https://www.feastmagazine.com/drink/on- ... 95271.htmlThinking of mead, you might visualize sweaty Viking hordes raising a glass after a good old-fashioned pillaging. If that’s the case, it’s time to modernize that image.
Made by fermenting honey with water, mead is incredibly versatile, and no one knows that better than these area meaderies whose products are a far cry from the cloying beverage of yesteryear. From a braggot (half mead, half beer) to a melomel (mead that contains fruit) to a cyser (mead mixed with cider), there are countless varieties on the market.
Featured in the article are