Mead Making 101

Mead

Event Date

Location
Robert Mondavi Institute Sensory Building, Sensory Theater

Brewers and winemakers alike know that the buzz in the world of alcoholic beverages is all about mead. Explore this fascinating fermented beverage from its rich history to its recent rebirth in America. Taste and learn the styles, ingredient selection and the steps to making good mead. The short course is coordinated with four of the leading mead makers in the United States, along with faculty and staff from the Department of Viticulture and Enology at UC Davis.

Date: Friday, January 25, 2019 - Saturday, January 26, 2019

Early-bee: $499 ($575 after January 2, 2019)

Register here

Want some hands-on experience? Sign up for our Mead Making Bootcamp, part 1 to Mead Making 101.


 


Agenda

 

Friday, January 25, 2019

8:00 – 8:45 AM Registration and Continental Breakfast

8:45 – 9:00 AM Welcome and Introduction

Amina Harris, Director, Honey & Pollination Center

9:00 – 9:45 AM Introduction and History of Mead Making

Frank Golbeck; Owner, Golden Coast Mead; Oceanside, CA

9:45 – 10:30 AM What is Mead?

Dan Slort, Owner, Strad Mead, Rancho Cordova, CA

10:30 – 10:45 AM Break

10:45 – 11:30 AM What’s Honey Got to Do With It? (Honey Tasting)

Amina Harris

11:30 – 12:15 PM Traditional Mead Tasting

All Presenters

12:15 – 1:30 PM Lunch

1:30 – 2:15 PM Being Critical: Not all meads taste great (Mead Tasting)

All presenters

2:15 - 3:15 PM Yeasts: How to Choose?

Lilly Weichberger, Oran Mor Meadery, Roseburg, Oreg.

3:15 - 3:30 PM Break

3:30 – 4:30 PM Let’s talk about Melomels (Mead Tasting)

All Presenters

4:30 PM Closing

Dinner on your own

Continue the Experience! Friday evening from 7:30PM at the Pence Gallery, 212 D Street

A chance to share meads and ideas with hobbyists and professional mead makers. Bring your mead to share, taste and get feedback in the relaxed atmosphere at the Hallmark Inn.

 

Saturday, January 26, 2019

8:15 – 9:00 AM  Continental Breakfast

9:00 – 10:30 AM The Basics of Preparation and the Fermentation Process

Chik Brenneman, Winemaker, UC Davis

10:30 - 10:45 AM Break

10:45 - 12:00 PM Methods: Cleaning, Sanitation, Routines, Filtration and Bottling

Dr. David Block, Professor and Chair, Department of Viticulture and Enology, UC Davis

12:00 - 1:30 PM Lunch

1:30 - 2:30 PM Where Did We Come From?

Dan Slort, Owner, Strad Mead, Rancho Cordova, Calif.

Frank Golbeck, Golden Coast Mead, Oceanside, Calif.

Lilly Weichberger, Oran Mor Meadery, Roseburg, Oreg.

2:30 – 3:00 PM American Mead Makers Association (AMMA) Presentation

Frank Golbeck, Previous member of the AMMA Board

3:00 - 3:15 PM Break

3:15 – 4:30 PM Side by Side Tasting of Honeys and Mead

All Presenters

4:30 PM Closing