I have a friend in the beer business who sets up the beer lines in bars, sets up the cute lights and is the best schmoozer ever. He looks like a really, really tall Mark Harmon… at 7’+ he gets the ladies.
His company has been contracted by a guy setting up a bar to sell mead (among other things) and that guy is really knowledgeable about mead. But…
My friend’s question is : He’s contracted to set up five 90’ lines with CO2* to push it. He knows nothing about mead. He has no idea how often the lines will need cleaned. No idea on how cold the lines need to be nor (other from the owner) how cold the mead should be (it’s more like a pop container vs a beer one… not the bagged pop but those silver with black top pop containers— my description, not his).
Again: he knows nothing about mead. It’s not beer which he knows.
This is in the Midwest (Iowa) and I really don’t know how well a mead will go down (I think it’s sour from reading about it but are there sweet ones as well? There was mentions of hot/spicy ones) but improperly served ones won’t sell, I would guess. Well… after the first or second nasty surprise, anyway.
Can anyone here give a few tips I can relay to my husband’s BFF? Temps, how much CO2 per foot (I guess… I only know what I know via 30+ years of listening to war stories) or how often the lines need cleaned.
*I shivered at the thought of the drink of the gods being bubbly… but I am weird that way.