In this powerpoint talk, we’ll be looking at the various steps in making a good mead. Mead making is very easy but there are a few critical steps that must be followed in order to make good mead. We will be discussing the various different types of mead, how to choose the best ingredients, what equipment is needed, how to prepare the must, special fermentation techniques, aging mead, serving mead and how to evaluate mead quality.
In this powerpoint talk, we’ll be looking at the various steps in making a good mead. Mead making is very easy but there are a few critical steps that must be followed in order to make good mead. We will be discussing the various different types of mead, how to choose the best ingredients, what equipment is needed, how to prepare the must, special fermentation techniques, aging mead, serving mead and how to evaluate mead quality.
In this powerpoint talk, we’ll be looking at the various steps in making a good mead. Mead making is very easy but there are a few critical steps that must be followed in order to make good mead. We will be discussing the various different types of mead, how to choose the best ingredients, what equipment is needed, how to prepare the must, special fermentation techniques, aging mead, serving mead and how to evaluate mead quality.
The American Honey Tasting Society is the only organization in the United States to teach the methods
of sensory analysis of honey developed by The Italian Register of Experts in the Sensory Analysis of Honey.
HIVE LIFE CONFERENCE
January 5 - 6, 2024 at the Sevierville Convention Center in Sevierville, Tennessee
Every taste of honey is an opportunity to learn something about its botanical source and unique flavors. In this 1.5 hour interactive workshop attendees will learn the method of Sensory Analysis to taste and evaluate honey used by honey sommeliers. You will engage in exercises to sharpen your senses, and enrich your vocabulary for identifying flavors in 5 unifloral honey samples using a honey wheel. You will learn how to write detail tasting notes for marketing purposes. There will be discussions about honey crystallization, defects and chemical composition. If you are looking to improve your knowledge of honey and your tasting skills you will not want to miss this workshop.
A certificate of completion will be award by the American Honey Tasting Society.
C. Marina Marchese is an author, beekeeper and member and docent for the Italian National Register of Experts in the Sensory Analysis of Honey, where she received her formal training as a honey sommelier. In 2013, she founded the American Honey Tasting Society to teach the Italian methods of sensory analysis of honey. She is the author of HONEYBEE: Lessons from an Accidental Beekeeper, The Honey Connoisseur and Honey for Dummies. Her fourth book, The World Atlas of Honey is due in 2024.