Hi! My name is Matt Loch, and I’ve been brewing mead since 2008.

I was first introduced to mead while studying Chemistry at University of Pittsburgh. I had encountered mentions of it in several books, ranging from Beowulf to Neil Gaiman’s American Gods. After striking out looking for commercial options in local stores, I decided to set up my own ‘experiment’. That first batch consisting of baker’s yeast, grocery store honey, and a handful of raisins (JAOM for those in the know) lit a fire that has steadily burned ever since.

Countless batches later, I’m absolutely thrilled to share the joy of mead with homebrewers and commercial brewers alike - having advised both in the intervening years. I love the creativity of the craft, always trying new and interesting flavor combinations and techniques that elevate the craft while paying homage to the humble origins.