White Bear Meadery

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

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

Mead made specifically with apple juice/cider.

The broad category for mead fermented with fruit.

Mead made specifically with grape juice or grape must.

Honey, water, and yeast only. No added flavors.

Mead made with honey and maple syrup.

Mead with low alcohol content, typically designed for easy drinking and higher refreshment profile.

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.

Strong, bitter-sweet, woody, tannic, slightly smoky, very complex

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

Strong floral perfume, herbal lavender oil notes, slightly soapy edge if concentrated

Light herbal floral, slightly savory, clean dry finish

Dark berry aroma, jam-like sweetness, mild tartness, rich floral base

Buttery caramel, soft floral sweetness, elegant texture

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

Very dark, strong molasses, earthy, iron/mineral-heavy, malt-like depth

Cooling mint-citrus floral aroma, herbal tea-like finish, aromatic and slightly medicinal

Cooling menthol, sharp herbal freshness, clean finish