With summer quickly approaching, crisp and sparkling beverages seem to be on everyone's mind. Portland's Fringe Meadery is leaving an impact on the tastebuds of local beer and wine enthusiasts alike, and in celebration of the coming summer days we decided to interview their founder and owner, Nathan Mattis.
What initially drew you to mead?
Mead came into my life while I was attending school at UC Davis for winemaking. My roommates and I would brew nonstop in our kitchen, and one day we tried making mead.From that point on I never really stopped making it, although it took me a while to actually start brewing for other people.
How did Fringe happen?
Before college, I had previously worked in the software industry writing stock market code. It just so happened that the stars aligned. My boss was planning to turn a building she owned into a vodka distillery and offered me a job as head distiller. I spent over a year doing this, although mead was always in the back of my mind. My ‘aha’ moment was when I was tasting mead with some friends, and one of them was blown away and told me that I should be selling it. In that moment I was like, “Huh. I really should be”. After the distillery closed, I decided that it was time to make a meadery happen. I partnered with Ken Bonnin, Jr. of Hi-Wheel Wine Co. to open a winery space where we could co-exist together, and Fringe was born. Production started in 2014--it’s hard to believe we’ve been open for a year and a half already!
Where does the name “Fringe” come from?
I’ve always liked the word, and always felt that I was kind of “on the fringe”. The mead industry is definitely on the fringe. Plus it’s a fun word to say everyday (laughs).
What types of mead do you make?
The original goal was to make mead like wine, using the same aging process and alcohol content. A really fun part of making this happen was getting to know all the different honey varietals and flavor notes. I actually have more than thirty types of honey at home now!
The first three meads that we released were created in a wine-strength style, though wine bottle shops don’t usually know what to make of honey wine. When I could get them to try it, they loved it every time. But mead is new to so many people that we decided to start playing with sessions to help bridge the gap.
The goal is to create whimsical, clean session-style meads that will act as a gateway for newcomers to the world of honey wine. New Seasons was blown away, and we’re excited to make this new venture happen!
What is the biggest lesson you’ve learned working in the mead industry thus far?
The business skills I’ve learned are invaluable. I really enjoy playing all the different roles that business ownership requires. Besides that, I think the biggest lesson I’ve learned is that you really have to take a wholesale approach to make a meadery a business that sustains itself. For me, it’s about finding a balance between what the general consumer might want and retaining the quality and soul of my own personal vision. I’ve also been very surprised by how similar honey and grapes are--the flavors vary significantly based on varietal, seasonality, terroir, and yearly changes.
If you were a type of mead, what kind would you be?
My oldest mead is a 5 year old blackberry called Black Frankenstein. I kept trying this one, and now there’s just one bottle left in existence. If I could be any mead, that would definitely be the one.
Besides making mead, what do you like to do for fun?
I really enjoy live music, especially at smaller venues around Portland!
“Weeds are flowers too, once you get to know them.”- A.A. Milne
Photo from realnatural.org
The dandelion has classically been considered a weed but, unbeknownst to many gardeners, these sweet yellow flowers are some of the first food of the year for bees. Their blossoms are often the first to appear when spring has arrived, and they can be found growing almost anywhere that humans thrive in North America. Bees have no problem finding beneficial uses for this underrated plant and, given the health-boosting properties dandelions can have for humans, it seems that we should take a tip from them!
Photo from plantcurator.com
From the flower to the roots, every part of Taraxacum officinale can benefit the health and vitality of humans. Dandelion leaves are a top-notch digestive bitter, so feel free to toss them into that spring green salad for digestive support. Their roots detoxify the liver and, when roasted, make a delicious tea. Their flower heads, besides serving as great source of nectar for bees, can also be harvested to make delicious homebrewed dandelion wine. For the dandelions that you don’t harvest, we encourage you to allow these sunny flowers to flourish for the bees until they turn into fluffy wishes!
A bee friendly reminder: never use herbicides. These toxins are part of the reason why honey bees and native pollinators are struggling for survival. Either let them grow wild and free or pay that neighborhood kid a buck to weed them for you.
We imagine that Ralph Waldo Emerson penned the famous quote, “The earth laughs in flowers” while sitting in the midst of a brilliantly blooming pollinator garden. As the cherry blossoms are starting to flower in the Pacific northwest, we are getting excited to share along in the laughter this spring by planning out our beautiful, buzzing pollinator-friendly gardens.
If you’ve ever wondered which plants you can cultivate to attract pollinators, this blog series is perfect for you. Planting for Pollinators is your monthly guide to building out beautiful pollinator gardens according to your region, following the natural duration of the honey bee foraging season from March to October. We will post different varietals native to your region each month, according to the seasonal timing in which they should be planted. Our goal is for you to look out across your pollinator garden on the cusp of fall and feel satisfied with all the flowers and pollinators that have come and gone.
The following flowers are planted in March to bloom in April and May.
Nootka Rose. Photo from www.nwplants.com.
Wooly leaf mountain lilac. Photo from www.calscape.cnps.org.
Texas prickly pear. Photo from www.swtreesandturf.com.
Sego lily. Photo from commons.wikimedia.org.
Texas blue bonnet. Photo from www.edenbrothers.com.
Butterfly weed. Photo from commons.wikimedia.org.
Green milkweed. Photo from www.prairiemoon.com.
Pink mimosa. Photo from www.discounttreesofbrenham.com.
Eastern red columbine. Photo from www.delawarewildflowers.org.
Lance leaf coreopsis. Photo from www.discoverlife.org.
Planting for Pollinators’ Regional Key
2015 was a heart-swarming year for bee health advocates and beekeepers around the world. While bee colony populations in the United States still remain in great peril, progress is being made on a legislative level to help increase healthy habitat for honeybees.
While much progress was made in reducing the use of pesticides, there is still a lot of work to be done. Backyard beekeepers, urban farmers, and concerned gardeners are making a continued effort to restore bee populations and maintain healthy ecosystems for both bees and humans alike.
Here's to pollinator health and continued progress in 2016!
Written by Vin Gast, edited by Mahala Ray
We take pride in the hives that we build and are dedicated to offering exceptional support for our customers, however neither of these things would be possible without each and every worker bee in our hive.
Colony hierarchy: Warehouse Associate
Are you a beekeeper or a bee lover?
Bee lover, of course!
What initially interested you most about the company?
I’m very interested in saving the bees. I’d heard a lot about colony collapse disorder and, although I’m not a beekeeper, felt this was a good way to help the cause. I also really enjoy working in a warehouse full of cedar. I’m used to it now, but when I first started it was super strong--I love the smell!
How much honey do you eat every week?
Probably about a tablespoon, it’s perfect as a light spread on my toast!
Who’s your favorite queen bee?
Madonna has always been my main girl. I really appreciate how influential she has been in modern culture, especially in the realm of female expression. I definitely feel more empowered because of her.
What do you enjoy about working in the warehouse?
The work environment is awesome. The collective group has a positive energy, and everyone gets along really well.
What fascinates you most about bees?
How they all work together! Scout bees are particularly fascinating, the way they work together to find new things to forage. They make a great family.
What do you do for fun outside of Bee Thinking?
Netflix and chill, for sure. I also enjoy reading fantasy and science fiction.
What do you think bees dream about?
Making their queen happy [laughs].
While the blackberries hit the height of bloom and we move into high bee season in the Willamette Valley, this is the time of year I start to find myself in many of the same, very valuable, conversations with curious, researching, potential beekeepers who missed the window for this year and are planning to join the ranks come next spring.
Here are a few pieces of advice I always share:
Research, thoroughly, before starting.
Read as much material and watch loads of YouTube beekeeping videos. After a dearth of beekeeping resources through the 1990s until recently, so many insightful new books have recently been published targeting backyard and hobby beekeepers. Read as many as you can.
Join online beekeeping forums and just read through the topic and comment threads for months before even developing your own questions. In doing so, you will soon discern how your own management philosophy is shaping by how it agrees with and differs from other, more established beekeepers, and how to identify what you want out of beekeeping by considering the different benefits and drawbacks of each available hive type.
Take classes, too. There are classes available through local beekeeping groups, retail stores such as our own, and state beekeeper associations. You will want to have a hive in place and line on bees by winter so that once spring arrives, all you need to do is pick up your bees and install.
Let the bees teach you.
You don’t know better than they do. You don’t know what they need more than they do; they’ve been doing this for millions of years. Sit back, watch your hive entrances, and listen to the sounds coming from the hive. By doing so, you will learn more than you do almost every time you open a hive to manage it.
Bees need less management than you think they do.
Way less than chickens, way less than cats. Most beekeeping management is done in order to make sure the colony has enough space to keep building and filling comb, and to be certain a queen is laying eggs. If you have a foundationless hive, depending on the type, you will also be keeping an eye out for any comb not being drawn straight so you can fix it right away.
Propping up a weak colony with treatments and feed every year is just delaying the inevitable.
I might raise some eyebrows for grouping feed into that statement, but I generally find it to be true. Of course, if you buy a package of bees and they arrive while it’s still raining or snowing in your area, you’ll absolutely need to feed. If, however, you catch a swarm of bees, rarely do you need to feed. If the blackberries are blooming in the Willamette Valley, you should still be feeding. To treat or not can be a hard decision. As beekeepers, we of course want to set our bees up for success. It can be difficult to navigate when we are helping our bees with our efforts and when we are hindering them and their long-term colony health or survival.
To this end, if you can afford to do so, start two colonies versus one. Bees are (sadly) good at dying. They face a host of problematic issues ranging from chemical pesticides applied to forage to varroa mites and other honeybee pests and diseases. There is no worse feeling as a new beekeeper than losing your one and only hive in the first year of beekeeping. Having two colonies housed in the same hive type allows a beekeeper to have interchangeable parts and to be able to take brood or honey from one and share it with the other if need be.
Being a good beekeeper means being a responsible beekeeper.
By that I mean being responsible to your community with regard to keeping your apiary tidy so that it doesn’t attract pests and managing for space regularly so that you deter excessive swarms. One primary swarm per year we find to be ideal; it propagates more bees into the environment, and coming from a strong colony that overwintered, those are generally strong genetics. It also means being responsible to your bees, managing them regularly, but not excessively. Every time you open their hive, they cease production. Let them do what they naturally do.
You will make mistakes.
Beekeepers don’t like to talk about their mistakes because it’s upsetting and is admittance that despite our best intentions, we are all going to lose bees and mess up from time to time.
Mistakes and large-scale losses, like the high colony losses from two winters ago in the Willamette Valley, generally make beekeepers want to work harder and more for their bees. Colony losses are generally not decreasing or getting better, and it’s possible that maybe, just maybe, the methods and bees we are working with as backyard and hobby beekeepers will aid researchers and local bee populations in bouncing back and increasing survival rates over the seasons to come. And that is a worthy enterprise, well worth the learning curve.
It’s always important to remember that beekeeping is agriculture, subject to the whims and moods of nature, as well as environmental factors. There can be a lot of loss in beekeeping, and a lot of humbling. It’s equally important to remember that honeybees are a superorganism; individual bees cannot survive without the colony. As pet lovers and members of a culture that generally values mammals, new beekeepers often bring an attitude that honeybees are companions versus a single-minded colony that requires good stewardship.
You will get stung.
Most budding beekeepers realize this, but it’s sometimes surprising how often I still hear this questions. It’s important to remember that stinging is generally a last resort for a honeybee that feels threatened or perceives a threat. Honeybees don’t want to sting, as their barbed stingers mean that they perish, unlike many more common types of wasps that can sting repeatedly.
What potential beekeepers often don’t realize is that each colony has a different character, and all colonies go through cycles based on the season. Sometimes an aggressive hive, often called a hot hive, can be made more docile by splitting the hive or replacing the queen, but by and large a hot hive will be found next to a docile hive, which is next to an even calmer one. As a beekeeper you will come to know your hives and which you feel most comfortable wearing full gear to work with and which might require simply a veil and gloves.
Similarly, seasons will affect your colonies. The focused bees of spring are often disinterested in the beekeeper, intent only to forage and produce honey. Thus, it can be a surprise in autumn when a usually calm colony will fiercely defend all of their hard work and guard vigilantly against robbers.
Beekeeping can be addictive, therapeutic, and rewarding. Thankfully there are many resources for backyard, rooftop, hobby, and sideline beekeepers; far more than there were even five years ago. If you are considering becoming a beekeeper, find a buddy who has bees and spend time in and around the hive with them. It is great to have support and encouragement, especially in the first years of beekeeping when the learning curve is largest.
Spring will be here before you know it, and whether you’re a master beekeeper or just starting to explore your newfound love for bees, here are some helpful tips for spring preparation.
For the beginning beekeeper:
Now, if you’re saying “All this is great, but I’m a veteran”...
We at Bee Thinking are so grateful to be constantly surrounded by passionate and world-wise beekeepers like yourselves, and we are truly looking forward to waggling through 2016 with you!
The holidays are just around the corner, and we’re thrilled to be hosting our annual Holiday Jubilee November 28th-29th and December 5th-6th! Stop into our Portland shop between 1pm and 4pm to show your support for Zenger Farm and to participate in a unique holiday shopping experience.
Enjoy mead tastings while you shop through items from more than 15 vendors, featuring everything from jewelry to all-natural baby rattles. You'll be able to jump into a holiday-themed photobooth (get your last minute holiday card out of the way!) and have the opportunity to participate in a raffle to win several KB Mason Bee houses or one of our signature top bar hives!
All raffle proceeds will directly benefit Zenger Farms, a working urban farm that models, promotes and educates about sustainable food systems, environmental stewardship, community development and access to good food for all.
Check out our amazing vendor lineup here:
Serious Cheesy Puffs
Fuller Foods is a Portland-based craft maker of DELICIOUS cheesy puffs that come in a variety of fun flavors, including sriracha, blue cheese jalapeño, India pale ale, and maple bacon. They are made from local ingredients and contain absolutely no unnecessary ingredients, GMOs, rBST, or "natural flavors".
Nathan Mattis, the owner of Fringe Meadery, is trained in the art of fine winemaking and holds a Masters degree in Viticulture & Enology from U.C. Davis in California. His training is truly embodied in his products, and we are proud to have Fringe Meadery participate in the 2015 Holiday Jubilee.
Roma Rattles is a husband and wife duo that builds, designs and wood burns natural heirloom rattles by hand here in Portland. They built the very first Roma Rattle for their daughter, Roma, and have been creating natural wooden rattles for children across the country ever since.
Stung Meadery, based out of Portland, proclaims that their mead is “now”, made from local honey and aligning rather nicely with the tastes and sensibilities of the times. With a motto like “Drink, Mate & Die”, they bring an endearingly humorous touch to the mead industry!
Sweet Honey Farmacy
What started as a hobby has expanded into something much larger for Sweet Honey Farmacy, a community-supported apothecary. They are two farmers living at the base of Mt. Hood in Sandy whose combination of their love for farming and their knowledge of herbal medicine makes their products truly unique.
Bread and Badger
Bread and Badger is yet another husband and wife duo that create wonderfully sandblasted items in their Portland studio, using their original artwork. They often celebrate the bees with their wares--one of many reasons why we love them so much!
Based out of Battle Ground, Washington, Ethereal Meads creates their products from regional, sustainable honey and fruit in classic styles. Gary Gross, the owner and award-winning meadmaster, loves the nearly endless palette of high quality local and regional raw materials.
Natalie Joy Jewelry
Natalie Joy Jewelry uses both unique and traditional metalworking techniques. Her work mixes clean shapes with melted silver studs and hand drawn style lines, creating statement pieces that have a casual feel. We’re so excited to feature her work at the Holiday Jubilee!
Located in the historic Alberta Arts District, Redbird Studio boasts an inventory of everything from watercolor-illustrated cards to t-shirts. Nearly everything is designed and created by owners Paul Evans and Melissa Rau.
Nectar Creek handcrafts session meads and barrel-aged meads using the bounty of quality ingredients the Pacific Northwest provides. They combine raw Oregon honey sourced directly from sustainable beekeepers, water and yeast to create a refreshing and one-of-a-kind experience. Come give them a try at the Holiday Jubilee!
Based out of Redmond Washington, Sky River Meadery brings the age-old art of making mead into the twenty-first century to create a new tradition. Lighter and drier than their ancient counterparts, their meads balance beautifully with the foods of today from around the world.
KB Mason Bees
We’re so excited to have KB Mason Bees at the Holiday Jubilee! Their custom handmade mason/orchard bee houses are not only beautiful--they’re also crafted from 100% recycled or repurposed materials. They’ll be giving seminars on good mason bee management practices on the hour, as well as teaching us how to harvest mason bee cocoons.
Mike Shultz Studio
Working for two years on the Thailand-Burma border, Mike Shultz co-established a fully functioning arts and crafts studio for Burmese migrant youth in 2011. He returned to Portland in 2014 for a teaching/printmaking project, the result of which is a large body of handmade linocut and letterpress prints featuring the plants and animals of Thailand and Burma.
Melissa, the owner of MeeMee’s Goodies grew up in a canning and preserving family on the Southern Oregon Coast. She loved her mother’s canned peaches, and decided to continue the tradition with MeeMee’s Goodies.
Viking Braggot, based out of Eugene, was founded by two recent graduates of the University of Oregon. They provide a full line of braggot style ales that are hand crafted with local area honey, organically grown grain, and ancient herbs. We happily feature them in Mead Market, and are excited to have them at the Holiday Jubilee!
Located in the NE Portland neighborhood of Parkrose, Parkrose Permaculture is a farm committed to regenerative agriculture and education. Their small-batch salves and balms are made with their own organically-grown herbs, local beeswax, and organic oils. They also make Waldorf-inspired items for children, including beeswax wood polish kits, fairy garden kits, and knitted goods.
We can't wait to see you there!
If you're planning to attend Portland's favorite holiday shopping event, Little Boxes, you're in luck! We're on the roster and will be participating in alignment with the Holiday Jubilee this weekend.