Matt and Ash, business partners and cousins, started Sap House Meadery on Christmas Day 2009 when a conversation began after dinner. They were discussing a building in the center of town and how it was up for sale. It wasn't long into the conversation when it was suggested that they turn it into a meadery. Something so few people have ever even heard of.
They closed on the sale of the building in January of 2010 and went to work remodeling it. It wasn't until August of 2010 that they received their Wine Manufacturers License. Matt and Ash quickly went to work and made their first batches - Sugar Maple, their current flagship mead and a Peach Maple, that became what they call "an Occasional".
The technique that they use to make the mead requires about 6 months for fermentation and aging, so Sap House Meadery could not open until February 2011... If it was ready. It was!
Sap House Meadery opened its doors to the public February 11th, 2011. Matt and Ash had only 75 gallons to open with (the equivalent of about 700 bottles) which they thought would last a year. To their amazement, it lasted only 9 weeks!
Since then, almost all of their meads have won international awards from the Finger Lakes International Wine Competition to the Mazer Cup and are distributed in 8 states!
Most recently, they have renovated the meadery again after purchasing the garage next door and turned it into a 2000 square foot production space, and created an amazing tasting room that offers tapas style tacos, cheese boards, beers, meads and craft cocktails to its guests!
They closed on the sale of the building in January of 2010 and went to work remodeling it. It wasn't until August of 2010 that they received their Wine Manufacturers License. Matt and Ash quickly went to work and made their first batches - Sugar Maple, their current flagship mead and a Peach Maple, that became what they call "an Occasional".
The technique that they use to make the mead requires about 6 months for fermentation and aging, so Sap House Meadery could not open until February 2011... If it was ready. It was!
Sap House Meadery opened its doors to the public February 11th, 2011. Matt and Ash had only 75 gallons to open with (the equivalent of about 700 bottles) which they thought would last a year. To their amazement, it lasted only 9 weeks!
Since then, almost all of their meads have won international awards from the Finger Lakes International Wine Competition to the Mazer Cup and are distributed in 8 states!
Most recently, they have renovated the meadery again after purchasing the garage next door and turned it into a 2000 square foot production space, and created an amazing tasting room that offers tapas style tacos, cheese boards, beers, meads and craft cocktails to its guests!
Meet Matt and Ash
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I was a little young when I learned how to make my first mead, but it really started with beer just a year prior to reading the epic story of Beowulf in high school. From that point on I made countless batches of mead for friends and family; they made great Christmas presents!
I am a driven, socially responsible member of my community. It is my goal to become a catalyst for other like-minded entrepreneurs to start and grow their businesses here. Ossipee has so much to offer in the way of opportunity and growth and I am really happy to be a part of it. |
Like Ash, I starting homebrewing at a young age. Though I never quite mastered it to the same level. I did get pretty good at the drinking and socializing aspects though. I parlayed that into my newly found passion, introducing new folks to mead every day.
Though I don't have much time away from the Meadery, when I do I'm usually volunteering for Global Action Local Awareness, The North Conway Farmer's Market or the Ossipee Budget Committee. On rare occasions I can be found around a campfire with good friends and a guitar. |