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The Aspiring Life of a Suburban Mazer

It would come as no surprise to regular readers – I’m a mazer; a mead maker. And I take great pride in creating high quality melomel and cyser from simple organic Tasmanian ingredients. I like those ingredients to be as hyper-local as possible. The meads are often parted with as cherished gifts.

In the process of producing mead I’ve learned to ignore almost all of the standard advice – I don’t let my honey boil because it affects the taste; I don’t do the first racking for as long as six months; and I don’t add extra chemicals to clear the mead but rely on tannin in fruit to perform that process.

I rely on fanatic attention to sanitisation, the quality and features of the selected honey and fruits and the patience to let good mead become mouth watering awesome mead after a year in the bottle.

I also find inspiration in the history of mead because the earliest archaeological evidence of mead dates back to 7000 BC (mead predates soil cultivation). It is the oldest of drinks. And, incredibly, mead will last 1000 years in the bottle and taste the better for it. If you make a good mead and put it away for your grandchildren’s wedding they will only thank you when they open the bottles.

Mead has been heavily associated with Empires throughout history as well as rural enclaves and ethnic cultures spanning Asia, Europe and Africa. So mead provides you with an incredible 9000+ year history in the glass – Vikings toasted in their Mead Halls, the Vedic and Sanskrit hymns sang of mead, the Greeks and the Romans revelled in mead. Pirates, tribesmen and troubadours; kings and philosophers.

There are a large number of mead styles but I particularly focus towards those that fit into two categories:

  1. Melomel – made from honey and fruit using water for volume
  2. Cyser – made from honey and apple juice (a sub-category of melomel)

At the end of 2012 the two year product development regime that I’ve been implementing should be almost complete. These final batches due in December will provide confidence that not only can I produce larger volumes of high quality product but that my control over the outputs are predictable.

Because I have no interest in producing, selling and marketing a good enough to sell mead product. I want the ability to produce a high quality premium product to pursue a very distinctive niche among the growing mead producers. And the market I am most interested in is outside Tasmania.

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About the Author

Steven Clark Steven Clark - the stand up guy on this site

My name is Steven Clark and I live in the Derwent Valley in Southern Tasmania. I have an MBA (Specialisation) and a Bachelor of Computing from the University of Tasmania. I'm a mazer & a yeast farmer (making beer, fruit wine and mead as by-products of continuous improvement in my farming practices). I'm a photographer, although my film cameras are currently silent. I do not tolerate idiots. I do not tolerate bigotry. I do not tolerate excuses. Let's be clear, if you sit with my enemies you my are my enemy for life.

Blogger. Thinker. Brewer. Drinker. Life partner to the amazing and incredible Megan.

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