Queen's Reward Meadery
Queen's Reward Meadery, est. 2016. It's just you and mead.
Tasting Notes
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Style & Specialties
Traditionalist
Dedicated almost exclusively to honey, water, and yeast. They prioritize the pure expression of the honey over adjuncts like fruit or spice.
Competition
Focused heavily on medalling in competitions to validate the quality of their mead.
Berry Mead
A Melomel specifically using soft berries (raspberry, blackberry, etc.).
Metheglin
Mead flavored with spices or herbs (cinnamon, vanilla, hops, etc.).
Melomel
The broad category for mead fermented with fruit.
Traditional Mead
Honey, water, and yeast only. No added flavors.
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
Cranberry
Tart, thin-bodied, sharp acidity, light red berry aroma
Sage
Light herbal floral, slightly savory, clean dry finish
Blackberry
Dark berry aroma, jam-like sweetness, mild tartness, rich floral base
Tupelo
Buttery, silky sweetness, vanilla-like smoothness, non-crystallizing
Wildflower
Variable floral complexity, unpredictable balance of herbal, fruity, and earthy notes depending on season and region
Peppermint
Cooling menthol, sharp herbal freshness, clean finish
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