talleymonster

Recipes 

I am going to make some mead pretty soon for my daughter, and also my parents 25th wedding anniversary. Anyways, me and SWMBO bought a bottle of mead at the liquor store since we've never had it before.

Do you chill mead, or serve it at room temp?

The brand is Chaucer. It was the only brand they carried.

Has anybody ever had this brand? What did you think of it?

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magno

Recipes 

It can be served either way. I like it chilled, but not cold.

BTW your daughter looks a little young for the mead.

I dont think that I have had Chaucer's.

- magno

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Planning: New brewery at new house!!

Primary: Barley Wine

Secondary: Red Ale, Pale Ale

Conditioning:

Drinking: Brown Ale, 75 min. IPA, Oatmeal Stout, Poor Richard's Ale, Chocolate Cherry Stout

talleymonster

Recipes 

Nonsense! It's a great way to make them stop crying!


just kidding.

Seriously though, I want to brew a nice, high quality mead for when she turns 21.

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Foreigner

Recipes 

I also would say chilled but not cold. Not familiar with the brand though.

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I try not to drink anything harder than Gin before breakfast - W.C. Fields

Primaries: Ed's Haus + Munich, Ed's Haus + medium crystal

Secondaries: suck :)

Bottles: Chili Stout, Dry Irish Stout, Bitter Ass IPA, Headstrong Munich Lager clone, Lawnmower ale with chocolate and munich malt

Bulk Aging: Wildberry Sweet Mead - Orange Vanilla Dry Mead

Up Next: Orfy's Old Speckled Hen and an IPA of some kind

mgayer

Recipes 

Chaucer's is the brand served at the Kansas City Ren festival and several other Ren festivals. It is a sweet mead, lots of body and not made to be drank fast, too sweet. It does have a nice kick! With something this sweet it needs to be cold, 45-55 degree range or ice bucket 1 hour. My meads I like chilled but not cold.

I have at least one glass each day during our Ren festival. I get season passes! So yes I like it! Remember mead takes time to really get mellow. I test a bottle every 3 months and record flavors at the time, most are good at three months but better at 6 months and then start getting into the great and excellent levels at a year and over.

If you want to have the 20 year old stuff, the traditional Mead is an excellent choice!

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Lost Knight Cellers
Mark


In the Carboy:
Red wine
Roman Raisin Wine
Bottle aging/drinking:
Mead
Apple Wine (15% abv)
Strawberry Wine
Elder Flower Wine
Blue moon Clone

wild

Recipes 

We served Chaucer's last Saturday at the Arizona Mead Cup as the calibration mead. Its a dessert mead. Semi-sweet to sweet. My advice is to serve chilled (47-49°F).

Enjoy,
Wild

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On Tap -

1. 3 year old Oak Aged Bourbon Porter
2. Irish Red Rye
3. Robust Porter
4. Russian Imperial Stout
5. Mirror Pond Clone dry hopped with Citra
6. Mirror Pond Clone dry hopped with Centennial

Primary - Nada
Secondary -

From man's sweat and God's love, beer came into the world. -- Saint Arnoldus

flowerysong

Recipes 

Mead can be served chilled, cellar temperature, or warmed. For Chaucer's, I would suggest serving it chilled.

malkore

Recipes 

Chaucer's often comes with a pack of mulling spices...if using those, serve it warm like mulled cider in the fall.

I have a bottle at home actually...I've only ever had my meads, and a sip of another guy's when I was only 18 (I'll be 30 in 2 weeks...) that was fresh outta primary, and had a lot of that 'lighter fluid' hotness to it still.

I've heard most commercial meads aren't very true to style...still I wanted to broaden my horizons.

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Malkore
Primary: English Mild
On tap: Pale Ale, Lancelot's Wheat, English Brown Ale, Steam Beer, HoovNuts IPA
Bottled: MOAM, Braggot, Raspberry Melomel, Merlot, Apfelwein, Pyment, Sweet mead, Cabernet
Gal in 2009: 27, Gal in 2010: 34, Gal in 2011: 13, Gal in 2012: 10

SpamDog

Recipes 

never had chaucers but we got some from Rabbits Foot Meadery that was exelent.. they also make cysers and other nice drinks..

SpamDog

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Penguin Brewing

Upcoming: Berry Melomel, Coffee Cream Stout, Plum Mead, Acerglyn.
Fermenting/Bulk Aging: Spiced Cyser, Grape Pyment, Sweet Mead.
Bottled: Maple Porter, Honey Red Ale, JAO, Pear Mead, Sweet Zinfandel.