Somerville, New Jersey: Middlemist Meadery Blends Traditional Alcoholic Beverages with Contemporary Flair

From tapinto.net

SOMERVILLE, NJ – Middlemist Honey Wine and Cider, a new meadery, has opened up on 30 East Main St.

Honey wine (also known as mead) is an alcoholic drink made by fermenting honey and is often described as the world’s oldest alcoholic beverage, 

Middlemist is making mead modern. While mead is comparatively rare, it is experiencing a revival of interest and has become one of the fastest growing alcoholic beverages by demand.

Middlemist uses hundreds of gallons of local honey in their process and produces a wide array of flavoured honey-based beverages with natural fruit, hops, and spices. The ability to create such a broad range of flavours means there is something for everyone – whether you prefer beer, cider, wine, or traditional mead. 

Wine drinkers may enjoy the limon cello honey wine and beer drinkers might like the citra hop mead, the two most popular flavours. For mead purists, the local wildflower honey mead might be the most appealing drink on the menu.

 Most meads on tap at Middlemist are comparable in strength to wine, but lower alcohol content cider is available. Non-alcoholic honey sodas, coffee, and tea are also available for those who prefer to join friends without the pressure to engage in drinking alcohol. Middlemist has bottles of their most popular flavours for purchase and is planning to start shipping bottles directly to customers soon.

The large space is decorated entirely with natural materials and over 300 living plants, provided by the nearby indoor plant store, Spotted Leaf. The tanks used to produce the mead and cider are essential and are prominently displayed. The owners describe the decor as reflecting the beverage they make – a combination of nature and technology that is pleasant and enjoyable for customers. 

As a passion project, the owners - Ryan Guasp, Ilija Melentijevic and Caleb Ahles - constructed almost all the furniture and decor themselves. The comfortable seating invites a long, relaxed stay. Brand-new outdoor seating is available for those who prefer to enjoy a drink outside in the beautiful summer weather.

Middlemist is open seven days a week. If you’re looking for something to do, especially on a weeknight, Middlemist hosts frequent events including a boardgame night every Monday, trivia night every Tuesday, and live music every Friday night. The musical genres vary from rock, jazz, pop, and many performers will take requests.

Middlemist frequently holds interesting one-off events such as paint and sips, book swaps, mahjong, flower-arranging and cheese-making classes. Middlemist’s goal is to provide a space where all people can relax, socialize, meet new friends, and make long-lasting connections.

 If you’d like to host your own event, Middlemist is also available for booking private parties and can easily re-arrange the tables, chairs, and plant shelves to accommodate parties up to 120 guests.

The meadery is BYOF (bring your own food) and customers should feel free to bring in lunch, dinner, or a snack of their choice to eat while enjoying a beverage. There is a selection of pre-packaged snacks such as danishes, cookies, chips, and cheeseboards for anyone looking for a light snack.

Whether you’ve never tried a mead in your life, or whether you’re already an aficionado, come try New Jersey’s newest meadery now open in bustling downtown Somerville.

https://www.tapinto.net/towns/somerville/sections/food-and-drink/articles/something-old-something-new-something-sweet-in-downtown-somerville-middlemist-meadery-blends-traditional-alcoholic-beverages-with-contemporary-flair

How One Mississippi Meadery Is Rewriting Mead's Reputation

From forbes.com

By Emily Cappiello

Once associated with medieval feasts and sweetness, mead is finding new life through dry styles, local honey and a new generation of producers changing how Americans think about the category 

For many Americans, mead conjures images of medieval banquets, Vikings and Renaissance fairs. But a growing number of producers are working to reshape that perception, introducing drinkers to styles that are dry, complex and every bit as nuanced as wine.

In Tupelo, MS, Queen's Reward Meadery has become part of that movement. Founded by Jeri Carter, the meadery has grown from a homebrewing hobby into one of the South's fastest-growing mead producers, proving that honey-based wine can appeal to far more than history buffs.

The idea began almost by accident while Jeri Carter was dabbling in homemade mead.

"We went to a local liquor store to buy some commercially made mead to compare with our homemade version, only to discover that mead wasn't available for purchase in Mississippi," Carter says. "We immediately realized we had stumbled upon a potential opportunity."

There was one problem: Their first batch wasn't very good.

"It tasted more like moonshine than mead," she laughs.

But, she didn’t give up. After refining recipes, attending the American Mead Makers Association conference and earning silver and bronze medals at an international competition, Carter realized their homemade mead could compete with commercial producers. And then, Queen’s Reward Meadery was born.

"This gap in the market is what first sparked our thoughts on opening a commercial Meadery. We knew Mississippi needed its own Meadery, especially if we could make that mead using all Mississippi honey," she says.

                                                              Jeri Carter, owner and founder of Queen's Reward Meadery.   Jeri Carter

That emphasis on local honey remains central to the brand’s identity. Unlike grape wine, where terroir begins in the vineyard, mead reflects the floral sources bees visit throughout the season. Carter believes using Mississippi honey allows each bottle to capture a distinct sense of place while also supporting local beekeepers and pollinator health.

"Making wine from honey is very similar to making wine from grapes in that where the honey comes from and even the season of the year has a big impact on the taste of the honey and ultimately our final product."

That philosophy has also helped change visitors’ expectations about what mead can be. Many guests arrive assuming every mead will be intensely sweet. Instead, Queen's Reward begins tastings with its driest expressions before gradually introducing sweeter styles.

"For wine lovers, this is a great introduction to the category because it stays close to their comfort zone, and they are often surprised at how sophisticated and 'wine-like’ mead can be," she says.

While traditional meads remain part of the line-up, Carter has embraced creativity, incorporating ingredients ranging from fruit and wine grapes to peppers, spices and chocolate.

"Honey is at the heart of every product we make... Our imagination is the only limit," she explains.

Beyond the bottles, Queen's Reward has become a destination for both locals and visitors.

Carter envisioned a welcoming tasting room where people—regardless of their familiarity with wine or mead—could gather, celebrate and learn something new. Although some questioned the idea before opening, the space has since evolved into a community gathering place and tourism destination.

As interest in mead continues growing across the United States, Carter believes the category's greatest strength is its diversity.

"You could visit a dozen different meaderies and have a different tasting experience at each and that much diversity means that everyone can find a mead they love," she says.

For Queen's Reward, that momentum has translated into rapid expansion. The meadery now distributes throughout several Southern states, ships to customers in 41 states and is preparing to relocate to a significantly larger facility to keep pace with demand.

For Carter, that's proof that America's oldest fermented beverage still has plenty of new stories left to tell.

https://www.forbes.com/sites/emilycappiello/2026/07/03/how-one-mississippi-meadery-is-rewriting-meads-reputation/

Misbeehavin’ Meads brings their honeywine, and pinball machine, to Michigan City

From nwitimes.com 

MICHIGAN CITY — When Clint and Jill Wadsworth first started Misbeehavin’ Meads 10 years ago, they weren’t sure what to expect.

“We didn’t know if a meadery would work in the Region,” Clint Wadsworth said. “We still don’t. I guess the joke's on us.”

The Wadsworths opened up their new taproom in Michigan City last week, after relocating from Valparaiso.

And despite the name, the Wadsworths have not only been beehavin’, but working like straight-A students to get the new meadery in order, in terms of both logistics (permitting) and rolling out the barrels and giant fermenting vessels.

But the result, Clint Wadsworth said, is an experience he calls “superior” to what came before.

After all, they have their own parking lot now.

You can tell the difference almost immediately upon walking in.

Misbeehavin' Meads has opened their new taproom in Michigan City with bold, fruity concoctions like "Glazed Pineapple" and "Takes Two to Mango."    Aaron Dorman

The yellow awning over the bar — a custom peacock blue finish — and wavy mural give off a kind of beachside vibe even indoors. The open sales counter sits in a game room where visitors can play pinball.

The Wadsworths’ prized Far Out pinball machine was never plugged in at the Valpo location, and still doesn’t quite work, but it’s partly about the vibes.

“The ambience here is more deliberate,” Clint Wadsworth said. “The bar is more functional. We have a bigger space. Superior plumbing, too. It’s the way we want it.”

Smashin’ Berries

The first mead The Times tried was Misbeehavin’s Michigan City debut offering, "Creep in the Cellar," a very tart semi-sweet variety blended with cranberries, oranges and apples.

Not long after, the Wadsworths showed The Times their enormous fruit press, which Clint Wadsworth described as being powered by a “whoopy cushion”: a large pouch that inflates with water and is used to squash the fruit — typically grapes or strawberries — into a fruity mash they can catch in five-gallon buckets. The machine can press out 800 pounds of fruit in one go.

“We try to hit these meads really hard with the fruits typically,” he said.

Between their meads and ciders, the Wadsworths have created some intensely fruity blends that utilize a variety of techniques to bring out full-bodied flavour, whether it’s berry flavour, citrus or something funkier like peanuts, bubble gum or glazed pineapple.

Misbeehavin' Meads has opened their new taproom in Michigan City with bold, fruity concoctions like "Glazed Pineapple" and "Takes Two to Mango."    Aaron Dorman

“You go to a brewery or winery,” Clint Wadsworth said, “and get a description in your menu that it has notes of watermelon, lychee, whatever, and it will just taste like beer. We’ve had blueberry meads that were clear. How does that work? Are you using blueberries in this or not?”

The fruit blending processes — fermenting with juice, or "secret" methods — they used in their meads carry over to the ciders, which Clint Wadsworth said makes their varieties more unique.

The Wadsworths have been experimenting with their brews for a long time, even winning some festival medals along the way, such as “Two Tickets to Pearadise,” a pear cider that was aged in pear brandy barrels imported from France.

Clint Wadsworth didn’t start with meads. Initially he was getting into craft beer, but his father-in-law was keeping bees, and so Clint Wadsworth tried to make use of their honey.

Misbeehavin' Meads has opened their new taproom in Michigan City with bold, fruity concoctions like "Glazed Pineapple" and "Takes Two to Mango."    Aaron Dorman

“I know about mead, had tried a lot of mead,” he said. “So I started making mead. The first batch was horrible. It tasted like vinyl flooring. But that got me going, 'I am not going to be defeated by this.'"

After pressure from friends and family to go into business, the Wadsworths opened the Valpo taproom in 2016.

Jill Wadsworth said her inspiration comes from more traditional sources: cookbooks, video, other media. Clint Wadsworth, however, said he often gets “obsessive” and “possessed” over a particular ingredient.

That has led to some truly wild creations like their oyster (!) mead, “Oh Mead So Horny!”, which was blended with a bunch of aphrodisiacs (in addition to oysters, that batch got honey and champagne grapes).

There’s a lot of Misbeehavin’ that goes into producing a batch like that (before and after?), but if the mead-making process is a fun pastime for the Wadsworths, it’s also a necessity to produce novel varieties in a business landscape that demands constant rebranding.

“A lot of craft brewing places were started by hobbyists who don’t know how to run a business,” Clint Wadsworth said. “The pandemic (stimulus) might have floated them a bit. For us it’s all about staying fresh.”

Now, the Wadsworths hope Michigan City comes to see just what that entails (and not just nurses from Franciscan Health around the block).

Misbeehavin' Meads Co-owner Clint Wadsworth poses in the "game room" amidst his honey wines and pinball machines.    Aaron Dorman

“There’s a lot that can separate a good mead from a bad or generic one,” Clint Wadsworth said. “The creativity behind the ideas. Is it interesting? And does it taste good? Those things have to come together. But I’m excited about people re-exploring our mead.”

Misbeehavin' Meads is located at 10422 W. 400 N., Michigan City. For more information, readers can go to www.misbeehavinmeads.com/.

https://nwitimes.com/life-entertainment/local/food-drink/article_32c182f9-cba9-4da3-b261-8063ef9dee0e.html

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

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 

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/

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/

Philadelphia: Ancient tradition meets modern craft

From chestnuthilllocal.com 

by Elie Bekelman

As Philadelphians get ready to toast America’s 250th anniversary this summer, they might find themselves enjoying some of the same drinks the first Americans did, such as wine, beer or cider. But there is another drink, though less well-known, with a much older lineage: mead. Also known as “honey wine,” mead was less common in colonial America — but 250 years later, it is gaining popularity, including here in the Philadelphia area.

Philadelphia Mead Company, co-owned and founded by brothers Rich and Steve Kassabian, is helping to resurrect the ancient drink.

The company has developed several varieties of mead.  Photo courtesy of the Philadelphia Mead Company

“It’s widely believed to be the first alcohol known to man,” said Rich Kassabian. “Historians agree that it predates written history. There are examples of people buried with honey wine.”

Made by fermenting honey and mixing it with water, mead is a traditional beverage with origins worldwide. It developed independently across Africa, Asia, South America and Europe, with each version having distinctive flavours and heritage. Yet because honeybees weren’t brought to the colonies until the early 17th century, mead was scarce in early American history. Sources conflict on its prevalence: Some say it had medicinal uses, while others claim it was reserved for special occasions.

Regardless, colonial Americans found other ways to get their daily drink — and indeed they did drink alcohol daily. According to the National Museum of American History, colonial Americans were wary of water and milk because they carried disease. Instead, they drank hard cider, whiskey, rum and beer.

Apple trees were imported to North America in the late 16th century, and apple products like cider soon became extremely popular. Politicians even used this alcohol as a way to garner support and votes. George Washington’s election agent handed out 144 gallons of cider, rum and beer to voters during his 1758 campaign for the Virginia House of Burgesses. John Adams was said to have drunk hard cider daily with breakfast. Even families with children drank around 90 gallons of cider per year.

Rum, produced by European colonial powers, was widely recognized as the most popular drink before the Revolutionary War — but when Americans gained independence, they wanted independent alcohol, too. In came Kentucky bourbon.

While whiskey (sometimes spelled whisky, depending on the origin) came from Europe, notably Ireland and Scotland, bourbon was specifically American. Kentucky soil produced ample corn for the corn-based beverage, and production increased significantly.

Today, standards on bourbon are clear: “The word ‘bourbon’ may not be used to describe any whisky or whisky-based distilled spirits not distilled and aged in the United States,” says the Code of Federal Regulations. Bourbon became its own form of American revolution, surpassing rum and spreading across the country.

Not only were cider and bourbon drinks of the first patriots, but the founding fathers were also beer enthusiasts. According to the American Beer Institute, Patrick Henry, Thomas Jefferson, Samuel Adams and James Madison were proponents of colony breweries, and George Washington even operated his own.

Now, 250 years later, these drinks remain popular in the United States. But modern production leaves room for new drinks that weren’t as accessible back then.

Brothers Rich and Steve Kassabian started Philadelphia Mead Company in 2021.  

Photo courtesy of the Philadelphia Mead Company

Today, mead is enjoying a resurgence. According to the American Mead Makers Association, the number of American meaderies has increased from approximately 60 in 2003 to more than 500 as of 2025. And Philadelphia Mead Co. is one of them.

“We’re both half Armenian,” explains Steve Kassiaban. “We grew up with our dad buying cured meats and cheeses. I went to college, and I couldn’t easily get them. So I tried to make some of them. I also knew a couple of guys who were talking about making fermented things and making meads. And I thought, that sounds cool, I’ll make those too!”

Following COVID-19, the job market was difficult. As a solution, the brothers combined Steve’s new passion for mead-making with Rich’s business background and founded Philadelphia Mead Company in 2021. It’s based in Chester County.

“Mead is a lot more user-friendly than brewing. At the end of the day, you’re just mixing honey and water together and fermenting it,” said Steve Kassiaban. He describes it as a hybrid of wine- and beer-making techniques.

“It’s an underserved market,” said Rich Kassabian. “A lot of people are having [mead] for the first time and agreeing that they might like it better than beer or wine.” Flavors can vary with the addition of spices, fruits and grains. “Each ferment is unique, and needs a unique type of care,” he added.

Because of the drink’s rich history, the brothers work to celebrate tradition while adding their own touch. While some versions are standard — honey, water and yeast — others offer opportunities for modern creativity and complex flavors. A popular flavor, Cardamon Rose Mead, recently won Best In Class at the Libation Awards Pennsylvania Invitational.

Since its founding, Philadelphia Mead Co. (whose motto is “Ancient tradition meets modern craft”) has grown across the city. The brothers visit farmers’ markets and sell their products to bottle shops and restaurants. They are also looking to get a Philadelphia taproom. But growth does not come without its setbacks.

“We make a pretty different product than the rest of the genre,” said Rich Kassabian. “Getting businesses to take our products has been a little difficult.” Other challenges are common among new businesses. “Establishing your business and getting the licensing you need, or applying for mercantile tax or business tax for the city,” he said, “that can be really daunting.”

Because mead is relatively new to most Philadelphians, it can be difficult to engage customers. “I think it just feels a little alien to people, and so they’re not really sure how to approach it,” said Steve Kassiaban.

In general, entrepreneurship is risky and challenging. But for the brothers, passion was motivation.

“There is so much you can accomplish if you are not afraid to fail,” said Rich Kassabian. “I think everyone should try if they have an idea or a passion for a business. You won’t believe how much you can accomplish by being determined and asking questions.”

So whether it’s a classic cider or a glass of mead, they hope you’ll try something new to celebrate the country’s 250th anniversary while supporting local businesses. What better way to celebrate America?

https://www.chestnuthilllocal.com/stories/ancient-tradition-meets-modern-craft,40348

Idaho USA: Brewery with a medieval twist set to open

From boisedev.com

Idaho: A new brewery is set to open this month and expects to be a new community hangout spot with a medieval twist.

Noble Mead is opening at 9165 W Chinden Blvd in Garden City in the old Brown Beard Brewing Company location. 

Anthony Duer, one of the three owners of Noble Mead, is a veteran of the U.S. Marine Corps. He has a background in manufacturing and engineering, and decided to move into what he calls a “new adventure with brewing.” The other owners are James John Buongiovanni III and Blake Espedal.

Duer said that the brewing started at home as a hobby during COVID, but when he and his friends (now business partners and owners) started to brew together, and the hobby started generating ideas of becoming a real business.

Noble Mead is a mead hall that not only produces mead from scratch, but it also offers local beer, local cider, and a handful of other non-alcoholic beverages. 

“We also produce braggot, and braggot is a hybrid between a mead and a beer,” Duer said. “A mead is just fermented honey, water, and yeast, like wine is with grapes and water. Then, a braggot is kind of like a kind of beer.”

Duer said that Noble Mead is a community center for people to come together and hang out.

                                                                                   Noble Mead Photo: Courtesy Anthony Duer

The location of Noble Mead was offered to Duer by the owner of Brown Beard Brewing and he said it came at the perfect time.

“Beard offered us that location. He was already planning on downsizing to focus more on distribution and spending more time with his daughter,” Duer said. “…it allows Noble Mead to have a start issue.”

The theme of the mead hall is medieval. The inside has elements of castles, large tapestries on the walls, and the vibe of the inside takes its inspiration from wooden taverns. The community can also enjoy live music occasionally from local bands and artists.

The grand opening of Noble Mead is Saturday, March 28 at 2:00 p.m., and it will be open every week from Wednesday through Saturday. 

Duer said his short term goal is to continue to grow and support the community. As for a long term goal, he hopes to eventually grow to the point where Noble Mead can be distributed throughout the greater Northwest area of the country so it can be enjoyed across multiple states. 

“Future plans right now in the next few years, is just establishing our name and outreach within the community and the area,” Duer said. 

https://boisedev.com/news/2026/03/18/brewery-with-a-medieval-twist-set-to-open/