Summary: Celebrating 2 years here at The Mead House, episode 79 includes a report from co-host Jeff Shouse on his trip to 2018 Mazer Cup International. Jeff talks a bit about his experience as a judge, and gives some insight on the entry and scoring process. JD runs through a bourbon barrel cyser recipe with a twist, adding oak chips during fermentation, and using honey malt to add some mouthfeel and more honey character. See his recipe below! Thank for listening, we appreciate all our listeners, and please, rate us 5 stars on your favorite podcast player!
