Stonekeep Meadery
Stonekeep Meadery, est. 2007. Pennsylvania's first dedicated Meadery, specializing in handcrafted meads and wines made from fresh fruits and juices and raw honey from Pennsylvania.
Tasting Notes
No patron has left a tasting note yet.
Have you tasted mead from Stonekeep Meadery?
Style & Specialties
Traditionalist
Dedicated almost exclusively to honey, water, and yeast. They prioritize the pure expression of the honey over adjuncts like fruit or spice.
Morat
Berry Mead
A Melomel specifically using soft berries (raspberry, blackberry, etc.).
Rhodomel
Mead fermented with rose petals or rose hips.
Metheglin
Mead flavored with spices or herbs (cinnamon, vanilla, hops, etc.).
Cyser
Mead made specifically with apple juice/cider.
Melomel
The broad category for mead fermented with fruit.
Pyment
Mead made specifically with grape juice or grape must.
Traditional Mead
Honey, water, and yeast only. No added flavors.
Oxymel
A medicinal or culinary mead made with honey and vinegar.
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.
High-Gravity Mead
Mead fermented from a high sugar concentration must, resulting in elevated alcohol potential and dense fermentation dynamics.
Spiced Mead
Mead where dry spices define the dominant aromatic and flavor structure, typically warm, resinous, or baking-spice profiles.
Bochet Mead
Mead made using caramelized or burnt honey that is heated prior to fermentation, producing deep toffee, molasses, and roasted sugar notes.
Wild Fermented Mead
Mead fermented using non-commercial yeast strains from the environment or raw materials.
Sustainability-Focused
Prioritizes organic honey, sustainable beekeeping practices, and minimal-intervention production.
Honey Varietals
Wildflower
Variable floral complexity, unpredictable balance of herbal, fruity, and earthy notes depending on season and region