Learn more in-depth about mead, a continuation course from Mead 101. Mead 201 is designed for the mead maker who has made 6 or more fermentations. This mead maker will know that it isn’t always beginner’s luck and needs to do much more work to learn how to be successful each and every time. Learn how to set up a small lab at home and learn what tools you need to understand the microbiology happening in your carboy. Defects always happen – but why? A formal introduction to sensory science, led by a member of the UC Davis faculty will be put to use with a study of two styles of mead – in 2018, we will be learning about and tasting melomels and braggots. Using sensory evaluation techniques, we will begin to seriously evaluate mead.
- Day 1, September 13th: Sensory Science, Melomels and Braggots
- Day 2, September 14th: Lab Day
- Day 3, September 15th: Deep Dive Into the Ingredients
The Learning Experience:
- Hands-on laboratory experiences with an emphasis on introductory microbiology
- An introduction to how our personal sensory apparatus works
- A focus on melomels: A balancing act of fruit and honey
- Braggots: What makes a good beer a great beer? Honey
- Defining a stylistic category: are there any rules?
- Yeast selection
- Defects: how to understand and avoid
- Solving problems in the fermentation process
- Melomel research: three recipes, three yeasts, one honey
Only 45 seats available due to limited spacing in our labs!
For more information about the re-organization of our courses, visit our mead page.
Date: September 13-15, 2018
Fee: $825 ($900 after August 12th)
Discounts are not applicable after August 12th.
|Amina Harris, Director, Honey & Pollination Center, Robert Mondavi Institute, UC Davis|
|Chik Brenneman, Winemaker and Manager, LEED Platinum Teaching and Research Winery, Department of Viticulture and Enology, UC Davis|
|Dr. David Block, Professor and Chair, Department of Viticulture and Enology, UC Davis|
|Dr. Jean-Xavier Guinard, Professor and Interim Executive Director; Robert Mondavi Institute of Wine and Food Science|
|Ken Schramm, Author, The Compleat Meadmaker; Owner and Head Meadmaker, Schramm’s Mead, Ferndale, Michigan|
|Lucy Joseph, Culture Curator, Wine Yeast and Bacteria Collection, Department of Viticulture and Enology|
|Mike Faul, Owner, Rabbit's Foot Meadery, Sunnyvale, CA|
|Petar Bakulic, President, Mazer Cup International Mead Competition, Boulder, CO|
|Vidhya Ramakrishnan, Co-founder and CEO of Ferminkasi Inc., Sacramento, CA|