Mead is the fastest growing segment of the US alcohol industry

Mead Industry Growing

The world’s most popular beverage throughout most of recorded history nearly died out after the Middle Ages but now counts as the smallest but fastest growing segment of the American alcohol beverage industry.

What Defines Mead?

In order to understand the mead industry singularly we must first find perspective as it is placed into the larger context of the entire US alcohol beverage industry. Nearly all styles of mead are produced in a winery. This is because the federal government classifies honey as an agricultural product which when fermented in the absence of cereal grains, is classified into one of several categories such as an “Agricultural,” “High Fermentation” or “Other than Standard” wine. These categories are often confusing to both professional mead makers and the governing body, the Alcohol and Tobacco Tax and Trade Bureau, a division of the US Department of the Treasury. Due to this convoluted system, the American Mead Makers Association is working through our legislative committee to restructure the federal classification of mead styles to reflect commonly accepted terminology among the mead making and mead drinking communities. This results in a meadery first being a winery that has the legal ability to ferment the sugars found in fruits such as the grapes in wine and apple juice in hard cider, and certain agricultural products such as honey and other sugars. Special ingredients can also be added as long as they are approved by the formulation division of the Tax and Trade Bureau


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36 N.C. Breweries Are Fighting Bigotry With Beer

Bummed by anti-LGBT legislation in North Carolina? Here’s a novel way to fight it: Drink beer.

Thirty-six breweries in the Southern state have banded together to brew Don’t Be Mean to People: A Golden Rule Saison.

As of the time this article was posted, a Kickstarter campaign to create the brew has raised over $24,000, which well exceeds its goal of $1,500.

All of the profits of the beer, which will be released in May, benefit two LGBT groups. The first, Equality North Carolina, is fighting the newly passed House Bill 2, which struck down down LGBT-inclusive municipal antidiscrimination ordinances and prohibits cities from adopting any new ones. It also expressly requires transgender people to use public bathrooms and locker rooms that do not match their gender identity.

Erik Myers

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Black-Owned Craft Beer Company Gets Premium Placement in Wal-Mart


Harlem has a special place in the American imagination when it comes to culture, art and music. But would you also imagine small-batch beer? Well.

The Harlem Brewing Co. is a 15-year-old microbrewery founded in its namesake New York community. In March the company will be stocking its wares front and center in 39 Wal-Mart stores across the state.

“I hope it turns into a Patti-pies situation,” Celeste Beatty, owner of Harlem Brewing, said, laughing, during a phone call with The Root.

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The Artful Science of Aging & Cellaring Craft Beer Gets An Infographic – And You Get A Lesson In Aging Stouts

cellar aging craft beer

Let’s talk about stouts.

The wonderful world of craft beer provides a multitude of choices. For every palate, there is a beer to match. I find especially intriguing the freshness dichotomy – IPAs are meant to drink right from the vat, or at least as fresh as possible. On the other end of the spectrum, there are those high gravity, high ABV stouts who like to sit in dark, cellared environments for a few years before they are considered ready for consumption. Since I’m a stout guy, I’m hoping to help you separate the malt from the barrels with the ins and outs of aging and cellaring.

First things first.

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5 Common Homebrew Off-Flavors and How to Fix Them

off-flavor-featured-imageHaving the ability to critique your beer and identify homebrew off-flavors is an invaluable skill when pursuing the highest quality beer.

Let’s take a look at the basics of off-flavors and some of the more common ones that plague homebrews.

A Few things about Off-Flavors

Off-flavors are perceived flaws in flavor, aroma and/or sensation (otherwise known as mouth feel) of beer that are typically caused by some aspect of the brewing, fermentation or packaging process. These are not to be confused with “faults” when analyzing a beer based on specific style parameters.

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Beer Profile: El Sully by 21st Amendment Brewing


Profiled by Maria Devan

Pours yellow , hazy and with a creamy head of white foam. Very pale straw color. Slight haze does not detract. Soft color.

Nose is malty with a little toasty biscuit from the Vienna malt. The pils malt is breaddy and golden. The corn is earthy on the nose and pretty light. Mild with n a very light hop presence. Hops are earthy too and are cool to the background. Their perfume combines with the light corn scent and is not fruity but rather bright. Taste is malty and creamier than I expected but still tingles with carbonation. Light flavors all combine well with the Vienna malt to lend a dimension that the average aal does not have. It accents the hop in a way and brings the maltiness form the pils to the forefront even though corn was used. The corn is a little sweet but it’s refreshing because it’s not too much. Hops don’t really show too much on the nose just a dandelion type spice. I really like that. That has to be the magnum hop. On the palate the hops are soft and present but no real flavor. Their bitterness is a compliment. Excellent! carbonation is not biting. it has a small bite. Again perfect to expand flavors. Those softer bubbles rather than fizz will show you malt that is really there.

This is the light flavors of the all with a lot more body. The Vienna malt really brings the beer together so that the flavors are deep and mellow but fun. There is a little residual sweetness in the finish, no dms, no diacetyl, no fruity esters from yeast, no fruity or strong flavors from hops. Mild sulfur develops ont he nose and enhances the finish. Crisp, light hearted and a touch sweet with complimentary bitterness.

Really outstanding and I enjoyed drinking the entire sixer of this beer. I think this brewer stood up to the AAL and said ” we could make this style good.”



Welcome to the PGA beer rating system: one beer “Don’t bother.” Two: Eh, if someone gives it to you, drink. Three: very good, go ahead and seek it out, but be aware there is at least one problem. Four: seek it out. Five: pretty much “perfecto.”


_____________________________________Beer HERE


mdMaria Devan lives in Ithaca, NY. That’s right Ithaca. Practically mid state. Lots of hills. Never been there? You should go… and buy Maria a beer while you’re there.An interesting beer. With a good fresh date. Do it. You’ll feel good about yourself afterwards.

Long Island microbrewery center is a big dream

The proposed location for a microbrewery incubator in

White paint peels off the brick exterior. The roof looks like corrugated tin, the part of it that still remains. The other part looks up to the sky, wide open to the elements. Most of the windows no longer have glass. Only some are boarded up.

The ramshackle building on South Strong Avenue is part of the future in Copiague. Babylon Town planners envision a $12 million microbrewery incubator — as many as 10 beer brewers, learning from each other, perfecting their products, offering them in a tasting room, then moving out and into their own facilities nearby, forming a kind of brewery row.


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