Tag archive


Episode 189 – Phila Mead Co. – Steve and Rich Kassabian

This episode features Steve Kassabian and Rich Kassabian of Phila Mead Co. Steve has been a home brewing hobbies for about 10 years.. He and his brother Rich always wanted to do something together. Rich brings his business education and experience to the partnership. Looking at the landscape they determined that mead was best to focus on. They saw that the mead industry was underserved and they felt that there was huge upside to make a mark with the consumer. All of their expressions are bold in flavor and have a wonderful wine adjacent drinking experience. They bring their passion, energy and creativity to the mead world. 3000 W Lincoln Hwy, Parkesburg, PA 19365 (267) 909-0021 – www.PhilaMeadCo.com – Instagram Be sure to support our sponsor ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Brewscuits⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ and use the code fa2024 at checkout for 15% off your entire order.

Available on:

🎧 Apple https://lnkd.in/eu7f7dwE

🎧 Spotify https://lnkd.in/eUq863s7

🎧 iHeart Radio https://lnkd.in/eHFVJkZT

🎧 Overcast https://lnkd.in/e-PZ-N2M
and more…

Highlights From our Discussion: 

⁠East Falls Farmers Market⁠ 

⁠Los Angeles International Wine Competition ⁠


⁠Dutch Gold Honey⁠ 

⁠Philadelphia Beekeepers Guild⁠

 ⁠Wine Condoms⁠ 

⁠Jacob Dombroski⁠ 

Scott Labs⁠ 

⁠Free Will Brewing Co.⁠

Cantillon Brewery⁠ 

Scotts Mini Woodshop⁠ 

Mother Compost⁠

Episode 114 – Mead Maker Allen Martin

This episode features Mead Maker Allen Martin.

About five years ago Allen went to a beer bottle share with his wife.  He met Carver Wilson who Allen considers to be “The Home Mead Making Extraordinaire”.  Up until that time Allen had never tried mead.  After twenty minutes of enjoying the mead, Alan proclaimed, “that he was going to start making this stuff”.  That began a rabbit hole journey into mead making.  Since then he has honed his craft and has been awarded the coveted title of Mead maker of the Year.


Available on:

🎧 Apple https://lnkd.in/gbgJ5ASg

🎧 Google https://lnkd.in/gn6UA52d

🎧 Spotify https://lnkd.in/gPfBK8fY

🎧iHeart Radio https://lnkd.in/guuqRGCq
and more…

Highlights from our discussion:

Golden Monkey

Modern Mead Makers

Mazer Cup

Crockett Honey Company

Meadcon 2022

American Mead Makers Association

Obscurity Mead Hall and Cidery

Episode 110 – Obscurity Mead Hall and Cidery – Luke Goucher and Carson Souza

This episode features Luke Goucher and Carson Souza of Obscurity Mead Hall & Cidery.

Obscurity started with friends getting together and having a passion for beer.  Carson had already been in the brewing industry for 10 years as a commercial brewer at a vegan brewery.  Luke and Carson decided to get a little wild and play with mead as well.  A adventure was born in the cornfields of the far west suburbs of Chicago.  Mead was a challenge for Carson so he jumped right in.  Luke and Carson flew around the country to check out some of the best mead makers and learn from their successes.  This episode is a master class on brewing, fermenting and business.  Obscurity is creating many tremendous expressions.  Enjoy as we sample through their story.

21 S Main St, Elburn, IL 60119 – 630-320-2255 – www.drinkobscurity.com – Facebook

Available on:

🎧 Apple https://lnkd.in/e3Wb_M-z

🎧 Google  https://lnkd.in/eqTCm2e4

🎧 Spotify https://lnkd.in/e7mURsRP

🎧iHeart Radio  https://lnkd.in/eCXGNvVV
and more…

Highlights from our discussion:

Meadcon 2022


Viking Braggot Company

Rabbits Foot Meadery

B. Nektar Meadery

National Honey Board

Charm City Meadworks

MeadCon 2022

MeadCon is more than just another industry convention. It’s a celebration and a gathering of mead practitioners that are on their own journey. MeadCon 2022 was held in Baltimore, MD on August 22nd through the 23rd. The two day event served professionals, as well as, home mead makers. The American Mead Makers Association provided a hive of educational topics, amazing speakers and an insight into where the industry is and where they are going.

Brian Wing, President of the association and co-owner of Green Bench Brewing Company, welcomed the attendees. He addressed skyrocketing costs and supply chain issues. Greg Heller LaBelle spoke to the legislative focus of what the AMMA helps its members navigate. There is a desire to work with the TTB to clarify exactly what the word “Mead” means. Kevin Meintsma shared the status of the mead maker of the year and the Mead Masters Program. He talked about the importance of brand building and spotlighting and highlighting mead.

Even Himes of Dutch Gold spoke about the current state of honey production internationally. Addressing concerns about bees and what is being done to develop honey production in global markets. The largest importers of honey are the United States, Japan and Europe. We learned the very concerning facts about how some countries have been manipulating markets and a controlling the flow of honey to the world. Evan finished by speaking to the Antidumping Lawsuit. He provided a perspective into what is at stake as the litigations moves forward.

Arthur Frank provided amazing insights into the study into terroir that he did with honey. He purchased 6 different wildflower honeys from upstate New York. He chronicled the development of the 6 individual meads that he created. We got to try the meads and were treated to a breakdown of the various floral sources that impacted the flavor and character.

Brian Woerner’s discussion of beekeeping was fascinating. He illustrated his personal experiences with bees. Raising bees and building a hive is actually challenging and time consuming. Constant care and attention is required to make quality honey and have healthy bees.

Charm City Meadworks hosted the evenings festivities with a charity event and bottle share. Meadmakers from all over the country brought their best “nectar of the gods” to open and enjoy. There were Braggots, Cysers, Dry Meads, Sweet Meads, Melomels, Sessions and Pyments. Home mead makers and professionals discussed techniques, stories and laughter. Everyone was treated to some of the most amazing meads ever created.

Day 2 provided more education and an opportunity to meet with the vendors that brought their products for the mead makers to discover. There was no shortage of honey, flavorings and wood barrels to give the attendees new ideas and ways to raise the bar on their craft. The conversations were lively as all reflected on the past evenings merriment. New friendships were made and old ones were solidified even more.

Brad Dahlhofer, co-founder of B. Nektar Meadery, led a fascinating and fact filled discussion on scaling. Taking a small batch from bench trials and expanding it into a large scale production. Exploring adding flavorings and the tools of success that a mead maker should have.

Tom Gosnell, Co-Founder of Gosnells, taught us all about pasteurization. We learned an in-depth history of how this is used in other industries and how it can revolutionize the shelf stability of mead beverages. The Gosnells are passionate about pasteurization. This was a master class of where science meets safety preserving the flavor and quality.

For those that were looking to enter their meads into competition, Jim Price, Allen Martin and Matt Mead, provided proven methods to get your mead judge ready.

Brian Wing brought his experience of the use of centrifuges for filtering. Three samples of the same base raspberry mead were brought to a full house of scrutinizing palates. Each was clarified using different methods. As technology becomes less expensive and more readily available it will provide more avenues for the mead maker to improve their creations.

Brian shared his post Meadcon2022 observations and thoughts with Fermented Adventure. “It was great to finally get everyone back together. We can do Zoom meetings and talk mead, but it’s not the same as raising a glass face to face. I was very happy to see such a strong turn out of professional meaderies at the conference and the quality of mead being shared was really incredible. That’s a great sign for the industry. I was also happy to see how many new meaderies attended the conference. Aside from the incredible growth that shows for mead in the US, it means we have more and more folks who have experience in opening a meadery and can help the next home mead makers who are thinking of going pro. Creating business plans, navigating TTB regulations – all of that is a learning experience. The more meaderies that have gone through that increases the knowledge base for the industry and paves the way for more to come. It was also really nice to see how much energy and ingenuity the home mead makers brought to the conference, with some excellent research that we can all benefit from.”

We are looking forward to what the next year brings us in the world of Mead. The future is looking sweet.

Episode 89 – Mead Drinkr Tysen

This episode features Mead Drinkr Tysen.

We met Tysen at Cidercon 2022.  Tysen and his brother-in-law Alan wanted to do something different.  They decided to make mead instead of brewing beer.  The passion is all about mead making and wanting to do it better.  He loves going on road trips and visiting meaderies and of course, drinking mead.  Tysen made his first mead in November of 2013.  He enjoys learning from other people doing it and the science behind it.  He’s a mead advocator and a fermentation educator.  Enjoy this fascinating episode that discusses all things mead.   

Available on:

🎧 Apple https://lnkd.in/gy67StVT

🎧 Google https://lnkd.in/gKeZkE8c

🎧 Spotify https://lnkd.in/gv7mtKBq

🎧iHeart Radio https://lnkd.in/g_nu5nqj
and more…

Highlights From our Discussion:

Joe’s Agent Orange Mead



Caledonia Spirits

Mazer Cup

American Mead Makers Association

Monks Meadery


Black Heath Meadery

Southern California Mead Club

Honey & Hops Brew Works

Funktastic Meads

Liquid Alchemy

St. Vrain Cidery

Tiffanie Barriere

Sugarbelt Mead Festival 2022

Manic Meadery

Orchid Cellar Meadery and Winery



Episode 87 – Beach Bee Meadery – Curtis Blodgett

This episode features Curtis Blodgett of Beach Bee Meadery.

Curtis began his journey by considering opening a distillery.  He and his wife Madeleine met with distillers to understand the process and what was needed to get started.  They completed a meeting with a rum distiller and to decided to visit a meadery that was close by.  They never had mead and they were totally blown away.  Curtis was familiar with making wine and brewing beer, but he wasn’t familiar with mead.  He looked at Madeleine and said, “this is what I want to do”.  The whole experience was life changing.  We got to talk mead, cider, yeast, barrels and so much more.  

Brewscuits is the sponsor of the podcast.  Be sure to check them out at www.brewscuits.com.  Type in Fermented Adventure at checkout to get 15% off your first order.

589 Long Branch Ave, Long Branch, NJ 07740 – (732) 403-3558 – www.beachbeemeadery.com –Facebook

Available on:

🎧 Apple https://lnkd.in/dJ6JkwAM

🎧 Google https://lnkd.in/d2MmaDx5

🎧 Spotify https://lnkd.in/d-jNU2Jg

🎧iHeart Radio https://lnkd.in/dJsPgh_f
and more…

Highlights from our discussion:

Melovino Meadery

Long Branch Distillery

Long Branch, NJ

Green Bench Brewing Co


Black Heath Meadery

Buskey Cider

The Veil Brewing Company

Armageddon Brewing Company

Mermaid Spirits

Caledonia Spirits

Texas Mead Cup

The Mazer Cup


Dutch Gold Honey

Cidercraft Magazine

Episode 56 – Original 13 Ciderworks – John Kowchak and Petra Manchina

This episode features John Kowchak and Petra Manchina of Original 13 Ciderworks. John’s Grandfather Charles Steckel worked in apple orchards and learned how to make hard cider.  John’s journey began as a home brewer of beer.  On a fateful day he had a conversation with his grandfather who shared with him that he made hard cider in his basement.  John pays tribute to has grandfather with the Sir Charles line.  John saw opening a cidery in Philadelphia as a continuation of his families entrepreneurial roots.  In 2013 Original 13 was born and at the time there were no cideries in Philadelphia.  In 2017 they opened the doors.  In this episode John and Petra share their take and vision on the cider and mead that they are creating.  The cocktail program, tasting room and restaurant.  They are producing some incredible and complex cider.  Full of flavor, character and some wonderful surprises.1526 N American St, Philadelphia, PA 19122 –

(215) 765-7000 – www.original-13.comFacebook

Available on:

🎧 Apple https://lnkd.in/evcgwJv

🎧 Google https://lnkd.in/ebknpCM

🎧 Spotify https://lnkd.in/ee5ymky

🎧iHeart Radio https://lnkd.in/eZdxV89
and more…

Highlights from our discussion:

Samson & Surrey

5:dirty Martinis

Magners Irish Cider

Atacama Dessert

Blueberry Capital of the World

PA Cider Guild

Punch Buggy Brewing Company

Capitol Cider

Clint Holmes

Hale & True Cider Co.

Basque Cider

Strongbow Apple Cider

Peter Mitchell

Cider & Perry Academy

Arsenal Cider House


Episode #21 – Liquid Alchemy Revisited

It’s been a year since we visited with Jeffrey Cheskin and Terri Sorantino.  We thought that we would check in and see what they have been up to at THE LAB.  We discuss their ever growing and extensive barrel program, as well as, the creative ingredients that they have been using in their Meads and Ciders.

Liquid Alchemy 28 Brookside Drive, Wilmington, DE 19804

🎧 Apple https://lnkd.in/efJax2g

🎧 Anchor https://lnkd.in/eCrfkZV

🎧 Spotify https://lnkd.in/ewufFKx

🎧iHeart Radio https://lnkd.in/ekfavTa

and more…

Highlights from our discussion:

Painted Stave Distilling

First State Brew Tours

Arkansas Black Apple

Girl Scout Cookies


Capitol Cider

Fifer Orchard


Getting Closer

The Podcast in Full Effect

It’s that moment when you realize, “This is real”. This is really going to be happening. Butterflies… Nausea… Dry Mouth. The car keeps moving forward and the moment is getting closer. I have taken this ride a dozen times to the LAB. I know the landmarks, the traffic lights and where to expect congestion on the road. January 2nd was a different experience. The first episode of the podcast was scheduled to be recorded. Would the computer work? Would the Microphone work? Did I forget anything?

I’m relieved to say that all worked. The 50+ minutes of recording was such an incredible experience. Now on to editing. That has been a whole different leaning process. Setting up the intro, fading in and out of music, and much time spent on YouTube. By next week the Podcast should be loaded onto Anchor, I Tunes and et al. Thanks to everyone that has been patient answering my questions. Let the Fermented Adventure continue. Cheers!

It’s Almost Ready

Fermented Adventure The Podcast

It’s been almost 3 years in the making. We have visited over 100+ Distilleries in 12 states. There were long drives, planes and rental cars. There were times that we got to the distillery to find they were closed for the day for a private party (Note: Yes, we have to call first). Rain, snow, thunderstorms and even skipping meals didn’t keep us from the opportunity to check out some amazing craft distilled spirits. We have met some of the nicest and most genuine down to earth people. Dedicated and inspired. Scientist and geniuses with a still.

It started with the idea for a Facebook site to document our “adventures”. Then came the Instagram page. A few months ago we decided that we wanted to share the stories of the people that we get to meet along the way. The first interview is tomorrow at Liquid Alchemy Beverages or the LAB. You will find the podcast up and running with a week on Anchor and I Tunes and wherever else we can put it. We hope that you enjoy the podcast and it becomes one of your favorites in 2019. Cheers!

Go to Top

You have successfully subscribed to the newsletter

There was an error while trying to send your request. Please try again.

Fermented Adventure will use the information you provide on this form to be in touch with you and to provide updates and marketing.