UK: Man turns love for brewing mead into Saxnot Meadery business

From basingstokegazette.co.uk

A MAN has taken his hobby of brewing mead for his friends and turned it into a small business.

Neil Patten, from Kempshott, has always had a taste for the drink, which is made by fermenting honey with water.

Over the past 40 years, Neil has enjoyed making batches of the drink, taking inspiration from historic recipes for personal consumption and sharing with his friends.

His passion for the beverage inspired him to start his own business, Saxnot Meadery, in August 2022.

He told the Gazette: "I had always made it for myself and friends, it's something I enjoyed doing, I'm passionate about it.

"I used to do re-enactments in my teenage years and used to play D&D (Dungeons and Dragons) so it was always a good drink to have too accompany it."

                                                 Some of the products Neil sells (Image: Newsquest)

Neil explained how he has been brewing his signature drink for decades.

He said: "I've been making Fægerdrōm for 40-odd years now, it's my classic."

Based on a Norse small mead recipe, Fægerdrōm is a lightly spiced, sweet mead, with it's name translating as 'fair dream' - fæger meaning fair or beautiful - and drōm meaning dream.

Neil explained how after spending "countless" years doing manual work, he wanted to give his passion a try, and see if he could monetise it.

He said: "I was fed up working in factories and getting shouted at by management, so I started doing this.

"I do the brewing and my wife does anything involving intelligence."

A joint operation with his wife, Donna, the couple obtained a premises licence at their home in Kempshott in order to brew the beverage.

                                                  Neil showcasing Saxnot at The Holly Blue pub (Image: Newsquest)

Neil uses locally-sourced honey from Basingstoke Honey, and gets his chillis from Plot 34A Chillis.

He said: "This year's honey is banging, it's brewing at the moment and will be ready in time for March and April next year."

Saxnot is brewed in macro batches of six gallons, with "no electronics and gizmos, just hydro testing."

Neil, who currently holds a part-time position working for the council, explained how he aims to take his business full-time eventually.

He said: "Hopefully in the very, very near future, I want to do it full time. I love it, How can you possibly go wrong?"

When asked why readers should try his mead, Neil said: "Because I'm good. It's a small, local business, and it's really good."

Readers can find out more by visiting https://www.saxnotmeadery.co.uk/

https://www.basingstokegazette.co.uk/news/24635381.man-turns-love-brewing-mead-saxnot-meadery-business/ 

Mead Vs Cider: What's The Actual Difference?

From tastingtable.com

It's staggering to think that most drinks we order today have been around for centuries, if not more. Sure, the $9 grapefruit-flavoured IPA you splurged on at your favourite dive last weekend was not around during Julius Caesar's heyday. But beer itself dates back millennia, as does wine. Two more of today's beloved drinks were also invented thousands of years ago: mead and cider.

                                                                                                             Bhofack2/Getty Images

Mead and cider are fermented beverages that vary in sweetness and alcohol content. They can be served still or sparkling, sweet or dry. And both drinks have experienced a popular resurgence in recent years. But many of the similarities stop there. Known endearingly as "honey wine," mead is crafted from fermented honey, while cider is derived from apples. Mead and cider can also vary in their alcohol by volume (ABV) levels, yielding starkly different outcomes. Here's what you need to know next time you're considering a sip of either one.

What is mead?

Often associated with 16th century taverns, Medieval-style costumes, and jousting re-enactments, mead is a drink you might have encountered at a Renaissance Fair, served sweet and syrupy. But mead's history stretches back thousands of years further — and some historians consider mead to be the world's oldest alcoholic drink. A 2004 study published in Proceedings of the National Academy of Sciences even documented traces of mead in 9,000-year-old northern Chinese pottery jars.

Over the centuries, the practice of fermenting honey has ricocheted around the world. Ethiopia holds an age-old tradition of crafting t'ej, a honey wine concocted with buckthorn leaves. Varieties of mead stretch across eastern Europe and Scandinavia. More recently, mead's popularity has grown in the United States. The American Mead Maker's Association estimates that in 2003, the country contained a mere 60 meaderies. By 2020, that number had ballooned to around 450, with more meaderies reportedly in the works.

                                                                                                    Murziknata/Getty Images

The primary ingredients of mead are simple: honey, water, and yeast. Depending on the preference of the mead maker (or mazer), some meads fully embrace their honey-rich origins with bursts of sweetness, while other meads lean to the dry side. To spice things up, mead is often infused with complementary flavours ranging from vanilla and citrus to hops and cinnamon.

What is cider?

For many, it's impossible to hear the word "cider" without thinking of pumpkin patches, hayrides, and steaming cups of cinnamon-tinted apple cider, sans alcohol. While we're big fans of the non-alcoholic fall favourite, that's not the cider we're referring to, here. A sweet hard cider might very well emulate that autumnal taste, but alcoholic cider is far older and more diverse than the stuff you might snag at your local apple orchard every October. Like mead, cider has been around the block, possibly for thousands of years. 

In fact, some researchers trace the drink back to the days of ancient Rome. As the centuries wore on, some historians report, the drink spread through Europe and eventually made its way to the American colonies, where it became an incredibly common beverage — even for children. And while cider's popularity has fluctuated somewhat in recent years, there has been some heightened interest, particularly in local and regional ciders as opposed to more mass-produced brands, according to a 2022 study from market research firm NielsenIQ. 

                                                                                                         Murziknata/Getty Images

Cider comes from a simple pair of basic ingredients: apples and yeast. Apples are pressed to extract a fresh juice, which is then fermented for days or possibly weeks. Depending on the cider maker's methodology, cider can emerge apple-forward and sweet. Other ciders hold minimal sugar, or no residual sugar at all, landing firmly in the "dry" category.

Mead and cider are made from different ingredients

The most significant difference between mead and cider is their source material — honey versus apples. Like grapes destined for wine, honey for mead and apples for cider play huge roles in determining the outcome of each drink. And depending on the methodology, you can wind up with a mead or cider that tastes starkly different from its starting ingredients. 

Technically, you can make mead from any run-of-the-mill, store brand honey, but that's generally not the case when it comes to professionally produced mead. Across the United States, for instance, meaderies boast varieties made with wildflower honey, orange blossom honey, and even meadowfoam — a cream-colored honey that tastes slightly like marshmallow. The type of honey used, and the proportion of honey versus water, will ultimately affect the taste, potency and sweetness of the overall drink. 

Similarly, the type of apple used in a cider can affect its final flavour. Some apple varieties, like Kingston Black or Golden Russet, are specific to cider-making, and vary in their levels of sharpness and sweetness. And it's not entirely rare to use crab apples — a smaller, tarter variety of the ubiquitous fruit. Adjacent to apple-based cider is perry, a similarly fermented fruit juice derived from fresh pears.

Mead can be more potent

Under U.S. Alcohol and Tobacco Tax and Trade Bureau regulations, both mead and cider can legally hold an ABV of up to a whopping 24% — not unlike the alcohol content of a fortified wine. However, it's rare — if not impossible — to see mead or cider with that high of a potency. Still, mead tends to hold a higher ABV than cider. The Beer Judge Certification Program identifies several categories of mead, including hydromel, which hovers below 7.5% ABV — similar to a beer. Then, there's standard mead, which ranges from 7.5% to 14% ABV, similar to a wine, and finally sack mead, which can stretch up to 18% ABV. And, as you might have guessed, the higher the alcohol content, the sweeter the mead.

                                                                                   Scott Wilson Photography/Shutterstock

Cider, on the other hand, tends to hover lower in its alcohol content. A typical dry cider might hold an ABV of 5% or 6%, but some varieties — like New England Style Cider — can hit higher, ranging from 7% to 13%. From there, it's extremely uncommon to see something as potent as a sack or even standard mead. Next time you encounter either drink on a menu, skip your typical glass of beer and try a sip of cider or mead — or try both, and compare.

https://www.tastingtable.com/1675594/mead-vs-cider-difference/

Honey Wine Market: A Sweet and Growing Industry

From openpr.com

Honey wine, also known as mead, is an ancient alcoholic beverage made by fermenting honey with water. As consumers seek unique and artisanal products, the honey wine market has experienced significant growth in recent years. This post will delve into the market, exploring its size, share, opportunities, challenges, demand, and trends.

Market Size and Share

Data Bridge Market Research analyses that the global honey wine market was growing at a value of USD 679.01 million in 2023 and is expected to reach a value of USD 1,531.29 million and register a CAGR of 10.70% from 2024 to 2031. In addition to the market insights such as market value, growth rate, market segments, geographical coverage, market players, and market scenario, the market report curated by the Data Bridge Market Research team includes in-depth expert analysis, import/export analysis, pricing analysis, production consumption analysis, patent analysis and consumer behaviour.

For more information, visit https://www.databridgemarketresearch.com/reports/global-honey-wine-market

The honey wine market is a relatively small segment of the global alcoholic beverages industry. While precise figures can vary depending on data sources and regional factors, the market is estimated to be worth billions of dollars. Key players in the market include established breweries, craft beverage producers, and smaller, artisanal honey wine makers.

Market Opportunities

The honey wine market presents several significant opportunities:

Growing consumer interest: Consumers are increasingly seeking unique and artisanal beverages, driving demand for honey wine, which offers a distinct flavour profile and historical significance.
Health benefits: Honey wine is often associated with health benefits, such as antioxidants and antimicrobial properties, which can appeal to health-conscious consumers.
Pairing versatility: Honey wine pairs well with a variety of foods, making it a versatile beverage for both casual and formal occasions.
Tourism and local economies: Honey wine can be a popular tourist attraction and can contribute to local economies by supporting beekeeping and agricultural industries.
Product innovation: There is significant potential for product innovation in the honey wine market, with opportunities to experiment with different types of honey, flavours, and aging techniques.

Market Challenges

Despite its growth potential, the honey wine market faces several challenges:

Production complexity: The production of high-quality honey wine requires specialized knowledge and techniques, which can be challenging for new entrants to the market.
Limited distribution: Honey wine may have limited distribution channels, making it difficult for producers to reach a wider audience.
Competition: The market is becoming increasingly competitive, with new producers entering the market and established breweries expanding their product lines.
Consumer education: Many consumers may be unfamiliar with honey wine, requiring education and marketing efforts to increase awareness and acceptance.
Seasonal fluctuations: The availability of honey can fluctuate seasonally, impacting production and pricing of honey wine.

Market Demand

The demand for honey wine is driven by several factors:

Consumer preferences: Consumers are seeking unique and artisanal beverages that offer a different flavour experience compared to traditional wines and beers.
Health consciousness: The perceived health benefits of honey wine can drive demand, particularly among health-conscious consumers.
Cultural significance: Honey wine has a rich history and cultural significance in many parts of the world, which can appeal to consumers interested in heritage and tradition.
Gastronomic trends: Honey wine is increasingly being paired with food, driving demand in restaurants and bars.
Gift market: Honey wine can be a popular gift item, especially for special occasions and holidays.

Market Trends

Several key trends are shaping the honey wine market:

Product innovation: Producers are experimenting with different types of honey, flavours, and aging techniques to create unique and innovative honey wines.
Sustainability: There is a growing emphasis on sustainability in the food and beverage industry, and honey wine producers are focusing on using sustainable practices, such as supporting local beekeepers and reducing their environmental impact.
Craft beverage movement: The popularity of craft beers and wines is driving demand for artisanal and unique beverages, including honey wine.
E-commerce: Online platforms are providing new channels for honey wine producers to reach consumers and expand their market reach.
Experiential marketing: Honey wine producers are increasingly focusing on experiential marketing, such as tastings, events, and partnerships with local businesses, to build brand awareness and connect with consumers.

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In conclusion, the honey wine market is a growing industry with significant potential. As consumers continue to seek unique and artisanal beverages, the demand for honey wine is expected to increase. By addressing the challenges and capitalizing on the opportunities, honey wine producers can contribute to the vibrant and diverse world of alcoholic beverages.

https://www.openpr.com/news/3666183/honey-wine-market-a-sweet-and-growing-industry 

Trans Atlantic conquests for Viking culture-inspired drinks brand

From thebusinessdesk.com/yorkshire/news

York-based Nidhoggr Mead Co, which featured on BBC1’s Dragons’ Den earlier in the year, is expanding its honey mead drinks brand into the USA after securing deals worth more than £2m.

Peter Taylor, founder of Nidhoggr Mead Co and Viking enthusiast, recently embarked on a 17-day USA road-trip which saw him visit 14 states where he showcased his British honey mead drinks to American businesses.

This resulted in the brand securing more than £2m worth of sales with listings at seven renaissance and medieval fairs along with six-figure deals to supply more than 40,000 bottles of its authentic 100% pure honey mead to distributors across the country next year.

This success has resulted in the business investing in a rapid expansion to scale up its UK production and recruit more staff with a view to build a new meadery to cope with volumes.

Taylor, founder and MD, said: “Our USA trip involved us criss-crossing 14 states with the aim of bringing our traditional honey mead to a US audience and the response was fantastic.

“It’s always been an ambition to conquer the States as they love British products, just as much as they love Viking history.

“These deals enable us to scale our UK production and become the largest British authentic honey mead producer. We’re now looking for investment to help us realise our ambitious growth plans.”

The USA trip ended with a Meet the Buyer Great British Showcase event at the British Consulate General in New York meeting several businesses. The event was organised by the British government to encourage British export to the US.

Taylor first discovered honey mead at Viking re-enactment tournaments. He was inspired by his mother-in-law who brewed homemade mead to experiment making his own authentic mead at home using 100% local Yorkshire honey.

Nidhoggr Mead Co launched in 2020 and has since grown to become the UK’s largest 100% authentic honey mead brand crafting in excess of 100,000 bottles a year from its purpose-built meadery in York.

The team of 15 craft the honey mead using locally and sustainably harvested Yorkshire honey and natural flavours.

Taylor added: “Our focus on crafting authentic mead made simply with fermented honey has helped us capture a fan-base of drinkers who are looking for a drink with a difference that bridges the gap between a spirit and a wine.

“Mead is incredibly versatile and makes the most delicious cocktails so we’re excited to introduce it to even more people.”

The USA range will feature three flavours of the 15% ABV alcoholic drink; Traditional, Elderflower and Sour Cherry.

Honey Mead is one of the world’s oldest alcoholic drinks made simply from fermented honey.

https://www.thebusinessdesk.com/yorkshire/news/2129270-trans-atlantic-conquests-for-viking-culture-inspired-drinks-brand 

DRINK OF THE VIKINGS: Veteran business owner brings his mead to New Braunfels through Valkyrie’s Kiss

From herald-zeitung.com

In a German city of beer, Valkyrie’s Kiss is the first meadery.

Mead is an alcoholic beverage that, while having a similar production process as wine, is actually a drink in its own category separate from beer and wine. Instead of grapes, honey is used in addition to water and yeast to create mead. The drink is the oldest recorded alcoholic beverage in human history, predating wine by at least 3,000 years.

When Comal County native Isaac Pruna finished serving in the Army, his plan was to open a brewery and wedding venue. Soon, he realized that the beer and wine market was starting to fall, and when researching wedding venues, he learned that the term “honeymoon” came from mead.

Then, Pruna started to get more interested in the drink.

“Some of my buddies, too, were making [mead] at their house, and I was like, ‘What is this?’” Pruna said. “Then I went to a couple of Renaissance festivals, and I started drinking a lot more of it … and I wondered if I could make something out of it.”

         Valkyrie's Kiss Mead owner Isaac Pruna poses for a photo on Sept. 17, 2024.  BLAINE YOUNG | Herald-Zeitung

Pruna started digging deeper into the world of mead and found a mentor: Micah Erwin of Elgin Meadery. Pruna and his team learned more about making mead and purchased some of the recipes from Erwin before he retired.

“My brewers and I, we had never done commercial mead making, so [Erwin] definitely helped,” Pruna said.

In Norse mythology, valkyries are female figures who guide souls of fallen warriors to Valhalla, Odin’s majestic hall, similar to heaven in Christianity. The meadery’s name is inspired by this tale and Pruna’s military background.

“I had a bunch of other names and I narrowed it down to this partly because of my brothers in arms,” Pruna said. “I served 10 years in the Army and I lost some buddies, so it was just kind of an homage to them, hoping that they were able to get kissed by the valkyrie and get to go to where it is that they wanted to go, whether it be heaven or Valhalla.”

          Jonmikel Van Cleve bottles blackberry mead at Valkyrie's Kiss Mead on Sept. 17, 2024.  BLAINE YOUNG | Herald-Zeitung

Valkyrie’s Kiss offers several varieties of mead, including a traditional dry, cherry, lemon, a sweet traditional and other seasonal and premium flavours. Some of the flavouring ingredients, specifically elderberry and hibiscus, are purchased from the New Braunfels Farmers Market. The rest of the fruits needed for flavouring are purchased elsewhere but are still fresh, and Pruna says he is looking for local farmers that can supply the quantity needed for production.

The mead is bottled and corked by hand after being fermented and aged in-house. All of the honey used comes either from Youngblood Honey in Pearsall or Holdman Honey in Seguin. Each batch of mead requires four 55-gallon barrels of honey.

                                                 Bottles of mead from Valkyrie's Kiss Mead on Sept. 17, 2024.  BLAINE YOUNG | Herald-Zeitung

The mead is available for purchase at the New Braunfels and Boerne farmers markets as well as the farmers market at The Pearl in San Antonio — or customers can make reservations to come to the meadery and do tastings on Fridays and Sundays. Charcuterie boards arranged by Otto’s Cheese Shop are also available at tastings.

Several local restaurants and bars carry Valkyrie’s Kiss, including Moonshine & Ale and Loki’s Axe Haus, as well as a few places in Austin and Houston. If none of these options are available, Pruna says customers can also contact him to arrange local pickup.

Valkyrie’s Kiss is located at 6500 State Highway 46 West in New Braunfels. The phone number is 830-481-2101, and they can be found online at valkyrieskissmead.com.

https://herald-zeitung.com/news/drink-of-the-vikings-veteran-business-owner-brings-his-mead-to-new-braunfels-through-valkyrie/article_cad718e8-7537-11ef-b01f-9fcdb5136f26.html 

British Columbia: The science and art of making mead at Vernon's Planet Bee

From infotel.ca

Mead has been gaining in popularity as an alcoholic beverage but also as a craft and career. Planet Bee in Vernon is a case in point.

James Nowek, co-owner of Planet Bee honey farm, makes mead right on the premises from honey harvested from hives on the farm.

Mead is a fermented honey-based wine, consisting of honey, water and yeast as the most basic three ingredients. Over time, the yeast eats the sugars in the honey turning the water into mead and then its ready for drinking.

There aren't a lot of wineries in the North Okanagan compared to the Central and Southern parts of the valley, so that's left some room for producers of mead.

Nowek took up full time mead making at the farm in 2018 and has had a passion for it ever since.

“To be able to taste your product at the end is a pretty nice way to reward yourself when you have something that’s successful and works well,” Nowek said.

                                                    James and Alexandra Nowek at Plant Bee in Vernon raise a glass of their product.

                                                                            Image Credit: SUBMITTED/Planet Bee

When he started mead making, Nowek thought more diversity in mead flavours was needed to cater to more people, so he started experimenting.

“In terms of sweetness, it could be anywhere from super dry to insanely sweet. It can be anywhere for four or five per cent of alcohol to 17 per cent. You can add spices, fruits, age it in barrels, it’s really wide open,” Nowek said. “No matter what somebody’s preference is for a drink, there’s probably mead out there.”

The longer the fermentation process, the more alcohol content the batch of mead will contain.

A typical batch of mead at Planet Bee takes about a month of primary fermentation followed by the secondary fermentation for another three to four weeks. The batch will then go through a one-month period of fining, which is clarifying, filtering and bottling the wine.

Mead with higher percentages of alcohol, like Planet Bee’s Ode to Odin at 17 per cent, go through a more extensive time process with an additional month tacked on to the secondary fermentation process. Ode to Odin can take four or five months to create then it's aged in a whisky barrel for six months.

                                                         Image Credit: SUBMITTED/Planet Bee

Good yeast is a vital component in mead making as it starts the fermentation process.

“You don’t want the yeast to starve, but you also don’t want to flood them and overfeed them. A lot of fermenters used to just give all the nutrients right away up front and then just watch it kind of peter out as it went on and then found out it's a much healthier, cleaner ferment if you just add little bits at a time,” Nowek said.

He said if you've had mead before and it wasn't to your taste, throw that expectation out the window.

“Every meadery you go to is going to be totally different,” he said. “Even if you didn’t like all of our meads here, please still try a mead at another meadery, because you’ll probably find one you like somewhere.”

Altering a pre-conceived notion of mead for visitors on the farm is always an exciting opportunity for Nowek. Planet Bee offers free samples of their mead creations to visitors so they can take a sip and experience the unique taste and learn what type of mead they may or may not enjoy.

Nowek said a lot of people expect mead to be extremely sweet due to the honey but are often surprised by the flavours and how dry the mead can be.

The classic and most popular mead sold on the farm is a traditional dry mead. Dubbed Okanagan Delight it has a light, crisp, clean and slightly sour taste.

Nowek is also working on Norse, Egyptian and a Greek themed-mead which will be coming out soon. All of these meads hold different flavour profiles. The Egyptian has a sweet and strong in taste.

Cherry, blackberry and black current meads are also a fan favourite at Planet Bee and popular choices among visitors.

Nowek looks at mead making as a passion project and a science project simultaneously. The creativity needed, as well as the formulas, can create the perfect batch of house made mead.

“And that’s the true art to it," he said.

https://infotel.ca/inwine/the-science-and-art-of-making-mead-at-vernons-planet-bee/it106487 

Australia: Mead, with the Sydney producer trying to make it cool again

From drinkstrade.com.au

The oldest recorded alcoholic beverage documented by archaeological records dates back to around 7000 BCE in Jiahu, a Neolithic village in the Yellow River Valley, China. The residues discovered were from a fermented beverage made of rice, honey, hawthorn fruit and/or grape, a concoction that most closely resembles mead as it is known today. 

In addition to its historical importance, mead also carries with it various notable strong sales points: it is a produce-driven product that can reflect terroir in a manner similar to wine, it varies in sweetness and abv depending on production methods, and it can be altered via flavour additives to craft new styles altogether. 

Despite all of this, however, traditional mead as a beverage category continues to struggle on the Australian market. This is in spite of Australia having a strong reputation for mead production, with notable producers such as Maxwell Wines having produced world-renowned meads for upwards of forty years.

“I think as it stands here now, there’s no place for it really, outside of the Renaissance fairs,” said Tim Engelbrecht, Founder of recently launched Sydney meadery Greedy Bear.

“There’s no demand for it… Like mead, sure, it’s a category if you know it, but also it’s not really in a sense.”

By definition, mead is an alcoholic beverage made by fermenting honey mixed with water, occasionally with fruits, spices, grains and hops mixed in. Its alcohol content can range from 3.5% abv to more than 20%, and it can be still, carbonated, naturally sparkling, and at any degree of sweetness level. According to Engelbrecht, “the sky’s the limit in the craft space” of mead production.

“There’s also things like Pyments, which is a mixture of grape, sugar, and honey. We’ve got Braggots, which is a mixture of grain, sugar, and honey, so there’s all these really cool collaboration opportunities, which I’m very excited to explore… Also Cyser, which is supposed to be a combination of apple or pear sugar with honey.

“They’re all weird freaking old terms, which I kind of want to change because they’re complicated. Like mead’s weird enough.” 

Despite being an extremely variable category depending on human input, mead is a product that can occur naturally in nature.

“The cool thing I like about it is how it all began with spontaneous fermentation, which is something I’d like to explore further along,” said Engelbrecht. 

“So the theory is basically you’ve got honey/a hive; it gets washed into the hollow of a tree trunk or something, and then water comes, mixes with it, spontaneously ferments, people discover it and [then] recreate it.”

It is this capacity to occur unprompted out in nature that positions its history further back than that of any other alcoholic category, according to current archaeological evidence. Similarly, being naturally occurring has resulted in a vast array of different mead variants from cultures from right around the world. The official mead wikipedia page lists more than 50 different traditional mead styles pertaining to cultures as diverse as Mexico, Philippines, Lithuania, and even Kenya.

While craft mead production has been slow to emerge onto the Australian market, recent years have seen the sector boom in the US, UK, New Zealand, and India. 

According to Engelbrecht, “we’re like eight/ten years behind America, right? That’s what I’ve been hearing anyway. They went from zero meaderies to like 800 in a very short space of time. Of course, it’s America: it’s way bigger, so you’ve got way more clientele there, but I actually went and visited America and went to their kind of top meaderies and some of these guys are putting out one to two million litres of this stuff a year.

“[Also] in India, in England, there’s a couple of big ones. In England there’s these guys called Gosnells… and in India, there’s Moonshine Meadery, who have a really big meadery, and they’re popping out. 

“There’s also these guys who are making some in New Zealand, these bloody Gen Z kids, and they are making heaps of it. They’re making like a lemon soda mead, and they’re selling lots of that, I think almost half a million litres of it. Which is like, you know, not stacked, but it’s enough to be a functioning business.”

In New Zealand, the lemon flavoured mead subcategory appears to be gaining some traction, with both the 5.5% abv Kāmahi Blossom + Lemon mead mentioned by Engelbrecht and the Beehave Non-Alcoholic Lemon Mead occupying the space. Similarly, much of the revival of the mead category in the US has been driven by flavour innovation in the craft mead space. 

“There’s definitely an appetite for it there, especially the way they’re doing it,” said Engelbrecht.

“I’ve seen some really cool meaderies that do dabble in session meads, which is what I’m making, as well as your ‘traditional’ style, but they’re definitely not traditional, they’re like a craft traditional. They’re like peanut butter jelly 14% meads, which, again, it’s a little bit dessert wine-ish. But yeah, there’s guys over there who have restaurants, like mead pairing restaurants, and tasting rooms; and it’s really interesting. It’s definitely booming over there.”

Greedy Bear launched its first product to market in July, contract brewing out of Rocks Brewing Co in Alexandria, Sydney. The Greedy Bear Original is a canned sparkling session mead with at an abv of 4%: “That’s the only reason I’m doing this commercially, because I think this kind of craft mead space, that’s the only way it can exist. It has to be in that fast format, canned, sparkling, something you can enjoy on the beach.”

Interestingly, Engelbrecht says that very little of his customer base is coming from traditional mead consumers.

“I’ve done a competitor analysis, they’re not even on there. They’re like a third rung, because it’s a completely different product. So, yeah, I’m targeting ginger beer drinkers, cider drinkers, seltzer drinkers, and any alternative RTD.” 

Looking forward, Engelbrecht is hopeful that the current strong mead category growth in the US will translate to the Australian market. Furthermore, he believes that growth in craft mead could subsequently translate into a resurgence of traditional mead subcategories. 

“I’ve always wanted to get people through the door with a really nice session mead that’s very approachable and then introduce them to varying degrees of mead,” he said. 

“I would love to have a barrel ageing program where I do make some very cool sippable dessert wine styles so you can get a nice flight of meads, you know, from all those wonderful things I’ve told you about. 

“I think that could totally reinvigorate that whole, the traditional side of things. So that’s the dream.”

To learn more about Greedy Bear, visit its website here.

https://www.drinkstrade.com.au/explained-mead-with-the-sydney-producer-trying-to-make-it-cool-again