And for those of you who missed it, here’s the link to my interview with Jeremy Dodge about the Cypress Hills, Bushwakker, and Chinook Arch Mead.
This is merely a starting point for the wonderful world of mead. Californian wineries are making sparkling and dry old meads. (Mead will cellar for decades apparently.) Braggot, or brakket, is the most common a sort of beer mead combo, but melomel (mead with fruit juice added) are catching on fast.
If you are a person with a cellar, I would recommend buying a case or two of the Cypress Hills mead and laying it down for a couple of decades. Open one a year and watch it progress…