Welcome to The Homebrew Pub, the only pub in existence where every beer on tap is brewed by a homebrewer. Each week the landlord of the pub Andrew welcomes a new guest homebrewer to the pub. We'll learn about the guest brewer's approach to brewing, the beer they're adding to our expanding tap list, and what their ideal brewpub would be. So come in, pull up a stool and grab a pint!
All content for The Homebrew Pub is the property of The Hombrew Pub | Age of Radio and is served directly from their servers
with no modification, redirects, or rehosting. The podcast is not affiliated with or endorsed by Podjoint in any way.
Welcome to The Homebrew Pub, the only pub in existence where every beer on tap is brewed by a homebrewer. Each week the landlord of the pub Andrew welcomes a new guest homebrewer to the pub. We'll learn about the guest brewer's approach to brewing, the beer they're adding to our expanding tap list, and what their ideal brewpub would be. So come in, pull up a stool and grab a pint!
Inspired by Stef of Making Pour Decisions, Kyle of NEK Meads (https://www.instagram.com/nekmeads) reached out to talk more about everyone's favorite honey based beverage. I learned a lot in this conversation!
Recipe 1
Cherry Mead (Cerise)
30 lbs of balaton/morello type cherries with pits
12 lb Mix of acacia and linden honey.
lallzyme ex-v
Opti red
15 grams RC212
Goferm and fermaid o tosna nutrition meadmaderight.com
Freeze the cherries, then thaw them in an 8 gallon bucket. Add honey, lallzyme ex-v, and opti red, stir and add enough water to fill up the bucket and to get to a 1.090-1.095 OG.
Everyday, you will need to punch the fruit cap down. 1-2 times a day for a week. Follow tosna for nutrient additions. Let mead sit on the cherries for 30-45 days.
Rack off, stabilize, then backsweeten to 1.045-1.055 with lighter colored honey. Adjust acid and tannin as needed.
The key to this recipe is the cherry type itself.
Recipe 2
Quick and easy kveik session mead!
6 lbs of orange blossom honey (light and floral honey works)
Gypsum and spring water heated to 90 degrees
Rehydrated and front load nutrients (fermaid o for kveik voss)
1 oz medium toast American oak in primary
Pitch the rehydrated voss in the mixed up and warm must. Wrap bucket with blankets or jackets. In a week or two, the mead will be done and almost clear, I bottle condition at this step with a tbsp of malic acid (bench trial this).
It could be bottle conditioned with erythritol for added sweetness or stabilized, sweetened, and kegged.
Learn more about your ad choices. Visit megaphone.fm/adchoices
The Homebrew Pub
Welcome to The Homebrew Pub, the only pub in existence where every beer on tap is brewed by a homebrewer. Each week the landlord of the pub Andrew welcomes a new guest homebrewer to the pub. We'll learn about the guest brewer's approach to brewing, the beer they're adding to our expanding tap list, and what their ideal brewpub would be. So come in, pull up a stool and grab a pint!
