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Filed under: Beer, Trends, Local Eating, Artisan Foods  Last weekend, I attended a party featuring home-brewed beer. A fellow party-goer remarked that most home-brewed beer parties usually take the same form: everyone complements the brewer, then proceeds to dump the home-brewed stuff in the sink and head to the keg. But the beer at the this party was actually decent, even borderline inspiring (I swear I'd try to brew some myself if I didn't mind foul smells so much).
Anyway, home-brewing is on the rise -- and it may even be responsible for the return of mead, a honey-based alcoholic beverage. According to an article over at Slate, foodies and local brewers (home-brewers included) have spurred a renewed interest in this libation. You may remember mead from such things as the turn of the last millennium, when we all drank some during the banquet celebrating our successful pillage of the enemy castle.
Sadly, the author of the Slate article ultimately concludes that mead is unlikely to re-enter the mainstream completely, so it looks like I'm going to have seek out artisan brewers to get my berry mead. Unless anyone wants to home-brew some for me?Read | Permalink | Email this | Comments
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