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Beginner's Introduction to Mead Making
November 14- 15, 2015
Explore the rich history of this fascinating fermented beverage from its ancient origins to its recent rebirth in America during the “Beginner’s Introduction to Mead Making,” short course November 13 and 14, 2015, hosted by the Honey and Pollination Center at the Robert Mondavi Institute for Wine and Food Science, UC Davis.

Attendees will work in the university’s LEED Platinum Winery to make small batches of mead under the supervision of Chik Brenneman, the winemaker for UC Davis; Mike Faul, proprietor of Rabbit’s Foot Meadery in Sunnyvale, Calif.; Ken Schramm, author of The Compleat Meadmaker and owner of Schramm’s Mead in Ferndale, Mich.; Michael Fairbrother, Owner of Moonlight Meadery, based in Londonderry, N. Hamp. and Pete Bakulic, the president of the Mazer Cup.
 
“This course – aimed at the beginner who w
ants to know more – is the first in a series being developed by faculty in the UC Davis Department of Viticulture and Enology and the Honey and Pollination Center,” says Amina Harris, the Center’s Director. “We plan to offer a more advanced course in spring, 2016, targeted to those who have recently started meaderies and those who have been making mead for several years.”
 
A program highlight in the Beginner’s Course is the opportunity to meet and work with prominent mead makers and teachers in an intimate environment.
 
The center has been working with individual mead makers, the American Mead Makers Association, the Mazer Cup and GotMead.com for more than two years to meet the needs of both craft and professional meadmakers
. To further this effort, the UC Davis Department of Viticulture and Enology and the Honey and Pollination Center have submitted a grant to the National Honey Board to investigate paths to a successful mead fermentation. “With the growing interest in mead today, almost no useable research has been brought forward,” says Harris. “We hope to change that."
Bulk Bin Snack Bar Recipe
  • 1 1/2 cups oats
  • 3/4 cup whole almonds
  • 1/2 cup dried cherries (Montmorency preferred – NO added sweetener)
  • 1/3 cup chopped walnuts
  • 1/3 cup pepitas
  • 1/2 cup shredded coconut, unsweetened
  • 1/4 cup shelled sunflower seeds
  • 1/3 cup ground flax seed
  • 1/3 cup honey
  • 1 cup almond butter  (Plain almond butter – no salt or sugar needed)
  • 1/4 cup unsweetened apple sauce
  1. Line a 10 x 14 inch baking dish with wax paper so that the paper extends over the edges.
  2. Mix all dry ingredients together in a large bowl. Add honey, almond butter, and apple sauce, and combine until it comes together in a big clump.
  3. Dump the clump into the baking dish. Spread and flatten with the back of a wooden spoon. Freeze overnight.
  4. Remove from freezer and cut into bars.
  5. These are best stored in the fridge in a tupperware, with layers separated by wax paper.
From the USDA: Inviting Native Bees to Your Garden

Jan Suzkiw, a Public Affairs Specialist for the USDA, writes that native bees help contribute to the pollination of fruit, vegetable and nut crops, assets totaling nearly $18 Billion.

"Among the actions citizens can take is growing nectar- and pollen-rich flowering plants; another is 'customizing' garden or landscaping areas to make them more hospitable to these pollinators—especially native bees..."

Read the story here.

Looking for plants for your garden? The UC Davis Arboretum Plant Sales are coming up. Click for more details.
Calendar of Upcoming Events:
  • November 13 & 14, 2015 – Beginner’s Introduction to Mead Making
  • February 6, 2016 – Celebration of Pollination: A Mid-Winter Feast
  • February 8 & 9, 2016 – Continuing Meadmaking: A program designed with the experienced mead maker in mind.
  • February 10, 2016 – The Business of Mead Making: Business Plans, TTB issues, Branding, Winery Design and more
  • May 6, 2016 – Bee Symposium: Keeping Bees Healthy. Speakers to be announced!
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at the Robert Mondavi Institute, UC Davis
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Robert Mondavi Institute Sensory Building
392 Old Davis Road
Davis CA, 95616

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