The Science of Mead Tasting

Discover how the alchemy of honey and fermentation comes together in one of the world’s oldest and fastest-growing beverages: mead. This course introduces the chemistry that makes honey the perfect foundation for fermentation, then walks you through the essentials of yeast, sugars, enzymes, and alcohol formation. Participants will:

• Learn how sanitation, brewing techniques, and bottling practices impact mead’s flavor, quality, and character
• Trace mead’s cultural journey from ancient traditions to its modern global revival
• Explore major mead styles and understand what makes each unique
• Participate in a guided tasting that connects key course information
• Discover food pairings that complement and elevate each mead style

Includes lunch and 15% off purchases in The HIVE Tasting Room & Kitchen during your visit. Bundle this class with The Science of Honey Tasting the next day for a discount. This event is contingent upon at least 15 participants signing up.

A certificate of completion will be awarded to participants who attend both The Science of Honey Tasting and The Science of Mead Making. Candidates at the CAMBP Journey Level who obtain this certificate will not be required to complete the Honey Tasting section of the CAMBP practical exam.

Instructors

• Billy Beltz, Founder/Owner, Lost Cause Meadery
• Matt Ford, Food Science & Technology, UC Davis
• Amina Harris, Queen Bee, Z Specialty Food / The HIVE
• Lucy Joseph, Fermentation Expert, Ferminkasi