Advanced Mead Making

Mar 13, 2017
Learn more in-depth about the science of mead, sensory analysis from mead makers and UC Davis Viticulture & Enology professors.

The mead industry is the fastest-growing segment of the beverage market. Advanced Mead Making is a 4 day short course designed for those who have been making mead for at least three years and have completed approximately 30 fermentations. This is the ideal course for anyone planning to open their own meadery, or hoping to learn how best to run an existing meadery. The Center has collaborated with leading meadmakers to design a course that addresses the most important problems and questions mead makers face.

Advanced Mead Making

Date: June 19 - 22, 2017
Fee: $1250
AMMA member fee: $1000

 View the Agenda Here

 

Select Your Tour Option AFTER Registration 

  • Rabbit’s Foot Meadery; Sunnyvale, CA: How to make the most in a small space in Silicon Valley
  • Heidrun Meadery; Point Reyes, CA: Champagne style varietal honey meads created in the bucolic setting of Point Reyes
  • Scotto Cellars; Napa Valley, CA: The 5th generation family of winemakers has recently added mead to their production in their Napa Winery

 

Schedule Summary

 

Monday, June 19: Production

How to Scale Recipes
Design issues for a growing Meadery including bottling lines, fillers, filters
Sanitation, cleanliness and safety in the commercial Meadery:
How different yeasts can affect Mead flavors and profiles
In process testing and Measurement for a Successful product
Fermentation Kinetics: Factors that affect the Speed of Fermentation
Selecting the appropriate honey

Tuesday, June 20: Sensory Aspects of Mead

Learn the basics of sensory analysis and how to apply tasting techniques to mead development.

What is Sensory Evaluation and why is it important
Building a lexicon for aroma, taste and textures
Defining flavors and aromas
Mouthfeel
Understanding Defects of Mead
Mead tasting directed to understand the attributes learned

Wednesday, June 21: Touring Meaderies/Honey Packing Facility

Participants will select their first second and third choices for tours during the registration process. We will do our best to match your requests. Only 20-25 people can be accommodated in the meaderies and wineries. Please fill out this survey here only after you've registered.

Rabbit’s Foot Meadery; Sunnyvale, CA: How to make the most in a small (tiny) space in Silicon Valley
Mike Faul, Mead Maker
Heidrun Meadery; Point Reyes, CA: Champagne style varietal honey meads created in the bucolic setting of Point Reyes.
Gordon Hull, Mead Maker
Scotto Cellars; Napa Valley, CA: The 5th generation family of winemakers has recently added mead to their production in their Napa Winery.
Paul Scotto, Mead Maker
At least two of our Tour Buses will stop at Z Specialty Food, Woodland, CA so attendees can tour the honey packing facility and sample up to 30 varietal honeys.
Ishai and Josh Zeldner; Honey Packers

Thursday, June 22: Focus on Business

Making and adapting your Business Plan

Branding and Marketing Your Meadery
Channels of distribution from the Meadery to the shelf: A discussion with distributors and brokers
Case studies focusing on tasting room dynamics, staffing the Meadery and growth
Your role in the industry: AMMA, Publications, pledge of quality

 

 

Complete 4-Day Agenda (NOTE: Times of courses may change)


Monday, June 19: Focus on Production


8:00 – 9:00 am   Registration, Continental Breakfast

9:00 AM  Welcome and Introduction of presenters and designers of our program

Amina Harris, Director, Honey & Pollination Center, UC Davis

9:15 AM  Fermentation Kinetics:  Factors that Affect the Speed of Fermentation

Chik Brenneman; Winemaker, Department of Viticulture and Enology

10:30 AM  Selecting Yeast for a Successful Fermentation

Michael Jones; Fermentation Specialist, Scott Laboratories

11:15 AM  Break

11:30 AM  In Process Testing and Measurement

Chik Brenneman

12:15 PM  LUNCH

(Optional Tour) Leed Platinum Teaching and Research Winery

1:30 PM Designing a Meadery: Planning for Variation and Growth

Each Meadery has its own special needs when it comes to bottling lines, fillers, filters, cappers, labeling equipment and even boxing it all up!

Chik Brenneman

2:30 PM  Keeping it Clean: Sanitation, cleanliness and safety in the Meadery

Amy Fletcher; Pilot Plat Manager, Food Science and Technology

3:30PM  Break

3:45 PM  Panel Discussion: To Grow or Not to Grow or How Much to Grow: Keeping it all in Balance

Mead makers each need to make decisions that work for them, their families, their investors and their devotees. Each of our featured mead makers will explain how they have evaluated their needs and planned their Meadery to meet those needs.

  • Michael Fairbrother; Owner, Moonlight Meadery, Londonderry, New Hampshire
  • Mike Faul; Owner, Rabbit’s Foot Meadery, Sunnyvale, California
  • Ash Fischbein; Owner, Sap House Meadery, Center Ossipee, New Hampshire
  • Frank Golbeck; Owner, Golden Coast Mead, Oceanside, California
  • Ken Schramm; Owner, Schramm’s Mead, Ferndale, Michigan

4:45PM  MEAD TASTING: Each of our featured meaderies will share one mead that reflects their growth.

5:30 PM  Dinner on your own

 

Tuesday, June 20: Focus on Sensory Aspects of Mead


8:00 – 9:00 am  Continental Breakfast

9:00 AM  Understanding Defects of Mead: A Tasting of What Can Go Wrong

Six meads with varying issues. The discussion will focus on multiple defects.

Lucy Joseph; Curator, Wine Microbe Collection, Department of Viticulture and Enology 

10:15 AM  An Introduction to Sensory Evaluation

Presentation defines the concepts and bases for the process of evaluation

Ken Schramm; Owner and Head Meadmaker Schramm’s Mead, Ferndale, Mich.; Author, The Compleat MeadMaker

Pete Bakulic; President, Mazer Cup International, Boulder, CO 

11:00 AM  Break

11:15 AM  The Essence of Mead: A Series of Tastings (Part 1)

Every sugar tastes different. Every acid has a unique effect. How do these components effect the resulting mead. How do we evaluate these components in order to produce an outstanding final product.

12:15 PM  LUNCH                

1:30 PM  The Essence of Mead continues

2:45 PM  Mead: Silky smooth or rough and furry?

Presentation will cover mouthfeel concepts with experiences to match!

Anita Oberholster; Assistant Cooperative Extension Specialist, Department of Viticulture and Enology

3:45PM  Break

3:45 PM  Honey: From Bee to the Mead bottle

A tasting of honeys commonly used in making mead

Amina Harris, Director, Honey and Pollination Center, Robert Mondavi Institute for Wine and Food Science

4:45PM  Culmination MEAD TASTING: Bringing it ALL Together

A tasting in which we will explore basic tastes, mouthfeel, defects, honey sources  – you name it. We’ll talk about it!

5:30 PM  Dinner on your own

Continue the Experience! Tuesday Evening from 7:45 PM -10 PM  in the lounge and on the patio at the Hallmark Inn


Wednesday, June 21: Focus on Touring Meaderies/Honey Packing Facility

Please fill out this survey here to pick your tour (only after you've registered).

8:00 – 9:00 am   Continental Breakfast

Box lunches will be distributed later in the day.

Rabbit’s Foot Meadery; Sunnyvale, CA: How to make the most in a small (tiny) space in Silicon Valley

Mike Faul, Mead Maker

Heidrun Meadery; Point Reyes, CA: Champagne style varietal honey meads created in the bucolic setting of Point Reyes.

Gordon Hull, Mead Maker

Scotto Cellars; Napa Valley, CA: The 5th generation family of winemakers has recently added mead to their production in their Napa Winery.

Paul Scotto, Mead Maker

All the Tour Buses will stop at Z Specialty Food, Woodland, CA so attendees can tour the honey packing facility and sample up to 30 varietal honeys.

Ishai and Josh Zeldner; Honey Packers

5:00 PM  Arrive back at the Robert Mondavi Institute

Dinner on your own

 

Thursday, June 22: Focus on Business


8:00 – 9:00 am   Continental Breakfast

9:00 AM  Branding and Marketing Mead and your Meadery

Presenter; Amy Hoopes, President, Wente Family Estates, Livermore, California

10:00 AM  Creating a Business Plan: Analyzing Needs for Your Meadery

Shermain Hardesty, Extension Economist; Agricultural & Resource Economics and UCCE Small Farm Program

11:15 AM   BREAK

11:30 AM  The American Mead Makers Association: A Growing concern

The American Mead Makers Association is dedicated to helping everyone learn more about mead. Frank Golbeck, Small Industry Board Member and enthusiastic owner of Golden Coast Mead in Oceanside California will give us insights and information into the organization.

Frank Golbeck, Small Industry Board Member, AMMA, Golden Coast Mead

12:15 PM  Lunch

1:30 PM  Panel Discussion: Cutting through the Mystique of Distributing Your Product

You may have the best mead ever, but if you can’t figure out how to get it onto store shelves no one else may ever know! And what is the different between a sales rep, a broker and a distributor?  This panel features sales representatives and distributors from small to large. Each of our presenters will give a short powerpoint about their program or company. Discussion will follow.

  • Ed Revak, Independent sales representative working with several brokerages, Auburn, CA
  • Eric Danch, Blue Danube Wine, Los Altos, CA
  • Cliff Burr, Youngs Market, West Sacramento, CA

2:45 PM  Selling Yourself and Your Mead in the Tasting Room

Each of our mead makers will give a short presentation on how they have developed their tasting rooms to help sell their products and their image.  Discussion will follow.

  • Michael Fairbrother; Moonlight Meadery, Londonderry, New Hampshire
  • Ash Fischbein; Sap House Meadery, Center Ossipee, New Hampshire
  • Frank Golbeck; Golden Coast Mead, Oceanside, California
  • Ken Schramm, Schramm’s Mead, Ferndale, Mchigan

3:45 PM  Your Favorite Mead to Share in the Tasting Room and Why

It shouldn’t be a secret. Each of our guest meadmakers will share the mead they encourage their first time visitors to try. They will give us their reasons and insights as we share lift our glasses.

  • Michael Fairbrother; Moonlight Meadery, Londonderry, New Hampshire
  • Mike Faul; Rabbit’s Foot Meadery, Sunnyvale, California
  • Ash Fischbein; Sap House Meadery, Center Ossipee, New Hampshire
  • Frank Golbeck; Golden Coast Mead, Oceanside, California
  • Ken Schramm, Schramm’s Mead, Ferndale, Michigan

4:30 PM  Closing remarks

 

Mead Research Fund

As more and more consumers venture into the world of making mead, they search out answers to questions concerning varietal honey selection, yeast selection, recipes and so much more.

Many of these questions are answered in forums online. Others, however, need serious research to address the issues. Recognizing that most meaderies do not have the time or finances to set up and run research trials, and at the request of many meadmakers, we have begun this process here at UC Davis.

We have started simply – analyzing the nutrients in honey – and hope to grow this research and many more over the coming years. Your donation will ensure that this research will continue and help the world of mead become a popular and even tastier beverage in the future.

 

Testimonials

"The Advanced Mead Making course at UC Davis is THE place to go and learn about mead and the business of mead. Running your own business is very much about maintaining your energy and excitement about what you do. This course will be a shot in the arm and will spread from you to the rest of your team." Glenn Lavendar, Owner, Silver Hand Meadery, Williamsburg, VA

"All presenters were experts and did a fine job of sharing their knowledge and passion. We came home with a LOT more knowledge than we arrived with and, if possible, even more enthusiasm." Keven Stevenson, Attendee

 

  

 

 

 

 

Events at the Center

The Honey and Pollination Center hosts several annual events including mead making short-courses, symposiums, public outreach events and fundraising dinners. Many of these are unique to the center, and to UC Davis. Mead-making short courses in a university environment have never been offered to hobbyists, professional mead makers, and the general public. The Bee Symposium, an annual event, brings together faculty from the esteemed UC Davis Department of Entomology and Nematology with bee researchers, experts and hobbyists from the United States and Canada. Click on the events below to learn more about each.

Calendar

Upcoming Events at the Center

  • June 19-22, 2017: Advanced Mead Making

 

Other Campus Events

 

 

 

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