This site is typically about beer and its related fields of interest. Today, we are talking about Mead. Fermented beverages are typically named according to what is being fermented. Grapes make wine, pears make perry, apples make cider, barley (and some other grains) make beer. If you are fermenting honey, then you are making Mead.
As far as the “brewing” process, the differences between Mead and Beer are several. Beer is barley that has been crushed a bit and soaked in hot water to prepare the grains for fermentation. A naturally occurring enzyme activates at about 150F in this wet cereal “mash”. The carbohydrates in the grain break down into simpler sugars after soaking for an hour or so. A process called saccharification. This resulting sugary water is then fermented with yeast.
However, Mead is a simpler process, as the honey is already a fermentable sugar. It just needs to be mixed with water and can be fermented straight away. The ratio of water to honey will determine how sweet or how high the ABV will be in the resulting Meade. Other ingredients are often added for flavor. Including additional fermentables, like other fruit juices or various spices. The brewing process, though, doesn’t need to be much more complicated than that.
Growing Interest
While mead remains a somewhat niche and unconventional adult beverage, it has developed a steadily growing fan base. In recent years, the craft beer market has largely plateaued, while mead has experienced significant growth. The number of commercial meaderies in the United States has risen to over 500, up from approximately 60 just two decades ago. This expansion still continues at a rapid pace, with a new mead production facility emerging roughly every three days.
One of these new locations is Noble Mead, right here at the west end of Garden City. I got to meet with Anthoney, Blake, and James, the founders/owners, the other day and chat about their new honey venture. Coming from a background of homebrewing friends, they settled on Garden City for a few reasons and took over the location previously occupied by Brown Beard Brewing.
One of Noble’s first batches was a collaboration with Bryce at Brown Beard, they called Oktoberfest. Made traditionally as a Marzen/Fest beer, but with about 30% of its fermentables coming from honey and a mead yeast used for fermentation. Beer made with honey is technically called a Braggot, and it’s what I was drinking during our meeting. I found it to be quite like a traditional Oktoberfest beer but with a touch of dry honey notes. Very interesting.
Garden City Launch
A Mango Habanero combination has been a long-time favorite for Andrew and the crew, and was featured as one of the taps from the very beginning. Other offerings on opening day included a Dark Cherry, Marionberry Sweet & Spicy, and a Banana Peanutbutter. In addition to the Oktoberfest I mentioned earlier. Servings will typically be 8oz for the tap pours, and Noble plans to have bottles available on site, as well as at a couple of shops around town. As of this writing, they are not associated with a local distributor.
Noble Mead is a Boise Beer Buddy Hub, which will get you 10% off your first pour or bottle if you are a member. And if you are not one….you need to become one. Just show your card for the deal and support local businesses. I’ll be a regular visitor to this beer alternative as it is located near the epicenter of my “after work” beverage stomping grounds. I love the honey option Noble offers, and they will be a welcome addition for my regular rounds.
Cheers