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.
Are you interested in a honey tasting event for your organization?
Please provide as much information as you can and someone will get back to you with details.
Is your organization or beekeeping club interested in a speaker or hosting a course in Sensory Training in Honey?
The AHTS's Honey Tasting courses are an intensive and interactive introduction into the world of honey. In an academic setting, we teach you the methods of sensory analysis used by sommeliers to taste and evaluate honey like an expert. Our courses will give you the tools and skills to truly understand and identify the complex aroma and flavor nuances of single - origin honey, its defects and crystallization structures.
Each course begins with learning the psychology and physiology of how we experience honey with olfactory and gustatory exercises to wake up your senses. You will learn to the difference between taste, flavor and trigeminal experiences then identify everyday aromas and flavors using your own scent memories. You will learn the step by step methods to evaluate hand selected honey samples approved by The Italian National Register of Experts in the Sensory Analysis of Honey in Bologna, Italy. Students will be guided through the process of writing tasting notes for each honey sample using a honey wheel. The course includes basics about honey production, composition, crystallization and defects as well as basic beekeeping and management practices for making and storing quality honey.
We include basic principles of pairing honey with cheeses and all food groups. Courses can be tailored to the specific needs of each interested group.
Courses can be tailored to your specific needs, please contact us to discuss the best option for your organization.
HOSTING REQUIREMENTS:
• Maximum 25 students pre-paid
• Classroom venue with desk, chairs and running water
• Cover cost of instructors fee, travel, hotel and meals
• We travel from NYC airports