How many types of mead have you tried?

Traditional Mead: This mead, in its purest form, is made with honey, water, and yeast. Far from one-note, traditional meads serve as a platform to highlight the complex aromatics of the honeys used. Friending Fenrir, our flagship traditional dry mead, is made with orange blossom honey, and has notes of peach, apricot, and melon and a crisp, citrusy finish. 

Melomel: This style of mead is flavored with fruits. The choice of fruits such as berries, stonefruit, or citrus can significantly impact the body, color, and flavor profile. Raven’s Cassis, our blackcurrant mead (a style sometimes known as “black mead”), is a perfect example of a brew where the sweetness of honey balances the natural astringency and tannin of the tart fruit.

Pyment: Pyment is a mead in which honey is co-fermented with grapes or grape juice. Usually closer to grape wine in flavor profile, pyments can range from dry and crisp to sweet and juicy. While we don’t yet have a pyment in production, this beloved style is high on our to-do list!

Cyser: Cyser is a mead that incorporates apple juice instead of water in the initial fermentation. The combination of sweet honey and the natural acidity of apples creates a unique flavor profile that is both sweet and tart. Adam’s Fall, our semi-sweet apple pie cyser, is made with Northern Spy apple juice and warm Autumn spices.

Metheglin: Metheglin is a mead that incorporates herbs and/or spices. Common additions to metheglin include vanilla beans, cinnamon, cloves, ginger, cardamom, saffron, and nutmeg. The herbs and spices infuse the mead with distinct flavors, creating a distinctly aromatic beverage. Knotty Soda, our vanilla oak sweet mead, is a perfect blend of vanilla beans aged with Hungarian and French oak.

From the fine-tuning of our flagship products, curation of seasonal and local ingredients, and experimentation with new honey and yeast varietals, the team at Clear Skies Meadery is dedicated to broadening perceptions about honey mead and honoring the traditional while helping (along with the many wonderful friends we’ve made in the mead world along the way) to push this ancient beverage into the 21st Century and beyond.