Making Mead with Honey
What’s the fastest growing segment of the alcohol category? Craft beer? Wine? You’d think, but you’d be wrong. It’s mead.
Yes, the drink once associated with Vikings is going mainstream, and has recorded a 130% sales increase from 2012 to 2013. Making mead requires the necessary license dependent on your location, honey and water. Given some time, these two ingredients will ferment into a wine-like product.
Mead makers have seen the growth and potential in mead, and are expanding the category to include unique flavors and session meads that drink more like a beer than a wine. These products are starting to show up in the beer aisle, next to popular and growing ciders.
Making this once traditional beverage untraditional has given a huge boost to all mead makers, and the types of mead being produced continues to expand. Besides traditional mead with honey and water, these varieties are gaining in popularity:
Acerglyn: Made with honey and maple syrup.
Melomel: Made with honey and any fruit. Depending on the fruit base used, certain melomels may also be known by more specific names such as cysers (honey and apples).
Metheglin: Traditional mead with herbs and/or spices added. Common metheglins include ginger, tea, orange peel, nutmeg, coriander, cinnamon, cloves or vanilla.
Session Meads: These meads have a lower alcohol content then traditional meads and drink more like a beer than a wine. Often bottled in cans or bottles similar to beer.
“Mead” the demand of consumers looking for something different from an alcoholic beverage and put mead on your new product development plans.
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