Mead

From Brewlihan in Oakland Park, Florida, here’s a recipe for one of their most popular session-strength meads—packed with fresh cucumber and lime juice, and nearly always found on draft in their taproom.

Whether you’re making mead, cyser, or even honey beer, identifying high-quality honey is a challenge. James Naeger, director of sales and special projects at Schramm’s Mead in Ferndale, Michigan, offers some insight into the problems involved and how to overcome them.

Beer? No. Craft? Yes. These drinks outside the beer space have grown exponentially over the past year. They’re hitting their stride. From the sublime to the absurd—and from cider to mead via seltzer and kombucha—here are some of our favorites.

Mead has enjoyed a meteoric rise over the past decade. Here, we ask five new-school meadmakers about the bottles that were formative experiences for them, or that stand out in recent memory.

From Superstition Meadery in Prescott, Arizona, this homebrew-scale mead recipe gets a tropical boost from Samba hops in the fermentor.

In about a decade, mead has gone from off-the-radar for beer lovers to an attention-grabbing trend driven by bold flavors and rave reviews. So, what’s all the fuss about?

From outside the box to the top of the beer ratings, Arizona’s Superstition Meadery has gained a devoted following for its characterful, off-the-wall concoctions.

This recipe for an orange-blossom mead is adapted from Ken Schramm’s book, The Compleat Meadmaker. It makes a great starting point for homebrewers who want to dip their toes into meadmaking.

Maybe you’ve eyed the mead section of the homebrew shop with curiosity or flat-out suspicion. Could you become a meadmaker? Turns out, you already are; you just don’t know it yet. All you need are the ingredients and these crucial tips from Josh Weikert.

The cofounder of Arizona's Superstition Meadery has always been driven to explore what makes something the best. In this episode, he walks through the process of innovation they’ve built to support those aspirations.

This mead’s light sweetness can mask minor off-flavors, making it a great starter style.

In part 2 of his mead series, Kyle Byerly covers the process of making mead.

In this introductory course you'll learn how to make great mead from start-to-finish.

This medium-sweet mead has black raspberry puree added when fermentation begins to slow. Start now because it needs to bottle-age for several years.

This easy-to-drink sparkling mead with aroma hops is sure to be a favorite among your beer-drinking friends.

This mead recipe from Mead Maker Frank Golbeck at Golden Coast Mead makes a refreshing and accessible late-summer favorite.

More and more craft-beer brewers are fermenting their own mead. Kyle Byerly covers everything you need to know about making mead in this 3-part series.

In part 3 of his mead series, Kyle Byerly covers fermentation, aging, bottling, and potential problems you could encounter in your early mead-making adventures.

Like craft beer, mead has many styles and names for those styles. Here are some of the many mead styles that you’ll encounter in your mead-tasting adventures.