Australia, 20th June: Mead masters to toast the winter solstice

From timesnewsgroup.com.au

THE taste for mead is growing in Australia, and a Geelong-based producer is among the best in terms of quality.

Three Horn has been making mead since 2020 and co-owners Sam Lamanna-Lilley and Zac Lodge went back-to-back as the champion mead producer at the Australian National Mead Competition earlier this month.

Demand for beverages from Geelong’s first meadery also continues to rise.

Lamanna-Lilley said the company’s production of mead – which is fermented like wine but with honey instead of grapes – doubled every three months over the first two years.

“When we started making mead, we were making 200 or so litres a year and we’re on track this year to make 18,000 litres,” he said.

The Three Horn philosophy, Lamanna-Lilley said, was to create the best product by using the best ingredients.

“The issue that we have with the industry is that things aren’t necessarily affordable,” he said.

“We want to put out the highest quality products we can at the most affordable price we can because we don’t want it to be a once-a-year trip.

“We want it to be something approachable for everybody.

“With a range as big as what we have, we have something for everybody as well.”

Originally a beekeeper supplying honey for the meadery, Lamanna-Lilley moved into a full-time role with Three Horn in January to meet growing demand, as the company expanded its events from five last year to 26 by the end of this year.

One of these events will be tomorrow’s winter solstice-themed takeover of the White Rabbit Barrel Hall at Little Creatures as part of the Tastes of Greater Geelong Festival.

Three Horn has won champion mead producer award at the Australian National Mead Competition two years running. Photo: Three Horn.

 

Entry is free to the takeover, which will feature mulled mead, mead slushies, and Viking-inspired barbecue from the kitchen.

Lamanna-Lilley suggested attendees “just dive in” and try multiple varieties of mead.

“Don’t think that it’s not for you just because you don’t like one because there are so many different styles,” he said.

“You can have the same brewer make the exact same mead and it will come out differently.

“We are going to have the mulled mead because you can’t really go through the long winter night without a nice warm mulled mead.”

Lamanna-Lilley said the best way to understand mead was to try it.

“There’s definitely consumer demand but there’s not necessarily consumer education,” he said.

“Mead is commonly thought of as this olden day nanna drink or something that pop used to drink back in the day but it really can be anything.

“I always tell people the way you drink it is limited by your imagination; the way it tastes is limited by mine.”

The Three Horn Winter Solstice Takeover begins at noon tomorrow at Little Creatures and runs until late.

For more information, head to geelongcity.vic.gov.au

Three Horn Winter Solstice Takeover is at Little Creatures Brewery, 20 June.

https://timesnewsgroup.com.au/bellarinetimes/living/mead-masters-to-toast-the-winter-solstice/ 

Arizona is bursting with delectable modern meaderies, here are 3 of the best

From msn.com/en-us

Drinking wine or beer is fine and dandy but here's a little secret: mead is all the rage. If you're unfamiliar with this alcoholic beverage, said to be the oldest of its kind, here's what you need to know. Mead is gluten free and is made with three simple ingredients including water and yeast. The key, however, is honey, which is ultimately responsible for the libation's flavour profile. That said, meaderies are popping up all across the country including in Arizona. This is no coincidence. 

The Grand Canyon State is abundant in wildflowers that, with the help of bees, produce the sweet stuff. As mead maker Carvin Wilson explained to Wine Enthusiast, "Where honey comes from is the terroir of mead, and there's nothing quite like desert wildflower honey in Arizona." Simply put, indulging in a glass of mead the next time you're in town is a must. Arizona's meaderies brew distinct varieties and flavours. From sparkling to fruity and chocolatey, there's mead for all tastes and preferences. 

Nevertheless, this is not the only feature that makes Arizona's meaderies worth visiting. Oftentimes the meaderies provide a dreamy atmosphere, only adding to the experience. Are you in? Through research and reviews, Islands has narrowed down the four best modern meaderies in Arizona, where you can sit back, relax, and enjoy your nectar of the gods. 

Tap into your inner Viking at Drinking Horn Meadery in Flagstaff

©@rob422m/Instagram

The historical rumors are true; Vikings did, in fact, love mead. On that note, you can imbibe in a Norse-themed setting at Drinking Horn Meadery's Mead Hall. This one-of-a-kind establishment is located in Flagstaff, about two hours away from Phoenix, on the iconic Route 66. Drinking Horn Meadery presents seasonal creations such as prickly pear, acai, and coffee mead, among many others. If you can't decide, choose a mead flight. And as its name suggests, drinking horns are available for purchase, allowing visitors to truly immerse themselves in the environment.

But what's a good drink without an equally amazing meal? Although Drinking Horn Meadery does not have a food menu, their website states that nearby eateries, like Lumberjack Pizza and Pato Thai Cuisine offer delivery and can be enjoyed onsite. With plenty of tables and seating available, this place is ideal for groups who want to drink, eat, and be merry. Likewise, there are weekly events to partake in while drinking your mead, including trivia nights. 

Drinking Horn Meadery has a near perfect rating on Tripadvisor, Yelp, and Google. "Excellent selection of locally fermented mead from local and raw honey in Flagstaff!," states a Tripadvisor review. "Travel back to the past in this meadery! They really go all out in creating what I think is Viking vibe, sans the lighting," reads a Yelp review. At the time of this writing, Drinking Horn Meadery is open daily at 11:00 a.m. 

Drink mead with a view at The Meading Room in Sonoita

©@natureloverinaz/Instagram

Sonoita in Southern Arizona is about an hour away from Tucson, a UNESCO city of culinary excellence. Well-known for its wineries, this rural community became home to The Meading Room in 2019. Uniquely, this small business is run by a mother and daughter, Barbara Christianson and Kylie Daniels. Visitors to The Meading Room can expect classic and sparkling mead, as well as cider. Revered on Untappd are Space Cowboy, featuring raspberry blossom honey, and Old No. 9, made with hatch green chiles. 

In an interview with Visit the Sky Islands of Arizona, Daniels stated, "It took so much work but it's so important to us to use only fresh, natural ingredients." However, the quality of the mead is only one part of the equation. Top-rated on Yelp and Google, users on both platforms commend The Meading Room's bucolic scenery. "They have events throughout the year, but it's also a perfect way to spend a quiet Saturday sipping mead and looking out at the hills (and sometimes horses and cows across the road)," wrote an individual on Google. 

The Meading Room hosts markets, dance parties, and more, so be sure to check out their events page on their website before your visit. If you prefer to drink your mead indoors, Yelp reviewers say that there is plenty to keep guests occupied including games. At the time of this writing The Meading Room is open daily at 11:00 a.m.

Superstition Meadery in Prescott is the OG of Arizona meaderies

©@cgrimes87/Instagram

Formerly a mining town, Prescott is a mountainous Arizona gem surrounded by national history. Given its past, it might not be surprising to learn that this destination once was inundated with saloons. Indeed, the Gold Rush spirit is still alive at Prescott's Whiskey Row. In modern times, the city has become closely associated with mead thanks to Superstition Meadery. This watering hole was founded in 2012 and is said to be the first meadery in the state, undoubtedly contributing to this age-old beverage's popularity. 

Visitors who enter the award-winning Superstition Meadery will discover a sophisticated space with rustic allure where they can savour eclectic mead flavours. Popular on Untappd are Peanut Butter Jelly Crime and Straw Berry White, featuring vanilla and white chocolate. Superstition Meadery, which also produces cider, offers flights, as well as one ounce tasting cups (perfect for those who want to try more than one mead). In addition, visitors can pair their drinks with delicious tapas.

On the menu is baked brie with sourdough bread, spinach artichoke dip, and charcuterie, among other things. Unsurprisingly, Superstition Meadery is beloved on Tripadvisor and Yelp, where reviewers applaud the service and setting. "Dozens of meads of all varieties and a knowledgeable staff to explain all the differences between them," states a Tripadvisor review. On Yelp, a reviewer summarized it perfectly, "Superstition makes some great stuff." Open daily, Superstition Meadery is located in the basement of Prescott's Burmister Building. 

https://www.msn.com/en-us/travel/tripideas/arizona-is-bursting-with-delectable-modern-meaderies-here-are-4-of-the-best/ss-AA25zh1F#image=1

Sparkling Date-Based Meads

From trendhunter.com

Barhi Beverages are Intentionally Made to Enhance Food Flavours 

Mead is enjoying a genuine renaissance among modern drinkers who are drawn to its ancient roots and natural ingredients, and Barhi stands out as a sparkling date-based mead designed to elevate meals with its balance and refreshment. This light, 6% ABV beverage crafted from fresh dates and honey is naturally gluten-free and has no added sugar.

“I always felt there was a gap in the way we looked at food and drinks. Most alcoholic drinks are created first, and the pairing comes later," said Vikas Thakker, Founder & Director, Vintage Brewery UK. "With BARHI, I wanted to reverse that idea. I started with the food, especially spice-rich cuisines, and built the drink around what would truly complement those flavours." Dry, crisp Barhi Sparkling Original is best enjoyed alongside fried appetizers, spicy chicken wings, potato wedges, nachos and salsa, while Barhi Sparkling Spiced goes well with Pan-Asian cuisine, grilled proteins, hearty pub fare, and savoury dishes.

                                                              Sparkling Date-Based Meads

Why This Trend Is Growing

Food-first Fermentation

Beverages formulated around specific cuisines create new space for alcohol brands that treat pairing as a core product feature rather than an afterthought.

Date-based Alcohol

Fresh dates offer a distinctive fermentable base that can differentiate premium sparkling drinks through natural sweetness, regional storytelling, and clean-label appeal.

Low-abv Culinary Drinks

Light 6% ABV formats align with meal-centred occasions where refreshment, flavour balance, and moderation matter as much as alcohol content.

Industries Being Reshaped

Alcoholic Beverages

Mead makers and craft beverage producers are expanding beyond traditional honey profiles with sparkling, fruit-based formats suited to contemporary dining habits.

Foodservice

Restaurants and bars gain new menu pairing possibilities from gluten-free sparkling alcohols designed to complement spicy, fried, grilled, and savoury dishes.

Specialty Retail

Premium grocers and bottle shops can position date-based meads within natural, no-added-sugar, and globally inspired beverage assortments.

https://www.trendhunter.com/trends/barhi

Virginia, USA: Best breweries located inside a meadery

From styleweekly.com

SetBreak Brewing Company (1313 Altamont Ave.) and Funktastic Beer (1212 Alverser Plaza) 

When a business already has the local market pretty much cornered with its product, as Funktastic Meads and Black Heath Meadery do, it takes a special brand of confidence to add beer to the menu. But that’s what they did. And so far, their decision appears to be paying off.

SetBreak Brewing owners Rob Quicke (left) and Bill Cavender, who also owns Black Heath Meadery. Photo by Scott Elmquist

Funktastic Beer celebrated its two-year anniversary in April, and Black Heath’s SetBreak Brewing Company opened in February. Both fit nicely into the Richmond beer spectrum: SetBreak seems to favor light, refreshing beers and solid IPAs, while Funktastic often leans toward highly experimental stouts. SetBreak gets its name from a band’s pause between sets, as Black Heath Meadery owner Bill Cavender and head brewer Rob Quicke are huge music lovers.

“It feels like we are past the tuning and into full-on practices now,” Cavender says in an email, continuing the metaphor. “We’ve pushed a couple ‘tunes’ out, but we’re not really comfortable enough for any tasty jams and improv yet.” He adds that the approach has exposed strictly mead drinkers to beer, and vice versa, offering more variety. “We are working on the true mashups, the braggots,” he says. “A beer-mead hybrid that we couldn’t make with a wine license. Coming this summer!”

                                                                Exterior of Black Heath Meadery in Scott’s Addition

Matt Carroll is the owner and head brewer of Funktastic Meads. Before he became known as the guy who makes off-the-wall meads, he was the home brewer who made off-the-wall adjunct beers with friends. For him, the boomerang back to beer was a logical step.

Besides crafting pastry stouts that give The Answer and The Veil runs for their money, Carroll’s anniversary beer – a double IPA collaboration with a brewery in Zimbabwe, where he took a family trip – illustrates his willingness to experiment. After trying a popular orange concentrate there called mazoe, he thought it would work great in a beer. Clearly, he was right: it was the third-highest rated beer on Untappd in the country when it came out in early April.

                                                                                                    Funktastic Meads interior

“Our focus is still mead,” Carroll says. “But beer is something that people know… It’s a small portion of our business, but it works well. It brings people in.”

https://www.styleweekly.com/best-breweries-located-inside-a-meadery/

Massachusetts: Zydeco Meadery Honors Juneteenth Traditions with Hibiscus Mead Rooted in Red-Drink History

From blackprwire.com

Many American holidays are closely tied to celebratory foods and drinks such as turkey at Thanksgiving, pumpkins at Halloween, and eggs at Easter. Juneteenth, the nation’s newest federal holiday, carries its own deeply rooted food and beverage traditions, particularly the sharing of red-coloured drinks that symbolize resilience, remembrance, and freedom.

Juneteenth commemorates June 19, 1865, when General Order No. 3 announced the emancipation of enslaved people in Texas, nearly two and a half years after the Emancipation Proclamation. At the time, enslaved laborers made up roughly 30 percent of Texas’s population. Many had been forcibly relocated from other Southern states, while others were illegally trafficked through Havana from West Africa and West Central Africa during the final decades of slavery.

These communities carried with them culinary memories and ritual practices shaped by African traditions. In many West African cultures, red foods and beverages were shared during important celebrations as offerings to ancestors and as symbols of spiritual continuity. Tart, cranberry-like drinks made from fresh and dried hibiscus calyces (roselle) and beverages derived from kola nut were common in celebratory contexts long before emancipation.

In Texas, newly freed families adapted these traditions using available ingredients, giving rise to red lemonade, strawberry drinks, and watermelon beverages that became synonymous with Juneteenth gatherings. Over time, these red drinks evolved into enduring symbols of joy, remembrance, and communal celebration.

Zydeco Meadery’s hibiscus mead is called Carnival Rose and draws inspiration from this diasporic history. Carnival Rose is crafted from a Trinidadian recipe using with dried hibiscus flowers and Louisiana wildflower honey.  It reflects a centuries-old tradition of red celebratory drinks while reimagining them through the lens of modern, small-batch fermentation. The result is a vibrant mead that honours the past while offering a contemporary way to toast freedom.

As communities across the country gather to mark Juneteenth, Zydeco Meadery invites families and friends to reflect on the holiday’s history, share a meal, and raise a glass of hibiscus mead in recognition of emancipation, endurance, and the sweetness of freedom. 

About Zydeco Meadery

Zydeco Meadery is a family-run meadery based in North Attleboro, Massachusetts, producing small-batch meads inspired by African American, Caribbean, and Creole foodways using local honey and thoughtfully sourced ingredients.

https://www.blackprwire.com/press-releases/zydeco-meadery-honors-juneteenth-traditions-with-hibiscus-mead-rooted-in-red-drink-history 

Alberta, Canada: Why You Need Mead

From edifyedmonton.com

Your next big pour is 7,000 years old. But a local meadery is bringing a modern twist to the ancient sip

We’re familiar with fermented grapes in wine, but what about fermented honey? Few people realize that this drink exists, let alone that our province thrives in its production of high-quality honey.

Mead, known in ancient times as golden nectar, was a drink deemed worthy of gods and kings. Interesting fact: this drink predates beer and wine. Pottery containers dating to 7000 B.C.E in China show evidence of the fermentation of honey-based alcoholic beverages, a similar process to what we use now.

Fermentation is nature’s culinary wizardry, a perfect combination of science and art. The technicalities behind it are not lost on Curtis Foreman, who studied molecular biology. It was that and his father’s winemaking background that inspired him to own a meadery.

The Grey Owl Meadery was established in 2015 by the Schwengler family before Foreman and his family took over in 2023. The business remains a family affair through and through.

                                                                                                        courtesy Grey Owl Meadery

Even though mead was once held in high regard, its production declined in the 1600s as honey became more expensive to make. But within the past decade, it has made a comeback (we can probably thank Game of Thrones for that). And meaderies like Foreman’s are helping bring it to everyone’s table. “I want people to know that this drink is not just for the shelf,” Foreman says.

Though it’s crafted from honey, do not assume this drink is strictly for those with a sweet tooth. There is a mead for every palate, and Foreman cannot reiterate this enough.

Grey Owl has experimented with modern recipes, offering sparkling, cysers (a combination of mead and apple cider) and fortified meads. But the meadery’s still wines are the most popular, especially the Cranberry Orange — a cranberry, clover and wildflower honey mix, infused with Turkish oranges. If you are not sure what flavour is right for you, visit the meadery near Buck Lake, about two hours’ drive southwest of Edmonton, for a free tasting.

From taking in the view of the foothills and mountains to savouring the substantial charcuterie board, Grey Owl’s Tasting Room offers more than drinks. “We want the atmosphere to feel like a nice winery in Tuscany,” Foreman says. If mead is not your thing, bring someone who would partake in every sip and you can relax with a gourmet coffee — the scenery itself will make the experience worth it.

                                                                           courtesy Grey Owl Meadery

Grey Owl mead is also available at liquor stores across Alberta.

Grey Owl Meadery
452036 Hwy 22, Alder Flats, AB | 403.890.9834 | greyowlmeadery.com

https://edifyedmonton.com/food/drinks/why-you-need-mead/

UK: New Low-Alcohol Meads

From thecaterer.com

Lyme Bay Winery  has introduced two low-alcohol (3.5% abv) sparkling meads. Lyme Bay’s Traditional Mead is made from a blend of honey and water fermented with yeast to create a smooth mead base. Raspberry Lemonade Sparkling Mead balances sweet-tart raspberries with citrus notes and honey, while Strawberry & Elderflower Sparkling Mead combines strawberry juice with elderflowers.

 

Price 330ml can, £2.57

https://www.thecaterer.com/all-content/indian-craft-beer-nootropics-in-a-can-and-sparkling-fruit-mead-the-best-new-low-and-no-alcohol-drinks 

Ulster Mead toasts to SuperValu deal

From donegaldaily.com

Donegal mead maker Jakub Blaszczok is raising a glass to joining SuperValu's Food Academy programme

The Convoy-produced Ulster Mead will be on selected SuperValu shelves nationwide for a year.

Alongside the opportunity to win over new tipplers across the island, Jakub also secured a place on Ireland’s only accredited producer development programme at TU Dublin, studying for a Certificate in Food Entrepreneurship. 

Founded by Polish natives Jakub Blaszczok and Tomasz Rotuski, Ulster Mead Co. launched in 2021 with Ireland's first herbal wines, and the first wines of this kind to be made in Donegal.

The mead and botanical drinks business has grown steadily since then, moving from early test batches to a fully operating meadery at the former Convoy Woollen Mills building where all production now takes place.

The range now includes traditional mead (honey wine) and coffee-infused mead, both crafted by hand in small batches using careful fermentation and minimal intervention.

                                                      Jakub Blaszczok - Founder of Ulster Mead

King of the North Mead has become the flagship product and was recently a finalist at Blas na hÉireann 2025. Meadnight Drakkar remains Ireland’s first and only coffee mead, made using freshly roasted beans from New Kid Coffee in Donegal.

Jakub said: "Ulster Mead Co. is still a young business, but it is already contributing locally by collaborating with Chefs, restaurants, cafés, and shops, and by supporting community events whenever possible. Being part of the Food Coast Donegal network and working closely with other local producers has further strengthened our presence in the region.

"SuperValu Food Academy has been a major support for our business. It provided structure, guidance, and clear direction on how to grow in a sustainable way. Through the programme, we strengthened our branding, gained a better understanding of retail requirements, refined our costings, and prepared for expansion into additional stores. We also built valuable connections and received the support needed to bring Ulster Mead Co. to a wider audience."

https://www.donegaldaily.com/business/ulster-mead-toasts-to-supervalu-deal-633068

'We're both pretty excited': Vancouver meadery opens new tasting room

From vancouverisawesome.com

'It's been a long time for us to find a place that worked.' 

The guys behind Humblebee are eager to welcome folks to their new place.

"We're both pretty excited. I feel like it's been a long time for us to find a place that worked," says Pierre Vacheresse, who co-founded Humblebee with Jeff Gillham.

The new Humblebee space has experience as a tasting room. They're moving into 1830 Powell St. That was the home of Slow Hand Beer Company before they moved to Threefold just a couple of blocks away.

Slow Hand has actually "been super helpful" getting Humblebee set up in their new space, Vacheresse says.

The new tasting room will take advantage of the wood panelling of the space to create a cosy vibe, he adds, with the goal of making a space that feels like a familiar, friendly basement to hang out in.

"We're super excited to bring in something we're proud of and really captures what we want to put out there," says Vacheresse.

He notes the space is ideal for drinks at the end of the work week or for the weekend, with flights and glasses on the menu.

                                                          Vancouver's new mead tasting room is at 1830 Powell St.Nick Laba/V.I.A.

It's mead but brewed more like beer, founders say

On tap will be Humblebee's meads (which are brewed as braggots), like The Bee's Knees or Monkberry Moon Delight. They're bringing back one of their signature brews right now, too. Champion of the Sun, which includes orange and saffron, is coming, but only temporarily due to the war in Iran.

"This will probably be the last batch of it for a little while," Vacheresse says. "The price of saffron has skyrocketed."

Slow Hand beer is also on tap. Snacks are available, and a food program will follow later this spring or summer.

The tasting room will also operate as a retail location for anyone seeking cans of Humblebee.

Humblebee's mead is brewed as a braggot, which isn't like the typical honey wines people might think of.

"What Jeff and I decided to do is brew it more like a beer," says Vacheresse.

They keep the alcohol levels low (five per cent), use ale yeast, and integrate a gluten-free beer (all their drinks are gluten-free). 

The grand opening for Humblebee is April 30 at 4 p.m. The tasting room is located at 1830 Powell St. near Victoria Drive.

It's open Thursdays and Fridays from 4 to 10 p.m. and Saturdays and Sundays from 2 to 10 p.m.

https://www.vancouverisawesome.com/food-and-drink/vancouver-mead-open-new-tasting-room-12219702

Whidbey, Washington: Meadery celebrates Gaelic event

From southwhidbeyrecord.com

Whidbey’s own meadery is hosting Beltane, a Gaelic May Day festival this Saturday.

The free, family-friendly event at Hierophant Meadery, located on Double Bluff Road in Freeland, runs 2-8 p.m. on May 2, according to the business.

The event will feature live music, including performances from Mutiny Bay Brass Band and the Whidbey Island School of Music and Dance. There will also be a mobile sauna, an auction, yard games and food from Wood Fired Pizzas and Whidbey Pies.

In addition, there will be May Pole Dancing, with a pole on lend from Whidbey Waldorf School.

Hierophant Meadery

Of course, mead made from “ancient brewing techniques for the modern palate” will able be available, according to the website.

Beltane is a Gaelic May Day festival that marks the beginning of summer, fertility and the full transition into the light half of the year. It started in Ireland and Scotland to celebrate open pasturing, according the Brittanica.

https://www.southwhidbeyrecord.com/2026/04/28/meadery-celebrates-gaelic-event/

Study Finds Gen Z Drinking Fewer Flagons Of Mead Than Medieval Generations (Satire)

From theonion.com

ST. LOUIS—Revealing a drastic decline in regular honey-wine consumption among youths, a new study published by researchers at Saint Louis University found that Generation Z drinks far fewer flagons of mead than medieval generations did. “We observed that, as opposed to their predecessors, young adults today seldom venture out to their local mead hall and socialize with tavern wenches,” said lead researcher Michael Kempe, noting that the study’s conclusions also align with a recent downswing in attendance at jousting matches. “Over the years there has been, for some reason, a noticeable reduction in quaffing a goat’s horn overflowing with mead after vanquishing a beast. Perhaps with marijuana use and vaping on the rise, it’s natural to see the market for crude, sickly sweet fermented beverages shrink. In addition, Gen Z seems to be more frugal when it comes to indulgences like tossing a coin to a lyre player to regale one’s fellow bannermen with a jaunty ballad.” Kempe added that due to the increased dominance of the internet, there was also a steady downtick in youths passing down long poems through oral tradition.

https://theonion.com/study-finds-gen-z-drinking-fewer-flagons-of-mead-than-medieval-generations/ 

New Jersey USA: Somerset County's first meadery now open in downtown Somerville

From eu.mycentraljersey.com

Most people’s only taste of mead – one of mankind's first alcoholic drinks – has been out of a drinking horn at a Renaissance fair while adorned in peasant garb.

But Middlemist, which just became one of just four meaderies in New Jersey and the first in Somerset County, is showing that what’s old is new again.

The meadery is now open at 30 E Main St. in Somerville, which was shuttered since the closure of Arusuvai Indian Restaurant. Hours are 2-11 p.m. Tuesdays through Thursdays, noon to 1 a.m. Fridays and Saturdays, and 11 a.m. to 11 p.m. Sundays.

Its flagship offering is mead, a fermented, naturally gluten-free alcoholic beverage made with honey that ancient Greeks called “nectar of the gods.”

“Thousands of years ago people accidentally made the first mead when some rainwater got into harvested honey that fermented and it’s been a long tradition ever since,” said co-owner Ryan Guasp. “We also like to think of it as a new beverage because it’s been out of style for so long. We want to reintroduce mead to the public through lots of different flavours of mead that we have developed ourselves.”

Mead has fallen by the wayside in favour of alcoholic beverages that are cheaper to produce, like wine and beer, as honey is relatively expensive. But Guasp, as well as Middlemist co-owners Ilija Melentijevic and Caleb Ahles, believe people will be interested in the novelty of the new-to-the-public drink sometimes referred to as honey wine.

Middlemist offers meads made with honey from Stiles Apiary, a honey farm in the Fords section of Woodbridge.

The meads include various types of honey, fruits, hops, herbs, teas and spices to make them reminiscent of wine, beer or a drink in a class of its own, with ABVs from 4.5% to 17% and tasting notes ranging from sweet to dry.

           The meadery is now open at 30 E Main St. in Somerville, which was shuttered since the closure of Arusuvai Indian Restaurant

None of the meads served in Middlemist's tasting room contain sulfites, which are preservatives used in food and drinks that people sometimes blame for hangover headaches.

“Our meads are going as far as from the tanks in the back to the tanks and kegs in the front,” said Guasp.

Middlemist is also exploring options to keep sulfites out of to-go bottles of mead, which will be offered in several months, followed by bar distribution. The meadery is currently only selling its mead for onsite consumption.

Middlemist will offer house-brewed honey sodas, juices, teas and coffee in the future, filling the space for today’s desire for non-alcoholic options, as U.S. alcohol drinking levels are at an all-time low.

“Part of what we are envisioning here is not just a place where you can taste mead but also a community gathering spot where you can drink non-alcoholic options and just hang out,” said Melentijevic. “There are a lot of people looking for happy hour locations but if a few team members don’t drink, they’re left out. We wanted to make it inclusive so we can host anyone.”

The 115-seat, 6,500 square foot space is inspired by European-style bars and cafes as well as the solarpunk movement, which involves handmade items and achieving harmony between manmade structures and nature, said Guasp.

The tasting room includes 400 plants sourced and cared for by a neighbouring East Main Street business, Spotted Leaf Plant Company, intermingled with wooden furniture crafted by Melentijevic and steel mead tanks.

“It’s emblematic of mead because you take this wonderful natural product – honey – and combine it with high technology,” said Guasp. “We are trying to merge that ethos of nature and futurism with a very pleasant welcoming space where people can just relax.”

                                                                                                                                      Provided by Middlemist

The idea for the meadery was planted after the trio met at Rutgers University and began homebrewing with Melentijevic and Guasp’s expertise in microbiology, in which they both earned PhDs in at the university.

During the pandemic, that homebrewing morphed into making mead, which “was the best thing we’ve ever made,” said Melentijevic.

As they racked up mead awards, they realized that they – and their friends – liked their mead better than what was on the market.

They later decided to open their own meadery in Somerville, which became a conundrum that even the scientists struggled to solve as bureaucratic obstacles and New Jersey’s infamous arcane liquor laws stood in their way. They had hoped to have their meadery open nearly a year ago.

Each U.S. state has an average of 10-11 meaderies, while New Jersey only has four – Beach Bee Meadery in Long Branch, Armageddon Brewing in Somerdale, Rag and Bone Meadery in South Harrison, and Beetopia Meadery in Cherry Hill. New Jersey created a specific mead and cider license in 2017 – less than a decade ago.

“We haven’t had an easy time and there have been a lot of shifting goal posts to this day,” said Guasp. “But the community has been very welcoming and people are excited to have us.”

Go: 30 E Main St., Somerville; middlemistmead.com.

 https://eu.mycentraljersey.com/story/entertainment/dining/2026/04/20/somerset-countys-first-meadery-now-open-in-downtown-somerville/89425964007/

Honey, wake up: mead abuzz with a new lease of life

From thedrinksbusiness.com 

Forget everything you thought you knew about mead — Gosnells is rewriting the rules. Light, sparkling and refreshingly modern, it’s a bold new take on an ancient drink, writes Declan Ryder

Most of us know mead as the forgotten medieval tipple that faded into complete insignificance centuries ago. It is discussed in conversation much in the same light as other now obsolete relics like trebuchets and chamber pots. Though once relegated to obscurity around the Renaissance, mead has enjoyed a mini renaissance of its own in the past 10-20 years, moving out of the history books and back onto the palettes. 

The mead industry was declared the fastest-growing drinks category in the US in 2017. There are now around 250 meaderies across the pond – a figure that only increases year on year. And globally, the appetite is increasing too: Fortune Business Insights projects the global market to grow from US$591.5 million in 2024 to US$1,395.7 million by 2032, at an annual growth rate of 11.33%.

But while many hail this as a great revival, Tom Gosnell, founder of one of the UK’s leading meaderies, sees things very differently.

“I haven’t seen a resurgence of mead, at least in the UK,” he says. “There’s not that many producers, and they’re all quite small.”

This is the tension at the heart of mead’s modern moment: it may be the world’s oldest alcoholic drink, but its future may depend on forgetting its past.

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Rebranding mead for a new generation

Gosnell started making mead from his London kitchen in 2014. Now, over a decade later, he runs one of the biggest mead brands in the country. In March of last year, they opted to rebrand from ‘mead’ to ‘nectar’, sensing that the very term mead was proving a buzzkill to prospective customers. 

“Calling it ‘mead’ was only holding us back, to be honest,” Gosnell says. “Our rate of sale went through the roof immediately [after the rebrand].”

He believes if there is to be any true resurgence in mead drinking, it means veering away from its historic connotations, rather than into them. Rather than tailoring their target market to history buffs like many of their competitors, their focus lies solely on the drink and aims to appeal to those who don’t like beer but still want to drink a pint. 

“We wanted to talk about the liquid and the natural side of things,” Gosnell says. “We’ve always done this session style of mead called nectar, which is much more approachable and easy to drink.”

Bringing mead to the people

To truly give their nectar a voice, Gosnells are preparing for a big sampling campaign in the summer, with 15-20 pop-up bars throughout London. The company will supply the venues with kegs at wholesale prices, handling the staffing and sampling themselves. It’s a tactical move aimed at converting the curious who might not have yet thought of mead as a drink for today.

“We believe as a team that good brands are built in the on-trade rather than the off-trade. That’s where you go for new experiences,” he says. 

Yet despite Gosnells’ bold steps towards a contemporary identity, mead’s history is rich, spanning millennia and leaving behind a legacy that’s far from forgotten. Widely regarded as the world’s oldest alcoholic beverage, mead is believed to have been discovered as long ago as 20,000 BC in Africa through the natural fermentation of honey and rainwater. The first tangible proof of its existence dates from around 7000 BC, with archaeologists having found traces in ancient Chinese pottery vessels. Throughout the following millennia, it was a favourite drink of the ancient Egyptians, Romans and Greeks, lauded by the latter as “the nectar of the Gods”. 

The Viking myth and monastic reality

It is now mainly affiliated with the Vikings, conjuring images of six-foot-something hairy behemoths chugging tankards of the stuff with wild abandon. While the Vikings were indeed partial to the beverage, this is a rather reductive picture. Mead played a vital role in the economy of several societies. Monasteries across Europe brewed mead both as a source of income and for medicinal purposes, believing in its health-giving properties. The term “honeymoon” comes from the medieval tradition of drinking honey wine for a month after marriage, as it was believed to ensure fertility – a practice taken so seriously that a bride’s father often included a month’s worth of mead in her dowry.

So, what actually is mead? Essentially, it’s a honey wine – made by fermenting water with honey. As Will Grubelnik from Gosnell’s puts it, “As apples are to cider, grapes are to wine, honey is to mead”. In its purest form, it is a very simple production process, which explains why its history is quite so old. 

A drink of endless variety

Types of honey (and therefore mead) vary wildly depending on the bees’ diet of nectar and pollen. Traditional meads use milder honeys like clover or orange blossom, stronger honeys like buckwheat or wildflower add bold flavours, perfect for spiced varieties. The detailed recipes and methods developed by medieval monastic communities contributed significantly to the refinement and diversification of mead over the centuries, leading to the creation of various styles, including melomels (fruit meads), metheglins (spiced meads), and cyser (apple meads). 

It is this potential for diversification that is driving the drink’s contemporary appeal. Its possible flavour profiles, from sweet and fruity, to earthy and spicy, alongside the fact that it can be produced either still or sparkling, appeal to a wide range of palettes. Gosnells, for instance, offers both still and sparkling meads and utilises various honeys. Their flavour options include a fruity raspberry and hibiscus, which drinks much like a fruit cider and a wonderfully unconventional ‘blueberry velvet’ option (which the bar manager aptly describes as something between a Guinness and a Müller Corner).

Generation curious

The revival also sits as part of a broader drinks industry growth towards craft beverages. Consumers are seeking unique and artisanal products crafted with a real sense of provenance, and mead fulfils all of these criteria. 

For a drink that wrestles so fiercely with its past, it now faces a future that demands reinvention over reverence. Mead may have once been nectar of the gods, but today it’s shaping up to be something altogether more modern. 

https://www.thedrinksbusiness.com/2025/04/honey-wake-up-mead-abuzz-with-a-new-lease-of-life/