A heady elixir that fueled the fun of early man, the Vikings and Chaucer, the potion still works its magic on a growing segment of modern meadheads. No wonder: The oldest known fermented beverage combines an alcohol content and head-spinning flavors to unleash an otherworldly drinking experience. (Hey, Greek gods swore by it.) Devotees claim it's the caviar of fermented brews, maybe beekind's greatest gift to mankind.
The Mead Festival swarms will converge on Boulder's Broker Inn this weekend, where giggly attendees can sample more than fifty of the world's best honey wines in one-ounce portions. Those same nectars will also be judged by national experts. Julia Herz, of Boulder's Redstone Meadery, a presenter of the fest, says the collection will be the largest gathering of commercial meads in U.S. history. "I can't overemphasize how special this opportunity is," she says.
The showcase will highlight the diversity of meads, from refreshing carbonated versions and spice and fruit-bolstered types to velvety, trippy meads with double-digit alcohol levels. The brewhaha boasts a heady schedule, including how-to demos on making mead at home, an appearance by Ken Schramm (author of the newly reissued Compleat Meadmaker), and honey samples provided by the National Honey Board.
Previously held in Chicago as "Planet Buzz," the festival made a beeline for Boulder this year after Herz and her peers offered to host it. The synergy was undeniable: The National Honey Board is in Longmont, and Colorado is home not just to Redstone, but also to the Rocky Mountain Meadery in Palisade. Just as important, the Association of Brewers is in Boulder and has made locals keen on intoxicating their tastebuds. As a result, Herz says, people along the Front Range are "hip to different sorts of fermented beverages, so there's already an audience here."
Indeed, thirsty humans should find plenty to like at this divine tasting party.
