View allAll Photos Tagged cidery,
I had so much fun watching the up up up circus again tonight... i am going to eventually edit my photos and videos in make a youtube clip of them... Their comedy makes me laugh so loud! not everybody seems to get that kind of comedy but I totally get it and I feel a kinship with that sort of Carol Burnett Style.... I don't know what you call that!? extremely absurd ridiculous and yet clever and then it gives me this feeling like I'm in kindergarten again you know like when you're a little kid... And you still just play with people and you're not afraid of them making fun of you or judging you I had this feeling in kindergarten before I learned how mean other little kids were before people taunted me and picked on me and made fun of me I just remember going up to other little kids and going hey want to play and like just singing and dancing and doing funny little Make-Believe games with other kids and I miss that so maybe I can find more adult friends that I can do that kind of thing with... so that's why I love these performers so much they remind me to just be free and play and enjoy being alive as a human with humor and a playfulness literally as silly as that sounds... I think that's mainly why I love them so much...they also are just gifted with comedic timing and acrobatic athleticness and they all play musical instruments and they sing and they dance and they act basically it's all of it ...singing dancing acting and acrobatics... I think that performing artists are my favorite kind of humans... they really truly seem magical to me. And even though I'm a bit shy I think part of me really does like to perform and wishes I could do more of it but I don't know and then this other part of me just wants to hide and be quiet so I guess those two parts of my personality conflict a bit with each other and I guess they're both the real me I think!?
Wed. Aug 10, Skokomish, WA, Private event for Skokomish Youth Program
Thu. Aug 11, Lilliwaup, WA, Hama Hama Oysters, 6pm
Fri. Aug 12, Poulsbo, WA, Bushel & Barrel Ciderhouse, 6pm
Sat. Aug 13, Quilcene, WA, Worthington Park, 7pm
Sun. Aug 14, Chimacum, WA, Finnriver Farm and Cidery, 5pm
Tue. Aug 16, Stanwood, WA, Private event for Children’s Grief Camp
Thu. Aug 18, Whidbey Island, WA, South Whidbey Community Center,
Partnership with Readiness to Learn, 6pm
Fri. Aug 19, Everett, WA, 1814 Hewitt Ave. (across from Black Lab), 6pm
Sat. Aug 20, Olympia, WA, Calliope Farm, 1335 Overhulse Rd., 6pm
Sun. Aug 21, Skokomish, WA, Privat event for Skokomish Celebration
Tue. Aug 23, Bellingham, WA, Bellingham Circus Guild Parking Lot, 6pm
Wed. Aug 24, Bellingham, WA, Bellingham Circus Guild Parking Lot, 6pm
Thu. Aug 25, Seattle, WA, UCUCC Parking Lot, 4515 16th Avenue NE, 6 pm
Fri. Aug 26, San Juan Island, WA, San Juan County Fairgrounds,
Partnership with Alchemy Art Center, 6pm
Sat. Aug 27, Conway, WA, Private event for Happy Little Farm
Sun. Aug 28, Vashon Island, WA, Open Space, 6pm
Wed. Aug 31, Portland, OR, Parking Lot at 900 Hawthorn, 6pm
Thu. Sept 1, Newberg, OR, Chehalem Cultural Center, 6pm
Fri. Sept 2, Bellingham, WA, Sh’Bang! Festival, 6pm
Sun. Sept 4, Guemes Island, WA, Guemes Island General Store
I had so much fun watching the up up up circus again tonight... i am going to eventually edit my photos and videos in make a youtube clip of them... Their comedy makes me laugh so loud! not everybody seems to get that kind of comedy but I totally get it and I feel a kinship with that sort of Carol Burnett Style.... I don't know what you call that!? extremely absurd ridiculous and yet clever and then it gives me this feeling like I'm in kindergarten again you know like when you're a little kid... And you still just play with people and you're not afraid of them making fun of you or judging you I had this feeling in kindergarten before I learned how mean other little kids were before people taunted me and picked on me and made fun of me I just remember going up to other little kids and going hey want to play and like just singing and dancing and doing funny little Make-Believe games with other kids and I miss that so maybe I can find more adult friends that I can do that kind of thing with... so that's why I love these performers so much they remind me to just be free and play and enjoy being alive as a human with humor and a playfulness literally as silly as that sounds... I think that's mainly why I love them so much...they also are just gifted with comedic timing and acrobatic athleticness and they all play musical instruments and they sing and they dance and they act basically it's all of it ...singing dancing acting and acrobatics... I think that performing artists are my favorite kind of humans... they really truly seem magical to me. And even though I'm a bit shy I think part of me really does like to perform and wishes I could do more of it but I don't know and then this other part of me just wants to hide and be quiet so I guess those two parts of my personality conflict a bit with each other and I guess they're both the real me I think!?
Wed. Aug 10, Skokomish, WA, Private event for Skokomish Youth Program
Thu. Aug 11, Lilliwaup, WA, Hama Hama Oysters, 6pm
Fri. Aug 12, Poulsbo, WA, Bushel & Barrel Ciderhouse, 6pm
Sat. Aug 13, Quilcene, WA, Worthington Park, 7pm
Sun. Aug 14, Chimacum, WA, Finnriver Farm and Cidery, 5pm
Tue. Aug 16, Stanwood, WA, Private event for Children’s Grief Camp
Thu. Aug 18, Whidbey Island, WA, South Whidbey Community Center,
Partnership with Readiness to Learn, 6pm
Fri. Aug 19, Everett, WA, 1814 Hewitt Ave. (across from Black Lab), 6pm
Sat. Aug 20, Olympia, WA, Calliope Farm, 1335 Overhulse Rd., 6pm
Sun. Aug 21, Skokomish, WA, Privat event for Skokomish Celebration
Tue. Aug 23, Bellingham, WA, Bellingham Circus Guild Parking Lot, 6pm
Wed. Aug 24, Bellingham, WA, Bellingham Circus Guild Parking Lot, 6pm
Thu. Aug 25, Seattle, WA, UCUCC Parking Lot, 4515 16th Avenue NE, 6 pm
Fri. Aug 26, San Juan Island, WA, San Juan County Fairgrounds,
Partnership with Alchemy Art Center, 6pm
Sat. Aug 27, Conway, WA, Private event for Happy Little Farm
Sun. Aug 28, Vashon Island, WA, Open Space, 6pm
Wed. Aug 31, Portland, OR, Parking Lot at 900 Hawthorn, 6pm
Thu. Sept 1, Newberg, OR, Chehalem Cultural Center, 6pm
Fri. Sept 2, Bellingham, WA, Sh’Bang! Festival, 6pm
Sun. Sept 4, Guemes Island, WA, Guemes Island General Store
Pommies is a local (i.e., neighbouring area, Caledon) cidery.
The Barley Vine Rail Co.; Orangeville, Ontario.
Exterior for Number 12 Cider, located in the North Loop district.
Minneapolis, Minnesota
Saturday evening 16 July 2022
I had so much fun watching the up up up circus again tonight... i am going to eventually edit my photos and videos in make a youtube clip of them... Their comedy makes me laugh so loud! not everybody seems to get that kind of comedy but I totally get it and I feel a kinship with that sort of Carol Burnett Style.... I don't know what you call that!? extremely absurd ridiculous and yet clever and then it gives me this feeling like I'm in kindergarten again you know like when you're a little kid... And you still just play with people and you're not afraid of them making fun of you or judging you I had this feeling in kindergarten before I learned how mean other little kids were before people taunted me and picked on me and made fun of me I just remember going up to other little kids and going hey want to play and like just singing and dancing and doing funny little Make-Believe games with other kids and I miss that so maybe I can find more adult friends that I can do that kind of thing with... so that's why I love these performers so much they remind me to just be free and play and enjoy being alive as a human with humor and a playfulness literally as silly as that sounds... I think that's mainly why I love them so much...they also are just gifted with comedic timing and acrobatic athleticness and they all play musical instruments and they sing and they dance and they act basically it's all of it ...singing dancing acting and acrobatics... I think that performing artists are my favorite kind of humans... they really truly seem magical to me. And even though I'm a bit shy I think part of me really does like to perform and wishes I could do more of it but I don't know and then this other part of me just wants to hide and be quiet so I guess those two parts of my personality conflict a bit with each other and I guess they're both the real me I think!?
Wed. Aug 10, Skokomish, WA, Private event for Skokomish Youth Program
Thu. Aug 11, Lilliwaup, WA, Hama Hama Oysters, 6pm
Fri. Aug 12, Poulsbo, WA, Bushel & Barrel Ciderhouse, 6pm
Sat. Aug 13, Quilcene, WA, Worthington Park, 7pm
Sun. Aug 14, Chimacum, WA, Finnriver Farm and Cidery, 5pm
Tue. Aug 16, Stanwood, WA, Private event for Children’s Grief Camp
Thu. Aug 18, Whidbey Island, WA, South Whidbey Community Center,
Partnership with Readiness to Learn, 6pm
Fri. Aug 19, Everett, WA, 1814 Hewitt Ave. (across from Black Lab), 6pm
Sat. Aug 20, Olympia, WA, Calliope Farm, 1335 Overhulse Rd., 6pm
Sun. Aug 21, Skokomish, WA, Privat event for Skokomish Celebration
Tue. Aug 23, Bellingham, WA, Bellingham Circus Guild Parking Lot, 6pm
Wed. Aug 24, Bellingham, WA, Bellingham Circus Guild Parking Lot, 6pm
Thu. Aug 25, Seattle, WA, UCUCC Parking Lot, 4515 16th Avenue NE, 6 pm
Fri. Aug 26, San Juan Island, WA, San Juan County Fairgrounds,
Partnership with Alchemy Art Center, 6pm
Sat. Aug 27, Conway, WA, Private event for Happy Little Farm
Sun. Aug 28, Vashon Island, WA, Open Space, 6pm
Wed. Aug 31, Portland, OR, Parking Lot at 900 Hawthorn, 6pm
Thu. Sept 1, Newberg, OR, Chehalem Cultural Center, 6pm
Fri. Sept 2, Bellingham, WA, Sh’Bang! Festival, 6pm
Sun. Sept 4, Guemes Island, WA, Guemes Island General Store
Venison Steaks with Juniper Berries and Apple Balsamic Reduction
Garlic Truffle Oil Mash
Fine Green Beans
Baby Carrots
Wild Chanterelles Mushrooms
Venison
Venison can describe meat of any animal killed by hunting. It was originally applied to any animal from the families Cervidae (deer), Leporidae (hares), and Suidae (wild pigs), and certain species of the genus Capra (goats and antelopes), such as elk, red deer, fallow deer, roe deer, moose, reindeer/caribou, pronghorn, brown hare, arctic hare, blue hare, wild boar, and ibex, but its usage is now almost entirely restricted to the flesh of various species of deer.
Venison may be eaten as steaks, roasts, sausages, jerky and minced meat. It has a flavor similar to beef, but is much leaner and the fibers of the meat are short and tender. Organ meats are sometimes eaten, but would not be called Venison; rather, they are called humble, as in the phrase "humble pie." Venison is lower in calories, cholesterol and fat than most cuts of beef, pork, or lamb.
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Juniper Berries
Juniper berries (Juniperus communis L.) belong to the plant family Cupressaceae (cupress family). Classed as a shrub, the plant grows to 4 to 6 feet high. The berries are used for the production of the volatile oil which is a prime ingredient in Gin. In fact, the name ‘juniper’ derives from the French 'genievre,' which means gin. It is one of the few examples of spices from a cold climatic region.
The plant is widely distributed throughout the Northern Hemisphere in particular in Europe and Asia and grows prolifically in the wild.
Juniper has been used for medicinal purposes as far back as 1550BC. A papyrus from ancient Egypt was discovered which showed Juniper berries as an ingredient for a medicine to treat tape worms. It is perhaps because of their medicinal qualities that they were initially incorporated into cooking.
During the Roman Empire, the dried berries replaced pepper, which was not only scarce but also expensive and they were used to flavour sheep and game as well as in sauces.
During the Renaissance c14th Century, their popularity grew probably to counteract the rich, spicy foods which were being consumed at that time, as juniper berries aid digestion and it is thought that this same reason probably accounts for the making of Gin which was first distilled in Holland in the 17th Century.
Juniper berries take two or three years to ripen, so blue and green berries are often seen together on the same plant. Only the blue, ripe berries are picked. Many of the crops are harvested from the wild in Europe where the berries are gathered in the autumn by laying a sheet under the bush and then beating it. Once collected, they are laid out to dry a little, during which process they lose some of the blue bloom and develop the blackish colour seen in commerce.
Juniper Berries have a bitter-sweet taste and aroma which goes particularly well with stronger meats and game. Having said that, if used with discretion, it also compliments chicken, pork and certain fish such as Salmon.
Popular in some European cuisines, they are excellent when used in marinades, stuffings and pâtés and are also particularly good with cabbage. They are a traditional ingredient in German Sauerkraut.
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Balsamic Vinegar
Balsamic vinegar (Italian: aceto balsamico) is a condiment originating from Italy.
The original traditional product, made from a reduction of cooked grape juice and not a vinegar in the usual sense, has been made in Modena and Reggio Emilia[1]., since the Middle Ages. The name "Aceto Balsamico Tradizionale di Modena" or "Aceto Balsamico Tradizionale di Reggio Emilia" is protected by both the Denominazione di Origine Controllata and the European Union's Protected designation of origin. Traditional balsamic vinegar is highly appreciated and valued by chefs and gourmet food lovers. The Italian food writer Marcella Hazan has been credited with popularising it in Britain and North America (where it was largely unknown until the 1980s)
Traditional Balsamic vinegar is produced from the juice of just harvested white grapes (typically, trebbiano grapes) boiled down to approximately 30% of the original volume to create a concentrate or must, which is then fermented with a slow aging process which concentrates the flavours. The flavour intensifies over decades, with the vinegar being kept in fine wooden casks, becoming sweet, viscous and very concentrated. During this period, a proportion evaporates: it is said that this is the "the angels' share," a term also used in the production of Scotch whisky, wine, and other alcoholic beverages.
None of the product may be withdrawn until the end of the minimum ageing period of 12 years. At the end of the ageing period (12, 18, or 25 years) a small proportion is drawn from the smallest cask and each cask is then topped up with the contents of the preceding (next largest) cask. Freshly reduced cooked must is added to the largest cask and in every subsequent year the drawing and topping up process is repeated.
Apple Balsamic Reduction
Balsamic Reduction is a modern Fusion recipe for what has become a classic sauce of balsamic vinegar slowly cooked on the stovetop, it will "reduce"--some of the liquid will cook off, leaving a syrup behind. With a distinctly rich caramel colour and a fragrantly sweet aroma of apples and toffee, Apple Balsamic Vinegar has a flavour that falls between sweet and sour but with a sharp cidery kick at the finish. Its fruity apple flavour and mellow sourness makes it a great balsamic not just for use as an ingredient but also as a condiment.
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My friend and neighbor bought the small building on the left and hopes to turn it into a cidery. Oak Creek, Colorado
Nicole Nicastro —manager of Mt. Defiance Cidery and Distillery (of Middleburg, Virginia)— pours her dry 'farmhouse' ciders at ...
Arlington, Virginia, USA.
8 August 2015.
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For Squared Circle group
"Behold the apples’ rounded worlds:
juice-green of July rain,
the black polestar of flowers, the rind
mapped with its crimson stain.
The russet, crab and cottage red
burn to the sun’s hot brass,
then drop like sweat from every branch
and bubble in the grass.
They lie as wanton as they fall,
and where they fall and break,
the stallion clamps his crunching jaws,
the starling stabs his beak.
In each plump gourd the cidery bite
of boys’ teeth tears the skin;
the waltzing wasp consumes his share,
the bent worm enters in.
I, with as easy hunger, take
entire my season’s dole;
welcome the ripe, the sweet, the sour,
the hollow and the whole."
~ Laurie Lee, 1914—97~
It was brilliant on Saturday. We went from cold and rainy for most of May to insta-summer, with highs topping out near 90 and the sun beating down beautifully but mercilessly. We refreshed ourselves at a local cidery, set in an old shop in a nearby town nestled at the base of a mountain. The cider was good, the views were nice, and the pigeons were jumpy but picturesque.
"Revitalized, hip Scott’s Addition is the hub of the city’s brewing scene, with cideries, taprooms, and distilleries housed in converted warehouses. Bold street murals and string lights brighten the area, and seasonally focused destination restaurants, a retro bowling alley, and a cinema make it a popular evening hangout. Nearby, the Science Museum of Virginia has high-tech astronomy shows in its Dome theater." - Google
Making mead for the second time. Here's a brief history on the "nectar of the gods"...
"The history of mead may go back more than 8,000 years. The oldest known meads were created on the Island of Crete. Wine had not yet been created. Mead was the drink of the Age of Gold, and the word for drunk in classical Greek remained "honey-intoxicated."
Polish mead produced in LublinMead was once very popular in Northern Europe, often produced by monks in monasteries in areas where grapes could not be grown. It faded in popularity, however, once wine imports became economical. Especially partial to it were the Slavs. In Polish it is called miód pitny (pronounced [mjut pi:tni]), meaning "drinkable honey". Mead was a favored drink among the Polish-Lithuanian szlachta (nobility). During the Crusades, Polish Prince Leszek I the White explained to the Pope that Polish knights could not participate in the Crusades because there was no mead in Palestine.
In Norse mythology, mead was the favorite drink of the Norse gods and heroes, e.g. in Valhalla, and the mead of the giant (Jotun) Suttung, made from the blood of Kvasir, was the source of wisdom and poetry. The nectar and ambrosia of the Greek gods are often thought of as draughts of fermented honey.
In Russia, mead remained popular as medovukha and sbiten long after its popularity declined in the West. Sbiten is often mentioned in the works by 19th-century Russian writers, including Gogol, Dostoevsky, and Tolstoy. Some beer producers attempt to revive sbiten' as a mass-produced drink in Russia.
In Finland, a sweet mead called Sima (cognate with zymurgy), is still an essential seasonal brew connected with the Finnish Vappu (May Day) festival. It is usually spiced by adding both the pulp and rind of a lemon. During secondary fermentation raisins are added to control the amount of sugars and to act as an indicator of readiness for consumption — they will rise to the top of the bottle when the drink is ready.
Ethiopian mead is called tej and is usually home-made. It is flavored with the powdered leaves and bark of gesho, a hops-like bittering agent which is a species of buckthorn. A sweeter, less-alcoholic version called berz, aged for a shorter time, is also made. The traditional vessel for drinking tej is a rounded vase-shaped container called a berele.
Evidence exists that mead was also made in India, Southeast Asia, China, Japan, and Central Africa. Mead is also mentioned in many old north Anglo-Saxon stories, including in the epic poem Beowulf, and in early Welsh poetry such as Y Gododdin.
The word "honeymoon" in English is supposedly traceable to the practice of a bride's father dowering her with enough mead for a month-long celebration in honor of the marriage. Mead is still manufactured in Britain, France, and various other locations, though the traditional status of most such manufacture is dubious. One of the most famous producers is the Holy Island of Lindisfarne in North East England, where mead has been produced since Anglo-Saxon times.
Varieties of mead
Mead can have a wide range of flavors, depending on the source of the honey, additives called "adjuncts" or "gruit" (including fruit and spices), yeast employed during fermentation, and aging procedure. Mead can be difficult to find commercially, though some producers have been successful marketing it. Consumers must bear in mind that some producers have marketed white wine with added honey as mead, often spelling it "meade." Blended varieties of mead can be known by either style represented. For instance, a mead made with cinnamon and apples can be referred to as a cinnamon cyser or as an apple metheglin.
Some meads retain some measure of the sweetness of the original honey, and some can even be considered as dessert wines. Drier meads are also available, and some producers offer sparkling meads, which (like champagne) can make for a delightful celebratory toast. There are a number of faux-meads, which are actually cheap wines with large amounts of honey added, to produce a cloyingly sweet liqueur. It has been said that "a mead that tastes of honey is as good as a wine that still tastes of grape".
Historically, meads would have been fermented by wild yeasts and bacteria [citation needed] residing on the skins of the fruit or within the honey itself. Wild yeasts generally provide inconsistent results, and in modern times various brewing interests have isolated the strains now in use. Certain strains have gradually become associated with certain styles of mead. Mostly, these are strains that are also used in beer or wine production. Several commercial labs, such as White Labs, WYeast, Vierka, and others have gone so far as to develop strains specifically for mead.
Mead can also be distilled to a brandy or liqueur strength. Krupnik is a sweet Polish liqueur made through just such a process.
Different types of mead include, but are not limited to:
Braggot - Braggot (also called bracket or brackett) marks the invention of Ale. Originally brewed with honey and hops, later with honey and malt - with or without hops added.
Black mead - A name sometimes given to the blend of honey and black currants.
Cyser - Cyser is a blend of honey and apple juice fermented together. See also cider.
Great mead - Any mead that is intended to be aged several years, like vintage wine. The designation is meant to distinguish this type of mead from "short mead" (see below.)
Hydromel - Hydromel literally means "water-honey" in Greek. It is also the French name for mead. (Compare with the Spanish hidromiel and aquamiel, Italian idromele and Portuguese hidromel). It is also used as a name for a very light or low-alcohol mead.
Melomel - Melomel is made from honey and any fruit. Depending on the fruit-base used, certain melomels may also be known by more specific names (see cyser, pyment, morat for examples)
Metheglin - Metheglin starts with traditional mead but has herbs and spices added. Some of the most common metheglins are ginger, tea, orange peel, coriander, cinnamon, cloves, or vanilla. Its name indicates that many metheglins were originally employed as folk medicines. (Though the Welsh word for honey is medd, the word "metheglin" actually derives from meddeglyn, a compound word comprised of meddyg, "healing" + llyn, "liquor".)
Morat - Morat blends honey and mulberries.
Omphacomel - A medieval mead recipe that blends honey with verjuice; could therefore be considered a variety of pyment.
Oxymel - Another historical mead recipe, blending honey with wine vinegar.
Perry - Perry-mead blends honey with milled, ripe pears. (See entry for the modern drink Babycham.)
Pyment - Pyment blends honey and red or white grapes. Pyment made with white grape juice is sometimes called "white mead."
Rhodomel - Rhodomel is made from honey, rose hips, petals, or rose attar, and water.
Sack mead - This refers to mead that is made with more copious amounts of honey than usual. The finished product retains an extremely high specific gravity and elevated levels of sweetness. It derives its name from the fortified dessert wine Sherry (which is sometimes sweetened after fermentation, and in England once bore the nickname of "sack".)
Short mead - Also called "quick mead". A type of mead recipe that is meant to age quickly, for immediate consumption. Because of the techniques used in its creation, short mead shares some qualities found in cider (or even light ale): primarily that it is effervescent, and often has a cidery taste.[citation needed]
Show mead - A term which has come to mean "plain" mead; that which has honey and water as a base, with no fruits, spices or extra flavorings. (Since honey alone does not provide enough nourishment for the yeast to carry on its life-cycle, a mead that is devoid of fruit, etc. will require a special yeast nutrient and other enzymes to produce an acceptable finished product.)
Tej - Tej is an Ethiopian mead, fermented with wild yeasts (and bacteria), and with the addition of gesho. Recipes vary from family to family, with some recipes leaning towards braggot with the inclusion of grains.
Mulsum - Mulsum is not a true mead, but is unfermented honey blended with a high-alcohol wine.
Medovina - Macedonian (of the Republic of Macedonia) for mead. Unfortunately, very few people still brew this for their own consumption. It is not available commercially.
Medovukha - Eastern Slavic variant, very alcoholic. In principle, a vodka with distilled honey addition.
Półtorak - A Polish mead, made using two units of honey for each unit of water
Dwójniak - A Polish mead, made using equal amounts of water and honey
Trójniak - A Polish mead, made using two units of water for each unit of honey
Czwórniak - A Polish mead, made using three units of water for each unit of honey
Gverc or Medovina - Croatian mead prepared in Samobor and many other places. Word “gverc” or “gvirc” is from German "Gewürze" and it refers to different spices added to mead."
12 Women of Bridgetown were painted in the nude by 12 artists of Bridgetown for a Fundraising Calendar. All profits are going to support Breast Cancer Facilities.
Tonight our calender was launched among a huge hullaballoo.
Please buy your copy from
The Cidery
43 Gifford Road,
Bridgetown WA 6255
AUSTRALIA
Telephone: (+61) 8 9761 2204
Fax: (+61) 8 9761 2294
Email: thecidery@blackwoodvalley.com.au
Website: www.thecidery.com.au
Sale online available from next week
This amazing painting was painted by Laine Staniford from Sunnyhurst Winery www.sunnyhurst.com.au
Three Vancouver Island Wineries - 40 images - Canon EOS 60D with Sigma 18-200mm 3.5-6.3 DC OS (EOS mount) & Polarizer - Photographer Russell McNeil PhD (Physics) lives on Vancouver Island, where he works as a writer.
White-faced Heron (Egretta novaehollandiae) on the grounds of Cheeky Monkey Brewery & Cidery, Margaret River WA Australia
still exploring the area around the Margaret River region on day 9 of our Australia holiday
A few photo highlights from the 2017 TASTE OF WOODSTOCK. Thank you to all the participants including A&P Bar, Bistro-To-Go, Bread Alone, Calmbucha, Catskill Mountain Pizza, Colony, Cucina, The Green Palate, Landau Grill, Lenny's Bee Productions, Maria's Bazaar, Mountain Gate Restaurant, Nancy's of Woodstock Artisanal Creamery, New World Home Cooking, Oriole 9, Peace Love & Cupcakes, Reservoir Inn, Santa Fe Woodstock, Sunflower Café, T Salon, Woodstock Meats, Woodstock Wine & Liquors, Woodstock Yoga, Yankee Folly Cidery, and Yum Yum Noodle Bar. Hosts included Center for Photography, Westwood Metes and Bounds, Sparkle, Marigold of Woodstock, Loominus Handwovens. Thank you all!. Photos courtesy of Naomi Schmidt (Naomigraphics.com)
Making mead for the second time. Here's a brief history on the "nectar of the gods"...
"The history of mead may go back more than 8,000 years. The oldest known meads were created on the Island of Crete. Wine had not yet been created. Mead was the drink of the Age of Gold, and the word for drunk in classical Greek remained "honey-intoxicated."
Polish mead produced in LublinMead was once very popular in Northern Europe, often produced by monks in monasteries in areas where grapes could not be grown. It faded in popularity, however, once wine imports became economical. Especially partial to it were the Slavs. In Polish it is called miód pitny (pronounced [mjut pi:tni]), meaning "drinkable honey". Mead was a favored drink among the Polish-Lithuanian szlachta (nobility). During the Crusades, Polish Prince Leszek I the White explained to the Pope that Polish knights could not participate in the Crusades because there was no mead in Palestine.
In Norse mythology, mead was the favorite drink of the Norse gods and heroes, e.g. in Valhalla, and the mead of the giant (Jotun) Suttung, made from the blood of Kvasir, was the source of wisdom and poetry. The nectar and ambrosia of the Greek gods are often thought of as draughts of fermented honey.
In Russia, mead remained popular as medovukha and sbiten long after its popularity declined in the West. Sbiten is often mentioned in the works by 19th-century Russian writers, including Gogol, Dostoevsky, and Tolstoy. Some beer producers attempt to revive sbiten' as a mass-produced drink in Russia.
In Finland, a sweet mead called Sima (cognate with zymurgy), is still an essential seasonal brew connected with the Finnish Vappu (May Day) festival. It is usually spiced by adding both the pulp and rind of a lemon. During secondary fermentation raisins are added to control the amount of sugars and to act as an indicator of readiness for consumption — they will rise to the top of the bottle when the drink is ready.
Ethiopian mead is called tej and is usually home-made. It is flavored with the powdered leaves and bark of gesho, a hops-like bittering agent which is a species of buckthorn. A sweeter, less-alcoholic version called berz, aged for a shorter time, is also made. The traditional vessel for drinking tej is a rounded vase-shaped container called a berele.
Evidence exists that mead was also made in India, Southeast Asia, China, Japan, and Central Africa. Mead is also mentioned in many old north Anglo-Saxon stories, including in the epic poem Beowulf, and in early Welsh poetry such as Y Gododdin.
The word "honeymoon" in English is supposedly traceable to the practice of a bride's father dowering her with enough mead for a month-long celebration in honor of the marriage. Mead is still manufactured in Britain, France, and various other locations, though the traditional status of most such manufacture is dubious. One of the most famous producers is the Holy Island of Lindisfarne in North East England, where mead has been produced since Anglo-Saxon times.
Varieties of mead
Mead can have a wide range of flavors, depending on the source of the honey, additives called "adjuncts" or "gruit" (including fruit and spices), yeast employed during fermentation, and aging procedure. Mead can be difficult to find commercially, though some producers have been successful marketing it. Consumers must bear in mind that some producers have marketed white wine with added honey as mead, often spelling it "meade." Blended varieties of mead can be known by either style represented. For instance, a mead made with cinnamon and apples can be referred to as a cinnamon cyser or as an apple metheglin.
Some meads retain some measure of the sweetness of the original honey, and some can even be considered as dessert wines. Drier meads are also available, and some producers offer sparkling meads, which (like champagne) can make for a delightful celebratory toast. There are a number of faux-meads, which are actually cheap wines with large amounts of honey added, to produce a cloyingly sweet liqueur. It has been said that "a mead that tastes of honey is as good as a wine that still tastes of grape".
Historically, meads would have been fermented by wild yeasts and bacteria [citation needed] residing on the skins of the fruit or within the honey itself. Wild yeasts generally provide inconsistent results, and in modern times various brewing interests have isolated the strains now in use. Certain strains have gradually become associated with certain styles of mead. Mostly, these are strains that are also used in beer or wine production. Several commercial labs, such as White Labs, WYeast, Vierka, and others have gone so far as to develop strains specifically for mead.
Mead can also be distilled to a brandy or liqueur strength. Krupnik is a sweet Polish liqueur made through just such a process.
Different types of mead include, but are not limited to:
Braggot - Braggot (also called bracket or brackett) marks the invention of Ale. Originally brewed with honey and hops, later with honey and malt - with or without hops added.
Black mead - A name sometimes given to the blend of honey and black currants.
Cyser - Cyser is a blend of honey and apple juice fermented together. See also cider.
Great mead - Any mead that is intended to be aged several years, like vintage wine. The designation is meant to distinguish this type of mead from "short mead" (see below.)
Hydromel - Hydromel literally means "water-honey" in Greek. It is also the French name for mead. (Compare with the Spanish hidromiel and aquamiel, Italian idromele and Portuguese hidromel). It is also used as a name for a very light or low-alcohol mead.
Melomel - Melomel is made from honey and any fruit. Depending on the fruit-base used, certain melomels may also be known by more specific names (see cyser, pyment, morat for examples)
Metheglin - Metheglin starts with traditional mead but has herbs and spices added. Some of the most common metheglins are ginger, tea, orange peel, coriander, cinnamon, cloves, or vanilla. Its name indicates that many metheglins were originally employed as folk medicines. (Though the Welsh word for honey is medd, the word "metheglin" actually derives from meddeglyn, a compound word comprised of meddyg, "healing" + llyn, "liquor".)
Morat - Morat blends honey and mulberries.
Omphacomel - A medieval mead recipe that blends honey with verjuice; could therefore be considered a variety of pyment.
Oxymel - Another historical mead recipe, blending honey with wine vinegar.
Perry - Perry-mead blends honey with milled, ripe pears. (See entry for the modern drink Babycham.)
Pyment - Pyment blends honey and red or white grapes. Pyment made with white grape juice is sometimes called "white mead."
Rhodomel - Rhodomel is made from honey, rose hips, petals, or rose attar, and water.
Sack mead - This refers to mead that is made with more copious amounts of honey than usual. The finished product retains an extremely high specific gravity and elevated levels of sweetness. It derives its name from the fortified dessert wine Sherry (which is sometimes sweetened after fermentation, and in England once bore the nickname of "sack".)
Short mead - Also called "quick mead". A type of mead recipe that is meant to age quickly, for immediate consumption. Because of the techniques used in its creation, short mead shares some qualities found in cider (or even light ale): primarily that it is effervescent, and often has a cidery taste.[citation needed]
Show mead - A term which has come to mean "plain" mead; that which has honey and water as a base, with no fruits, spices or extra flavorings. (Since honey alone does not provide enough nourishment for the yeast to carry on its life-cycle, a mead that is devoid of fruit, etc. will require a special yeast nutrient and other enzymes to produce an acceptable finished product.)
Tej - Tej is an Ethiopian mead, fermented with wild yeasts (and bacteria), and with the addition of gesho. Recipes vary from family to family, with some recipes leaning towards braggot with the inclusion of grains.
Mulsum - Mulsum is not a true mead, but is unfermented honey blended with a high-alcohol wine.
Medovina - Macedonian (of the Republic of Macedonia) for mead. Unfortunately, very few people still brew this for their own consumption. It is not available commercially.
Medovukha - Eastern Slavic variant, very alcoholic. In principle, a vodka with distilled honey addition.
Półtorak - A Polish mead, made using two units of honey for each unit of water
Dwójniak - A Polish mead, made using equal amounts of water and honey
Trójniak - A Polish mead, made using two units of water for each unit of honey
Czwórniak - A Polish mead, made using three units of water for each unit of honey
Gverc or Medovina - Croatian mead prepared in Samobor and many other places. Word “gverc” or “gvirc” is from German "Gewürze" and it refers to different spices added to mead."
"Revitalized, hip Scott’s Addition is the hub of the city’s brewing scene, with cideries, taprooms, and distilleries housed in converted warehouses. Bold street murals and string lights brighten the area, and seasonally focused destination restaurants, a retro bowling alley, and a cinema make it a popular evening hangout. Nearby, the Science Museum of Virginia has high-tech astronomy shows in its Dome theater." - Google
"Revitalized, hip Scott’s Addition is the hub of the city’s brewing scene, with cideries, taprooms, and distilleries housed in converted warehouses. Bold street murals and string lights brighten the area, and seasonally focused destination restaurants, a retro bowling alley, and a cinema make it a popular evening hangout. Nearby, the Science Museum of Virginia has high-tech astronomy shows in its Dome theater." - Google