Apis Mead & Winery
Apis Mead & Winery, est. 2014. Pittsburgh's only meadery and producer of honey wines using local honey, fruit & sometimes spices
Tasting Notes
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Style & Specialties
Berry Mead
A Melomel specifically using soft berries (raspberry, blackberry, etc.).
Cyser
Mead made specifically with apple juice/cider.
Traditional Mead
Honey, water, and yeast only. No added flavors.
Hydromel (Session Mead)
Mead with low alcohol content, typically designed for easy drinking and higher refreshment profile.
Barrel-Aged Mead
Mead that is matured in wooden barrels (oak or similar) for flavor extraction and structural development.
Hyper-Local
Sources honey within a very tight radius of where the mead is produced and consumed.
Wild Fermented Mead
Mead fermented using non-commercial yeast strains from the environment or raw materials.
Honey Varietals
Clover
Light, clean, sweet, vanilla-like softness, extremely neutral base honey
Cranberry
Tart, thin-bodied, sharp acidity, light red berry aroma
Lavender
Strong floral perfume, herbal lavender oil notes, slightly soapy edge if concentrated
Mango
Rich tropical sweetness, waxy fruit body, slightly resinous finish
Cherry
Delicate floral aroma, faint stone-fruit skin tannin, elegant and light
Blueberry
Soft berry aromatics, gentle acidity, light floral honey backbone
Bamboo, Knotweed
Very dark, malty, earthy, yeast-like richness, strong molasses depth
Blackberry
Dark berry aroma, jam-like sweetness, mild tartness, rich floral base
Strawberry
Very subtle berry aroma, light floral sweetness, delicate finish
Wildflower
Variable floral complexity, unpredictable balance of herbal, fruity, and earthy notes depending on season and region
Orange
Bright citrus perfume, sweet orange zest, clean floral finish
Buckwheat
Very dark, strong molasses, earthy, iron/mineral-heavy, malt-like depth
Carrot
Earthy, root-like sweetness, slightly spicy vegetal notes
Guava
Musky tropical sweetness, dense fruit aroma, high aromatic intensity