«
»

04-15-21 – Wild Meads

Jake Gorton, brewhouse manager and packaging director of Groennfell and Havoc Meaderies, shares five techniques to use wild microbes to ferment honey.

This entry was posted on Tuesday, April 13th, 2021 at 5:00 pm and is filed under Food. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.

Comments are closed.