Slaughterhouse Craft
Slaughterhouse Craft, est. 2021. A blending of our founder's passion for 'experi-fermentation' and resourcefulness, using what is around us and a bit of ingenuity to deliver memorable drinks and moments together
Tasting Notes
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Style & Specialties
Competition
Focused heavily on medalling in competitions to validate the quality of their mead.
Cyser
Mead made specifically with apple juice/cider.
Pyment
Mead made specifically with grape juice or grape must.
Braggot
A hybrid of mead and beer (fermented with both honey and malted grain).
Hydromel (Session Mead)
Mead with low alcohol content, typically designed for easy drinking and higher refreshment profile.
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