SPEAKERSNearly 30 speakers
Omni Interlocken Resort 500 Interlocken Blvd, Broomfield, CO 80021
The Mead Industry Networking Event to Attend
With 2 days of speakers, an evening networking and learning event, and being right before the Mazer Cup International, the largest mead competition in the world, if you’re into mead, making mead, thinking about starting a meadery or running or working for a meadery, you NEED to attend this event.
MeadCon is the only event of its kind in the United States, bringing in meadmakers, meadery owners and employees and mead lovers from around the world. It features two days of speakers, in-depth learning sessions, and evening networking and learning events, plus a trade show featuring honey suppliers, equipment and tool vendors and book signings. Come join us!
DIDN’T MAKE IT TO 2018 MEADCON?
We had a great event, with Dr. Patrick McGovern as the keynote speaker, and talks on starting a meadery, creating better melomels, tastings of varietal meads and honeys, beekeeping, and much more! The evening MeadUp was packed full, and we’re moving it to a bigger space this year. Go check out the speaker schedule and subjects from last year!
Scenes from 2018 MeadCon
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AMMA Annual Membership Meeting
Exhibit Set Up
Registration and Exhibits
Keynote Speaker - Mary Izett, Author of "Speed Brewing"
Mary Izett is a passionate homebrewer specializing in fast and alternatively fermented beverages. She co-hosts Fuhmentaboudit!, a live weekly show on all things fermentable, on Heritage Radio Network and is a BJCP National ranked beer judge. She has been the president of both the New York City Homebrewers Guild and the Malted Barley Appreciation Society and has written for Ale Street News, All About Beer, and Zymurgy.
Yeast Test Comparison - Ryan Carlson and Steve Patik
The Yeast Test Comparison seminar is a presentation of the results of the same mead recipe, split into 15 batches and fermented with 15 different yeast strains. This will illustrate the variations that yeast can bring to your mead. The mead will be made with Star Thistle honey, and dosed with the appropriate amounts of nutrients to ensure healthy yeast growth. This seminar will feature tasting of the 15 meads, and the top 10 mead variations will be tallied.
PRO: Session Meads - Panel with Adam Crockett, Haymaker Meadery and others TBA
This is a panel discussion, chaired by Adam Crockett. Session Meads - If a meadery is not doing one yet they need to start as I believe this is the fastest growing section of meads. They are very different than full strength meads and need special care and attention. Haymaker Meadery took home gold last year for Session mead-Dry and we have been making this style of mead since 2014. I would be willing to talk about session meads on my own as well but this this subject would benefit from a panel of speakers. I would discuss, balance, mouthfeel, making, carbonation, barrel aging, additions, etc etc
LUNCH ON YOUR OWN
Harebrained Idea to Medal Winner - Scot Scharr, winner AHA Meadmaker of the Year
There are multitudes of great recipe ideas out there if only you know where to look. A night out for dinner or a trip down the grocery store aisle could be the inspiration for your next award-winning mead. Learn where to find these ideas and how to bring them to the glass.
PRO: Honey: More Than a Raw Ingredient - Keith Seiz, National Honey Board
You can’t have mead without honey. However, are mead makers taking full advantage of this essential ingredient in telling the story of their meadery and product? This session will take an in-depth look at honey, honey bees and the honey industry, and detail the many ways meaderies can market their main ingredient and the beekeepers and producers that supply honey to the market.
Mead and Food Recipes - Jason Woodside
The seminar will discuss the use of mead in various stages of cooking, as well as the best applications for mead in the kitchen. Jason will cover ways to reduce, thicken, and concentrate the flavors of mead and the best ways to preserve the flavors of raw honey while doing this. He will include some basic recipes, and discuss substituting mead for wine in recipes.
PRO: Small Business Storytelling: Show What You Are Selling - Nick Burns
The right photography can match your brand voice with the right person, environment and even mood. With examples and statistics of how to better show customers who you are and what you are actually selling, your meadery can give people more reasons to purchase and (more importantly) share their experiences with your product. Whether you are looking to increase sales or get friends and family to try mead; showing and telling the right things can get anyone excited. More than just selling bottles, you have a story to tell. Every bottle is an experience. Learn how to show that visually and inspire your customers to share your story.
Mead Recipe Formulation - a Panel with Tom Repas, Carvin Wilson and Bob Slanzi
PRO: Starting Up - The First Year - Roger Wanner, W A Meadwerks
Roger and his partner Joe started their meadery with less than $100k and went from home brewing to pro in a year. Roger will cover their successes and how they opened a meadery with 380 gal capacity per month. Their decision was to have as many draft meads as still meads and a put in a lot of sweat equity.
Evening MeadUp/Speed Mead
Buy tickets here
Registration and Exhibits
Mead Flaws and Faults: How to Prevent and Address Them - Tom Repas, 2018 AMMA Meadmaker of the Year
We have all had batches which didn't turn out quite the way we would've liked,... or worse yet... which we have had to pour down the drain. In order to make great mead, first one must learn how to not make bad mead. Beyond only discussing how to identify various mead faults/faults in a descriptive manner (as a judge might), I will also review strategies on how to trouble shoot and address mead flaws and faults. By understanding the underlying causes of common mead flaws and faults, we will be better able to avoid them so that we can make the most delicious highest-quality mead possible.
PRO: 3 Business Models, 30 Lessons Learned - Billy Beltz, Lost Cause Meadery
Just like the beverages they craft, meadery owners have plenty of options (and few limitations) to explore when deciding on a business model to build on. And here's the secret that every meadery owner eventually learns: the particular business model you choose is one of the most impactful decisions you will make. Your particular business model should dictate the type of mead you make, the staff you hire, the space you use and the brand you build. Basically, where all your money and time goes. Success, in many ways, depends on how well you can align your efforts with the business model you're pursuing. During this presentation you'll hear from three meadery owners that have built their businesses around different (but all successful) business models. Each owner will be sharing the top 10 things they've learned about that particular business model- and how other meaderies can learn benefit from those lessons. This is a presentation for all meadery owners, whether you're still in the planning stages or have owned an established meadery for years.
PRO: Suite Life: Using Google Suite to your Advantage - Ethan Luke, Distribution Manager, Starrlight Mead
For many people, Google is synonymous with the Internet. Its presence has shaped many digital interactions, but they also provide tools to create a more efficient workflow. This session aims to show how the Google Suite, including Docs, Sheets, and many others, can benefit a mead maker in both production and retail. Some examples include: * tracking production consumables like labels, bottles, and ingredients * maintaining dynamic databases of distribution and retail partners (if self-distributing) * team task lists for multi-faceted events or processes You'll be ready to hit the ground running using these powerful (and free!) tools thanks to the abundance of templates provided in the session.
Post Fermentation Mead Flavoring Workshop - Mike Manning, The Colony Meadery and Eric Lowe, Meridian Hive Meadery
This seminar will be presented by Eric Lowe from Meridian Hive Meadery and myself. We are combining the presentations we did at the 2018 conference and expanding it into a hands on workshop. Attendees will team up at a table and be provided with a sample of mead and a flavoring toolkit. The base mead will be a stabilized, traditional mead. The flavoring toolkit will consist of honey, fruit concentrates, herb and spice tinctures, tannins and acid. By following the techniques covered in the presentation, each attendee will adjust the base mead using ingredients in the toolkit. Each team will then choose their favorite of the adjusted meads and use the presentation techniques to scale up and recreate that adjusted mead in a larger quantity.
Temperature and Nutrients: The Rest of The Story - Jack Twilley
This seminar is the conclusion to last year's gripping tale of graduate-level research. In this installment, Jack will share and interpret the results from the sensory panels and gas chromatography/mass spectrometry which were unavailable last year. He will also provide some additional insight into last year's results and some suggestions for those who wish to explore mead science. Copies of his master's thesis will be available for the curious (it's also available for free online) but alas there will be no research mead sampling this year.
PRO: Let's Go Clubbing - A Look at Mead Clubs - Becky Starr, Starrlight Meadery
There's no denying it, a structured program where your customers purchase meads on a regular basis is a great, income generating idea. But "traditional wine clubs" are not necessarily the right fit for all meaderies. They can be time consuming and you have to be able to offer your members what they want, which can get complicated. We'll look at several ideas for Mead Clubs, from traditional bottle clubs to other less traditional loyalty programs, and see what might work for you.
PRO: Distributor Relationships - Overcoming the Obstacles - Michael Fairbrother, Moonlight Meadery
It’s your dream to see your brand grow, and the logical next step is to find a distributor, but it's such a tangled web, that’s full of traps and pit falls. Since starting Moonlight Meadery, we have worked with 68 distributors, from small to large. We have identified what works, for us, and what doesn’t. In this talk Michael Fairbrother, will go into the depths on what’s worked and what hasn’t worked for working with distributors. Having great product, and packaging is the base line, but you also need to understand and present a marketing plan, budget, and a roadmap for growth (how are you going to support the market). How to plan and manage distributor: acquisitions, bankrupcy, performance management, bill backs, cost sharing… Even after 8 years, Moonlight is still learning the ropes, some lessons have been extremely difficult. It’s difficult business and you need to be more creative, resourceful than the others.
LUNCH ON YOUR OWN
Brewing Beer Style Meads - Sergio Moutela, Melovino Meadery, AMMA President
It’s not just about adding hops to a mead that makes it a beer-style mead. This presentation will cover everything that goes into making recipes that truly walk the line between beer and mead.
PRO: Fining and Clarity Techniques and Solutions - Jared Ro Bear, co-head meadmaker, Superstition Meadery
In this presentation we will discuss fining agents such as Bentonite, Sparkolloid, Isinglass, and the importance of positive and negative charged clarifiers; Pectin haze from apple and other fruits and the enzymes needed to combat it; and filtration on a small and large scale.
Fruit: Fresh, Puree, Concentrate, Extract - Michael Poole, Texas Mead Works
This seminar will focus on the selection of additives for melomels. Fresh fruit, purees, concentrates, and extracts all impart different aspects into your melomels. We will discuss the pros and cons of each. Can't get enough fresh fruit flavor and aroma from fresh fruit? Let's discuss options. We will have ample time for Q&A.
Caramelizing Honey: An Experiment to Identify The Optimal Methods, Levels and Applications of Caramelized Honey - Jeff Katra
The primary goal is to present the results of a controlled experiment in caramelizing (Bocheting) honey and how it effects the taste of that honey prior to fermentation. It will also look at how the ratios of caramelized honey effects the taste of a fully fermented traditional mead. The experiment will be split into three phases and will focus on answering these key questions.
PRO: Creating the Perfect Package: How to make your Name, Branding, Packaging and Labelling Stand Out and Tell Your Story - Diane Currier, Honeygirl Meadery
Branding is much more than just aesthetics. How you name, package and label your mead can communicate a lot about your brand. We’ll go through the basics of branding and the components of packaging to better understand the impact each element can have. And then talk about where to splurge and where to save as you put together your perfect representation of your brand.
Acids in Mead: pH and TA - Tom Repas, Canyon Rim Honey Bees
In this presentation I review the acids in honey and in mead, explain the difference between pH & TA (titratable acidity), discuss why measuring pH is important & how to use of pH meters, review how to measure TA & how to adjust TA based on tasting trials, as well as discuss the "falling endpoint" phenomenon due to the gluconic acid- gluconolactone reaction when measuring TA.
LIfe Above 70 Degrees - Carvin Wilson
Exploring the use of yeast strains that can be used at high temperatures.
PRO: Mead and Food Pairings - Jason Woodside
In this seminar I will cover the basics of food and beverage pairing, what makes mead distinct, menu planning and management, relationships with food trucks and outside vendors, as well as my personal philosophies on food pairings.