Illustration by James O'Brien
Why are so many of Forgotten Gods’ products named after characters from Norse mythology?
[As a kid], I was really into the story of Beowulf, the whole Norse mythology thing so I was like, “I’m gonna make mead like in the days of Beowulf.” I raided Mom’s pantry for all the honey bears I could find and I made my first mead.
How do you find new flavors to pursue?
A lot of the combinations my wife comes up with, like the blackberry merlot and pumpkin spice. The White Stag [oak-aged], we had a customer come in, and he mentioned using Umberani Oak. The flavor of this oak almost gives off notes of baking spices. It almost tastes like French toast, and this one has been very popular.
How long does it take to perfect a flavor once you have the idea for it?
Typically, what I will do is small test batches of five gallons. [Currently,] I’ve got a chocolate date, a dulce de leche. It takes six to eight weeks to ferment one, and then I run it until I run out. Once I run out of it, I see which one goes out first, and if it’s sold very quickly, I know I’ve got it.
Why are naturally harvested fruits important for mead?
When you’re dealing with fruit that comes from a tree or a bush, this year’s harvest might be a little weaker or stronger than last year’s harvest. The cherries, for example, might not have as much color this year. When I brew our Blood Oath (cherry and allspice), it’s been pretty consistently red, but this latest batch is a little bit lighter, it’s more pinkish. People think it must not be as rich or must not taste as good, but in reality, this is my favorite batch that’s happened. Inconsistencies in fruit, that’s what makes the difference in the mead.
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