Great Mead Hall And Brewing Company
Tasting Notes
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Style & Specialties
Estate
The meadery operates its own apiaries. They manage the bees and the land, ensuring total control from flower to bottle.
Great Mead
Mead intended for long-term aging (often years).
spontaneous
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.
Acerglyn
Mead made with honey and maple syrup.
Hyper-Local
Sources honey within a very tight radius of where the mead is produced and consumed.
Wild Fermented Mead
Mead fermented using non-commercial yeast strains from the environment or raw materials.
Honey Varietals
Sage
Light herbal floral, slightly savory, clean dry finish
Blueberry
Soft berry aromatics, gentle acidity, light floral honey backbone
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
Acacia, Black Locust
Very light, delicate floral sweetness, subtle vanilla notes, clean finish, slow crystallization
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