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Please join us monthly for FERMENT! - A local/sustainable food and agriculture happy hour in Madison, WI.
2nd Monday Every Month (Next Ferment: April 14th, 2008) - 5:30PM - RP's Pasta/Fork & Spoon Cafe (1133 E. Wilson St., Madison)
This informal (and free) happy hour started in 2006 with the hope of providing a place for Madison and Dane County's farmers, activists, cooks, government and university staff, students, food connoisseurs and others who care about sustainable agriculture and local food issues to come together. We hope you can join us.
Please join us on Monday April 14th for the last Ferment of the season.
We will be tasting watercress, watercress pesto, baby radishes, radish greens.
The regular Monthly Ferment Happy Hour's will go on hiatus for the summer. But look forward to invites for special Ferment events during the summer! We will return in September!
We tasted almost a dozen meads in March! Detailed Info Sheet
March brings us yet another amazing tasting... Mead. When we started researching Mead in Wisconsin, we were pleasantly surprised to find at least four wineries/brewers in the state making mead. We will have at least 5 different meads from around the State. So far, we have 2 sweet meads, 1 black currant, and 1 honey-apple.
We are also very fortunate to have the producers, Randy and Ann, from Viking Brewery on hand to talk with people about making mead and general socializing. So come out and meet the producers! They'll bring with them the following:
Viking Brewery's Mjød was the first Bracket produced in the US. It is a honey based fermented beverage that Viking has hand-crafted to capture the essence of Mead. As a brewery, they are not licensed to brew Mead, as that is a product that only Wisconsin wineries can make. Mjød is special to us at Viking because it was the first beer that we brewed.
Viking Brewery's HoneyMoon is a Bracket. It is much like a light champagne that is made using local honey and grains.
What is Mead? From White Winter Winery: "Mead is an alcoholic drink made from honey, water and yeast. Mead-making pre-dates beer and wine making, having origins dating back 8,000 years. Mead was considered a sacred drink in many early cultures. The drink of Celebrations since the Renaissance!"
More details to come as we get them finalized! If you have leads on mead, please contact us via the website: Contact Us
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Thanks for your support of local food efforts in the area - we look forward to catching up with everyone soon!
- Mrill Ingram, Mark Dohm, Amy Bruner, Jeanne Merril, Erin Schneider, Heidi Busse, and Anne Pfeiffer
