Explore every episode of the podcast Regenerative Mead Podcast

We talk with Elaina Michael and Hanna Miller of Refonte Ventures about their work connecting regenerative entrepreneurs with grant opportunities. We worked directly with them at the Regenerative Apiculture Working Group to apply for a $3.4M USDA grant to study the imapct of practicing a draft set of Regenerative, Organic Apiculture Practices.

A Gift for you! Mead Inspired Music, Poetry, Prayer and Vision Setting for you, our fans, friends and family during this magical time of year. (You could call it a forray into concept podcasting. It's relatively short, only 12:50 something, but if you like it, there might be more. Share if you feel called. Comment, ask questions. We're here for you!) Original Songs by Jessica Donyes. Check her out.

Join our conversation with Chrissie Manion Zaerpoor, author of “The Art of Mead Tasting and Food Pairing”. Chrissie shares how she started in the mead industry and the changes she’s witnessed and contributed to.

We go over some key points of the book including some brief mead history, mead tasting and of course, how to pair it with a variety of foods.

“Mead is for Everyone” -Chrissie Manion Zaerpoor

Order your Regenerative Mead Sampler at www.goldencoastmead.com/shop and follow us on all socials @GoldenCoastMead

Our old Co-Worker and Host, Brando, returns to let us know what's going on at his new employer, Lost Cause Meadery, and we talk about evolutions in the mead industry locally, and a new spiced mead, That Time of Year.

Our First episode with Kendra, Golden Coast Mead's Marketing Director.

Everything you've ever wanted to know about mead events, sampling mead with newbies at events, and how to host a mead gathering of your own.

The re-release of our historic Norse Poetry Mead, KVASIR! (Listen to episode titled "Kvasir Mead" for the deep dive). She's rich and complex and waiting for you to bring her to your next party.

We present ideas for food pairings with mead for your friends and family. (Match and Amplify or Compliment and Contrast)

Lastly, there are so many upcoming events that Golden Coast Mead will be attending in the coming months and we'd love to see you there! Please visit our website www.GoldenCoastMead.com or follow us on social media to stay in the know on upcoming events and flavor releases.

Frank and Brando sit down to discuss the different types of honey you can use while making mead and the art of aging mead properly. First, we discuss the different honey varietals you can use in mead and the flavors that can be associated with them. We then shift the conversation toward aging mead and what some of the best practices are if you looking to age out your mead.

Frank and Brando sit down to talk about mead's potential to help us humans celebrate and connect with each other in our daily lives. We touch base on how cultures have used mead in the past to connect with each other and how it can still be used today to do the same thing.

Frank and Brando sit down to discuss some updates about the Mead Institute and what it has been working on over the past year. We mainly talk about the first mead competition that the institute put together but also connect about the changing of mead day and some UC Davis courses that are happening with mead.

In this episode, Frank and Brando discuss the apiary Golden Coat Mead is establishing in San Diego. We talk about the journey the company has been on from sourcing local and organic honey to making the decision to establish our own apiary to accomplish the bigger-picture vision we have for the earth, bees, honey, and mead!

Brando, Frank, and Brandon Uhl sit down to discuss the new mead Golden Coast is starting to re-create. We start off with the history behind the Kvasir mead and how they used to make it. We then go into how Golden Coast will interpret the recipe and where we will start in our experiments. We finish our conversation with our goals with the mead and what we hope to accomplish in brewing it!

Brando and Frank sit down to talk about Regen San Diego and the Cali-Baja project the group is working on. Their goal is to unite the southern California bioregion to hopefully be a more unified front on climate change and in creating a more regenerative environment for us to live in.

Brando and Frank sit down to talk about sour meads and the story behind Gold Coast Mead's Wildflower Sour. We talk about the challenges and risks with brewing sours in mead and beer, how they taste, and how some of the more well-known sours are brewed.

Brando and Frank do a deep dive into how to brew tasty mead at home. We talk through the different types of equipment and resources one can use if one wants to try to make a batch at home. We review best practices and how some could be translated from commercial brewing to home brewing to ensure you can get a good batch on your mead brewing adventure!

Frank and Brando sit down to discuss the different types of meads on the market. We cover the basics such as traditional, melomels, metheglins, and braggots. We also dive into some unique recipes from ancient times and also talk about making the naming of these types of mead maybe a little bit more consumer-friendly.

Brando and Frank sit down to talk about Frank's lifelong experiences with honey that he has tried. We talk through some of his favorite kinds of honey, some of the worse kinds of honey he's had, and what honey he is looking forward to trying as meads in the future!

Frank, Brando, and Brandon sit down to talk about Frank's visit to a Scotland meadery and the history behind mead in the Celtic culture. We dive into some historical stories and uses for mead and the general fascination with mead as a celebratory beverage that seemed to disappear in today's modern world.

Frank, Brando, and Brandon sit down and discuss the mead stool and the different things to consider when you're trying to balance your mead brew. We talk about sweetness, alcohol, acidity, and tannins and their role in brewing a balanced, tasty mead!

Brando and Frank sit down to talk about Carol Sanford's book "The Regenerative Business" and how we are using it here at Golden Coast Mead to transform the way we work in our day-to-day lives. We talk about what it means to be a regenerative business and give a short overview of the book and how we implement it here at GCM.

Brando and Frank talk about the differences in mead quality when it comes to how it is perceived objectively and subjectively in the industry. We talk about fine-tuning a system that will allow everyone to communicate in the same language and hopefully help consumers make good choices when they are buying their meads.

Brando and Frank sit down with Lily from Edge of Urban farms to discuss their vibrant history and what it means to be an organic, regenerative farmer. Edge of Urban Farm is where Golden Coast Mead gets their Minneola's from to make the Minneola Sunshine Rain mead and plan on doing more fruit collaborations with them in the future!

Frank and Brando dive into an alternate reality with Micah from Golden Coast Mead. Micah had an amazing experience at the NeoTropolis event and shares her story and experiences with us.

Brandon and Frank discuss the different types of flaws that can be present in mead when drinking it. We discuss how the flaws present themselves flavor wise, remedies for treating certain flaws, and how important a health fermentation is to a batch of mead.

Brando and Frank review the 6S tasting method Golden Coast Mead uses to taste their meads. This tasting method is a tool intended to help new mead drinkers dive into their experience with a glass of mead that can sometimes be an overwhelming experience.

Frank, Brando, and Brandon dive into yeast theory and how it plays out in beer and mead brewing. We cover the basics of yeast in both and then talk about the interactions and roles yeast play in both types of brewing.

Frank and Brando do a deep dive into the history of mead and where it all started. We try to cover the global aspects of mead and the rich history it has to offer and talk about some fun stories along the way!

Frank and Brando dive into what the term "regenerative honey" means and how it can impact not only the mead industry, but the world we live in as we know it.

Frank Golbeck turns the tables and interviews Brando about his specialty coffee career and the parallels they both see between the mead and specialty coffee industries.

Brando and Frank sit down to discuss the origins of the Mead Institute, where it is currently, and what the vision for the future is for the institute.

Mead Institute Website -

https://www.meadinstitute.com/

Link to 6S Tasting Video -

https://www.youtube.com/watch?v=ExZmgvW2p78

In this episode, we apply some mead theory concepts to create a new recipe to try in the future!

In this episode we talk about the relationship between honey and different yeast strains and how they interact with each other, starting gravity, final gravity, and the pH of a brew, and finally, the balancing act between sweetness, acidity, and alcohol.

Frank Golbeck comes back to finish up telling us about his journey with Golden Coast Mead. We talked about some major learning curves the company went through, the biggest achievements of the company, and some of his favorite brews!

Frank Golbeck tells his story about the journey he took to starting Golden Coast Mead.