Dancing Bee Winery
Dancing Bee Winery, est. 2011
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Style & Specialties
Competition
Focused heavily on medalling in competitions to validate the quality of their mead.
canned
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.
Traditional Mead
Honey, water, and yeast only. No added flavors.
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.
Honey Varietals
Heather
Thick, herbal, smoky, slightly bitter, gelatinous texture
Mesquite
Smoky, molasses, roasted nut, deep caramel tones
Blackberry
Dark berry aroma, jam-like sweetness, mild tartness, rich floral base
Strawberry
Very subtle berry aroma, light floral sweetness, delicate finish
Wildflower
Variable floral complexity, unpredictable balance of herbal, fruity, and earthy notes depending on season and region
Buckwheat
Very dark, strong molasses, earthy, iron/mineral-heavy, malt-like depth
Carrot
Earthy, root-like sweetness, slightly spicy vegetal notes
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