Welcome to the Fermented Podcast where we celebrate the people behind the wonderful trans-formative world of fermentation in all its many forms. Fermented co founders, Murray Slater and Piet Gees, have set out to discover the stories behind these fermentation pioneers and evangelist. Its science and art all rolled into a package of passion and perseverance. Its a battle against the bland, a collaboration of culture. an exciting and enriching world waiting to be discovered.
Many people have heard of mead but few have had the opportunity to taste the world’s oldest fermented beverage that was once heralded to be the nectar of the gods. Mead, fermented honey, is described in ancient Greek, Roman and even Hindu texts, and was discussed in detail by Pliny the Elder, Chaucer, and in the epic Beowulf. Its roots are ingrained in African cultures with the Khoisan been argued to be its first exponents when rock art depicting people drinking mead from the ‘honey tree’ dated 17 000 years ago was discovered.
Myself and Piet meet up with a local modern Mazer, Ernst Thompson, in Cape Town to discover this much celebrated an ancient ferment. Ernst’s Cape Town Meadery produces Melaurea Mead, a MCC Style bottle secondary fermented sparkling mead which resembles a fine champagne in many ways. We chat about honey as a raw ingredient and why it is so hard to ferment, pairing his products with food, mead’s explosion in popularity in the USA and its connection to ancient African culture.