Ross Welbon leaves a trail of smiles wherever he goes. He’s been a long time beekeeper and brewer of both beer and mead, previously brewing for Little Harpeth Brewing. His time working with LHB produced countless contacts within the Nashville brewing and restaurant community, as well as their popular Mosiac IPK. His passion for beekeeping itself as well as teaching others knows no bounds, and he intends on pursuing a Master Beekeeper certificate in the next few years. Ross is the primary beekeeper, manages sales and outreach, as well as assists Matt in brewing fine meads.
As a bookworm and lab rat, Matt Loch stumbled across mead during college and was compelled to try the drink at any cost. Unable to find any of the ancient beverage in local breweries and liquor stores, he took inspiration from his friends’ attempts at homemade hooch and tried using a plastic jug, some honey, and bread yeast. After the batch cleared, he tasted and thought “This can be better” and has been brewing ever since. In the meantime, he has worked in a wide variety of labs ranging from drug discovery to food science. He has incorporated this meticulous method to brewing a wide range of meads from traditional to more modern, even developing a new methodology for extracting the best flavors from his ingredients. Matt is the primary meadmaker and manages day-to-day operations.