Christy Hemenway pours honey that she softened and diluted with hot water into a conical fermenter recently at Run Amok Mead in West Gardiner.
Peaches, red raspberries and knotweed honey are the three ingredients when, mixed with water and yeast, will become Peach Melba mead at Run Amok Mead in West Gardiner.
Peaches, red raspberries and knotweed honey are the three ingredients when, mixed with water and yeast, will become Peach Melba mead at Run Amok Mead in West Gardiner.
Christy Hemenway is seen in a reflection as she clamps hardware onto the lid of a conical fermenter recently at Run Amok Mead in West Gardiner.
Honey and hot water are pumped into a conical fermenter recently at Run Amok Mead in West Gardiner.
Several varieties of mead are seen recently at Run Amok Mead in West Gardiner.
Lead brewer Kris Rolleston stirs a vat with 400 pounds of grains and 107 gallons of water recently at Sidereal Farm Brewery in Vassalboro.
Justin Amaral, executive chef and director of brewing operations, pokes a stainless steel nail back into the barrel after pouring a sample of a chardonnay wine and beer hybrid during a recent tour at Sidereal Farm Brewery in Vassalboro.
Justin Amaral, executive chef and director of brewing operations, smells a sample of a chardonnay wine and sour beer hybrid he just took from the barrel during a recent tour at Sidereal Farm Brewery in Vassalboro.
Chief Operating officer David D'Angelo talks about his company recently at Sidereal Farm Brewery in Vassalboro.
Glasses of Malbec, left, and chardonnay wine and sour beer hybrids are seen recently at Sidereal Farm Brewery in Vassalboro.
Wort is pumped from a boiling vessel into a barrel to ferment recently at Sidereal Farm Brewery in Vassalboro.
Chief Operating Officer David D'Angelo pours wine recently at Sidereal Farm Brewery in Vassalboro.
Four-packs of Koji Limeade are for sale in a fridge recently at Sidereal Farm Brewery in Vassalboro.
The exterior of the tasting room and deck at Absolem Cider Co. in Winthrop.
Kevin Sturtevant opens a door to the work rooms made from metal shipping containers while leading a tour recently at Absolem Cider Co. in Winthrop.
Kevin Sturtevant stands beside stainless steel fermenters while leading a recent tour at Absolem Cider Co. in Winthrop.
In addition to several sizes of wooden barrels, Absolem Cider Co. in Winthrop has a 650-gallon foeder, seen in the background, and an 80-gallon ceramic amphora, at right, to age its products.
Owners Kevin Sturtevant, from left, Zack Kaiser and Ryan Travers stand behind the bar at Absolem Cider Co. in Winthrop.
Absolem Cider Co. produces a range of colorful products, seen during a recent tour of the Winthrop business. From left are Lapsang Queen of Hearts, Nouveau Queen of Hearts, Bushido, King Leo, Electric Sheep, Atlantica and Bembel.
