WORLD MEAD OPEN CHAMPIONSHIP TASTING & DINNER<\/strong><\/p>\n

HOSTED BY SCHRAMM\u2019S MEADERY \u00a0<\/strong><\/p>\n

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ASSORTED TINY TASTES<\/p>\n

Artichoke & Castelvetrano Olives Tapenade Crostini<\/p>\n

Ahi Tuna Tartar Chips, Glazed With Chilpotle Aioli<\/p>\n

BBQ Glazed Malpeque Oysters<\/p>\n

Smoked Salmon Grilled Boirson Black Bread Bites<\/p>\n

St. Ambrose Draft Mead \u201cRazzputin\u201d & \u201cRhythm & Blues\u201d<\/p>\n

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DINNER<\/p>\n

Ginger Seared Sea Scallops\u00a0<\/span><\/p>\n

Roasted Fennel, Red Endive, & Pea Tendril Nest<\/p>\n

Cloaked with Fennel Pollen Emulsion, Crispy Shallots<\/p>\n

Golden Coast Mead \u201cWildflower Sour\u201d<\/p>\n

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Smoked Slow Cooked Wagyu Shortrib\u00a0<\/span><\/p>\n

Morel Mushroom & Root Vegetable Gratin<\/p>\n

Splashed with Blackberry Gastrique, Crispy Sage & Parsnips<\/p>\n

Schramm\u2019s Mead \u201cA Smoke of Fortune\u201d<\/p>\n

Cherry, Boysenberry, Raspberry, Black Currant<\/p>\n

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DESSERT<\/p>\n

Nocturn Double Dark Chocolate Pot<\/p>\n

Topped with White Chocolate Frozen Crema, Red Caramel Drizzle. Lucky Salt<\/p>\n

Triaxial Meadsmiths \u201cBurst and Bloom\u201d Black and Red Raspberry Mead<\/p>\n

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FOODS By Chefs Jimmy Schmidt & Brian Recor<\/strong><\/p>\n

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PHOTO CREDITS Taylor Johnson @allthatandthensomm \/ \u00a0@tayrene0122\u00a0<\/p>\n

Mead is a fermented alcoholic beverage made from honey and water, and sometimes with added ingredients such as fruits, spices, grains, or hops.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n<\/div>\n

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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.<\/p>\n

Mead is one of the oldest alcoholic beverages known to man, and was first made in ancient times.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n<\/div>\n<\/div>\n

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Here are definitions of some mead specific terminology<\/b> you will see on the rubric:\u00a0<\/div>\n

Traditional –\u00a0 A mead made without any fermentable or flavoring ingredients other than honey<\/div>\n

Melomel – A mead made with fruit<\/div>\n

Cyser – A mead made with apples<\/div>\n

Metheglin – A mead made with spices<\/div>\n

Pyment\u00a0– A mead made with grapes<\/div>\n

Braggot – A mead made with grain, traditionally barley malt. A hybrid style of mead and beer<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/blockquote>\n","protected":false},"excerpt":{"rendered":"

WORLD MEAD OPEN CHAMPIONSHIP TASTING & DINNER HOSTED BY SCHRAMM\u2019S MEADERY \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 MENU PAIRINGS BY JIMMY SCHMIDT \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 ASSORTED TINY TASTES Artichoke & Castelvetrano Olives […]<\/p>\n","protected":false},"author":2,"featured_media":3163,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[6],"tags":[],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/jimmyschmidt.com\/wp-content\/uploads\/2023\/05\/IMG_6411-scaled.jpeg?fit=1920%2C2560","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p82DZ0-OJ","_links":{"self":[{"href":"http:\/\/jimmyschmidt.com\/wp-json\/wp\/v2\/posts\/3145"}],"collection":[{"href":"http:\/\/jimmyschmidt.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/jimmyschmidt.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/jimmyschmidt.com\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/jimmyschmidt.com\/wp-json\/wp\/v2\/comments?post=3145"}],"version-history":[{"count":8,"href":"http:\/\/jimmyschmidt.com\/wp-json\/wp\/v2\/posts\/3145\/revisions"}],"predecessor-version":[{"id":3168,"href":"http:\/\/jimmyschmidt.com\/wp-json\/wp\/v2\/posts\/3145\/revisions\/3168"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/jimmyschmidt.com\/wp-json\/wp\/v2\/media\/3163"}],"wp:attachment":[{"href":"http:\/\/jimmyschmidt.com\/wp-json\/wp\/v2\/media?parent=3145"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/jimmyschmidt.com\/wp-json\/wp\/v2\/categories?post=3145"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/jimmyschmidt.com\/wp-json\/wp\/v2\/tags?post=3145"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}