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.
AMMA Annual Membership Meeting
Exhibit Set Up
Registration and Exhibits
Keynote Speaker - Mary Izett, Author of "Speed Brewing"
Mary Izett takes us on her journey from home beverage maker to thriving brewery owner. She’ll celebrate the diversity of flavors, discussing what is sellable and what is delicious and how the two can meet in the rapidly evolving craft beverage industry of today. She’ll share personal tales and stories from successful makers across the alcohol spectrum and talk about stayed inspired and not mired in the everyday business of craft alcohol.
Mead Recipe Formulation - a Panel with Tom Repas, Carvin Wilson and Bob Slanzi
PRO: Session Meads - Panel-Adam Crockett - Haymaker Meadery, Greg Heller-LaBelle and Mike Manning - The Colony Meadery and James Boicourt, Charm City Meadworks
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.
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: 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.
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.
PRO: Concept to Opening in 12 Months - Tony Qualls, Manic Meadery
During this presentation, Tony will share his personal journey of opening a meadery from start to finish in 12 months. He will break down their process as well as share the many successes and setbacks that they encountered along the way. The topics covered will include: • Defining your goals • Creating your brand • Researching your market • Exploring funding options • Navigating the bureaucracy • Finding a home • Executing design and buildout • Purchasing equipment • Communicating with your customer base • Keeping up with paperwork • Creating your menu • Balancing investment with cash flow • POS options that fit your needs • Being mindful of a well constructed and evolving growth strategy • Cutting the ribbon • Challenges after opening day • And likely much more:)
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: 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.
LIfe Above 70 Degrees - Carvin Wilson
Exploring the use of yeast strains that can be used at high temperatures.
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.
PRO: Mead Regulatory Issues and Legislative Updates
PRO: Building a Successful Online Presence for your Meadery - Jeff Katra
Building and maintaining an online presence is an important factor for nearly any business. From a well designed website, to engaging social media profiles, and an overall digital strategy, the success of your meadery can hinge on having a well balanced and engaging online presence.
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.
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: 3 Business Models, 30 Lessons Learned - Billy Beltz, Lost Cause Meadery, Cayce Rivers, Meridian Hive Meadery and Ash Fishbein, Sap House 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.
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.
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.
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.
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.
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.
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!