Michigan1
Well-Known Member
Paging Naegerbomb. I'm sure we all want to bombard you with questions.
First question:
Thank you for your time.
First question:
- What is mead?
Thank you for your time.
I went into Schramm's tonight and got my own personal AMA with James. I would recommend Schramm's to anyone. Both the meads and the staff are unbeatable. What a night!
Cash and a label and it's yours. PM me if you want it.I would like some Schramm's
Paging Naegerbomb. I'm sure we all want to bombard you with questions.
First question:
- What is mead?
Soooo..... You don't make mead?Mead is quite possibly the oldest alcoholic beverage known to man. Unlike grapes or barley (which need to be cultivated), honey can be 'hunted' or found ready-to-eat. Contamination of a hive with water and wild inoculate can result in ready-to-drink alcoholic beverage, making that lucky early man (or woman) a very popular person in the tribe. In modern times, it is generally agreed that mead is an alcoholic beverage with at least 51% of the fermentables coming from honey. Other than this cardinal rule, there are few rules that define mead. Mead can be whatever we want it to be.
Soooo..... You don't make mead?
Next question:
What mead would you like to make but can't?
96-100:
An extraordinary wine of profound and complex character displaying all the attributes expected of a classic wine of its variety. Wines of this caliber are worth a special effort to find, purchase, and consume.
90 - 95:
An outstanding wine of exceptional complexity and character. In short, these are terrific wines.
80 - 89:
A barely above average to very good wine displaying various degrees of finesse and flavor as well as character with no noticeable flaws.
70 - 79:
An average wine with little distinction except that it is a soundly made. In essence, a straightforward, innocuous wine.
60 - 69:
A below average wine containing noticeable deficiencies, such as excessive acidity and/or tannin, an absence of flavor, or possibly dirty aromas or flavors.
50 - 59:
A wine deemed to be unacceptable.
I never got a honey tasting. :-(
Naeger, please ship to California.
Like this place? http://www.wineguybuys.com/Schramms-Meads_c49.htmNaeger, please ship to California.
Whatchu needz?Naeger, please ship to California.
Whatchu needz?
Naeger, please.
Naegerbomb Schramm's mead has a thick mouth feel and rich/deep honey base to it that no other mead I've had can replicate. How is that accomplished?
Also, I'd love to hear more about your approach to growing and using fruit.
Tell us about your masters thesis!
Naegerbomb do you ever draw inspiration from beers? If so, any particular breweries?
My thesis is titled "RATES AND MODES OF SEQUENCE EVOLUTION IN VARIOUS LINEAGES WITHIN CHENOPODIACEAE".
From the abstract: "Sexual dimorphism in domesticated spinach, Spinacia oleracea, is thought to be determined by differential expression of floral organ identity genes. We examined the floral organ morphologies of seven species in the Chenopodiaceae, including two wild species of spinach, in order to gain insight into the evolution of floral reproductive strategy in this clade. The species within the Anserineae demonstrate extensive evolution in floral morphology and reproductive strategy, and Spinacia is unique for having been domesticated rather recently and for being dioecious. We found C. album to be hermaphroditic, C. foliosum and M. nuttalliana to be gynomonoecious, while C. bonus-henricus exhibits protogyny. For each species and cultivar examined, we isolated sequences for the genesUNUSUAL FLORAL ORGANS (UFO), AGAMOUS (AG),APETALA3 (AP3), PISTILLATA (PI) and for the gene coding for the small subunit of the RuBisCO complex (RBCS), which is involved in carbon fixation during photosynthesis. We also analyzed published sequences for the chloroplast genes RBCLand MATK. The RBCS, MATK, UFO, AG, AP3, and PI genes reveal a consistent phylogeny that most likely represents the true organismal phylogeny for these species, providing key insights into the evolution of reproductive strategy in this tribe. Phylogenetic analysis of the RBCL gene shows Spinacia as sister to M. nuttalliana, and placing C. album within a cluster with C. bonus-henricus and C. foliosum. This tree topology deviates from those generated from TRNL-F/ITS data as well as all others generated in this study. All of these other gene analyses consistently give Spinacia as sister to a clade that includes C. bonus-henricus, C. foliosum, and M. nuttalliana, recently recognized as the genus Blitum. We demonstrate evidence for increased rates of nucleotide substitutions in Spinacia, though there is no molecular evidence for domestication or positive selection. Our findings indicate that sequence evolution in this tribe is being driven mostly by insertion/deletion mutations for the genes sampled, and show that Spinacia has a unique combination of mutations in the coding regions of the floral identity genes AP3 and PI. We also describe unique polymorphisms in a hypervariable region of the UFO gene that are unique to Spinacia."
tl;dr: Spinach has males and females like hops & cannabis, without sex chromosomes like humans. I sequenced some genes and found stuff out.
Naegerbomb how long can your mead hold up after opening? i've heard that they can last up to 3 months post open with a recork without any noticeable change if stored in the fridge.
what temperature do you serve your meads at?
how can an out of towner try the meads you don't bottle?
edit - and thanks for doing this!!!
The Bruery. I've really been grooving on Sucre lately, and if the stars align we'll do a collaboration with them.
Naegerbomb how long can your mead hold up after opening? i've heard that they can last up to 3 months post open with a recork without any noticeable change if stored in the fridge.
what temperature do you serve your meads at?
how can an out of towner try the meads you don't bottle?
edit - and thanks for doing this!!!
Naeger, please ship to California.
The Bruery has a weird reputation among beer nerds. They've had a ton of infection issues lately.Why?? lol
The Bruery has a weird reputation among beer nerds. They've had a ton of infection issues lately.
True. I'm ok with a relatively new brewery ironing out the kinks, with unfiltered brews I can understand that. The best breweries in the world have had issues. Sour beers going 'sick' in the bottle come to mind, but those brewers actually get excited for that stuff. Because it only means the product is going to get better. The Bruery having a couple infected bottles or batches just means their process is more natural than others, and as I understand it they're moving sour beers to an entirely new facility, using an amazing new centrifuge instead of switching to sterile filtration, etc. Stuff I can really respect. Most breweries or wineries faced with infection will start overusing sulfites or sorbates.
Braggot brewed at the Bruery? I'm on board.I'm really impressed with a lot of sour beers that don't have any fruit in them but are so intensely fruity. Russian River and Brouwerij Rodenbach come to mind. In the clean beer world, big barrel aged stouts and old ales are my favorites, and I'd love to be legally able to make a braggots based off these styles one day. My favorites here are Kuhnhenn's BB4D and of course the solera old ales from The Bruery. I've really been grooving on Sucre lately, and if the stars align we'll do a collaboration with them. I really really respect their products and their style. Unfiltered is the way to go.
Speaking of the Bruery, did you and Debbie dome that Chocolate Rain yet?
Yes, we did. Thank you for that.
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