News
October 2, 2009
True to our commitment to use quality local ingredients in
all of our products, Artesano has joined the Vermont Fresh
Network.
Vermont Fresh Network
Artesano believes in partnering with our local farms and
businesses. Our mead is made with honey from our own hives
and that of other like-minded Vermont beekeepers. We never
use chemical treatments on our bees and expect the same from
the beekeepers whose honey we...
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September 21, 2009
After a long and wet spring and summer, the bees finally had
a chance to bring in their crop, thanks to a solid four
weeks of sun that began in late August. The bees give us an
indication that the honey is ready by placing a delicate cap
of white wax over the cell that contains the ripened honey.
This tells us that the transformation...
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July 19, 2009
Karl Staib of Austin, TX, presented his message about
happiness in the workplace to the employees of Artesano.
Karl's message was clear: Happy employees make a great
product, and together these make happy customers. The
presentation outlined the three R's of Work Happiness -
Results, Relationships and Reflection.
Artesano chose Mr. Staib because as a new company, we have
the ability to set our workplace culture from...
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June 16, 2009
The South Ryegate Women's Club held their annual dinner at
the Artesano meadery. This was the first event held at the
new meadery. Twenty five club members and guests enjoyed a
meal catered by Brown's Market Bistro featuring some of
Artesano's own handmade icecream, a presentation by
Artesano owner Nichole Wolfgang, and an informative tour of
the meadery.
Guests commented that chef Rick Trexel "outdid himself on
the meal—everyone was pleased", and Nichole's
"presentation and...
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June 4, 2009
Governor Jim Douglas made a scheduled stop at Artesano to
see the progress on the meadery as well as to sample some of
Artesano's hand made ice cream. In addition to brewing
mead, Nichole and Mark decided to open a scoop shop that
serves premium ice cream made from local ingredients. Since
the brewing process takes well over a year, the ice cream
will help span the long startup...
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April 14, 2009
After several weeks of anticipation, Artesano takes delivery
of their primary fermentation tanks. These tanks were built
in central New York and shipped to our facilities in Groton,
VT. Several people asked why we chose the particular
configuration and volume for these vessels, and the simple
answer is that they are the largest that fit through the
doorway!
Rolling the tanks to the building
The tanks are now...
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