I made my first batches of mead today; read a few “how to’s” on the net and then quickly crafted two simple recipes. Definitely a lot easier to “brew” than beer, it’s only too bad I’ll have to wait forever before they’re actually ready to drink. But now that they’ve been pitched and stored away, it’s time to get ready for the Yokohama Beer Festival!
| Lee’s Magic Mead (♣ & ♠)
OG: 1.125 (±5) Ingredients Yeast |
Lee’s Magic Mead (♥ & ♦)
OG: 1.125 (±5) Ingredients Yeast |
The “Great Japan Beer Festival” is here again; see you there on the 18th!
We came, we saw, we drank, we staggered home!
I had a brilliant time this three-day weekend; I met a lot of nice people and even friendlier beers. The microbreweries and importers representing were all down-to-earth and unpretentious, and graciously shared their knowledge and secrets. It’s a shame, though, there were only a few smaller breweries in attendance.
I don’t recall when I stopped recording tasting notes, which I lost anyway on my way to an after party, but I certainly remember the better beers from the bad and will definitely keep my eyes open the next time I’m at the market.
Cheers and 乾杯！to everyone I met.
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