Share: 

Hot Jazz and Cool Blues mead to be released Jan. 18

January 14, 2020

Kicking off the new year, Brimming Horn Meadery has joined up with award-winning chef Robert Leggett and his newest concept, In Flammen.

Chef Robert’s accolades include winning Pressure Cooker on the Cooking Channel and writing for Philly Beer Scene Magazine’s Cooking with Beer.

Every Saturday at the Milton meadery, patrons can get a number of wood-fired German flatbreads called “flammkuchen,” literally translated as “flame cake” or “pie cooked in flames.” Brimming Horn is one of only a handful of places on the East Coast where customers can purchase this product, with cash only, every Saturday from noon until they sell out.

Created by German farmers, flammkuchen is bread dough rolled thin and covered with fromage blanc or crème fraiche, caramelized onions and lardons (bacon). Flammkuchen were made to test the heat level of wood-fired ovens before bread baking.

Leggett said, “It took a lot of convincing to get me into the doors of the Brimming Horn. Like many, I had preconceived meads as only being sweet. Upon my first visit I discovered that not only was I wrong, but I want to do a cuisine that pairs with Jon’s wizardry. I was immediately inspired during my first sip, which was the Six Demon Bag. Mead is the inspiration for In Flammen.”

Brimming Horn Meadery has become well known for its mead and metal collaborations, but now it’s mellowing out with Rehoboth’s 2nd Time Around band founded by Bob Yesbek, the Rehoboth Foodie.

A new collaboration mead, Hot Jazz and Cool Blues, will be a pear-jalapeno mead, full-bodied with a wonderful balance of sweet and heat that lingers in the finish. What led to this unlikeliest of collaborations?

Yesbek said, “I love the smooth taste of pears and the gentle spice of jalapeno peppers. Like 2nd Time Around, it brings a bit of everything to the table – a little mellow, a lot upbeat – a few surprises and a lingering musical memory. Brimming Horn has struck the perfect balance and harmony with this delicious sipper!"

Mead-maker Jon Talkington said, “Pear is delicate, so I used a blend of Bartlett and Bosc pear juice and a wildflower honey that was very floral with hints of vanilla. The jalapenos were added after fermentation to give it a nice hint of spice and heat. The finished mead has a wonderful fruity aroma with hints of vanilla and ends with pear, honey sweetness and balanced pepper heat.”

Hot Jazz and Cool Blues will be available Saturday, Jan. 18, for $18.99 in 375ml bottles.

Weather permitting, In Flammen is open every Saturday from noon until sell out.

For more information, go to www.brimminghornmeadery.com.

Subscribe to the CapeGazette.com Daily Newsletter