By JD Webb

This episode we wrap up what has been an almost 5-year commitment to provide inspiration and motivation to our listeners in the meadmaking/brewing community. I have decided to retire from the podcast to attend to some health issues that I need to focus on. It’s been tremendous ride, one that I will not forget. Ryan has also made the decision to leave the show, he is a father of 4 young beautiful children that require more and more of his time now. He has been a valuable resource and has provided engaging discussions on the show. I want to thank both Ryan and Jeff for their commitment, their work and effort and their relentless pursuit of producing a quality podcast.

This is not the end of the Mead House however, not at all. Jeff will continue to produce the show after taking an extended hiatus, perhaps in a different format, still providing engaging conversations and knowledge for our listeners in the meadmaking community.

Thanks to all our fans & sponsors who stood by us since the early days as we worked hard on improvements to our audio and laughed along with us at my funny stories at the beginning of each episode. Thank you so much.

You can now listen to The Mead House Podcast on iTunes, Stitcher Radio, Spotify, iHeart Radio, YouTube, and now on Amazon Music. Check the front page of the website for more locations and be sure to subscribe and rate us 5 stars!

Thanks for keeping the Mead House podcast free with your continued support, we appreciate all our listeners. Get a set of keys to the mead house, help keep the Mead House podcast free by subscribing to Patreon, when you do, Jeff will send you some great gifts! When you become a subscriber, you’ll have access to some great interviews from guests here at the Mead House.

The results are in! The Iron Bee 2021 is over, and we have some incredible submissions to talk about. But first, a big thank you to Matt Weide, a long time friend of the Mead House, also a BJCP certified mead judge, for assisting in the judging off all the meads that were submitted.

The secret ingredient this year was Passionflower, sponsored by a long time supporter of the Iron Bee, Mountain Rose Herbs. Also, Ryan leads the discussion in the Braggot Shootout category where some surprising braggots made the awards table. Matt sticks around for the whole show and tackles a few questions in the Social Club.

And make sure you tune in to next week’s episode, we have a very important announcenent to make!

You can now listen to The Mead House Podcast on iTunes, Stitcher Radio, Spotify, iHeart Radio, YouTube, and now on Amazon Music. Check the front page of the website for more locations and be sure to subscribe and rate us 5 stars!

Thanks for keeping the Mead House podcast free with your continued support, we appreciate all our listeners. Get a set of keys to the mead house, help keep the Mead House podcast free by subscribing to Patreon, when you do, Jeff will send you some great gifts! When you become a subscriber, you’ll have access to some great interviews from guests here at the Mead House.

How do I estimate the amount of nutrients needs in a braggot? A bit confused on how to use Voss Kveik for braggot and mead. Any advice? I’m thinking of making a hoppy braggot as my next batch. These are just a few of the topics we discuss in this episode as we devote the whole show to braggots!

Iron Bee is now open to all Keyholders for registration. If you’re not a keyholder, get in now, it’s only $2 a month to get your key! Sign up at our Patreon page below.

You can now listen to The Mead House Podcast on iTunes, Stitcher Radio, Spotify, iHeart Radio, YouTube, and now on Amazon Music. Check the front page of the website for more locations and be sure to subscribe and rate us 5 stars!

Thanks for keeping the Mead House podcast free with your continued support, we appreciate all our listeners. Get a set of keys to the mead house, help keep the Mead House podcast free by subscribing to Patreon, when you do, Jeff will send you some great gifts! When you become a subscriber, you’ll have access to some great interviews from guests here at the Mead House.