Schramm's Mead

[Naegerbomb]

Why?? lol

 

[Naegerbomb]

Naegerbomb how long can your mead hold up after opening? i've heard that they can last up to 3 months post open with a recork without any noticeable change if stored in the fridge.



what temperature do you serve your meads at?


how can an out of towner try the meads you don't bottle?


edit - and thanks for doing this!!!

I was typing a long edit to my first reply and talkbeer timed me out. tl;cr: We don't heat our must, enzymes still in there, resists oxidation for months not unheard of. Mine only survive weeks at most cuz alcohol.

Bill Schwab at the Wine Guy.

 

[Naegerbomb]

Naeger, please ship to California.

You can get them from Bill Schwab at The Wine Guy. He ships to 50 states.

 

[stupac2]

Why?? lol

The Bruery has a weird reputation among beer nerds. They've had a ton of infection issues lately.

 

[Michigan1]

Bruery beers make Schramm's mead look like Brut Champagne.

 

[Naegerbomb]

The Bruery has a weird reputation among beer nerds. They've had a ton of infection issues lately.

True. I'm ok with a relatively new brewery ironing out the kinks, with unfiltered brews I can understand that. The best breweries in the world have had issues. Sour beers going 'sick' in the bottle come to mind, but those brewers actually get excited for that stuff. Because it only means the product is going to get better. The Bruery having a couple infected bottles or batches just means their process is more natural than others, and as I understand it they're moving sour beers to an entirely new facility, using an amazing new centrifuge instead of switching to sterile filtration, etc. Stuff I can really respect. Most breweries or wineries faced with infection will start overusing sulfites or sorbates.

 

[jmgrub]

True. I'm ok with a relatively new brewery ironing out the kinks, with unfiltered brews I can understand that. The best breweries in the world have had issues. Sour beers going 'sick' in the bottle come to mind, but those brewers actually get excited for that stuff. Because it only means the product is going to get better. The Bruery having a couple infected bottles or batches just means their process is more natural than others, and as I understand it they're moving sour beers to an entirely new facility, using an amazing new centrifuge instead of switching to sterile filtration, etc. Stuff I can really respect. Most breweries or wineries faced with infection will start overusing sulfites or sorbates.

Speaking of the Bruery, did you and Debbie dome that Chocolate Rain yet?

 

[lb304854]

I'm really impressed with a lot of sour beers that don't have any fruit in them but are so intensely fruity. Russian River and Brouwerij Rodenbach come to mind. In the clean beer world, big barrel aged stouts and old ales are my favorites, and I'd love to be legally able to make a braggots based off these styles one day. My favorites here are Kuhnhenn's BB4D and of course the solera old ales from The Bruery. I've really been grooving on Sucre lately, and if the stars align we'll do a collaboration with them. I really really respect their products and their style. Unfiltered is the way to go.

Braggot brewed at the Bruery? I'm on board.

 

[Naegerbomb]

Speaking of the Bruery, did you and Debbie dome that Chocolate Rain yet?

Yes, we did. Thank you for that.

 

[jmgrub]

Yes, we did. Thank you for that.

Least I could do for dat hospitality. Can't wait to come back.

 

[sliverx]

Braggot brewed at the Bruery? I'll get diabeetus.

 

[cosmicevan]

Our meads hold up really well against oxidation, and several months corked is not unheard of. I wouldn't go more than a week or two, personally, but it's only because it wouldn't survive long. We don't hear our honey must, pasteurize, or filter anything we make, so all of those enzymes and antioxidant compounds from the honey and the fruit are still in the mead. This is our running theory as to how our meads resist oxidation. Usually winemakers add sulfite to preserve their products (usually for back sweetening) and this can also give you some protection against oxidation, but we don't add any chemical preservatives. Instead we rely on the alcohol to act as a preservative, like natural winemakers.

i had heard that they can last up to 3 months so i held onto an opened bottle of the statement for 5 weeks. took a few ounces on a few occasions within the first 2 weeks and then held the last few ounces to share with a friend, corked in the fridge. took the bottle out of the fridge about an hour before we finished the last few ounces and it was as amazing as the day i first opened it. i love the idea of having an open bottle to take an ounce from every now and again, but would hate to have a drop go bad on me. it really is such amazing nectar.

so what are the thoughts on the growth in popularity, particularly within the world of craft beer geeks?

 

[stupac2]

I can't imagine wanting to cork a bottle of Schramm's. I'm taking this Statement to the face as soon as I can.

 

[Naegerbomb]

so what are the thoughts on the growth in popularity, particularly within the world of craft beer geeks?

I think it's a natural extension to the idea that the craft drinker is heading back towards a world of unabashed flavor indulgence. We're seeing this with craft beer (more hops, more malt, fewer adjuncts) and we're seeing it with food (more heirloom varieties, less processing, fewer preservatives, farm-to-table, etc).

The world has gotten away from real flavor, instead we've been raised on 'flavoring'. It's really easy to make and sell a cheap product with some flavoring that comes from an organic chemistry lab somewhere - and in fact you'll see these types of products in the top-10 whatever-the-product-is lists. This is because most people don't have a great reference point for real flavor.

At Schramm's, we make mead with real ingredients, like whole red raspberries, fresh ginger, and cherries hand-picked at the peak of ripeness. We'd like to set a new standard for what mead can be in terms of flavor, and being true to your ingredients is step # 1.

 

[falc0n26001]

I think it's a natural extension to the idea that the craft drinker is heading back towards a world of unabashed flavor indulgence. We're seeing this with craft beer (more hops, more malt, fewer adjuncts) and we're seeing it with food (more heirloom varieties, less processing, fewer preservatives, farm-to-table, etc).

The world has gotten away from real flavor, instead we've been raised on 'flavoring'. It's really easy to make and sell a cheap product with some flavoring that comes from an organic chemistry lab somewhere - and in fact you'll see these types of products in the top-10 whatever-the-product-is lists. This is because most people don't have a great reference point for real flavor.

At Schramm's, we make mead with real ingredients, like whole red raspberries, fresh ginger, and cherries hand-picked at the peak of ripeness. We'd like to set a new standard for what mead can be in terms of flavor, and being true to your ingredients is step # 1.

I've never tried mead but now I really want to. Does anyone know the best mead available in Portland?

 

[stupac2]

I've never tried mead but now I really want to. Does anyone know the best mead available in Portland?

http://www.wineguybuys.com/Schramms-Meads_c49.htm

 

[cosmicevan]

At Schramm's, we make mead with real ingredients, like whole red raspberries, fresh ginger, and cherries hand-picked at the peak of ripeness. We'd like to set a new standard for what mead can be in terms of flavor, and being true to your ingredients is step # 1.

keep up the awesomeness

 

[Naegerbomb]

That was just the abstract! Guess I won't be sending the entire thesis along, then...

 

[richardflyr]

My thesis is titled "RATES AND MODES OF SEQUENCE EVOLUTION IN VARIOUS LINEAGES WITHIN CHENOPODIACEAE".

From the abstract: "Sexual dimorphism in domesticated spinach, Spinacia oleracea, is thought to be determined by differential expression of floral organ identity genes. We examined the floral organ morphologies of seven species in the Chenopodiaceae, including two wild species of spinach, in order to gain insight into the evolution of floral reproductive strategy in this clade. The species within the Anserineae demonstrate extensive evolution in floral morphology and reproductive strategy, and Spinacia is unique for having been domesticated rather recently and for being dioecious. We found C. album to be hermaphroditic, C. foliosum and M. nuttalliana to be gynomonoecious, while C. bonus-henricus exhibits protogyny. For each species and cultivar examined, we isolated sequences for the genesUNUSUAL FLORAL ORGANS (UFO), AGAMOUS (AG),APETALA3 (AP3), PISTILLATA (PI) and for the gene coding for the small subunit of the RuBisCO complex (RBCS), which is involved in carbon fixation during photosynthesis. We also analyzed published sequences for the chloroplast genes RBCLand MATK. The RBCS, MATK, UFO, AG, AP3, and PI genes reveal a consistent phylogeny that most likely represents the true organismal phylogeny for these species, providing key insights into the evolution of reproductive strategy in this tribe. Phylogenetic analysis of the RBCL gene shows Spinacia as sister to M. nuttalliana, and placing C. album within a cluster with C. bonus-henricus and C. foliosum. This tree topology deviates from those generated from TRNL-F/ITS data as well as all others generated in this study. All of these other gene analyses consistently give Spinacia as sister to a clade that includes C. bonus-henricus, C. foliosum, and M. nuttalliana, recently recognized as the genus Blitum. We demonstrate evidence for increased rates of nucleotide substitutions in Spinacia, though there is no molecular evidence for domestication or positive selection. Our findings indicate that sequence evolution in this tribe is being driven mostly by insertion/deletion mutations for the genes sampled, and show that Spinacia has a unique combination of mutations in the coding regions of the floral identity genes AP3 and PI. We also describe unique polymorphisms in a hypervariable region of the UFO gene that are unique to Spinacia."

tl;dr: Spinach has males and females like hops & cannabis, without sex chromosomes like humans. I sequenced some genes and found stuff out.

I vote all scientific papers and theses need a tl;dr. An abstract of the abstract, if you will.

 

[quirkzoo1]

I vote all scientific papers and theses need a tl;dr. An abstract of the abstract, if you will.

You mean like this one?

http://arxiv.org/abs/1110.2832

Title of paper: "Can apparent superluminal neutrino speeds be explained as a quantum weak measurement?"

M. V. Berry, N. Brunner, S. Popescu, P. Shukla
(Submitted on 13 Oct 2011 (v1), last revised 14 Nov 2011 (this version, v2))

Abstract: "Probably not."

 

[Michigan1]

You mean like this one?

http://arxiv.org/abs/1110.2832

Title of paper: "Can apparent superluminal neutrino speeds be explained as a quantum weak measurement?"

M. V. Berry, N. Brunner, S. Popescu, P. Shukla
(Submitted on 13 Oct 2011 (v1), last revised 14 Nov 2011 (this version, v2))

Abstract: "Probably not."

Well, the whole premise of that paper is based on a mistake caused by the improper attachment of a fiber optic cable and a clock running too fast.

 

[cosmicevan]

any ETAs on the next batch of the statement? any other surprises coming up soon? Naegerbomb

 

[mixed_master7]

any ETAs on the next batch of the statement? any other surprises coming up soon? Naegerbomb

It wouldn't be a surprise if he told us!

 

[Naegerbomb]

'The Statement' batch 2 is going into bottles this weekend. It is not exactly the same as batch 1, but it is sooooo delicious. Our hope for every batch (or 'vintage') is for each to be uniquely delicious, more or less the same, but with differences vintage to vintage, like fine red wines. I think this batch will get a couple more gold medals this year, for sure. It is the awesome-st expression of the tart Traverse City balaton cherries that there is out there, I think.

Many surprises coming soon, but they wouldn't be surprises if I gave them all away, would they?! All I'll say is this holiday season you're going to want to sign up for our Mazer Club. We announced our 'Apple' release for our one-year anniversary on Sept. 27th, and its one of our best meads we've ever made, only ~400 bottles this year (since it is made from cider from Ken's apples, 50+ varieties in all). No water or yeast was added, its just cider and honey, spontaneously fermented on glass since last year's apple harvest, expertly blended by Ken Schramm from ~10 carboys or so. Just for that I'd sign up, but the holidays (and February ) are going to be really great coming up. Our mead is just going to keep getting better as we really get into the groove of our system and expand a little with more and better tanks.

any ETAs on the next batch of the statement? any other surprises coming up soon? Naegerbomb

 

[stupac2]

'The Statement' batch 2 is going into bottles this weekend. It is not exactly the same as batch 1, but it is sooooo delicious. Our hope for every batch (or 'vintage') is for each to be uniquely delicious, more or less the same, but with differences vintage to vintage, like fine red wines. I think this batch will get a couple more gold medals this year, for sure. It is the awesome-st expression of the tart Traverse City balaton cherries that there is out there, I think.

Many surprises coming soon, but they wouldn't be surprises if I gave them all away, would they?! All I'll say is this holiday season you're going to want to sign up for our Mazer Club. We announced our 'Apple' release for our one-year anniversary on Sept. 27th, and its one of our best meads we've ever made, only ~400 bottles this year (since it is made from cider from Ken's apples, 50+ varieties in all). No water or yeast was added, its just cider and honey, spontaneously fermented on glass since last year's apple harvest, expertly blended by Ken Schramm from ~10 carboys or so. Just for that I'd sign up, but the holidays (and February ) are going to be really great coming up. Our mead is just going to keep getting better as we really get into the groove of our system and expand a little with more and better tanks.

Is there any point in signing up if you're from out of town? I can't quite tell from the page if it's the sort of thing where I could sign up and get a trustee to send me stuff.

 

[lb304854]

Is there any point in signing up if you're from out of town? I can't quite tell from the page if it's the sort of thing where I could sign up and get a trustee to send me stuff.

They will not ship you free dessert on your birthday.

 

[stupac2]

They will not ship you free dessert on your birthday.

 

[Michigan1]

Is there any point in signing up if you're from out of town? I can't quite tell from the page if it's the sort of thing where I could sign up and get a trustee to send me stuff.

I know people with trustees and I know a few trustees. If only you knew someone who lived a mile away from Schramm's and came out to the Bay Area once every couple of months...

 

[stupac2]

I know people with trustees and I know a few trustees. If only you knew someone who lived a mile away from Schramm's and came out to the Bay Area once every couple of months...

Well I didn't know if they allowed trustees at all! But that has been conclusively answered, what the hell for $75 I'll give it a whirl.

 

[Adam Jackson]

Just joined Mazer's. My go and pick it up friend is in Mazer's and I didn't know they allowed Trustees. Welp, this is great news!