Beer Style: Mead
Fast Mead
This is a simple and straightforward mead recipe that should have your fermentation finished within a few weeks.
Tart Cherry Mead
This tart cherry mead uses 2 gallons (8 L) of tart cherry juice and finishes at 15.5% ABV.
Blackberry Mead
A blackberry mead made from 16.7 lbs. (7.6 kg) of blackberries and rings in at 15.1% ABV.
Ethiopian T’ej
While this is technically a braggot, mead brewed with grain malt, the addition of the Gesho adds the characteristic flavors of an Ethiopian T’ej.
Session Meads: Making Carbonated, Lower-ABV Meads
While mead is usually a double-digit ABV beverage, a relatively new style of more sessionable mead is becoming popular. Learn the keys to making carbonated, lower-alcohol meads to be enjoyed on any occasion.
Modern Meadmaking
Mead, which is a fermented beverage made from honey, is arguably one of the oldest alcoholic beverages. Vessels found in China dating back to 7000 BC have organic compounds consistent with fermented
Rogue Ales: Marionberry Braggot clone
Rogue’s Marionberry Braggot draws big from the proprietary ingredients being produced at Rogue Farms. Two proprietary honeys, more than a handful of Rogue Farms Malts, Rogue Farms Rebel hops, and (of course) lots of Rogue Farms Marionberries are jam packed into this flavorful honey-forward beverage. Marionberry Braggot is a sipper to be shared responsibly amongst friends!
Cyser Apple Honey Mead
A cyser is traditionally a “sack mead,” or a sweet mead, that’s made with honey and apples. This cyser is quite like a wine, and will have a wine’s higher alcohol content when it’s finished. An important note: When buying the apple juice or cider, be sure it doesn’t contain any preservatives — like potassium sorbate, sodium benzoate or sulfites — which would kill the yeast. Check at a health-food store or find a cider producer who’ll sell you juice right off the press.
Raspberry Melomel
This raspberry melomel is perfect for summer brewing. It’s even more perfect for conjuring up memories of summer when it’s opened and enjoyed later.
Fall Spice Metheglin
If you like pumpkin pie, then you may want to try this Fall-spiced metheglin. This is meant to brew up a 1-gallon (3.8 L) batch, but feel free to scale the recipe up.
Royal Metheglin
We’re not sure if the metheglin served to royalty was any better than a peasant’s variety, but we’re sure the spices make this mead fit for a king.
Mexican Pulque
Readers should keep in mind that it is difficult to replicate true pulque using only the ingredients in a home brewer’s pharmacopeia. It is common for pulque brewers in Mexico to reproduce their own strains of yeast, using a starter of fermented pulque (known as the “semilla”, or seed) to ferment a fresh batch of agave nectar. These yeast strains, like many tricks of the trade, are closely guarded secrets amongst pulqueros — indeed, some of these strains of yeast may be as old as the Aztec Empire itself.
