Allergic to gluten?!! What’s a brewer to do? Make mead and cider, decided Lauren Bloom ’07 and her partner, Matt Ritchey. They pulled up stakes from their successful, Chicago-based brewery and headed east (to Ann Arbor) to open Bløm, a cidery and session meadery. Lauren shares their fascinating mead-making story in this virtual tour. Meads (technically, honey wines) are a diverse lot, more so given the creative fermentations of Matt and Lauren. Their meads might feature hops, rhubarb, ginger, currant, even sumac—all Michigan-sourced, as are the fundamentals of mead and cider—honey and apples, respectively. Yeast makes mead from honey, so a good mead means keeping yeast happy, a task that can take a macabre and cannibalistic turn. Lauren will explain.