Honey

Highly fermentable yet often quite flavorful, with many types available, honey is the queen bee of alternative sugars in the brewhouse. So, let’s ponder how it can shine in conjunction with a particular base style—in this case, an ESB.

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.

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?

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.

Honey is not only sticky but can be tough to work with if conditions aren't just right. This video tip helps you get a smooth pour into your beer.

In the strictest sense of the word, honey ales don’t have a “style.” In the 2015 BJCP Style Guidelines, they probably best fall into category 31B, Alternative Sugar Beer, assuming that honey is the only specialty ingredient used.