It’s Nearly Rhubarb Season

It’s almost one of our favorite times of year - the start of rhubarb season. Way back when we initially toyed with the idea of opening a meadery, the first recipe that we experimented with was a Rhubarb Mead. We knew the acidity, minerality, and seasonality of it matched the vision we had in our heads for what session mead could be. It was also the first time we played with processing a large batch of fruit… and failed. We ground the rhubarb, pressed it, chopped it… and got a few drops of juice. Then, though. Then we had an aha moment - we froze the fruit to burst the cells, then thawed and pressed it. That time, a waterfall of highlighter-pink juice poured out of the press. Into the tank it went, and the result was the first recipe that we would translate into a commercial batch of session mead here in the taproom.

Every year the release of Rhubarb Mead marks the anniversary of our grand opening, our Bløm Birthday. And this will be our 5th year celebrating with the revival of our first batch! More details to come soon, but mark your calendars for a party on May 6th. A party to celebrate both five years doing this work, and the kick off of rhubarb season, the harbinger of this state’s glorious growing season.