This recipe and process write-up was provided by Kyle Tupper who sent us the very fun smoked cider sampled in this Chop & Brew video. The addition of pine-smoked lapsang souchong tea to the cider results in a most unique smoke flavor like nothing we’ve ever had before and will soon be trying in
Embark on a most epic flight of traditional meads with two mead masters, Steve Fletty and Josh Holbrook. Traditional meads are made with a single variety of honey and very little else as a way to showcase the characteristics and flavor attributes of that honey. Over the course of almost a dozen examples we try
This sweet heat mead recipe was provided by Josh Holbrook (former Meadmaker of the Year) and includes both the intensely hot Carolina Reaper peppers and tongue-numbing Sansho peppercorns – a cousin to Sichuan peppercorn, thus Kung Pao Cousin. It details fermentation as well as the making of the two pepper tinctures for flavoring. See our
