It’s beginning to make a little more sense.
Perhaps you are not like me and you don’t spend a good part of the year wondering why Winnie the Pooh acts so dang strange. Perhaps you also don’t have a spouse who fills your home with the odd little bear every holiday season. (You don’t know what you’re missing out on.)
Well, word of a potential new business has given me a clue why that dumb-dumb is always getting his head stuck in a bee hive: Mead.
Yeah, mead. A new business venture is betting you are not familiar with the alcoholic beverage, which is made of … fermented honey.
Work is underway to build a new microbrewery in downtown Eudora that will offer a variety of craft beers but also will be one of the few facilities in the region to produce mead.
Area residents John Randtke and James Hightree are teaming up to open the Wakarusa Brewery in the coming months.
As anyone who has listened to me on a Saturday night can attest, that when I combine stories and beer, the details can get a little fuzzy. That’s the case here too. I chatted briefly with Randtke, and he said he hopes the business will be open by the fall, but said it could get pushed to early next year.
The business has signed a deal to purchase a long vacant building in the 700 block of Main Street in downtown Eudora. If you are familiar with that bustling thoroughfare, is the old vacant antique store building kind of across the street from the post office.
The building needs significant work, but Randtke has been through those type of projects before. He’s a mechanical design engineer for a local company that works to make buildings more energy efficient.
“We’re going to try to make it a small-town pub feel,” Randtke said of plans for the building. “I want it to be a quiet place where folks can go hang out and have a drink.”
But make no mistake, brewing will be the main activity at the building. About two-thirds of the building will be devoted to the brewing process.
Randtke said he and Hightree, who will serve as the day-to-day brewmaster, will specialize in making strong IPAs and stout, hoppy brews.
And, of course, there will be the mead. Randtke said he’s not aware of any restaurants or bars in the area that are serving locally produced mead, but he said the idea is catching on in some larger cities, like Chicago.
Technically, state regulators don’t consider mead a beer, and so Wakarusa Brewery will have to get a winery license to produce the beverage. But that has an advantage, Randtke said, because a new state law allows wineries to get a license to sell their products at farmers markets and such. That is part of the company’s future plans.
As for what to expect when you get that first chalice of mead (I don’t know why, but that’s what I expect my mead to be served in), it could be a little bit of anything. Randtke said meads can take on all different types of flavors. Some commercial meads have strong flavor patterns of cinnamon or vanilla, and many are pretty sweet. Randtke said he plans to make several drier varieties.
I think I would ask Winnie the Pooh what he likes. He might be a good customer. On second thought, I’m not sure he’s the type you really want around in a bar. With a last name like his, he’s bound to get into a lot of bar fights.