So, where the heck are they?
Lots of people write to us to ask where we post our recipes online, and the answer is that, for the most part, we don’t.
There are three reasons for this:
1. Many of our recipes are simple to the point that your ability to replicate our honey source would be the most important detail, and that’s not something we can really advise you on.
2. Most of what makes our mead special is the techniques we use, and not the ingredients.
3. Sometimes, our recipes change, and we don’t want old versions floating out there in the ether.
To us, this last reason is the most important.
Take for example our Winter Warmer. Up until this year, we made a tea of some of our spices, added it, then aged the mead on cinnamon sticks. This year, we changed it up by playing around with the ratios of the spices and doing a longer aging period with no tea at a colder temperature.
It turns out that the staff likes this version better, but since we’re not the people who buy it, we’re going to wait to see what our Meadiacs have to say. If the consensus is that this is an improvement, then everyone who asks for the recipe this year will get a slightly different version from the one we’ve sent out in the past. (And, incidentally, gave to BYO magazine.)
This means that our homebrewing fans get not only the best recipe for replicating what we make but also you’ll have the most up-to-date recipes and techniques as we learn more about brewing.
This is definitely a more time-consuming way to go about being an open-source company, but we think it helps keep us honest and innovative. We hope that you appreciate it as well!
So please contact us to request recipe info, or be sure to check out this page and see what we have to offer already.
