White Bear Meadery
White Bear Meadery, est. 2019
Tasting Notes
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Style & Specialties
Berry Mead
A Melomel specifically using soft berries (raspberry, blackberry, etc.).
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.
Pyment
Mead made specifically with grape juice or grape must.
Traditional Mead
Honey, water, and yeast only. No added flavors.
Acerglyn
Mead made with honey and maple syrup.
Hydromel (Session Mead)
Mead with low alcohol content, typically designed for easy drinking and higher refreshment profile.
Hyper-Local
Sources honey within a very tight radius of where the mead is produced and consumed.
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
Chestnut
Strong, bitter-sweet, woody, tannic, slightly smoky, very complex
Cranberry
Tart, thin-bodied, sharp acidity, light red berry aroma
Lavender
Strong floral perfume, herbal lavender oil notes, slightly soapy edge if concentrated
Sage
Light herbal floral, slightly savory, clean dry finish
Blackberry
Dark berry aroma, jam-like sweetness, mild tartness, rich floral base
Rata
Buttery caramel, soft floral sweetness, elegant texture
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
Linden, Basswood
Cooling mint-citrus floral aroma, herbal tea-like finish, aromatic and slightly medicinal
Peppermint
Cooling menthol, sharp herbal freshness, clean finish
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