bees, all of my 100+ hives were caught as swarms or rescued from inside of walls of houses or from under people’s sheds. My bees were born here and are acclimated to the environment. I am very careful when placing them so that the location will be able to support the bees. When you keep bees locally you gain a whole new appreciation for honey. Properly managed hives in Arizona
can produce two or three honey collections a year. Each collection producing a different style of honey. Amazingly, these honeys fit right in with the seasonal food. The Summer honey is light and citrusy and works great in hot weather cuisine.The darkest and richest honey comes at the end of the year and goes perfectly with the more savory Fall foods. There is nothing like eating honey from the bees that fly in your garden.
Local honey is the payment from the plants in your community, for passing on their genetics.
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LABORATION ACROSS CONTINENTS AMERICAN MEAD MAKER
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SUPERSTITION & MABINOGION CREATE GROUND-BREAKING MEAD Jordan Harris Mabinogion Mead
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wo meaderies from different countries had never collaborated on a project, much less reciprocated the guest and host relationship until recently. In November of 2014 Tom Newman, founder and head brewer for the Celt Experience brewery in Caerphilly, Wales travelled to Prescott, Arizona to make a mead with Superstition Meadery. In addition to creating a leading brewery in the United King-
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dom, and a distillery making the brand Eccentric Gin, Tom was planning to open a meadery. Superstition was one of several stops for Tom, and Gavin Davidson, Celt’s CFO, which also included the first mead making course at UC Davis on their trip researching mead in America. Before making the trip a recipe was worked up via email that would represent both Arizona and Wales. Jeff Herbert, owner of Superstition, suggested a cyser using organic Arizona apple cider & Arizona honey. Tom suggested Welsh mugwort and a UK
ale yeast may complement the cyser and be indicative of a classic Celtic ingredient that has been used to flavor beverages and for medicine, for eons. The Welsh word “Meddyglyn” is the source for the herb or spiced mead term we all know today as “Metheglin.” (In written Welsh, consecutive d’s are pronounced like “Th” in English) The mugwort cyser was made as a small 15 gallon test batch due to mugwort containing thujone, the legendary psychoactive property of absinthe. In the United States any Artemisia
species used in alcoholic beverages must be “Thujone Free.” Until 2007 this was interpreted by the TTB to mean zero detectable thujone. After a legal challenge the threshold of tolerance was increased from zero to 10ppm. The collaboration mead therefore had to be tested by the TTB, before a production batch could have a label submitted for approval. This mead is named Amnesia, and the first commercial batch will be released to the public in the fall of 2015 at Superstition Meadery. After experiencing the mead scene in
the US, Tom returned to Wales and founded Mabinogion Mead. The deep rooted theme of mead throughout Welsh history, is also prevalent within the bindings of The Mabinogion; Britain’s earliest prose literature. Compiled in the 12th Century by medieval Welsh poets and authors, The Mabinogion’s stories reflect an oral history far older than this period. In addition to tales of King Arthur and other myths and legends, the book bears references to mead and honey time and time again, and thus has a huge significance to Mabinogion as a meadery, hence why we chose it as
our name. Our meads are influenced by the stories within The Mabinogion, including our collaboration with Superstition. While assembling all of the licensing, equipment and staff required to begin making mead in the newly constructed space which is connected to the Celt Experience brewery, Tom invited Superstition’s Jeff and Jen Herbert to visit Wales and to have their visit coincide with the production of Mabinogion’s first mead. The ideas started flowing back and forth across the Atlantic until a recipe was
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determined. Taking inspiration from Superstition’s style and the season in Wales a mead made with Welsh honey and fresh Welsh Strawberries, aged with Madagascar bourbon vanilla beans was created. The Arizona contribution was a ceremonial 6 pound jar of local Prescott wildflower honey and one of Superstition’s house yeasts. Entitled ‘Hounds of Annwn’, the strawberry vanilla mead is named after the hounds of the Welsh ‘otherworld’ whose growling predicted death to all those who heard it. The mead is still
aging and tasting fantastic. The label has just been created and we plan to release the mead in the fall of 2015. It was great to have an American Meadery visit us here in Wales. The pag-
resurrect and revitalize the beverage. Such a process is already in full swing across the pond, and to get input from one of best was hugely beneficial to us and our mission to replicate this resurgent craft beverage on our shores.
When two businesses come together to make one product, something truly unique is crafted.
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es of Welsh history are riddled with mead and it’s not only the nectar of the gods, it’s the drink of our ancestry and our forefathers. Long before ale was brewed, the Welsh enjoyed mead and Braggot and we are hoping to
When two businesses come together to make one product, something truly unique is crafted. It opens up a mead makers’, or a brewers’, process to additional input which can have amazingly creative benefits. Ideas
can be bounced around and boundaries can be crossed when it comes to innovating a new product. Mead, like many alcoholic drinks, is an incredibly social thing. Everyone gathers round, pops open a bottle and shoots the breeze whilst enjoying a glass. Making mead is exactly the same and it shows real unity amongst meaderies. We are all working towards the same goal of taking mead to the next level, and collaboration is a great way to do just that.
For our brands the process of and the ingredients in mead, beer and gin are all different, but the same amount of passion is injected into each. The love of the craft is what pairs them. No matter the end product, or the way in which it is created, we love crafting each batch of mead, each cask of beer and each bottle of gin. Jordan Harris lives in Cardiff, Wales and is the Marketing Manager for Mabinogion Mead.
Mabinogion will be creating two styles of mead. Firstly we will have our bee wines, which are similar to many existing UK meads as they contain a higher ABV, similar to wines, but we will also be crafting a range of bee brews, which are similar in ABV to beer and will be more of a session mead.
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2015 MAZER CUP MADNESS GREAT PEOPLE, GREAT MEAD, GREAT TIME
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JULY 21, 2014 MCI TELECONFERENCE AROUND 6:30 PM PACIFIC DAYLIGHT TIME “Are you sh*tting me??” I choked, “Run that figure by me again, and this time pretend it’s not over three times more than what we were charged by the Outlook for the 2014 MCI!” So began the planning of the 2015 Mazer Cup International Mead Competition and Mead Mixer. There was a pregnant silence punctuated by flat bell tone of someone else joining the conference. After the initial shock and awe of the figure before us we all started to look at the breakdown of the conference rooms, food, services and other associated costs on the initial quote received from one of the hotels we had contacted. Then came the bad news, “Um….that’s the most reasonable quote so far.” I downed the dregs of the Torpedo left in my glass and fixed on a bottle of Knob Creek Rye staring at me from my bar. “So how are we going to pull this off ?” asked the President of the little mead competition that could. More silence followed with a few nervous coughs and some throat-clearing. Over the following weeks we received quotes back from several different venues ranging from Boulder to Denver and while some quotes were lower, the venue wasn’t really ideal to house both the competitions and the Mead Mixer. We had some places that were very enthusiastic about hosting
us, but the logistics of conducting our events really laid-bare the shortcomings of the venue itself. Some of the other quotes from event-only locations were much lower, but there was no lodging close enough to make the whole thing workable. In short we were considering closing down the MCI for 2015 until we could figure out what the hell to do. Salvation came in the form of a wine competition being held at the Omni Interlocken in November, 2014. We had previously spoken to the Omni, but like most other hotels they had hideously restrictive policies about bringing in any home-made mead, and wanted line-by-line pro-forma invoicing of all commercially produced bottles that would be in the competition.
our model to accommodate for the increased capital outlay we began negotiations in earnest with the Omni and found them to be surprisingly flexible and very excited about helping to make our event a success. We began pouring over logistics covering conference room setup, lunch, food for the Mead Mixer and Awards Ceremony, as well as the number of room nights we would have to promise in order to secure a discount for people coming in to volunteer and help put on the MCI. As we opened the entries for the commercial and home competitions we made up a tote-board so we could visualize the dollars and cents of where we were at any given point, and where we had to get to in order to avoid ending in up in the red. We were all really concerned about the prospect of having to go out of pocket in order to pay for the competition along with our transportation, food and lodging since we actually had to be there in order to conduct the events. The home competition filled up in record time (more than a month before the entry cut-off dated) and the commercial competition filled up more than two weeks before the cutoff date as well.
I asked Lynzie to check back with the Omni since the wine competition was being held there and would have similar needs to the MCI. She determined that there had been a shift in Hotel Policy that looked like it would allow us to do the home and commercial competitions as well as the Mead Mixer. After several conversations with the Food and Beverage folks, and the event services staff, the quote we got back was still expensive. However, based on what we saw, we felt that we The MCI had been working to finalize would be able to fund the competian ongoing philanthropic relationtions and the Mead Mixer by adding ship with the Community Food Share more sponsorship levels, pour table of Boulder County and the timing fees and higher ticket prices for Gen- worked out very well as we received eral and VIP admission. the confirmation in mid-January from the CFS that we were on board, and that they would help to promote After we got over the sticker shock and advertise the Mead Mixer which and how we would have to change AMERICAN MEAD MAKER
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would be our main vehicle to raise funds. As we moved closer to MCI weekend it became clear that we would be able to at least break even on the competitions and the Mead Mixer, and would also be able to fund our donation to the Community Food Share. There was a collective sigh of relief as we headed to Broomfield to host our event.
Things were going well! I’d established common ground, common interests, and engaging conversation laced with witty ripostes and hardy repartee. Yes, things were going very well indeed!
beverage of fermented honey and water?” I choked with scant hope of salvaging the conversation.
Maybe she actually knew what I was talking about, maybe those fantasies of sharing mead over a candlelit dinner would actually... “Oh that’s that Renaissance Faire stuff right? Yeah, Then her beautiful smile faded into that’s too sweet.” Obviously, this was a bemused gaze which then quickly not my mead-mate to be. Thankfully gave rise to befuddlement. “Meat? the flight was only another hour so How do you compete with meat?” I could politely pretend to sleep the Sadly I had to leave my best cocktail lounge material queued up for anoth- rest of the way and exit the plane MARCH 18, 2015 without making eye contact. So began FRONTIER AIRLINES FLIGHT er time. the annual pilgrimage to the 2015 TO DENVER INTERNATIONAL Mazer Cup International Mead Com“MEE-DUH I intoned” with someAIRPORT thing like a sleep-thick tongue. “Mead, petition and Mead Mixer in Broomfield, Colorado. honeywine, you know that delightful
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After arriving at Denver International and retrieving my bag, I met up with Vicky Rowe on the passenger pickup level and we were soon spirited away by fellow MCI staffer Dani Exline to the Omni Interlocken Hotel. To say that the Omni was a drastic departure from our former venue, The Boulder Outlook Hotel, would be an understatement of epic proportion. The usual greeting committee of Sue Osborne along with Patrick and Don King weren’t there to greet us as in the past. So it was with more than mild trepidation that we walked the gauntlet of fresh faced smiling porters, polite doormen and enthusiastic hangers-on over to the front desk to check in.
The lobby was full of plush and comfortable sofas and chairs, a large entryway and a side table with refreshing orange-water and other delightful tidbits for the weariest of travelers. I saw a sign pointing out the direction to the Taproom and breathed an audible sigh of relief knowing that I’d be swilling something cold and foamy with lots of hop soon. The Omni’s lobby floor seemed like it would easily accommodate the entire first floor of the Outlook. I spied a large sitting area where a fire crackled cheerily in the hearth surrounded by more comfy looking seats and sofas. There was a small coffee and pastry shop called Morsels
featuring Peet’s Coffee! Yeah I know it’s spelled differently but work with me here. Past the elevators were several large conference rooms that could hold more people than we ever had in attendance in previous years. This place has a lot of room to grow both of the Mazer Cup International Competitions, the Mead Mixer and other events to come. I began to relax a bit and heard a suggestion that we get some lunch and find our other MCI brethren so we could start getting organized for the flurry of activity that would begin in the morning. Thursday March 19, 2015
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I was halfway asleep when the caffeine kicked in! Commercial meadmakers, stewards, judges and a gaggle of volunteers for the 2015 Mazer Cup International were arriving and I took up residence in the lobby to be the face of the MCI “Welcome Wagon” and general hand-shaker to the bevy of folks who would be involved with the events over the next few days. It was well worth it to meet up with everyone in the lobby as I was treated to the first-glance expressions of people who were used to coming to the Outlook, and were seeing the Omni for the first time. I’m sure I had the same expression on my face when I first walked in. It was like “Wait, am I in the right place here? No Eau du chlorine, saggy mattresses or crunch carpets to navigate and a clear path from the mead pouring room to the judging room. As the day progressed it was clear that people were really beginning to get excited about the competitions and the Mead Mixer.
FRIDAY MARCH 20, 2015 We had some great press come out in the local media which helped to increase the Mead Mixer turnout, and with the help of the Hotel Staff we had an excellent Commercial Meadery Competition. We had some initial delays since we were in a new environment but we got past it and moved forward and got it done. The judges, stewards and volunteers rocked it hard, and the competition was really fun. Glenn and his staff kept the judges judging and by the end of the day we had a good view of what we needed to do for the Home Meadmaker Competition the next day. Once we finished up with the Meadery Competition it was time to run back to the rooms, hit the showers and get
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down to the Mead Mixer. The place looked great, the hors d’oeuvres were awesome and the mead that was being poured really made the statement that the best mead in the world was all in one place for the night. We had some long time sponsors and supporters in attendance and new faces in the crowd as well. The room filled up quickly once the doors opened for general admission, and we had to ask the hotel to drop the temperature on the air conditioning because it was getting pretty warm in there from all the bodies.
SATURDAY MARCH 21, 2015 I have to say that the timeliness and quality of the room service and food they delivered was spot-on, so I decided that rather than go to the little pastry and coffee spot downstairs I just had breakfast in the room to save me some time and hassle. Ryan had the judging and steward assignments up on the whiteboards so we moved into the judging rooms and went to town on the home mead entries and churned through them in record time. All we had to do was get through the awards ceremony without incident and we could start to relax. I went upstairs to my room and reflected on the last two days of competitions and the Mead Mixer and I got a big grin on my face thinking about it. Life took a left-hand turn when I heard. “…..please head immediately to the emergency exit on your floor and evacuate the hotel …” Visions of the hotel burning, the charred remains of cases of mead, and my favorite Bullwinkle Moose slippers reduced to smoking ruin spurred me to action! Luckily, the evacuation lastly only briefly before we were allowed
back into the hotel. We got underway and handed out awards. The crowd cheered enthusiastically for the winners and we were delighted to see several new meaderies along with the established meaderies making multiple trips to the podium. I can only say that I’m glad Michael Fairbrother was there to steady me on my feet, and keep me from losing my balance several times while I was presenting awards! I’d like to extend a personal thank you to our sponsors, the meaderies that participated in the Mead Mixer, and everyone that purchased tickets. Because of you we were able to fund over 6000 meals for distribution to those in need by the Community Food Share of Boulder County. Reflecting on the events of the Mazer Cup International 2015 I take away the following thoughts:
• Change, while frightening is a good thing
• The MCI is in for some significant growth
• Mead experienced another quan-
tum quality increase since the MCI 2014
• We have some amazing people in the world of mead
• Many of those amazing people
helped us conduct the MCI 2015
• The mead industry is incredibly generous and giving
• I consider myself fortunate to be associated with such fine people
• I’m pretty sure that Kate Upton is stalking me…again
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A LITTLE MEAD ETYMOLOGY A LESSON IN LINGUISTICS
Ricky Klein Groennfell Meadery
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o, the year is 600 BCE and you walk into a bar in the Achaemenid Empire or Athens or Britannia or Delhi or Germania or pretty much anywhere that speaks a language in the Indo-European language family, and you order a glass of mead…
thing I want to be able to ask for in India, Britain, Germany, Greece, my Nana’s House, Bulgaria or Poland, it’s a glass of mead. Now, the word mead was not above a few standard applications of Grimm’s Law, so it became “Meth-” in parts of the world and the root “Mel-” in others, but this just serves to expand our repertoire of great words related to honey and mead!
This is either the setup of a really, really bad joke, or a great linguistics lecture… maybe both.
• Methyl alcohol can trace its roots
It’s interesting because it appears that you really could walk into a pub in almost any of these places and ask for “Med” or “Medu” and be handed a glass of mead. The word for this heavenly beverage has apparently gone nearly unchanged for 4500 years in the Indo-European world.
• The name Melissa means one who
The Indo-European language family includes Hindi, English, German, Greek, Yiddish, Bulgarian, and Polish to name but a few, and if there’s any-
stone) comes in a roundabout way from mead because the ancient world had the strange notion that this particular stone, when worn
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through the Greek word for wine right back to mead.
is sweet like honey.
• Mellifluous is anything that has a
smooth, sweet flow (literally meaning honey + fluent).
• Caramel even has its root in honey, though exactly how is a bit fuzzy.
• Oddly enough, amethyst (the
against the skin, served to prevent drunkenness. In extensive testing at Groennfell Meadery in triple blinded tests, we have conclusively proven this to be false. Unfortunately the root “*mel-” also means a lot of other things, so the word “ameliorate” does not mean to “make more mead-like” which is a damn shame, and also reminds me of the punchline to that joke… So a guy walks into a bar in 12th Century BCE Hattusa and says to the bartender, “Hey, got mead?” The bartender looks confused. So he gets it by pointing to the jug. It’s so good he wants another glass, so he yells “Mead! I want another mead.” At which point he receives an aged prostitute. (You see, the bartender heard, “mihyahwan annas mead” which means “get me an old mother” in Nesite, the language of the Hittite Empire.) One last mead-related fact… If you laughed at that joke, you probably drink too much.
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AMERICAN MEAD IN COPENHAGEN THREE U.S. MEADERIES INVITED TO CBC
Jeff Herbert Superstition Meadery
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igar City Cider & Mead from Tampa, Florida, B. Nektar Meadery from Ferndale, Michigan and Superstition Meadery from Prescott, Arizona were all invited to join the 47 brewers who travelled from as far away as Brazil to serve the craft beverage super fans who attend what many people call the best beer festival in the world, the Copenhagen Beer Celebration. CBC began in 2012 as the capstone event of Mikkeller’s Beer Week. Mikkeller is a world renowned brewer whose operations are based in Denmark; and the company not only brews excellent beer but runs taprooms, restaurants and cocktail bars in several countries. 2015 was not the first time mead was poured at CBC, as B. Nektar attended the year before, but with 3 different US Meaderies pouring at this year’s event, thousands of new drinkers were introduced to American mead.
For producers, CBC is about bringing your wildest flavors, your best products, even one-offs to share over 4 sessions and 2 days with people who love craft beer. As an example, during the last session on day 2 Arizona Wilderness Brewing Company was pouring a 10% Belgian Quad Braggot made with Superstition Meadery, and aged in a Superstition mead barrel. The Wilderness boys were able to explain how all of us extracted the honey from bee hive frames in their brewery, and send CBC attendees across the event hall to drink mead which was aged in the same barrel as the braggot known as Old Brood. Superstition was serving Super Honey Highway, made with hand processed prickly pear juice and Prescott wildflower honey to Scandinavians who had never seen a cactus. Way Beer from Pinhais, Brazil was serving beer aged in Brazilian wood barrels with names and amazon fruit flavors you have never imagined. Even if many Northern Europeans were unfamiliar with prickly pears,
they sure knew what mead was. Viking references were abundant and proudly toasted to by festival goers. Like craft beer, many countries in Europe have some mead producers but more often than not the styles available are very traditional. The variety of non-traditional flavors on offer by Cigar City, B. Nektar and Superstition provided a contrast to common expectations of what mead is. With your 8 kegs shipped to Copenhagen 2 months earlier, you have only to check in the day prior, and show up a few minutes before the event starting on day 1 to get the show on the road. Mikkeller’s staff and many volunteers, who are even assigned to assist individual breweries, hook up your kegs, which are instantly chilled with their tap system at each booth. Any issues are promptly met with polite volunteers who fix problems, bring you water bottles and even pour your taps when you need a break. After working so many events where you have to drag along everything from your tent to bags of ice to cases
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of mead, the professional organization and incredible treatment by the CBC staff was novel and never lost on all of the brewers and mead makers pouring for two 10 hour days. Mikkeller’s Beer Week is full of events like collaborative brewing, tap takeovers and even a foot race with beer along the route which all serve as additional opportunities for craft beverage makers to rub elbows with each other and share ideas. Mikkeller is known as a brewing company that
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specializes in collaborative brewing. If I were to pinpoint the single greatest aspect of CBC, it has to be the congregation of some of the most creative craft beverage makers talking together and dreaming up new flavors to make when they return home, often as a collaboration. With the trip to Europe being part of CBC, B. Nektar Meadery travelled to several European countries to collaboratively brew as a result of their prior CBC attendance, stellar reputation and outgoing nature. Superstition Mead-
ery is hosting Sahtipaja Brewery and Meadery from Sweden in October to make a mead with Rowan Berry Juice from Sweden and Arizona honey. CBC even transcends craft beverages as food pairing, gourmet coffee and tattoos are available. The Norwegian Black Metal band 1349 was also at CBC as they make an American Strong Ale with Surley Brewing Company in Minnesota and the Lervig Brewery in Norway. When 1349 came to Phoenix on their world tour on
June 14th, mead and craft beer were enjoyed backstage when front man Ravn put Superstition Meadery on the guest list. While participating in constant conversations exchanging techniques and concepts, you can’t help but realize that the array of possibilities in craft beverages is unlimited, and every producer at CBC is defining the edge of the frontier. Many things make CBC incredible but the fellowship during CBC and especially afterhours is profound.
The food scene in Copenhagen is as good as it gets, and the craft beer scene is booming. The experience of moving between Mikkeller bars and the craft beer hot spots around town, with barely sober bands of marauding brewers and mead makers is hard to top. The free spirited atmosphere, beautiful Northern European setting, and unbelievable hospitality of Mikkeller is legendary. The fact that Mikkeller has chosen to incorporate and expand the amount of mead into CBC’s lineup is an example of one
more factor fueling the growth of our industry. Many mead drinkers are introduced to mead through the craft beer scene, and to have many of the most prolific reviewers, brewers, and international craft beverage distributors drinking mead in one place is a great thing for mead. Thanks to Mikkel, Jacob and Mia for hosting an excellent event and for supporting mead at CBC!
AMERICAN MEAD MAKER
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UN-COMPLICATING COMPLIANCE HOW TO SHIP MEAD ACROSS THE COUNTRY
Theresa Dorr VinoShipper.com
Online shopping opened to more sales, only to have the door slammed shut with the rules and laws of industry compliance. Even when you decide to manage direct to consumer permits and reporting, the work of managing everything is expensive and cumbersome. This is why so many meaderies limit sales to their own home state. But times are changing and as many meaderies and wineries have found out, there is a company out there which is uncomplicating compliance and opening the doors to fully compliant sales. SALES: Sales have never been easier! Being called the Uber of the wine industry, VinoShipper is truly opening up the doors for online direct sales and providing fully compliant sales capabilities to meaderies, cideries and wineries across the US. “All of the top meaderies are using VinoShipper. It has become the standard for online
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sales” said Michael Fairbrother, owner and mead maker for Moonlight Meadery in New Hampshire. Without the expense of adding permits, you can start selling and shipping to a long list of states, reduce your operating costs and even add a shopping cart and online club registration to your website. This allows meaderies to focus on making and marketing mead, while still affordably, respecting and uncomplicating the issues around compliance. “I highly recommend VinoShipper” said Fairbrother.
COMPLIANCE The hardest part of what we do is the compliance and the paperwork. Everyone dreads compliance and that’s why we went with VinoShipper, they do all the work! said Chris Webber, owner and mead maker of Outlanders Keep in Washington state. Specializing in wine industry compliance and direct to consumer sales, VinoShip-
per provides a deep understanding of the wine industry. Working with direct to consumer programs, they have brought their knowledge, tools and services to the industry since 2008. In 2015, they introduced the online shopping cart so that meaderies can have a working shopping cart on their site in less than 15 minutes. The online club registration is simple to add to your site as well.
SHIPPING Have you ever heard that “mead cannot be shipped because it is not wine!”? When VinoShipper heard that meaderies were being turned away, the CEO & co-founder, Steven Harrison, took a personal stand to reach out and educate the carriers. This resulted in acceptance of meads being shipped. We would love to be the biggest destination for meads and look forward to helping the market grow. Steven continues to play a strong and active role in supporting mead and has even dedicated a page
to listing all the meaderies using VinoShipper (https://vinoshipper.com/ mead).
MEADERY RECOGNITION
signature ready reports for each of those states. Print – Sign and Send – and your filing is complete! Other Benefits of VinoShipper Include:
With over 44 meaderies using VinoShipper, the benefits and value are clear. In return, VinoShipper supports the mead industry with a section of their site dedicated to meaderies. https://vinoshipper.com/ mead#firstPage.
• An online shopping cart for your
VinoShipper’s compliance expertise and tools assure that every sale is FULLY compliant as it includes:
• Customer service on all shipments
• Permit management • SALES EXCISE TAX REPORT-
ING! Ship within the VinoShipper Network and the reporting is done for you. Ship on your permit, through VinoShipper, and you have
4.75% + .75¢ per Bottle for home state sales & sales using your winery permits
site
8.75% + .75¢ per Bottle for sales through VinoShipper’s network
taxes
NOTE
shipping
VinoShipper covers all merchant processing fees on credit cards. Processing fees apply to the wine, packaging, shipping, and taxes, and typically is 3.5% or more of the cost of the wine and can be thousands of dollars of annual savings for you.
• Online wine club registration • Destination and origin based sales • Low shipping rates and real-time sent through VinoShipper
PLUS
• 3rd party Age verification • VinoShipper covers merchant pro• Quantity and volume limit manage- cessing fees and shipping breakage ment
• No fee for technical support • New lower fees:
What does it cost?
• No Risk – Pay as sales are made (fees are provided below)
• No installation fee • No recurring annual or monthly fee
The compliance services offered by VinoShipper along with the expansion of compliant sales to so many states puts them well above any non-industry “free” cart and any other cart within the industry.
AMERICAN MEAD MAKER
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EXPERT MEAD PAIRING WITH CHRISSIE CURRY AND OAK-AGED MEADS “Is somebody burning wood?” my 14-yearold son asked the other evening when I was starting a curry. And he was right: when he pointed it out I also recognized the deep, warm, smoky aromas of a hardwood fire, although it was only the curry. The toasty, smoky aromas of a good curry (and releasing the full cancer-fighting power of the turmeric, black pepper, ginger, onion and garlic that are typical) start with frying the spices in oil. Those same smoky, oaky flavors marry a curry well with oak-aged meads; curries are particularly good pairings for oak-aged meads because of the variable sweetness of meads and the variable heat of curries: the hotter the curry, the sweeter the mead. You can start with a preferred heat level and then choose your mead accordingly, or more typically both for mead makers and mead consumers alike, you start with a bottle of mead, and adjust the (spice) heat of your curry accordingly. (Further, you can pair a cold chicken curry salad with a chilled mead in the summer, or a (thermometer) hot curry with a room- or cellar-temperature mead on a colder day!)
• 6 pieces boneless, skinless chicken
Oak-aged meads are getting easier to find, with many meaderies offering an oak-aged mead in their lineup. Stay away from bourbon- and whiskey- and redwine-barrel-aged meads for curry pairings and stick with the woodier aromas of new oak or barrels previously used for white wine.
Cut the chicken into 1-inch pieces and set aside.
MANGO-CHICKEN CURRY SALAD
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(breasts, thighs, or a combination. Or the pulled meat of a whole roasted chicken)
• Olive oil and butter, or coconut oil • salt and fresh ground black pepper • 1 1/2 cups good mayonnaise (recommended: Hellman’s)
In a large bowl, combine the chopped mangoes, mead, chutney, about a teaspoon of salt, celery, and scallions. Stir with a rubber spatula until smooth. Add the chicken and cashews and stir again. Serve room temperature or chilled, over lettuce if desired, and garnished with yogurt and chopped fresh cilantro if desired.
• 1/3 cup dry to semi-sweet oaked
HOT CURRY WITH MEAD
• 2 mangoes, peeled, and flesh cut
Moving into cooler fall weather, a curry dinner is the ideal dinner. It’s warming and deeply fragrant, and for many people comforting. I’m going to provide a recipe, although a detailed recipe would be missing the point. Curry can be a showstopper main event, or a delicious way to use up leftovers. It can be a complicated homemade dinner with a dozen ingredients, or it can be a jar of prepared simmer sauce and a crock pot. It can be mild and creamy, or scorching hot with added Sriracha sauce besides. All are equally legitimate dinners and all will pair beautifully with meads. Don’t stress over a particular recipe’s ingredient list: add things you find in your refrigerator, and don’t make a special trip out for the one or two items you’re missing. It will turn out fine.
mead
into small chunks
• 3 tablespoons curry powder –
choose hot curry or mild curry, depending on the mead to be paired.
• 1 cup medium-diced celery (2 large stalks)
• 1/4 cup chopped scallions, both
white and green parts (2 scallions)
• 1 cup whole roasted, salted cashews • Plain yogurt and chopped fresh cilantro, for serving
Heat your preferred oil or combination of oils in a large frying pan, about 2 tablespoons. Fry the curry powder until fragrant, then add the chicken. If using raw chicken, stir occasionally until cooked through. If using leftover cooked chicken, heat briefly just to blend flavors. Remove from heat.
The milder the curry, the drier the mead; the hotter the curry, the sweeter the mead. All oaked meads will pair well with curry. Mango melomels are also particularly good paired with curry. Curry and mead pair so beautifully that an incarnation of curry belongs on the reg-
fragrant. Add the proteins in a single layer and cook, stirring occasionally, until browned and partially cooked; transfer to a bowl and set aside.
ular dinner repertoire of any mead lover, whether vegetarian, chicken, seafood, or meat-based, and whether spicy or mild. Don’t be afraid to experiment!
• One and a half pounds protein,
such as boneless, skinless chicken breasts; firm tofu; shrimp; or beef stir-fry meat; or a combination. Cut into cubes or strips of approximately uniform size.
3.
Add the remaining 1-1/2 tablespoons oil to the skillet and set heat to medium. Add the onions and cook until softened, about 5 minutes. Stir in the garlic, ginger and remaining curry powder and cook one or two minutes more until fragrant.
4.
In the same frying pan, use a whisk to dissolve the cornstarch in the liquid(s) for the sauce. Stirring constantly, bring to a boil, then reduce the heat to medium and cook until thickened, about 5 minutes.
• Salt and freshly ground black pepper
• About 1 tablespoon curry powder, more or less to taste, divided
• 1/4th cup olive oil butter, and/or coconut oil, divided
• 1 med yellow onion, finely chopped • One generous tablespoon of minced garlic (I use the kind that comes in a glass jar)
• One teaspoon minced ginger (I use 5. the kind that comes in a glass jar) • About 1.5-cups liquid for sauce, can be any combination of coconut milk, chicken broth, beef broth
• Half cup of mead • 1 tablespoon cornstarch • 1 cup frozen peas, or 1 cup fresh
snow peas chopped to half-inch pieces
• 1/2 cup full-fat plain yogurt (do not
Add the peas and protein to the skillet, turn the heat down to low and simmer until the protein is cooked through, a few minutes. Off the heat, stir in the yogurt and cilantro; then season with salt and pepper, to taste. Serve with basmati rice. Offer garam masala, a final finishing version of curry powder, for those who want more intensity of flavor at the table.
use nonfat)
VARIATIONS • 1/4 cup chopped fresh cilantro • Garam masala for serving at table Vegetarian: use tofu as the protein. • Basmati or other long-grain white • You can add diced bell peppers in or brown rice, prepared separately.
INSTRUCTIONS
1. 2.
Start the rice separately. Heat 1-1/2 tablespoons of oil, plus half teaspoon salt, half teaspoon black pepper, and 2 teaspoons curry powder in a large skillet over high heat until
various colors.
• Nuts: whole cashews, roughly
chopped macadamias, and sliced dry-roasted almonds all make delicious additions.
• Add greens: chopped fresh baby spinach added with the peas.
The earliest mention of mead in any world literature is in the ancient Sanskrit Rig Veda, dating to about 1500 BCE, and originating in the northwestern portion of the Indian subcontinent. Perhaps mead and curry (and Indian cuisine, and south Asian food in general) pair so well because the two grew up together?
• Add carrots or winter squash:
leftover cooked carrots or cubed pumpkin or squash can be added at the same time as the peas.
AMERICAN MEAD MAKER
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MEADIST REVIEWS ST AMBROSE EVIL TWIN CHERRY AND GINGER MEAD I was sent a couple bottles of mead from the good folks at St. Ambrose Cellars – one of the many meaderies to be coming out of Michigan. St. Ambrose is producing three different types of products, Wine, Estate Meads and Draft Meads. I like how they differentiate their meads like this. I think the “draft style” connotation makes it a little more accessible for consumers who aren’t as familiar with mead. The Evil Twin falls under their Draft Style Mead category and as I expected, it’s a very drinkable mead, good for easing newbies into the wide world of mead. Evil Twin is a carbonated cherry, ginger mead with 6% abv. Michigan is known for their cherries, so it makes sense for St. Ambrose to incorporate them into their mead. The Montmorency is a sour cherry variety with a bright red color. It pours a mahogany color with ample carbonation that fizzes out quickly, leaving a ring of bubbles around the glass. I was expecting a little brighter red, based on the description of the Montmorency cherry.
It has an earthy, musty cherry aroma. It reminds me of cherry cola – more specifically, the cherry bottle caps candy. A little bit of sweet honey comes through in the nose, but I don’t get any ginger. It has a thick, sweet cherry flavor with slight tartness coming through on the tail end. It sips heavier and sweeter than expected, yet still finds a way to remain refreshing. It would be nicer if the sweetness was toned down a bit while elevating the tartness of the cherries. I only get the ginger in the after-taste – but it does linger long after the sip is swallowed, which I find nice. I tasted it after a long day of helping my brother-in-law move into his new condo and the chilled temperature, carbonation and tart snap of the cherry and ginger hit the spot. The 500ml amber glass bottle selection is perfect for the “draft style mead”. It’s the right size for the abv and doesn’t make you feel guilty (or too tipsy) if you drink the whole bottle yourself – I speak from experience. The playing card illustration on the label works well for the name, but the typography and layout could be improved upon. There are 3 fonts being used in the front – all of which compete with each other. The text is also just dropped on top of the label. It would be nice to see it incorporated into the illustration or framing the content. Right now it’s in no-mans-land. And the yellow text over the yellow image isn’t helping its case. Their icon shows promise. It would be much stronger if the little thin lined face was removed and the line weights cleaned up. St. Ambrose is definitely headed in the right direction toward “changing the paradigm of mead” – keep pushing forward!
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GREEN RIVER AMBROSIA BOURBON BARREL CYZER The Bourbon Barrel Cyzer is the third offering I’ve had from Green River Ambrosia. They seem to be doing well getting their name and bottles out around Massachusetts. Back in July, my wife and I went to Green River Music Festival – a yearly tradition for us. This year they were one of the only alcohol venders at the festival, serving their Ginger Libation. The Bourbon Barrel Cyzer is Green River’s standard cyzer aged in Jack Daniels Barrels. It won gold in the Cyser category at the Mazer Cup mead competition. This cyzer has been fermented with fresh-pressed apples from Clarkdale Fruit Farms and raw unheated Wildflower Honey from Warm Colors Apiary, both produced in Deerfield, MA. It has been delicately aged in a Kentucky Bourbon barrel to enhance the exquisite flavors and aromas. It pours a light gold color with no carbonation. The aroma was a little strong and acrid at first – making my nose tingle. As it opened up, the aroma smoothed out giving way to fresh apple, white grape, and mild citrus.
– it would’ve been nice to taste a little bit more of it’s namesake. I think it would make a nice summer sangria with apple, pear, peach, and some citrus…maybe i’ll give that a shot this friday. As I’ve said in the past – I really like the arts and crafts styled motif on the label. While it could use some refinement, the “Green River Ambrosia” text fits that theme well. It speaks to the mission of the cooperative and the locally sourced ingredients they use. After that, however it falls flat. There are a couple fonts used for the rest of the text on the bottle that don’t go along with the brand and compete with each other. The background is a faded image of bees which just makes the whole label look sloppy. The Arts and Craft movement was all about simple forms and hand crafted decoration – a photograph shouldn’t really be a part of the design. I think the other two beverage types from the Artisan Beverage Cooperative have a more cohesive visual voice. Take the look of the mead a little further down the river!
It drinks smooth and fruity with a medium body. At 14% abv it’s much lighter and smoother than I expected. There are apple flovors throughout, but it definitely has more characteristics of mead than it does cider. I drinks like a fruity white wine. I’m not a huge white wine drinker, but I would say it drinks like a fuller bodied Pinot Grigio or a light Chardonnay (correct me if I’m wrong). There is a little bit of earthiness from the oak barrel aging though I don’t get much bourbon in there
Meadist is an online source for modern mead exploration - a way to spread the enjoyment of drinking and making mead while growing the mead community through conversation and collaboration. Find additional reviews and more at meadist.com To have your mead reviewed, email paul@meadist.com
AMERICAN MEAD MAKER
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AMMA BOARD OF DIRECTORS PRESIDENT
Michael Fairbrother Moonlight Meadery
Brad Dahlhofer B. Nektar
SECRETARY
TREASURER
Colleen Bos Bos Meadery
Phil Lorenz Nectar Creek Honeywine
SMALL INDUSTRY MEMBER + PUBLICATIONS COMMITTEE CHAIR
Jeff Herbert Superstition Meadery
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VICE PRESIDENT + LEGISLATIVE COMMITTEE CHAIR
MEADMAKERS.ORG
AMMA BYLAWS [As amended September 1, 2015]
ARTICLE I AMMA DEFINED
competitions. AMMA believes in promoting the living and active mead culture which is thriving among craft meaderies, home mead makers, and mead enthusiasts.
SECTION 1. NAME
SECTION 3. CORE VALUES:
The American Mead Makers Association, Inc. is a professional, scientific and educational nonprofit corporation, hereinafter referred to as the Association or AMMA. The Association shall make decisions for its operations and administration based on these Bylaws.
1. Promoting and celebrating the growing independent, traditional and innovative culture of American craft meaderies.
SECTION 2. MISSION STATEMENT The AMMA is an industry voice for meaderies within, or doing business in the United States. This voice is communicated through the press, marketing activities, public relations and by working on legislative issues. We support research and advances in safety, sustainability, education, technology and raw materials related to mead making. Political influence is exercised to secure fair legislative and regulatory treatment. We are committed to assisting meaderies in producing quality meads by cultivating new ideas, publishing information on best practices and supporting
2. Providing a unified voice to vigorously defend the mead industry through legislative and regulatory action. 3. Fostering transparency within the Association. 4. Supporting and encouraging the responsible enjoyment of mead. 5. Providing stewardship for the mead industry. 6. Educating mead makers and consumers about the diversity, flavor and quality of mead. 7. Improving the economic health of American craft meaderies individually and collectively.
practices. 9. Building relationships and collaborating with our industry partners.
ARTICLE II MEMBERSHIP AND DUES SECTION 1. DESCRIPTION OF MEMBERSHIPS The following classifications of Association memberships include: Corporate, Trade, Individual, International and Lifetime. The Board of Directors will set the fee structure and can change it on an annual basis.
SECTION 2. CORPORATE MEMBERS Any commercial winery that makes one or more meads as part of their product line. One employee/owner will be identified as the primary representative and will be the sole voting person for their membership. Dues cover up to five employees as named by the company.
SECTION 3. TRADE MEMBERS
8. Promoting ethical and legal trade
AMERICAN MEAD MAKER
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Any business or organization that provides products or services to the mead industry. Trade members will receive special member benefits.
SECTION 4. INDIVIDUAL MEMBERS This membership is for the home mead maker or other individual who wishes to support the mead industry. Individual Members will receive special member benefits.
SECTION 5. INTERNATIONAL CORPORATE MEMBERS
APPLICATIONS & DUES. Any person or corporation wishing to become a member of the Association shall complete a membership application and pay the associated dues on-line. Annual renewals are due January 1st of each calendar year. No grace periods will be honored.
ARTICLE III BOARD AUTHORITIES AND POSITIONS SECTION 1. AUTHORITIES
This membership is for International commercial mead producers who wish to benefit from the research, support of competitions, and legislative activities based on the Association’s collective experience.
SECTION 6. LIFETIME MEMBERS Any individual or corporation who has been approved by the previous bylaws as Lifetime Members. These members are grandfathered into the current and any future bylaws. However, no new Lifetime Memberships will be honored.
SECTION 7. MEMBERSHIP PRIVILEGES. All members in good standing are entitled to Association privileges, are eligible to serve on Committees, vote in Board elections, shall be entitled to use the Association logo in marketing or in identifying themselves as a member of the Association, and will be invited to attend the annual business meeting.
SECTION 8. MEMBERSHIP
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The elected Board, hereafter be referred to as “the Board”, shall consist of 11 members representing domestic and international mead making interests, as defined below. Term limits are two years and no elected Board member may serve more than two consecutive terms in the same position.
laws D. Amend the Articles of Incorporation of the Association E. Adopt a plan of merger or adopt a plan of consolidation with another corporation or entity F. Authorize the sale, lease, or exchange of all or substantially all of the property or assets of the Association G. Authorize the voluntary dissolution of the Association or revoke pending proceedings for the Association’s dissolution H. Adopt a plan of distribution of assets of the Association I. Amend, alter, or repeal any resolution of the Board By simple majority vote the Board shall have the authority to do any of the following under any circumstances:
By majority vote, the Board may negotiate agreements, enter into contracts A. Adopt and amend the annual budwith individuals or groups, and auget for the Association and establish thorize payment of fees for services policies for organization expendirendered to the Association. It may tures; authorize the employment of individuals to perform services for the B. Create and eliminate Committees Association and establish the policies and/or task forces to be made up of at for compensation, conditions, and least one board member. requirements for such employment. It shall determine and authorize all SECTION 2. PRESIDENT expenditures stipulated elsewhere in these Bylaws. The President shall conduct all Board meetings and the annual business By Super Majority Vote (8 out of 11 meeting. The President shall votes), the Board may: A. Appoint, or remove any Board member or Association member B. Change the membership dues C. Amend, alter, or repeal these By-
approve meeting agendas, serve as the point of contact for the media, and have the authority to call meetings of the Association and the Board. The President will submit a quarterly progress report to the Sergeant at Arms and write a Letter from the
President in each quarterly journal issue.
SECTION 3. VICE PRESIDENT In the absence of the President, the Vice President shall perform all the duties of the President. In addition, the Vice President shall also serve as the Chair of the Nominating Committee and will submit a quarterly progress report to the Sergeant at Arms.
SECTION 4. SERGEANT AT ARMS The Sergeant at Arms will ensure all bylaws and traditions are respected by everyone. It is the responsibility of the Sergeant at Arms to make sure certain parliamentary procedures are followed, according to Robert’s Rules of Order. He or she will assist the President in maintaining good order and discipline at all Association meetings and functions. Also, any proposed bylaw changes, complaints, or suggestions for consideration by the Board will be submitted to the Sergeant at Arms. The Sergeant at Arms will facilitate internal communication with each Board member and Committee Chairs monthly to resolve issues and to ensure forward progress. A quarterly progress report from each board member (Except the Ex-Officio) and Committee Chairs will be forwarded to the Secretary to be included in the next Board Meeting. The Sergeant at Arms will submit a quarterly progress report to the Secretary.
SECTION 5. SECRETARY The Secretary shall be responsible for taking minutes and distributing minutes at all Association and Board meetings, as well as preparing and
distributing meeting agendas. If the Secretary is absent from any Association or Board meetings, the President will appoint an alternate to take minutes. The Secretary will assemble progress reports received from the Sergeant at Arms, edit as necessary and present at board meetings. The Secretary will maintain the Association calendar of events, due dates, action items, elections and any other pertinent time-lines. The Secretary will forward reminders of critical activities to the Sergeant at Arms to ensure accountability and write a quarterly progress report.
SECTION 8. HOME MEAD MAKING COMMUNITY LIAISON The Home Mead Making Community Liaison will not be employed by a commercial meadery and will serve as the point of contact for all individual AMMA members, promote AMMA membership and activities to home mead makers and clubs, and report on amateur mead making issues to AMMA. He or She will submit a quarterly progress report to the Sergeant at Arms.
SECTION 6. TREASURER
SECTION 9. INDUSTRY LIAISON
The Treasurer shall be responsible for managing funds, securities, receipts, and disbursements of the Association as well as: Submitting a monthly financial report to the Board, submitting an end of year finance report and a proposed budget for the next year at the annual meeting, collect membership dues, maintaining the bank account, submitting a quarterly progress report to the Sergeant at Arms, and the hiring of professional services to assist with the preparation and submission of forms to the IRS and state.
The Industry Liaison will own or work for a commercial meadery. He or She will maintain (Association paid) memberships with other craft beverage trade organizations such as the Brewer’s Association, Wine America, etc. They will serve as the point of contact with the craft beer, cider, distilling and wine making communities as they build relationships and promote mead. He or She will submit a quarterly progress report to the Sergeant at Arms.
SECTION 7. INTERNATIONAL LIAISON
SECTION 10. LARGE INDUSTRY MEMBER (PRODUCER OF >40,000 GALLONS/YEAR)
The International Liaison will own or work for a commercial meadery located outside of the United States. He or she will serve as the point of contact for all international meaderies wishing to communicate with the Association, promote AMMA membership and activities outside of the United States, and report on international meadery issues to AMMA. He or She will submit a quarterly progress report to the Sergeant at Arms.
The Large Industry Member will own or work for a large commercial meadery and will serve as the point of contact for all commercial meaderies making over 40,000 gallons of mead per year. They will promote AMMA membership and activities to large meaderies and report on issues pertaining to larger producers. He or She will submit a quarterly progress report to the Sergeant at Arms.
AMERICAN MEAD MAKER
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SECTION 11. SMALL INDUSTRY MEMBER (PRODUCER OF <40,000 GALLONS/YEAR) The Small Industry Member will own or work for a small commercial meadery and will serve as the point of contact for all commercial meaderies making under 40,000 gallons of mead per year. They will promote AMMA membership and activities to startup and small meaderies and report on issues pertaining to smaller producers. He or She will submit a quarterly progress report to the Sergeant at Arms.
SECTION 12. EX-OFFICIO The Ex-Officio is a voting board member appointed by the board to serve in a consulting position. The Ex-Officio previously served as an elected board member and their experience will offer continuity and advice on issues to the current board.
SECTION 13. VACANCIES. In the event that an elected board position becomes vacant for whatever reason, the Board shall appoint an individual to fill said vacancy except when the President position becomes vacant. The Vice President will become President and the Board will fill the Vice President’s vacant seat by appointment. The person appointed shall assume all the rights, duties and responsibilities of the appointed office for the remainder of the term. Any appointment whose service is less than one year shall not count against that person for term limits as prescribed in this Article.
SECTION 14. RESTRICTIONS No elected Board member may be liv38
MEADMAKERS.ORG
ing within the same household as any other Board member. Additionally, to ensure diversity among Board members, no elected Board members may work for the same company.
ARTICLE IV NOMINATION AND ELECTION OF BOARD MEMBERS SECTION 1.
Election results will be certified and published by the Board by December 31. Newly elected Board members will assume authority once they are installed at the next Annual Association Business Meeting the following March.
SECTION 5. TRANSITION All outgoing Board Members shall hand off the provisions of their position to the incoming Board Members, in person, at the Annual Association Business Meeting. This includes but is not limited to documents, passwords, contacts, banking information, etc. If the outgoing or incoming Board Member cannot make the Annual Association Business Meeting, the provisions must be relinquished and delivered one week prior to the Annual Association Business Meeting.
By October 1 of each year, the Board shall convene a Nominating Committee consisting of 3 members: (1) The Large Industry Member, (2) the Small Industry Member, and (3) Chaired by the Vice President. The Committee shall canvass the Association’s eligible membership by email requesting suggestions for possible nominees for Board positions that are open based SECTION 6. ELECTION on term completion. Results of the canvass will be reviewed by the Nom- TIMEFRAME inating Committee. By December 1st, the Committee will publish and Even Years announce an online election.
SECTION 2.
• President • Secretary • Treasurer • Large Industry Member • Small Industry Member • Ex-Officio
Voting for the election shall be complete by midnight on December 15, at which time the Nominating Committee shall count the votes and report the results to the Board. The nominee receiving the largest number of votes Odd Years for each of the positions to be vacated Vice President shall be the elected Board Member. Ballots shall keep the voting members’ Sergeant at Arms identity confidential. International Liaison
SECTION 3. In case of tie votes or if there are no nominees for a position, the Board shall decide the action to be taken.
SECTION 4.
• • • • Home Mead Making Community Liaison
• Industry Liaison ARTICLE V COMMITTEES
SECTION 1. There shall be regular Committees of the Association as needed and defined by the Board of Directors. Except where otherwise specified in these bylaws, all Committees are advisory to the Board and shall have no authority to disperse monies or enter into contracts unless otherwise authorized by the Board. Appointments to all such Committees shall be subject to approval by the Board prior to invitation to serve on such Committees. Chairpersons for Committees will be appointed by the Board. There is no limit to the length of time Committee members may serve. Each Committee shall fix and establish its own rules of procedure except as otherwise provided in these bylaws and shall meet as provided by such rules and shall also meet at the call of its Chair or any other two members of its Committee. Committees will keep minutes of each meeting to be filed with the Secretary. The Committee Chairperson will then communicate to the Board.
ARTICLE VI FINANCES SECTION 1. The Board of shall specify the annual dues and assessments of members based on recommendation from the membership. It shall determine reimbursement to be paid to Board members and the compensation policy for full time staff of the Association, but no member of the Board may vote on any question involving compensation to be paid to him or her. The Board shall approve and be responsible for a fiscal budget delineating all income
and expenses for the Association’s overall operations including but not limited to administration, publications, conferences and investments. It shall order an independent financial audit of the Association every other calendar year and an annual independent financial review in interim years.
SECTION 2. The fiscal year of the Association shall be from January 1 to December 31.
SECTION 3. The board shall review and approve/ reject all institutions utilized by the association for banking or investing services.
ARTICLE VII MEETINGS AND QUORUMS SECTION 1. RULES OF ORDER During any formal meeting of the Association, Robert’s Rules of Order by Henry M. Robert shall be used to guide the parliamentary practice of the Association.
SECTION 2. BOARD MEETINGS The Association shall conduct a minimum of four Board meetings annually. The time, place, meeting format and agenda items for each board meeting shall be recommended by the Secretary and approved by the President. The agenda format shall conform to the following template: I. Roll Call – Sergeant at Arms
(must have a quorum of 6 to continue) II. Call to Order – President III. Board Reports a. President b. Vice President c. Secretary d. Treasurer IV. Discussion and Action Items (a vote is required) a. Discuss, amend and approve Board meeting minutes of (DATE) (attachment V. a.) b. Other order of Action c. Other order of Action, etc. V. Committee Reports VI. Agenda Items to be Considered for Next Meeting (include date) VII.
Adjournment–SergeantatArms
SECTION 3. ANNUAL ASSOCIATION MEETING The Association shall hold an Annual Business Meeting open to all members of the Association. Notice of the Annual Association Meeting shall be given to each member by email with no less than one months’ notice. The notice shall state the time and place of the meeting and will also be posted on the Association website.
SECTION 4. SPECIAL MEETINGS Special meetings for members of the
AMERICAN MEAD MAKER
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Association, including the Board, may be called by the President on written request. The time, place, meeting format and agenda items for each special meeting shall be recommended by the Secretary and approved by the President. Notice of the special meeting shall be given to each member by mail, phone or electronic means. The notice shall state the time and place of the meeting
MEETINGS
DISSOLUTION
Notice of the time and place of meetings of the Board shall be given to each Board member by email allowing enough time for the Board member to receive the notice and to respond. The notice shall state the time of the meeting and the place. The notice need not specify the purpose of the meeting.
SECTION 1. PROCEDURE.
SECTION 5. QUORUM A quorum of six (6) Board members for transacting business at meetings shall be required to ratify any votes. Proxy votes shall be counted by determining the number of members (including members attending by proxy) in good standing present. A proxy vote shall be valid only when it consists of a legible written assignment of the vote of a member in good standing.
SECTION 7. MEETING PARTICIPATION
In the event dissolution of the Association appears desirable or necessary, the Board shall adopt a resolution recommending dissolution of the Association together with a plan for distribution of assets. The Secretary and Treasurer shall transmit the proposals to the Board.
SECTION 2. LIMITATIONS ON DISTRIBUTION OF ASSETS.
Upon the dissolution of the AssociaAny Board meeting may be held by tion, any assets shall in first priority conference telephone, video screen be applied to final payment and discommunication, or other communicharge of all liabilities and obligations cations equipment. Participation in of the Association. Any assets which a meeting under this Section shall are held under stipulations requiring constitute presence in person at the their return transfer, or conveyance meeting if both the following apply: upon dissolution of the Association (a) each member participating in the shall be distributed in accordance meeting can communicate concurwith the requirements. Any remainThe Board shall meet at least four rently with all other members, and (b) ing assets shall be conveyed to such times a year for regular business each member is provided the means organizations or institutions then meetings and at such other times as of participating in all matters before existing within the United States deemed necessary by the President. the Board, including the capacity to of America which are dedicated to At least one of these meetings will propose, or to interpose an objection perpetuation of objectives similar to be face-to-face. The President shall to a specific action to be taken by the those of the Association and which set the date and time of each regular Association. are specified in the plan of distribumeeting based on agreement of a mation adopted by the Board, provided jority of the Board and an agenda will SECTION 8. VOTING that such entities are tax exempt unbe sent to all Board members prior der Section 501(c) (6) of the Internal to the meeting. Special meetings of Revenue code as amended or under The Board as defined herein shall the Board shall be called, with due such succeeding provisions of the notice, by the President or on written vote on motions brought before it. request by four members of the Board. Other officers or agents appointed by Code as may be in effect at the time of dissolution. No portion of the Associthe Board and persons invited by the Upon majority vote, the Board shall ationâ&#x20AC;&#x2122;s assets remaining after satisfyBoard may participate in Board meetbe entitled to adjourn anytime for ing final operating obligations may be purposes of reconvening a closed ses- ings but shall not vote. Each voting member of the board will receive one conveyed to any individual or to any sion consisting of only Board memvote, and may decide to vote by proxy profit-seeking organization or firm. bers. Prior to adjourning into closed if it is established before the meeting, session, the topic(s) to be discussed Debts will be paid. Remaining Dues and delivered to the Secretary acshall be announced in general terms will be equally refunded to members cording to proxy voting rules which to members in attendance at such in good standing. Remaining Assets will be determined by the Board. meeting. will be distributed to a tax exempt entity SECTION 6. BOARD
ARTICLE VIII
40
MEADMAKERS.ORG
Wine Made from Arizona Honey Live Music Mead Cider AZ Wines Gourmet Tapas Wine Tasting AMERICAN MEAD MAKER
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AMMA MEADERY LIST # 51 North Brewing Company
51 North Broadway St Lake Orion, MI 48362 Bus: (248) 690-7367 E-mail: info@51northbrewing.com
7 Câ&#x20AC;&#x2122;s Winery & Meadery
502 E 560th Walnut Grove, MO 65770 Bus: (417) 788-2263 E-mail: jean@7cswinery.com
A Acoustic Draft Mead Elberta, MI Bus: (231) 883-2012
Adytum Cellars
15132 148th Ave NE Woodinville, WA 98072 Bus: (425) 482-9030 E-mail: mead@adytumcellars.com
Aesir Meadery
2109 Wetmore Ave Everett, WA 98201 Bus: (425) 495-6201 E-mail: erik@aesirmeadery.com
Ah-tu-gi-s-di Meadery Rt 1 Box 100 Vian, OK 74962 Bus: (918) 774-8091
Alaskan Wilderness Wines
498 Shearwater Kodiak, AK 99615 Bus: (907) 486-1420 E-mail: alaskawildwine@gci.net
Algomah Acres Honey House Meadery 29534 Post Office Rd Mass City, MI 49948
42
MEADMAKERS.ORG
Bus: (906) 883-3894 E-mail: algomahacres@live.com
E-mail: mead@bardicwells.com
Amber Moon Meadery
RR1 Box 598 Gouldsboro, ME 04607 Bus: (207) 546-2408 E-mail: info@bartlettwinery.com
7600 NW 3d St Oklahoma City, OK Bus: (405) 496-5663 E-mail: ambermoonmeadery@gmail. com
Arsenal Cider House & Wine Cellar
300 39th St Pittsburgh, PA 15201 Bus: (412) 260-6968 E-mail: wine@arsenalciderhouse. com
Artesano Mead
1334 Scott Hwy Rt 302 Groton, VT 05046 Bus: (802) 584-9000
Atlantic Brewing Co
15 Knox Rd Bar Harbor, ME 04609 Bus: (207) 288-2337 E-mail: realale@atlanticbrewing.com
B B Nektar Meadery
1481 Wordsworth, Suite B Ferndale, MI 48220 313-744-6323 E-mail: info@bnektar.com
Bacchus Meadery
217 E 3d St Loveland, CO 80537 Bus: (970) 461-4071 E-mail: mead@bacchusmeadery.com
Bardic Wells Meadery 6737 50th Ave Montague, MI 49437 Bus: (231) 893-6418
Bartlett Maine Estate Winery
Bayfield Winery
PO Box 1391 Bayfield, WI 54814 Bus: (715) 779-5404 E-mail: info@bayfieldwinery.com
Bear Creek Winery
60203 Bear Creek Dr Homer, AK 99603 Bus: (907) 235-8484 E-mail: bluzin@bearcreekwinery. com
Bee Well Meadery
39342 Canterbury Dr Harrison Twp, MI 48045 Bus: (586) 322-6705 E-mail: cvansice@gmail.com
Beekman & Beekman
5236 Geer Rd Hughson, CA 95326 Bus: (209) 667-5812 E-mail: info@beekmanandbeekman. com
Beowulf Mead
San Rafael, CA 94903 Bus: (415) 491-0908 E-mail: info@beowulfmead.com
Bias Winery
3166 Hwy B Berger, MO 63014 Bus: (573) 834-5475 E-mail: bias@biaswinery.com
Bjorn Mead
Waterford, CA 95386
Bus: (209) 665-6368 E-mail: bjornmead@gmail.com
Bus: (845) 496-3663 E-mail: bhw.colleen@gmail.com
Bus: (970) 464-7921 E-mail: info@coloradocellars.com
Black Bear Winery
Brothers Drake Meadery
Crabtree Brewing Co
C
Crafted Artisan Meadery
248 County Rd 1 Chenengo Forks, NY 13746 Bus: (607) 656-9863 E-mail: mamabear@blackbearwinery.com
Black Forest Meadery
6420 Burrows Rd Unit A Colorado Springs, CO 80908 Bus: (719) 495-7340 E-mail: mail@blackforestmeadery. com
Blacksnake Meadery
1815 Windsor Ave SW Roanoke, VA 24015 Bus: (540) 834-6172 E-mail: blacksnake@blacksnakemead.com
Blue Dog Mead
254 Lincoln St Eugene, OR 97401 Bus: (541) 506-1560 E-mail: info@bluedogmead.com
Bluegrass Brewing Co
3929 Shelbyville Rd Louisville, KY 40207 Bus: (502) 899-7070 E-mail: david@bbcbrew.com
Bos Meadery LLC
5805 Seminole Ridge Circle Fitchburg, WI 53711 Bus: (608) 628-3792 E-mail: colleen@bosmeadery.com
Boydâ&#x20AC;&#x2122;s Cardinal Hollow Winery 720 W Prospect Ave North Wales, PA 19454 Bus: (215) 801-2227 E-mail: cardinalwinery@aol.com
Brimming Horn Meadery
Rehoboth Beach, DE 19971 Brimstone Springs Meadery E-mail: brd_hef@yahoo.com
Brotherhood Winery
PO Box 190 Washingtonville, NY 10992
26 E 5th Ave Columbus, OH 43201 Bus: (614) 388-8765 E-mail: info@brothersdrake.com
Camas Prairie Winery
110 S Main St Moscow, ID 83843 Bus: (208) 882-0214 E-mail: winemaker@camasprairiewinery.com
Cascade Winery
4665 Broadmoor Grand Rapids, MI 49512 Bus: (616) 656-4665 E-mail: bob@cascadecellars.com
625 3d St #D Greely, CO 80631 Bus: (970) 356-0516 E-mail: info@crabtreebrewing.com 1189 State Rte 43 Mogadore, OH 44260 Bus: (330) 618-5050 E-mail: info@craftedmead.com
Cumberland Brewery
1576 Bardstown Rd Louisville, KY 40205-1154 Bus: (502) 458-8727
D Dadeez Bees Apiary and Meadery
600 W 58th Ave Ste B Anchorage, AK 99518 Bus: (907) 250-8362 E-mail: meads@gci.net
PO Box 90832 Portland, OR 97290 Bus: (503) 772-3565 E-mail: info@triskelecorporation. com
Chateau Lorane
Dancing Bee Winery
Chaucerâ&#x20AC;&#x2122;s Cellars
Depoe Bay Winery
Celestial Meads
PO Box 47 Lorane, OR 97451 Bus: (541) 942-8028 E-mail: info@chateaulorane.com 3535 N Main St Soquel, CA 95073 Bus: (831) 475-2258 E-mail: customerservice@bargetto. com
Chrisman Mill Vineyards
2308 Sir Barton Way Ste 190 Lexington, KY 40509 Bus: (859) 881-5007 E-mail: chrismanmill@aol.com
Colony Meadery
905 Harrison St Ste 115 Allentown, PA 18103 Bus: (855) 632-3669 E-mail: info@thecolonymeadery.com
Colorado Cellars Winery 3553 E Rd Palisade, CO 81526
8060 E US Hwy 190 Rogers, TX 76569 Bus: (254) 983-2337 E-mail: info@dancingbeewinery.com PO Box 1492 Depoe Bay, OR 97341 Bus: (541) 765-3311 E-mail: depoebaywinery@yahoo.com
Dithyramb Winery and Meadery 8312 E Briarwood Blvd Centennial, CO 80112 Bus: (720) 529-3846 E-mail: info@dithyrambwinery.com
Dogfish Head Brewery
#6 Cannery Village Center Milton, DE 19968 Bus: (302) 684-1000 x2112 E-mail: info@dogfishalehouse.com
Dragon Meadery LLC
Aurora, CO 80013 Bus: (720) 371-1970 E-mail: dragonmeadery@comcast.
AMERICAN MEAD MAKER
43
net
F
Dragonmead
Fairwinds Winery
14600 E 11 Mile Rd Warren, MI 48089 Bus: (586) 776-9428 E-mail: sales@dragonmead.com
Dragonâ&#x20AC;&#x2122;s Lair Country Wines & Meads
6714 1/2 Lake Grove St SW Lakewood, WA 98499 Bus: (253) 537-1050 E-mail: info@dragonslairmeads.com
E Earle Estates Meadery
2770 State Route 14 Penn Yan, NY 14527 Bus: (315) 536-1210 E-mail: meadery@eznet.net
Easley Winery
205 N College Ave Indianapolis, IN 46202 Bus: (317) 636-4516 E-mail: info@easleywinery.com
Elsa Wine & Mead
625 W Katella Ave #23 Orange, CA 92867 Bus: (714) 639-6323
Empire Winery & Destillery 11807 Little Rd New Port Richey, FL 34654 Bus: (727) 819-2821
Enat Winery
910 81st Ave Ste #18 Oakland, CA 94621 Bus: (510) 632-6629 E-mail: hhou723489@aol.com
Enchanted Manor Winery
37615 FM 1774 Magnolia, TX 77355 Bus: (281) 770-0710 E-mail: jon@enchantedmanorwinery.com
Enlightenment Wines
Clintondale, NY 12515 E-mail: raphael@enlightenmentwines.com
44
MEADMAKERS.ORG
1984 Hastings Ave W Port Townsend, WA 98368 Bus: (360) 385-6899 E-mail: info@fairwindswinery.com
Falcon Meadery
PO Box 5947 Santa Fe, NM 87502 Bus: (505) 819-8323
Farm & Winery, Hill Top Berry 2800 Berry Hill Rd Nellysford, VA Bus: (434) 361-1266 E-mail: hilltop1@ntelos.net
Florida Orange Groves Winery 1500 Pasadena Ave S St Petersburg, FL 33707 Bus: (800) 338-7923 E-mail: info@floridawine.com
Four Quarters Meadery
190 Walker Lane Artemas, PA 17211 Bus: (814) 784-3080 E-mail: pjalthouse@gmail.com
Fox Hill Meadery
33 Selby Court Marshall, NC 28753 Bus: (703) 298-4705 E-mail: mead@foxhillmead.com
Full Circle Brewing Co
620 F St Fresno, CA 93706 Bus: (559) 264-6323 E-mail: fullcirclebrewingco@comcast.net
G Golden Coast Mead
4216 Copeland Pl San Diego, CA 92116 E-mail: frankgolbeck@goldencoastmead.com
Great Cats Meadery
Clemmons, NC E-mail: torahanjyuu+kumaltygris@ gmail.com
Green River Ambrosia
324 Wells St Greenfield, MA 01301 E-mail: info@greenriverambrosia. com
Groennfell Meadery
856 Hercules Dr, Ste 20 Colchester, VT 05446 Bus: (802) 497-2345 E-mail: info@groennfell.com
H Haight-Brown Vineyards
29 Chestnut Hill Rd Litchfield, CT 06759 Bus: (860) 567-4045 E-mail: info@haightvineyards.com
Heidrun Meadery
PO Box 208 Point Reyes Station, CA 94956 Bus: (415) 663-9122 E-mail: info@heidrunmeadery.com
Helderberg Meadworks
990 W Duane Lake Rd Duanesburg, NY 12056 Bus: (518) 795-8964 E-mail: peter@helderbergmeadworks.com
Hellbender Meadery
3812 State Hwy KK Rogersville, MO 65742 Bus: (417) 429-4985 E-mail: caitlyn@hellbendermeadery. com
Heritage Wines International
640 W. 158th St New York, NY Bus: (888) 835-2986 E-mail: info@theheritagewines.com
Hermit Woods Wine
56 Taylor Rd Sanbornton, NH 03269 Bus: (603) 253-7968 E-mail: bob@hermitwoods.com
Hidden Legend Winery
1345 Hwy 93 N #5 Victor, MT 59875 Bus: (406) 363-6323 E-mail: ken@hiddenlegendwinery.
com
I
Hierophant Meadery
Independence Brewing Co
Liberty Lake, WA Bus: (208) 405-8338 E-mail: contact@hierophantmeadery.com
Hive Winery
1220 W Jack D Drive Ste 2 Layton, UT 84041 Bus: (801) 546-1997 E-mail: josh@thehivewinery.com
homebrewchemist
E-mail: info@homebrewchemist.com
Honey Moon Mead
PO Box 2701 Bellingham, WA 98227 Bus: (360) 734-0728 E-mail: contact@honeymoonmead. net
Honey Run Winery
2309 Park Ave Chico, CA 95928 Bus: (530) 345-6405 E-mail: honeyrun@honeyrun.com
Honeyjack Meadery
9769 W 119th Dr Bay 7 Broomfield, CO 80020 Bus: (303) 709-7422 E-mail: jimmy@honeyjack.com
Honeywood Winery
1350 Hines St SE Salem, OR Bus: (800) 726-4101
Hoodsport Winery
N 23501 Hwy 101 Hoodsport, WA 98548 Bus: (360) 877-9894 E-mail: wine@hoodsport.com
Hunters Moon Meadery
404 Immigrant Trail Severance, CO 80550 Bus: (970) 590-6059 E-mail: kim@huntersmoonmeadery. com
Hydomiel Apidoro
2212 Calle Parana Ponce, PR 00758 E-mail: apidoro@aol.com
3913 Todd Lane #607 Austin, TX 78744 Bus: (512) 707-0099
Isaaks of Salem
Salem, MA Bus: (401) 290-8256 E-mail: ian@isaaksofsalem.com
J James Arthur Vineyards
2001 W Raymond Rd Raymond, NE 68428 Bus: (402) 783-5255 E-mail: javwines@windstream.net
Jilbert Winery
1496 Columbia Rd Valley City, OH 44280 Bus: (216) 781-4120 E-mail: dbjilbert@aol.com
K Kenco Farms
PO Box 454 Sutton, WV 26601 Bus: (304) 765-7680 E-mail: kencofarms@rtol.net
Kookoolan World Meadery
15713 Hwy 47 Yamhill, OR 97148 Bus: (503) 730-7535 E-mail: kookoolan@gmail.com
Kuhnhenn Brewing Co 5919 Chicago Rd Warren, Mi 48092 Bus: (586) 979-8361
L La Buena Vida Vineyards
416 E College St Grapevine, TX 76051 Bus: (817) 481-9463 E-mail: adam@labuenavida.com
Lâ&#x20AC;&#x2122;Abeille Honey Winery 638 S Main St Stowe, VT 05672 Bus: (802) 253-2929
Lakewood Vineyards
4024 State Rte 14 Watkins Glen, NY 14891 Bus: (607) 535-9252 E-mail: wines@lakewoodvineyards. com
Laural Highlands Meadery
Greensburg, PA 15601 Bus: (724) 249-6323 E-mail: Meadmaker@LHMead.com
Linganore Wine Cellars
13601 GlissansMill Rd Mt Airey, MD 21771-8599 Bus: (410) 795-6432 E-mail: info@linganorewines.com
Long Island Meadery
1347 Lincoln Ave Ste 11 Holbrook, NY 11741 Bus: (631) 285-7469 E-mail: info@LIMeadery.com
Long Trout Winery
84 Fork Mountain Rd Auburn, PA 17922 Bus: (570) 366-6443 E-mail: askthehippies@longtroutwinery.com
Lost Tribes Brew
Bus: (888) 582-7397 E-mail: info@losttribesbrew.com
Louisville Mead Company
3028 Dartmouth Ave Louisville, KY 40205 E-mail: louisvillemeadcompany@ gmail.com
Luna de Miel
Salinas, CA 93901 Bus: (805) 985-7229 E-mail: david@ghbrands.com
M Mace Mead Works
250 E Main St Dayton, WA 99328 Bus: (509) 540-0000 E-mail: reggie@macemeadworks. com
Magpie Farms Winery 1849 State Hwy 41
AMERICAN MEAD MAKER
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Meadery and Tas+ng Room: over 115 different meads available for sale from all over the world, about 30 open for tas+ng on any given day! Are we the world’s biggest mead superstore? Open Friday-‐Saturday-‐Sunday 11AM to 5PM and any+me by appointment. Located on the Sip47 Wine Tas+ng Route just outside Yamhill, Oregon. www.kookoolanfarms.com 46
MEADMAKERS.ORG
Bainbridge, NY 13733 Bus: (607) 639-4400 E-mail: magpie@magpiemead.com
E-mail: david@michiganmeadery. com
Maine Mead Works
LaGrange, IN
51 Washington Ave Portland, ME 04101 Bus: (207) 773-6323
Manatawny Creek Winery
227 Levengood Rd Douglasville, PA 19518 Bus: (610) 689-9804 E-mail: manatawny@aol.com
Maple River Winery
628 Front St Cassleton, ND 58012 Bus: (701) 347-5900 E-mail: greg@mapleriverwinery.com
McPhee Meadery
PNW Puget Sound E-mail: bertharvey@mcpheemeadery.com
Meadery of the Rockies 3701 G Rd Palisade, CO 81526 Bus: (970) 464-7899
Meadery, New Day
1102 Prospect St Indianapolis, IN 46203 Bus: (888) 632-3379
Medovina
PO Box 629 Niwot, CO 80544 Bus: (303) 845-3090 E-mail: mead@medovina.com
Meniru Meadery
5868 Fulton Dr NW Canton, OH 44718 Bus: (330) 244-8515 E-mail: menirumeadery@hotmail. com
Meridian Hive Meadery
PO Box 1363 Pflugville, TX 78691 Bus: (512) 417-3769 E-mail: meridianhive@gmail.com
Michigan Meadery Grand Rapids, MI Bus: (616) 301-9686
Mike’s Meadery Minnestalgia Winery
PO BOX 86 McGregor, MN 55760 Bus: (866) 768-2533
Misty Mountain Meadworks
1531 Pack Horse Rd Winchester, VA 22603 Bus: (540) 888-4420 E-mail: info@mistymountainmead. com
Mobtown Mead
Baltimore, MD E-mail: mobtownmead@gmail.com
Modern Craft Winery
2760 E Booth Rd Au Gres, MI 48703 Bus: (989) 876-0270 E-mail: moderncraftsocialmedia@ gmail.com
Monks Mead
265 B Newton Bridge Rd Athens, GA 30607 E-mail: info@monksmead.com
Montezuma Winery
2981 Auburn Rd Seneca Falls, NY 13148 Bus: (315) 568-8190 E-mail: info@montezumawinery.com
Moonlight Meadery
23 Londonderry Rd #17 Londonderry, NH 03053 Bus: (603) 216-2162 E-mail: info@moonlightmeadery.com
Moonstruck Meadery
2221 Madison St Bellevue, NE 68005 Bus: (402) 934-7544 E-mail: brian@moonstruckmead. com
Mount Felix Vineyard & Winery 2000 Level Rd Havre de Grace, MD 21078 Bus: (410) 939-0913 E-mail: mary@mountfelix.com
Mountain Meadows Mead
PO Box 1199 Westwood, CA 96137 Bus: (503) 256-3233 E-mail: meadman@citlink.net
Mountain View Meadery
PO Box 370 Lench Valley, Tasmania, Australia 7008 Bus: (61) 0408 331 165 E-mail: info@tasmeads.com.au
Mt Hood Meadery
Washougal, WA E-mail: cschloe@gmail.com
Mystic Meadery
1650 Judson Dr Longmont, CO 80501 E-mail: mysticmeadery@gmail.com
N Nani Moon Mead
PO Box 939 Kapa’a, Kaua’i, HI 96746 Bus: (808) 823-0486 E-mail: nanimoonmeadinfo@gmail. com
Nashoba Valley Winery
100 Wattaquadock Hill Rd Bolton, MA 01740 Bus: (978) 779-5521 E-mail: email@nashobawinery.com
Nectar Creek Honeywine
33848 SE Eastgate Circle Corvallis, OR 97333 Bus: (541) 760-1592 E-mail: info@nectarcreekhoneywine. com
Nector of the Gods Meadery
1205 NE 2d St Bend, OR 97701 Bus: (937) 478-1718 E-mail: info@nectarofthegodsmeadery.com
Northwest Mountain Winery
2825 Marvin Rd NE Ste Q Olympia, WA 98516 Bus: (360) 464-7125 E-mail: raycurtis@nwmountainwine. com
AMERICAN MEAD MAKER
47
O
net
Obec Medovina
Rogue Ales
E-mail: mike@obecmedovina.com
Oliver Winery
8024 N State Rte 37 Bloomington, IN 47404 Bus: (812) 876-5800 E-mail: admin@oliverwinery.com
Orchid Cellar Winery
8546 Pete Wiles Rd Middletown, MD 21769 Bus: (301) 473-3568 E-mail: info@orchidcellar.com
P Pirtle Winery
502 Spring St Weston, MO 64098 Bus: (816) 6405278
Prairieberry Winery
Bus: (605) 574-3898 E-mail: info@prairieberry.com
Prawlocki’s Stout Viking Mead
Del Ray Beach, FL 33445 Bus: (407) 922-5562 E-mail: info@leviathanfinearts.com
R Rabbit’s Foot Meadery 1246 Birchwood Dr Sunnyvale, CA 94089 Bus: (408) 747-0770
Raftshol Vineyards
2320 OSU Dr Mewport, OR 97365 Bus: (541) 867-3660 E-mail: joe.rogue@rogue.com
Rohan Meadery
6002 FM 2981 La Grange, TX 78945 Bus: (979) 249-5652 E-mail: wendy@rohanmeadery.com
Royal Court Meadery
Sheboygan, WI 53081 Bus: (574) 971-7515 E-mail: jestingthreads@gmail.com
S Sap House Meadery
PO Box 595 Center Ossipee, NH 03814 Bus: (603) 539-1672 E-mail: matt@saphousemeadery.com
Schramm’s Mead
1545 McManus Troy, MI 48084 Bus: (248) 816-1592 E-mail: info@schrammsmead.com
Shady Grove Meadery
709 Norris Freeway Lake City, TN 37769 Bus: (865) 426-4900 E-mail: meadguy@shadygrovemead. com
1865 N West Bay Shore Dr Suttons Bay, MI 49682 Bus: (231) 271-5650 E-mail: warren@raftsholvineyards. com
Shalom Orchard
Redstone Meadery
Shields Demesne Winery
4700 Pearl St #2-A Boulder, CO 80301 Bus: (720) 406-1215 E-mail: info@redstonemeadery.com
Ring of Fire Meadery
178 E Bunnell St Homer, AK 99603 Bus: (907) 235-2656 E-mail: ringoffiremeadery@alaska.
48
MEADMAKERS.ORG
Route 200, 158 Eastbook Rd Franklin, ME 04634 Bus: (207) 565-2312 E-mail: info@shalomorchard.com 374 Smith Creek Rd Spraggs, PA 15362 Bus: (724) 435-7246 E-mail: contact@shieldswinery.com
Skep & Skein Tavern & Meadery
2106 Harrison Ave NW Ste B14 Olympia, WA 98502 Bus: (360) 292-4400 E-mail: skepandskein@comcast.net
Sky River Winery
14270 Woodinville-Redmond Rd NE s Redmond, WA 98052 Bus: (425) 242-3815 E-mail: glenda@skyriverbrewing. com E-mail 2: denice@skyriverbrewing.com
Salt Point Meadery
Salt Point, NY E-mail: SPM@saltpointmeadery.com
San Francisco Mead Company 1180 Shafter Ave San Francisco, CA 94124 Bus: (415) 819-4947 E-mail: sara@sfmead.com
Sandhill Crane Vineyards
4724 Walz Rd Jackson, MI 49201 Bus: (517) 764-0679 E-mail: heather@sandhillcranevineyards.com
Spruce Mountain Meadery
Larkspur, CO Bus: (719) 351-4909 E-mail: Information@SpruceMountainMeadery.com
Spurgeon Vineyards and Winery 16008 Pine Tree Rd Highland, WI 53543 Bus: (608) 929-7692 E-mail: info@spurgeonvineyards. com
St Ambrose Cellars
971 S Pioneer Rd Beulah, MI 49617 Bus: (888) 912-0017 E-mail: zydecogroove@yahoo.com
Starrlight Mead
4606 Stllliview Dr Durham, NC 27712 Bus: (919) 533-6314 E-mail: info@starrlightmead.com
Stonekeep Meadery
Boyertown, PA Bus: (610) 743-8693 E-mail: info@stonekeepmeadery.com
Strad Meadery
430 Scenic Vista Way
Fair Oaks, CA 95628 E-mail: dan@stradmead.com
U
Sugar Clay Winery & Vineyards
200 Anderson St Bay 4 Portland, ME 04101 Bus: (207) 773-8331 E-mail: uffcontact@gmail.com
1446 240th Ave Thurman, IA 51654 Bus: (712) 628-2020 E-mail: sugarclaywinery@iowatelecom.net
Summerside Vineyards Winery & Meadery
Grand Lakes o’the Cherokees 441251 E Historic Route 66 Vinita, OK 74301 Bus: (918) 256-3000 E-mail: wine@summersidevineyards. com
Superior Lakes Mead & Wine
36241 Jefferson Harrison Twp, MI 48045 Bus: (586) 231-9501 E-mail: aaron@superiorlakes.com
Superstition Meadery
120 West Gurley Street Cellar-1 Prescott, Arizona 86301 Bus: (480) 296-4212 E-mail: superstitionmeadery@hotmail.com
T Table Mountain Vineyards
Box 24 Huntley, WY 82218 Bus: (307) 459-0233 E-mail: info@tablemountainvineyards.com
Texas Mead Works
5151 FM 20 Seguin, TX 78155 Bus: (830) 379-9463 E-mail: info@texasmeadworks.com
Thistle Meadery
Gawler, S. Australia E-mail: thistlemeadery@gmail.com
Tomahawk Mill Vineyards & Winery
9221 Anderson Mill Rd Chatham, VA 24531 Bus: (434) 432-1063 E-mail: tomahawk@gamewood.net
Urban Farm Fermentory
V Valley Vineyards
2276 E US 22 & 3 Morrow, OH 45152 Bus: (513) 899-2485 E-mail: info@valleyvineyards.com
9757 292d St Chisago City, MN 55013 Bus: (651) 257-1017 E-mail: wines@winehaven.com
Woodstone Creek Winery & Distillery
3641 Newton Ave Cincinnati, OH 45207 Bus: (513) 569-0300 E-mail: woodstonecreek@yahoo.com
Volcano Winery
35 Pii Mauna Dr Volcano, HI 96785 Bus: (808) 967-7772 E-mail: info@volcanowinery.com
Von Jakob’s Vineyard
1309 Sadler Rd Pomona, IL 62975 Bus: (618) 893-4500 E-mail: info@vonjakobvineyard.com
W Walton’s Mountain Winery & Vineyards PO Box 526 West Point, CA 95255 Bus: (209) 293-4010 E-mail: winery@flojobrew.com
White Winter Winery
68323A Lea St Iron River, WI 54847 Bus: (715) 372-5656 E-mail: jon@whitewinter.com
Wild Blossom Meadery & Winery 10033 S Western Ave Chicago, IL 60643 Bus: (773) 233-7579 E-mail: greg@bev-art.com
Wills Winery
814 S. Main St Ste 3 Lapeer, MI 48446 Bus: (810) 245-9463 E-mail: theowners@lapeerwinery. com
Winehaven Winery & Vineyrd
AMERICAN MEAD MAKER
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