DISPATCHES FROM THE FRONTIER OF MEAD

GOLDEN COAST MEAD | DELIGHTFULLY SURPRISING


"Mead People: We Love our Fans. We Love Mead.  We Love Bees and the Earth. We Love You.  Let's save the bees and delight people with mead. Together." This is what echos through our mind when we think of our work here. We are stoked to get to share it with you all.


TABLE OF CONTENTS

NOTES FROM THE TASTING ROOM | More Awesome Mead, More Awesome Experiments.
THE FRONTIER OF MEAD | Redefining Sub Categories, and Getting Rid of Mead Jargon.
THE BUZZ ON THE BEES | Beekeeping in SD County Deregulated.
EVENTS | SD TapRoom Mead Night. And remember, you can check out our calendar of events [here]


NOTES FROM THE TASTING ROOM

> 20bbls of Orange Blossom Mead is in the tank. According to Joe Connolly, our Director of Production, "OB tastes like Freyja's love potion of +50 licentiousness. AKA mythologically mind-blowing in the mouth." He is passionate about good mead.

> Something Something Sour Mead | 80 Gallons in the tank with the jun scoby right in there.  We're experimenting with different yeast protocols. Should yield good data towards how to produce consistent, replicable sour meads, and some good mead.

> Session Meads | After listening to GotMead Radio with Maine Mead Works Ben Alexander, we're going to try the approach to session meads he uses. Basically, you take a full strength mead and blend it down with a tea. We are excited. Orange Blossom Dreamsicle is coming.


THE FRONTIER OF MEAD

What if we got rid of all the mead jargon? What if we made mead categories that were way more intuitive and useful? I think we'd have more people understanding, drinking, sharing and talking about mead. So, let's get rid of esoteric terms like melomel, metheglin and braggot. They're not great words. Let's use standard mead, fruit mead, spice mead and honey beer to describe what's in the mead. They're easier to understand.

FOR STYLE CATEGORIES, let's drop definition by technical characteristics, and go towards use case categories. Let's break it down to three categories:

1. "Light/Sessionable/Short Meads" | These meads are lighter, more balanced, more refreshing. They can be enjoyed on their own when doing something, like mingling, dancing, watching a game, bonfiring or whatever... When they are paired with food, they are paired with appetizers and lighter fare. Think more lager/ale/wine spritzer/cocktail in style. Produced and turned around in the fastest time span.

2. "Rich/Full/Aged Meads" | These meads are deeper and richer, more layered/nuanced/complex. They can be enjoyed with food, when sitting down to a meal with friends, or in a more mellow social environment. Think more sour beer/porter/red/white wine/champagne in style. Aged over at least 6 months.

3. "Dessert/Sweet/Sack Meads" | These meads are the richest, sweetest and strongest. They can be enjoyed when relaxing at night and winding down, like port, Sauternes, or Tokaji.

Let us know what you think of this approach. We think it could simplify the learning curve with mead. 


THE BUZZ ON THE BEES

San Diego County finally relaxed restrictions on Bee Keeping. If you live in the unincorporated areas on San Diego County, you may be able to keep bees!  Check here for specifics, but if you have a spot where you can put a hive and it's not closer than 25 feet to someone else's building, you should be able to have 1-2 hives (more if you have more space). Hopefully this development means you can keep bees and maybe sell us your extra honey? Seriously, let us know if you have extra honey.


WHAT'S NEW AT GCM

> SD TAPROOM MEAD NIGHT | [SD Tap Room is hosting a mead night!] This gem of craft beer in Pacific Beach is a great place and we're stoked they'll be pouring 4 meads on tap and a mead cocktail. December 9th. Bee there.

Also, Jimbos should be carrying us soon in SD. Go ask for us there, would you? (Also, Whole Foods, Bevmo, some Sprouts, Cost Plus World Market and your Local Bottle Shop - see the map here)


> UPCOMING EVENTS | Find them on our [Events Calendar].


That's all for now. Thanks for your CONSTANT AND EARNEST SUPPORT OF GOLDEN COAST MEAD.

Sincerely,

Frank Golbeck
CEO, Head Mead Maker, Co-Founder

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