Continuing an ancient craft

PLAINS - According to a webpage by “The Ohio State University: Information Extension Research,” fermentation is a process by which cells break down sugars to create energy, when oxygen is not present, releasing carbon dioxide (CO2), energy, lactic acid and in some cases alcohol.

The process of fermentation, which happens naturally in the human body, has been harnessed by humanity for ages. As within human cells, single-celled organisms in the environment break down sugars that can be found in grains and fruits, releasing lactic acid, alcohol and (CO2). People have been purposely introducing yeast, a single-celled organism, to grains to encourage the fermentation process, which not only helps to preserve certain foods from spoiling, but also to conjure up beverages with powerful effects. Cheeses come from the encouragement of lactic acid, while beers, wines, spirits, and liquors come from the production of certain types of alcohol.

In the town of Plains there is a group of fermentation enthusiasts and one in particular has found himself delving into one of humanity’s most ancient alcoholic beverages, mead.

“When you learn about fermented beverages in particular it seems like it is everything... you can talk about the social side of it, you can talk about history, you can talk about economics, you can talk about science, you can talk about just anything.” said Bryan Brooks.

According to Brooks, who makes a variety of fermented drinks, mead is, “Anything that has the majority of its fermentable that is honey... You can add anything else in there, but once it is 51% honey, it’s mead.”

Brooks says that his interest in the production of fermented drinks started about five years ago after he stumbled upon an old television show discussing the ancient elixir which piqued his interest.

“I saw an old television show, and they were talking about mead and I thought it was interesting drinking something that I had no idea what it was... I just kept looking into it and I actually got really interested in home brewing beer because there are a lot more beers...,” Brooks said.

For the first two years of his venture into home brewing, Brooks only made beers, but eventually he started making mead in addition to his varied beer styles and types. Now at any one time Brooks has a production going at his house where he can be making a batch of beer or mead. He has also tried his hand at homemade wine.

Much of his knowledge either comes from books or the internet and sometimes from a friend or two in town.

He describes his mead production as just an excuse to experiment and a way to try different fruits mixed in with the honey to create different tastes and alcohol contents.

“I usually just use it as an excuse to throw in whatever fruit that is either in season or that I like that is cheap or just what I feel like,” Brooks said.

Much of his honey and fruits are local from places such as Hot Springs and Arlee.

Brooks says that he can use up to six pounds of honey for five gallons of mead and sometimes he might use more.

In Brooks’ opinion he describes mead as, “It is really a lot cleaner than you would think it would be... honey is very strong and sweet, but when you add yeast to it, you lose anything that is sweet and all you have is the aromatics.” He then gave an example that a really floral honey may become earthy and bitter once the process is complete.

He isn’t in it for the money, but enjoys the process and loves sharing it with others who also work in fermentation or is just a friend.

As of last week, Brooks had two different five gallon carboys of beer going and a five gallon carboy of mead brewing in his garage.