Mead: it’s delicious, easy to make, and yet probably the worst understood home fermentation in the West. Maybe you tried something seriously regrettable once, with a recipe that called for raisins and a few years of aging? Eek.

With a little know-how about the special conditions honey likes to ferment well, you can make stunning modern meads - sweet, dry, sparkling or still - before your beer's mashed in and with equipment you already have. Let’s put together a mead with a great Australian honey, walk through the nutrients and conditions honey loves most, explore optional additions like fruit, and more.

FREE event :: This Adjunct does not conflict with another presentation, but it does take place over mid-morning Steep break (from 10:30AM-11:00AM, Friday 14th)

Anne Shea Bio:

Annie Shea is a Melbourne based brewer, and writer at smallbatchbooze.com.au. With a deep interest in meadmaking, cider, and all of the interesting parts of boozemaking where one style can inform another, she was the 2019 Vicbrew Champion and Best Novice in the same year. Annie is a mead, country wine and cider judge and her life aspiration is to make a truly wonderful Kriek.