#brewingwithhoney Archives – PorchDrinking.com
In this week’s installment of Collaborating for a Cause, we switch gears from beer to mead. On Nov. 14 of last year, Alyson Schramm of Schramm’s Mead announced an upcoming release to represent their participation in GivingTuesday 2023. In an amazing show of kindness and generosity toward a craft beer and industry icon, Schramm’s donated 100% of profits from its Nov. 28 webstore sales to the Kidd family GoFundMe to go toward medical expenses and future needs. Additionally, Schramm’s conducted a pre-order for custom-labeled bottles of Alex Reserve, its limited-batch apple mead.
Craft beer is not the only industry to see a huge boom recently in both production and popularity. As drinkers today are always on the hunt for something new and exciting, the versatility of honeywine has found large appeal with a range of different demographics, and has led to the opening of countless full-production meaderies across the United States. Schramm’s Mead has been a top producer of honeywine for a decade now. They’ve helped to pioneer the continued growth of the style as well as set the benchmark for quality and success. We had the privilege to sit down and talk with Ken Schramm, co-founder and head meadmaker of Schramm’s, to learn more about their roots, program development, and some of the other pivotal factors he has pioneered that have further impacted the sweeping mead revolution that our country is seeing.
While it has been used for thousands of years in brewing, honey is an up and coming star of the craft beer world. Brewers are becoming more aware of the myriad possibilities it presents. Honey provides multiple potential contributions to beer depending on how and when it’s used in the brewing process and has a dizzying range of flavors. Factors such as terroir, the botanicals visited by the bees, and even the time of year the pollen was gathered all affect flavor. So what exactly does honey do for beer, and why do breweries use it?
“Brewers like to craft things, so we ask them, ‘What is it you’re looking to do?’”
Whatever the answer, Keith Seiz likely has good advice to offer any brewer or distiller looking to incorporate honey. Seiz is a representative of the National Honey Board, and—along with honey sommelier Alison Conklin—recently presented information on honey beer and spirits for a group of industry writers and editors.