MEAD
Responding to a question, Manning said meaderies are licensed as wineries or lim- ited wineries by the Pennsylvania Liquor Control Board. “It took us 14 months,” he said.
But Manning believes working as hard as bees to produce what ancestors consid- ered the “nectar of the gods” has its pay- off s besides an ancient belief that mead can impart prophecy, poetry and fertility.
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“Mead is going to be the next cider,” he said, referring to a boom the past 10 years in hard cider production. “You can go into Shangy’s [beer distributor in Emmaus] and if you’re looking for cider, you’ll fi nd about two dozen selections there alone. The demand began to drive the variety, then the variety began to drive the demand. Mead is going through a similar renaissance.”
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Jeff Herbert, who chairs the publications committee for the American Mead Mak- ers Association (AMMA) and also owns a meadery in Prescott, AZ, agrees. Three years ago, he knew of only 60 meaderies in the United States. Now, he said, there are nearly 200 wineries that make mead, 150 of which make mead as their primary or only product. Also, the AMMA’s fi rst study tracking mead shows sales swarm- ing 130 percent from 2012 to 2013.
Currently, bottles of The Colony Mead- ery’s meads can only be purchased from their store at Bridgeworks, open week- ends. But a growing list of area taverns also stock the meads for consumption by the glass, including the Allentown and Beth- lehem Brew Works restaurants, Youell’s Oyster House in Allentown, and the place Manning and Heller-Labelle met, the Strange Brew Tavern, also in Allentown.
The Colony Meadery is working with the Easton farmer’s market to bring more mead to the public, and has plans to more than double the space it will lease from the AEDC through 2015. Upcoming tast- ings are scheduled June 14 at Liberty Tap room in Reading and June 15 at a Historic Bethlehem Partnership mead event.
38 JUNE/JULY 2014
THINGS ARE GETTING
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