Mead may sound new to your ears. However, it is undeniably one of the longest known fermented drinks throughout history stemming from Europe, Asia, and Africa. In fact, it’s the ancestor of all fermented drinks.

What is Mead?

Mead is an alcoholic beverage that is fermented from honey with water, and frequent fruits, spices, and hops. Mead can have an alcohol content between 8-20 percent, and can come in forms that are carbonated, sparkling, dry, or semi-sweet.

How the Underdog Gained a Presence.

Much like craft brew, Mead began in basements or garages as a simple idea before going mainstream. In the beginning, Mead even had less prominence than the craft brew idea. Until, Schramm started making Mead and contacted another Michiganian, Bill Pfeiffer, one of the first five beer judges in the country who was also “mead maker of the year.” Pfeiffer referred Schramm to the Ann Arbor Brewers Guild, where he came in contact with Dr. Dan McConnell, a Ph.D., in microbiology research from the University of Michigan. Let’s just say, it took off from there…

Mead in Current Time

For the first time in history, there is now a ‘Mead Organization’ known as, “The International Mead Association” (IMA). This organization is quickly becoming the backbone of the Mead industry. The sustainability of this product has been locked into place! Aside from the wonderful taste- Mead is a job creator and an economy booster. While a vineyard uses machinery, an Apiary (where Mead is created) is hands on, large scale bee keeping which requires many positions to attain. Doesn’t get sweeter than that!

It’s possible that mead, the first alcoholic beverage, is the most sustainable alcoholic beverage and may, in fact, be the last alcoholic beverage enjoyed by human. It’s a tasteful, sweet, enjoyable experience that in time has become more in demand than craft brew itself. Who knew?

Nice to Mead ya!

Author: Katherine Rosecrans