From pressdemocrat.com
If the word “mead” brings to mind brawny Vikings or medieval kings clinking oversized mugs of sweet, heavy honey wine, HiveWorks Mead would like to change that image.
The Rohnert Park company is making a lighter, drier and effervescent version of the ancient drink — and now has a taproom where customers can try it.
HiveWorks opened its new tasting room July 15 on State Farm Drive, next to its production facility. The taproom gives the two-year-old company an expanded home as it looks to build its following for session-style meads.
“Our customers have consistently asked for a dedicated place they can hang out and enjoy our mead,” said Alexander Mendoza, HiveWorks’ co-founder, head mead-maker and CEO. “When the perfect spot opened up right next to our production space, everything just clicked. It felt like the exact right time to take this next step.”
Made by fermenting honey with water and yeast, mead has long occupied a niche corner of the alcoholic beverage world. But producers are increasingly experimenting with sparkling, fruit-infused and lower-alcohol versions aimed at drinkers accustomed to craft beer, cider and wine.
The global mead beverage market is projected to reach $720.93 million in 2026 and nearly $1.89 billion by 2036, growing at an annual rate of 10.1%, according to Future Market Insights.
“People are definitely looking for craft alternatives to traditional beer and wine, and we feel our mead hits the mark,” Mendoza said. “It’s genuinely delicious and very approachable for all palates.”
From home brewing to mead
Mendoza and co-founder Sean Duckworth, both Sebastopol natives, met in second grade. Years later, while attending Sonoma State University, the two began making beer and cider in the closet of their small apartment. Their friend Julian Frank was experimenting with mead.
“We just loved the process of mead-making and found the history really interesting,” Duckworth said in a 2024 interview with The Press Democrat. “The fermentation process is really complex, and you have to use a lot of science and math to get the results you want.”
The trio eventually set out to create something different: a session-style mead that would be dry, carbonated and lower in alcohol than many traditional versions. Since founding HiveWorks in 2024, Frank has left the company while Duckworth remains a shareholder and Mendoza the chief executive.
HiveWorks uses Oregon honey and filters its mead to prevent re-fermentation in the can. The mead is produced without sulfites or preservatives — selling points Mendoza and Duckworth have banked on.
“It checks a lot of boxes for modern consumers,” Mendoza said.
HiveWorks currently offers several meads, including its flagship Skyborne, a dry session mead; Crimson Queen, made with blueberries; and Emerald Swarm, a dry-hopped version. Seasonal and experimental releases rotate through the line-up.
“Opening a taproom is a dream come true,” Mendoza said. “We’re so excited to finally have a brick-and-mortar home to share with the local community, and we can’t wait to welcome our neighbours and the supporters who have championed us from the start.”
The details
HiveWorks plans to celebrate the new taproom with a grand-opening party from noon to 9 p.m. Sept. 19, featuring live music, Dino’s Greek Food Truck and a new mead release.
The taproom is open 3-9 p.m. Thursday, noon-9 p.m. Friday and Saturday, and noon-6 p.m. Sunday.
HiveWorks Mead Company: 5701 State Farm Drive, Suite 116, Rohnert Park; 707-241-3143; hiveworksmead.com
https://www.pressdemocrat.com/2026/09/02/sonoma-countys-only-mead-producer-launches-first-taproom/
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