A Little About us & our Mead:
So, can you tell us how it all started for you?
I started brewing small 1-gallon batches after a failed extract brew about 4 and half years ago – it was beyond bad! But I quickly jumped back on the horse so to speak and ordered my first all grain kit from the Brooklyn Brew shop. The first all-grain was a little daunting but the great thing about the homebrewing community is you can always ask a question via Facebook, reddit or forums – usually you will get an answer quickly and way you go.
So, I moved on from 1 gallon batches to 5, and from there I got temp controlled fridges and finally a keezer setup. In 2017 I started to dabble in mead alongside my beer brewing and found I enjoyed the process and the options it opened up. Fast forward to 2019 where I got all the paperwork together along with my licences and were about to fulfill our first order to my local rugby club (as of May 2019).
How many are in your team currently?
There are two of us in the crazy adventure, Louise my wife and myself. We will bounce ideas off each other and she will normally shoot down the crazier ideas I come up with.
Were there any mishaps / funny moments along the way leading to now?
I had a batch that finished fermenting and I couldn’t get to it as I was away on holiday for a week over the summer, when I did open the lid (this wasn’t temp controlled) it stank of brussel spouts! It was just awful and there was no bringing that back – so it was tossed
What are the values of your meadery?
Use locally source ingredients to make the best tasting mead possible – and share it with the people of Sussex. #hyperlocal
What made you decide on your bottle / label style and theme?
In my experience mead branding seems to go one of two ways, heavy on the honey and the bee themes or abstract and a little wid. I wanted to marry the two and have a clean design that still had a nod to the source of the honey – hence the multi-coloured hexagons and all the flavour combinations that we can offer.
With that in mind what is your signature brew and what makes it stand out?
For me I love the hopped mead, closely followed by the tarte cherry. The hopped mead allows beer drinkers to try something new but still have a familiar aroma to fall back on. We have a few more ideas in the pipeline that will we think will bring more beer drinkers on-board.
What do you love about brewing and the industry in general?
The community is just great, if you have a question or three a lot of the brewers and mazers that I have met along the way will take the time to help you out.
Are you attending any festivals in the coming months?
We do not have anything planned as of 2019 but in 2020 we hope to pouring at a few festivals and bring session mead to new people.
What are your plans for the future and where do you think the industry is headed?
Apart from launching in a few local off-licences and hopefully in a local a cider tap room, I would love to move from bottles to a keg or two in late 2019. Getting into a couple local taprooms / bars and getting feedback on the draft session mead is the goal for 2020.
As for the industry, with the move towards gluten free and low abv drinks, session meads will start to pop up more in bars where mead is sold. I think this will really help with the profile of mead and what it can be and not just stuck with the renaissance fair / Viking mantle is has currently.
Are there any Meaderies that you admire for what they are producing?
There are a few such as Wye Valley Mead in wales that I have tried and loved the hopped mead, Gosnell’s in London have an interesting looking taproom that I hope to visit in 2019. Over the pond in the states there are a few that I think need a mention, moonlight meadery, Melovino Meadery and superstition meadery just for starters.
Finally, what is the best way for people to pick up a bottle / can or two?
As of the 18th May (2019) Burgess Hill RFC will be stocking all three varieties of our mead.