Once a year, Baltibrew joins other homebrew clubs in the area at Snyder’s Apiaries in White Hall, Maryland to make mead. For those of you unfamiliar with the topic, mead is honey wine — literally, water, honey, yeast, and a little bit of yeast nutrient make mead. It is one of the oldest forms of fermented beverage, was drunk by vikings before going into battle, and done right, it tastes awesome.
Wootown members Lloyd and Ruth Ann Snyder run the apiary, and do us the great courtesy of providing us with the proverbial hook up — cheap honey, an awesome environment, and most importantly great company.
Mead mazing is easy, doesn’t take that long, and is really more of an excuse to hang out in the country with other brewers, learn tons about fermented beverages, and drink some awesome examples all made with honey. This really is one of the best brew days we take part in.
12 pounds makes 9.3% mead, 15 pounds makes 11.2% mead.
It takes about a half hour per person to maze mead, and usually more than one person is doing so at a time.
Snyder’s takes cash, check, or credit card.
Yeast and yeast nutrient are available or you can bring your own.
You will need a clean fermenter, lid or cap, and airlock.
Wootown is bringing its whizz-bang, inline water heater, so there’s no waiting for large volumes of water to heat up, and will have a stirrer available for aeration.
As usual — but for serious this time — bring food and home or pro brew (Cider, wine, beer) to share. Wootown and its members do an excellent job sharing dishes, and homebrew. We want to come correct as well. Please don’t show up empty handed!
It’s already that third Thursday, Baltibrewers, and that means it’s time to invade Nepenthe and discuss all things fermentable. We’re hoping to make this meeting a little different in that it’s happening during Baltimore Beer Week — as such, less business, more beer!
Prior to the meeting (4–7 p.m.), Nepenthe is hosting Virginia’s Devil’s Backbone for a tasting. If you can get there before the meeting, there might even be some beer left.
Baltibrew is sponsoring the No Hop Gruit Competition at Liam Flynn’s Ale House during Baltimore Beer Week on October 19th from 4 pm to 6 pm. Entries for submission will be accepted any time before the event begins at 4 pm.
It’s that time again, Baltibrewers. Hard to believe it’s already the third week in September, but this means it’s time to meet at Nepenthe Homebrew at 8 p.m. tomorrow.
Of key importance to this meeting is Chilibrew, so that will likely take up most of room on the agenda. In fact, our Ed Czars have given us all a break from class so we can focus on preparing for our Beer Week Final Exams.
This is our first attempt to use the voting system under the members only functionality resultant of your paid dues. Please report any issues you have to baltibrew at gmail.com — thanks.
Per last night’s meeting, we’ll be voting whether to use a portion of club funds to aid in our support of Sour Hour at this year’s MashOut event. The proposed level of MashOut Funding is $100 to be used to purchase breads, cheeses, and charcuterie to accompany sour ales during Baltibrew member, Jason Heinen’s presentation at the opening of the event.
As stated during the meeting, this is an opportunity to showcase Baltibrew’s commitment to experimentation, and quality beer making on a wider stage as clubs from surrounding states attend the event.
Please vote one time only.
Should Baltibrew contribute club funds to Sour Hour