{"id":9479,"date":"2014-01-06T16:43:21","date_gmt":"2014-01-06T21:43:21","guid":{"rendered":"http:\/\/themagicalbuffet.com\/blog1\/2013\/12\/27\/"},"modified":"2014-01-06T16:43:53","modified_gmt":"2014-01-06T21:43:53","slug":"10-questions-with-peter-voelker","status":"publish","type":"post","link":"https:\/\/themagicalbuffet.com\/blog1\/?p=9479","title":{"rendered":"10 Questions with Peter Voelker"},"content":{"rendered":"

1. What is mead?<\/strong>
\nIn short, mead is any fermented alcoholic beverage made using honey as the primary fermentable.<\/p>\n

2. What makes Helderberg Mead different from other meads?<\/strong>
\nMost mead that you can buy in the wine stores around here either tastes like a low alcohol honey syrup or a nice soft white wine. While there\u2019s nothing wrong with that (I love a nice Vidal Blanc), HMW takes a different approach. We use techniques that would have been used many moons ago and produce a mead that has big, bold and feral qualities to it. We\u2019ve adapted old world methods to modern day sanitation and palettes without catering to any particular group of consumers. This is mead as we think it should be. With that said, there are 2 major differences between HMWs mead and others. The first is our alcohol content, which has a range on the label of 15% to 16%. Our current \u201cBurgundy Wax\u201d batch is at the high side of that range. Most others are from 8% to 11%. The second difference is our use of oak aging. Back in the days before metals were commonly available, oak would have been the preferred storage vessel for nearly all drinks. We have taken this concept and applied it to our mead. The result is a powerful mead (shouldn\u2019t all traditional mead be POWERFUL?) with a whiskey-like nose and great honey flavor without being overly sweet.<\/p>\n

$\"\"$ <\/a>3. Why did you decide to start selling your mead to the public?<\/strong>
\nAfter making mead for myself over the past 15 years or so, I was still very disappointed in the lack of commercial meads choices. They are all in the same family of taste, where ours is completely different. The initial investment to start small was small enough that we could finance it ourselves. Our hope all along was that there would be enough people out there who truly appreciate it for what it is. There are always those who are stuck in their little boxes, but it\u2019s those who taste it and say \u201cwow!\u201d who make it worthwhile! Along with that, I also did not want to look back 10 years from now and wonder why I didn\u2019t even try to go full production commercial.<\/p>\n

4. Helderberg Meadworks makes several different varieties of mead. Can you explain their differences?<\/strong>
\na.\tHeritage<\/strong> – this is our traditional mead, sometimes referred to as a \u201cshow mead\u201d because it\u2019s nothing more than honey and water. Sometimes the simple recipes are the most difficult to achieve because they hide NOTHING in other flavors.
\nb.\tApple<\/strong> – A cyser in meadspeak. We have always been a fan of cysers. Prior to going commercial our second best mead was our own cyser, so logically this would be our next production mead. Introduced in October, the response has been outstanding!
\nc.\tMaple<\/strong> (TBD) – This is a mead that is still in the approval process. Following all appropriate federal and state regulations, we have numerous steps of approval before being able to sell it. Suffice it to say though, that we at HMW took a step back and looked at what we enjoy. We like NY and the northeast. We already have an apple mead, so the next step was to look at what else is something of a local pride product. Maple syrup! We are working with a local maple syrup producer to find the best tasting syrup to use in the production of our Maple Mead. Test batches of it are outstanding. Imagine the flavor of our mead followed by maple syrup filling your mouth without all the sweetness of drinking syrup.
\nd.\t?????? Mead<\/strong>. This is going to be something rarely, if ever, done at production levels in the USA. I\u2019m keeping it under wraps for now but it is very difficult to make and will be very unique. I hope to have it available by Fall 2014. <\/p>\n

5. What\u2019s the best way to drink mead; chilled, over iced, etc.?<\/strong>
\nYep. \ud83d\ude00 Consumer\u2019s choice. Our mead is an \u201coutside the box\u201d beverage so there really are no confines to how you are supposed like it. We encourage people to experiment and see how they like it best. Our preference? The Heritage at room temperature and the apple mead served COLD.<\/p>\n

6. How does mead pair with food?<\/strong>
\nIt makes an excellent marinade.<\/p>\n

This is a difficult question to answer. We try to steer clear of questions that would be typical when discussing a wine. When we do festivals and tastings, we tell people to try it first THEN tell us what they think it would pair best with. The responses we get from people after they try it are all over the map with respect to what they would pair it with. Some find it as an after dinner honey port. Some think it\u2019s great with poultry, others with a grilled steak. The best thing people can do is try it and decide for themselves. We always post when and where people can find and taste our mead before buying it, so watch our Facebook page if you want to try before you buy.<\/p>\n

$\"\"$ <\/a>7. Your meadery has an awesome logo which is not only on your bottles but also on some cool looking t-shirts. How did the logo come about?<\/strong>
\nI have a friend in Maine who is a graphic designer, Jen Goodwin of Goodwin Glass and Graphics. She had done some of my homebrew mead labels for fun in the past, so I knew I wanted her to design the Heritage label. I gave her some of my ideas and things that I didn\u2019t want. One of which was a Viking image. She sent me some design ideas, all of which were great but somehow didn\u2019t strike me enough. Then she said she had a surprise with the caveat of \u201cI know we weren\u2019t going to use\u2026\u201d and it was done. That was design awesomeness right there. It set our mead apart on the shelf and gave us a whole design concept to work with. It\u2019s a great mead and she gave us the look that gets people to notice it among the other bottles.<\/p>\n

8. When not drinking mead, what do you enjoy drinking?<\/strong>
\nWe like local wines and spirits above all. This is the hardest question to answer because there are too many to list! Some of our favorites are KyMar Mapple Jack, Thousand Islands Winery Frontenac (with a shot of cognac), Brimstone Hill Vidal Blanc, Bootlegger 21 Vodka, Warwick Valley Gin, Brookview Station Baco Noir and Cassis Port. We have a long standing favorite with Leonard Kreusch Kabinett Riesling. Plus I have a current fascination with absinthe on top of all that.<\/p>\n

9. What\u2019s next for Helderberg Meadworks?<\/strong>
\nCo-owner Kirsten is developing her own signature mead. All options are on the table for that! We are very excited about it.<\/p>\n

Our ????? mead and of course more expansion! Every penny earned is invested back into the meadery. This winter we will be adding new and much larger tanks. Our production goal that we had planned on reaching at the 5 year mark will be achieved in year 2. It\u2019s an amazing accomplishment and it reassures us that there are still people out there who can appreciate a quality craft. <\/p>\n

10. Parting shot! Ask us here at The Magical Buffet any one question.<\/strong>
\nJust 1? I have to ask – what was it that drew your attention to our mead? <\/p>\n

We at HMW are always looking for ways to reach great people that may not know about us and learning about our customers helps us to reach them better!<\/p>\n

I got to try your mead at the New York State tastings at Exit 9 Wine and Liquor Warehouse. I enjoyed it and took your business card with me. At this point I\u2019ve tried your Apple Mead and your Heritage Mead and they were both DELICIOUS!<\/em><\/p>\n

$\"\"$ <\/a>About Peter Voelker and Helderberg Meadworks:<\/strong>
\nHelderberg Meadworks is one of a precious few \u201cmeaderies\u201d in the state who only produce mead. Owner and meadmaker Peter Voelker has been making a variety of meads for many years. In 2010 he decided to open the meadery with his wife Kirsten to share what he considers the best mead in the country.<\/p>\n

Our philosophy is to create a mead that is as close as possible to mead that may very well have been made hundreds, and even thousands of years ago, while using modern equipment and methods. We use minimal sulfites and minimal production handling. This means that each batch is unique. Every harvest of local honey is different, so every batch will taste a bit different. In order to differentiate batches for our customers, we plan to use a different color wax top.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"