An elaborate, glass drinking horn displayed with meads sampled during Episode 28.

28 – We Raid, Pillage and Blunder

This episode we grab our horned cups, fill them with nectar from the udders of a goat and speak with a mead maker who disturbs us with Norse Mythology. Next, we make a square and pit two commercial meaderies in our first ever MEAD DOME. Finally, we taste and judge copious amounts of mead from Forseti Meadery during our first-ever aftershow (Odin would be proud!). That and our usual craic on this episode of Life in 16 oz.

#Lifein16oz #WhatsinYOURpint #BeerDome
#Mead #FindMead #MeadMeadMead

Show Notes

  • Skip to Beer News – 3:40
  • Skip to Rant Time – 8:51
  • Skip to Mead Story – 15:25
  • Skip to Bob Wilkie, Mead Maker, Forseti Meadery – 17:08
  • Skip to “Mead Dome” – Intro 1:09:40
  • Skip to Bob Wilkie, Mead Maker, Forseti Meadery 1:11:43
  • Skip to “Mead Dome” – Finale 1:20:02
  • Skip to The Aftershow – 1:40:01


Visit Placerville / Jack Russell Farm Brewery / Main Street Tap House / Solid Ground Brewing / Fort Rock Brewing / de Vere’s Irish Pub / Brian Winckel Interview (Ep 26) / HBO’s Beforeigners / The Finest Bubble / Batch Mead / Moonshine University / Encyclopedia Britannica / Craft Beer & Brewing / AleHorn / Norse Mythology for Smart People / Lyme Bay Winery / Charm City Meadworks / Heidrun Meadery / Vintner’s Harvest


Keep scrolling for more tidbits from the show, to include photos related to this month’s episode.






BEER DOME – The Mead Episode

  • Hawaiian Lehua Blossom
    Mead – Champagne style, 12.5% ABV, No IBUs
    Heidrun Meadery, Point Reyes Station, CA



An elaborate, glass drinking horn displayed with meads sampled during Episode 28.
For this month’s Beer Dome, or rather “Mead Dome,” we sample both East Coast and West Coast Meads. From left to right: Baltimore, Maryland-based Charm City Meadworks’ Elderberry and Cyser meads, Point Reyes Station, California-based Heidrun Meadery’s Hawaiian Lehua Blossom mead, and Charm City’s Basil Lemongrass mead. (Lifein16oz photo/Paul Wade)
Bob Wilkie of his home-based Forseti Meadery, poses for a selfie with his jedi-cloaked fermenters in the background. The fermenters are wrapped in brown hand towels that are taped together in a clasp-like manner at the top of the jars, reminiscent of Jedi cloaks. The tops of smaller batches undergoing a secondary aging process, minus Jedi cloaks, are seen in the foreground with their air locks sticking up out of their lids.
Bob Wilkie, sports his Viking beard and poses with his Jedi-cloaked fermenters. The towels help keep his mead within a certain temperature range as the yeast does its thing. Also pictured are his mini-batches moved to secondary that are now aging. (Courtesy photo/Bob Wilkie)
An aluminum foil-topped kitchen counter is shown with various sizes of sterilized jars, funnels, pots and so on, along with two large jars of locally-produced honey and four jars of canned fruit purees. A five gallon jug of water water also sits on the counter.
Brew day. Bob Wilkie has cleaned and sanitized all the items that will come in contact with his mead during the process. Pictured with his equipment are jars of the honey and fruit purees he will use. (Courtesy photo/Bob Wilkie)
Two white tear-drop shaped fermenting jars with temperature gauges sit on a table, each wrapped with a brown hand towel taped together at the top in a clasp-like manner and looking like a couple of Jedi capes.
Bob Wilkie’s “Jedi fermenters” attempt to keep his fermentation temperature within a certain range. He props up the black pad behind them to block light. The ball below the fermenters is where he turns the red valve to remove sediment and yeast, and to turn his primary into a secondary vessel. (Courtesy photo/Bob Wilkie)
A large container reminiscent of a five gallon water jug is shown about three quarters full with a dark mustard yellow-ish, cloudy liquid. Small Raisins float atop the concoction that resembles more of a 'witches brew' than what will become a tasty beverage at the end of the fermenting process.
A large plastic carboy of mead fermenting with added fruit – raisins – and not yet in the stages of clarifying. (Courtesy photo/Bob Wilkie)
Bob Wilkie's kitchen counter crammed with 12 fermenting jars full of various colors of mead, depending on the type of fruit and/or spices added. Each is shown with a specialized airlock device protruding from the top of the jar. Also shown is a large container reminiscent of a five gallon water jug, used to brew the mead used in the jars shown, also shown with an airlock device protruding from the top..
Bob Wilkie’s kitchen converted into a meadery. He transfers his batches into smaller containers to age and provide easier movement when boiling. Each container has an airlock that is filled with sanitizer, which allows CO2 to escape during fermentation and prevents oxygen from entering. (Courtesy photo/Bob Wilkie)

Seven varieties of mead homebrewed by Forseti Meadery are shown lined up on a table.