Prairie Bee Meadery

Focused heavily on medalling in competitions to validate the quality of their mead.

A Melomel specifically using soft berries (raspberry, blackberry, etc.).

Mead flavored with spices or herbs (cinnamon, vanilla, hops, etc.).

The broad category for mead fermented with fruit.

Sources honey within a very tight radius of where the mead is produced and consumed.

Mead made using caramelized or burnt honey that is heated prior to fermentation, producing deep toffee, molasses, and roasted sugar notes.

Mead fermented using non-commercial yeast strains from the environment or raw materials.

Prioritizes organic honey, sustainable beekeeping practices, and minimal-intervention production.

Light, clean, sweet, vanilla-like softness, extremely neutral base honey

Tart, thin-bodied, sharp acidity, light red berry aroma

Light herbal floral, slightly savory, clean dry finish

Soft berry aromatics, gentle acidity, light floral honey backbone

Mild floral-hay character, slightly herbal, very clean and neutral sweetness

Very subtle berry aroma, light floral sweetness, delicate finish

Variable floral complexity, unpredictable balance of herbal, fruity, and earthy notes depending on season and region