Portland Psst! reports on Maine Mead Works appearance in the NYT’s The Moment blog.
When I visited in February, Cayer explained why his version tastes nothing like the usual bitter, boozey American meads. Maine Mead Works has imported and patented South African fermentation technology, which it uses to refine ancient mead recipes…Cayer and his partners want to produce more seasonal concoction, like maple mead, and to experiment with strawberries and rhubarb and even garlic and basil to make spiced mead for basting meats.