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.
Honey Sensory Education
in Bologna, Italy
IN PERSON class: Level 1
INTRODUCTION TO HONEY SENSORY ANALYSIS
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June 3-7, 2024 (5 days – 31 hours)
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September 30, October 1-4, 2024 (5 days – 31 hours)
For any further information about the event
email us at HoneySE@mail.com.
Raffaele Dall'Olio & Gian Luigi Marcazzan
HANDS ON WORKSHOP
DEADLINE FOR REGISTRATIONS APRIL 20, 2024
DATE: 26 - 27 September 2024
LOCATION: Cooking School Teatro 7 Lab - Via Genova Thaon di Revel, 7 Milan
MAIN LANGUAGE: English (support for Italian speaker can also be provided)
COURSE COST: 490 € (educational material, apron and coff breaks included)
NOTE: The workshop will be accredited by the Italian National Register of Expert in Honey Sensory; this activity will enable members to hold their membership status for year 2024
CONTACTS: laura.nanni@cibo360.it
