Lost Cause Meadery
Lost Cause Meadery, est. 2017. Founded by Billy (Worker Bee) and Suzanna (Queen Bee) Beltz. Prior to opening the meadery Billy was a national and international award-winning home mead maker, earning over 35 medals in three years including four medals from the Mazer Cup International, the world’s largest mead competition. During that time his research on mead making techniques was published in Zymurgy Magazine and American Mead Maker, the official journal of the American Mead Maker Association, and he became a BJCP Certified Mead Judge.
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Style & Specialties
Competition
Focused heavily on medalling in competitions to validate the quality of their mead.
Melomel
The broad category for mead fermented with fruit.
Terroir-Driven
Focuses on regionality and expression of place; using only honey, water, and adjuncts sourced from a specific geographic radius. Emphasizes single-region honey sourcing, minimal blending across regions, restraint in adjuncts that override origin, and emphasis on floral and environmental expression.
Acerglyn
Mead made with honey and maple syrup.
Experimental
Known for producing meads with experimental flavors.
Capsimel / Capsicumel
Mead flavored with chili peppers.
Sparkling Mead
Mead that is intentionally carbonated, either through secondary fermentation or forced carbonation.
Hyper-Local
Sources honey within a very tight radius of where the mead is produced and consumed.
Honey Varietals
Clover
Light, clean, sweet, vanilla-like softness, extremely neutral base honey
Orange
Bright citrus perfume, sweet orange zest, clean floral finish
Buckwheat
Very dark, strong molasses, earthy, iron/mineral-heavy, malt-like depth
Meadowfoam
Marshmallow, vanilla frosting, caramel cream sweetness