1-16-18 We're continuing featuring some of the AMMA speakers in this run up to the AMMA Conference March 14-15 and the Mazer Cup International Mead Competition and Mead Mixer March 16-17.

Today we're featuring Matt Weide, VP of the Minnesota Homebrewers Association. Matt is going to be presenting at the AMMA Conference on how to bochet honey. In his talk at the conference, he will discuss the methods of caramelizing honey for meads. The pros and cons for the different methods along with how it will change the end product. He will also cover how caramelizing honey can differ depending on the contents of the honey. How caramelizing honey will effect fermentation and the flavor components in the mead. He will end with thoughts on recipe formulation and tips and tricks to keep the brew day safe and problem free. Several different candied honey and bochet samples will be available for a sensory discussion during the presentation. (you really do want to go to this talk!!)

Unless you've been living under a rock, you'll know that carmelizing honey, known as 'bochet' is the hottest (heh) trend out there in meadmaking right now. And there are many ways to do it, some better than others.

Matt is speaking on this very subject, even more in depth, at the AMMA Conference and Trade Show in Broomfield this March. So we're getting a bit of a taste of what he's going to dig into during his talk.

Then there is the consideration of what sort of honey is best, what temps are best, how dark is dark enough, and how to avoid that nasty burned flavor. (It's sooo easy to burn it!)

Listen in live below!! Send your questions to us at gotmeadlive@gotmead.com or ping me on Facebook or hit me up on Twitter @gotmeadnow.


Join us for GotMead Live Chat, on Skype, live during the broadcast!! You can join us here: https://join.skype.com/sOgoU06hcV7s during the show, and we'll pass along questions to the guest, and answer your questions!

Join us 9PM ET tonight! (8PM CT/7PM MT/6PM PT)
Want to join the conversation, give us a call!! 803-443-MEAD (6323), or Skype us at meadwench (please friend me first and say you're a listener, I get tons of Skype spam), or tweet to @gotmeadnow.
If you want us to tackle your mead making questions, you can send us a question and we'll tackle it online!
Bring your questions and your mead, and let's talk mead! You can call us at 803-443-MEAD (6323), or Skype us at meadwench (please friend me first and say you're a listener, I get tons of Skype spam), or tweet to @gotmeadnow.




This player will show the most recent show, and when we're live, will play the live feed. If you are calling in, please turn off the player sound, so we don't get feedback.



Click here to see a playable list of all our episodes!



Show links and notes

Composition and Properties of Honey - J. Pryce-Jones
American Homebrewers Association
BJCP
The Flavor Bible
Let There Be Melomels by Rob Ratliff
The Big Book of Mead Recipes by Rob Ratliff

Upcoming Events

January 18 - B. Nektar - Mead and Yoga in Kalamazoo
January 19 - Cellarmen's Mead - Drinking Mead and Music and Hazel Park
January 20 - Colchester Mead House - Make Earrings and Drink Mead
January 20 - Mead Workshop by Hudson Valley Beekeepers, taught by Bob Slanzi
February 14 - Mead and Cheesecake Pairing at Dahlia's Pour House

Got an event you’d like us to mention on GotMead Live? Send us an email at gotmeadlive@gotmead.com and tell us about it!