WORLD MEAD OPEN CHAMPIONSHIP TASTING & DINNER

HOSTED BY SCHRAMM’S MEADERY  

                              MENU PAIRINGS BY JIMMY SCHMIDT                                 

ASSORTED TINY TASTES

Artichoke & Castelvetrano Olives Tapenade Crostini

Ahi Tuna Tartar Chips, Glazed With Chilpotle Aioli

BBQ Glazed Malpeque Oysters

Smoked Salmon Grilled Boirson Black Bread Bites

St. Ambrose Draft Mead “Razzputin” & “Rhythm & Blues”

DINNER

Ginger Seared Sea Scallops 

Roasted Fennel, Red Endive, & Pea Tendril Nest

Cloaked with Fennel Pollen Emulsion, Crispy Shallots

Golden Coast Mead “Wildflower Sour”

Smoked Slow Cooked Wagyu Shortrib 

Morel Mushroom & Root Vegetable Gratin

Splashed with Blackberry Gastrique, Crispy Sage & Parsnips

Schramm’s Mead “A Smoke of Fortune”

Cherry, Boysenberry, Raspberry, Black Currant

DESSERT

Nocturn Double Dark Chocolate Pot

Topped with White Chocolate Frozen Crema, Red Caramel Drizzle. Lucky Salt

Triaxial Meadsmiths “Burst and Bloom” Black and Red Raspberry Mead

FOODS By Chefs Jimmy Schmidt & Brian Recor

PHOTO CREDITS Taylor Johnson @allthatandthensomm /  @tayrene0122 

Mead is a fermented alcoholic beverage made from honey and water, and sometimes with added ingredients such as fruits, spices, grains, or hops.

The alcoholic content ranges from about 3.5% ABV to more than 20%. The defining characteristic of mead is that the majority of the beverage’s fermentable sugar is derived from honey. It may be still, carbonated, or naturally sparkling; dry, semi-sweet, or sweet.

Mead is one of the oldest alcoholic beverages known to man, and was first made in ancient times.

 

Here are definitions of some mead specific terminology you will see on the rubric: 

Traditional –  A mead made without any fermentable or flavoring ingredients other than honey

Melomel – A mead made with fruit

Cyser – A mead made with apples

Metheglin – A mead made with spices

Pyment – A mead made with grapes

Braggot – A mead made with grain, traditionally barley malt. A hybrid style of mead and beer