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.
The AHTS and Albo are so very proud of these stellar students who have completed the Introductory Course to the Sensory Analysis of Honey with the AHTS in the USA. Students came from Canada, Australia, Costa Rica, Puerto Rico, Tennessee, California, Georgia, Colorado, North Carolina, Maryland, Pennsylvania, Illinois, New York, Oregon, Florida, and Michigan They each have received a certificate of completion that is recognized by the Italian Register of Experts in the Sensory Analysis of Honey. We thank the President of the Italian Register, Gian Luigi Marcazzan for traveling from Italy to lead the course and sharing his knowledge and experience with us. Congratulation students! Bee proud and continue to practice your new skills. C. Marina Marchese, founder of the AHTS and organizer.
Special thanks to our presenters: Andrew Tipler: Mead educator and judge, our stellar stewarts in training: Christina Neumann and Katie Flinn.
Here's what students said about the Course
"What a stimulating deep dive into the world of Sensory Analysis of Honey. Thank you so much to the American honey Tasting Society, skillful teachers and wonderful co-students!"
~ Michelle M, Honey Judge
" Having no formal sensory analysis training I found the instructors and levels of teaching perfect for beginners.
It was easy to follow along and the concepts were very understandable."
~ Student feedback
" Instruction was great, and at a nice pace. So glad we took this class!"
~ Student feedback
The AHTS and Albo are so very proud of these stellar students who are the FIRST eighteen people to complete the Introductory Course to the Sensory Analysis of Honey here in the USA. Students came from Canada, Australia, Dominican Republic, California, Colorado, North Carolina, Maryland, Pennsylvania, Illinois, New York, Oregon, Florida, and Massachusetts to participate and will return home with a new understanding of how complex and fascinating honey is and now know the methods to taste and evaluate honey. Most of all they each have received a certificate of completion that is recognized by the Italian Register of Experts in the Sensory Analysis of Honey. We thank the President of the Italian Register, Gian Luigi Marcazzan for traveling from Italy to lead the course and sharing his knowledge and experience with us. Congratulation students! Bee proud and continue to practice your new skills.
Special thanks to our presenters: Ashley Bryant: Cheese educator and Andrew Tipler: Mead educator and judge.
Here's what students said about the Course
"This was such an amazing experience! I highly recommend this course to foodies, bee lovers, health and wellness aficionados - basically anyone with an interest in developing their senses to appreciate the finer things in life!"
~ Julie L, Canada
"It was an experience of those that can be noticed before and after, for me learn to describe the characteristics of honey, feel and think about every detail of the texture and to be able to define it with the tools that we learned is priceless, thank you Marina and Gian Luigi for share all your knowledge with us!"
~ Suleika U, Dominica Republic
"Definitely worth the trip both personally and professionally. Thank you for your incredible hard work within the US and International world Marina! Without you, I wouldn't be as knowledgable about honey or have so many new friends!"
~ Jessica L, Australia
"What an incredible experience! Loved every minute of it, and the amazing group who gathered far and wide. Still reeling from the taste of strawberry tree honey."
~ Linda O, Massachusetts
"I highly recommend this. It's an amazing course."
~ Stan H, North Carolina
