Skip to content

Polish Mead Tips from the 2018 Meadmaker of the Year

Michael Wilcox was gracious enough to share detailed notes on his best-of-show Ode to Jadwiga mead with Zymurgy. This the full version of the abridged notes that appear in the September/October 2018 issue of Zymurgy magazine, where you’ll also find … Read More

Jim’s Sous Vide Chicken Marbella

This recipe uses sous vide techniques discussed in “Cooking in a Vacuum” in the May/June 2018 issue of Zymurgy magazine. It is a simple sous-vide adaptation of the famous Chicken Marbella recipe from The Silver Palate Cookbook by Julee Rosso … Read More


Mead is as simple as fermenting diluted honey. It’s generally higher in alcohol than beer and puts the beverage more in line with grape wine, but it can be flavored like beer with fruits, spices, grains, hops, and more. Mead is produced in a variety of sweetness levels from dry to sweet, and carbonation levels vary from still to sparkling. Read More

Displaying results 37-48 of 50