Forget the bee’s knees – try the Bee’s Mead!

Forget the bee’s knees – try the Bee’s Mead!

One of our favorite Navy-vets is Frank Golbeck, beekeeper and mead maker. If you’re looking for that unusual gift or simply something tantalizing delicious and refreshing for your holiday table this year, consider Golden Coast Mead.  Here’s a preview …


What if we got rid of all the mead jargon? What if we made mead categories that were way more intuitive and useful? I think we’d have more people understanding, drinking, sharing and talking about mead. So, let’s get rid of esoteric terms like melomel, metheglin and braggot. They’re not great words. Let’s use standard mead, fruit mead, spice mead and honey beer to describe what’s in the mead. They’re easier to understand.

FOR STYLE CATEGORIES, let’s drop definition by technical characteristics, and go towards use case categories. Let’s break it down to three categories:

1. “Light/Sessionable/Short Meads” | These meads are lighter, more balanced, more refreshing. They can be enjoyed on their own when doing something, like mingling, dancing, watching a game, bonfiring or whatever… When they are paired with food, they are paired with appetizers and lighter fare. Think more lager/ale/wine spritzer/cocktail in style. Produced and turned around in the fastest time span.
2. “Rich/Full/Aged Meads” | These meads are deeper and richer, more layered/nuanced/complex. They can be enjoyed with food, when sitting down to a meal with friends, or in a more mellow social environment. Think more sour beer/porter/red/white wine/champagne in style. Aged over at least 6 months.
3. “Dessert/Sweet/Sack Meads” | These meads are the richest, sweetest and strongest. They can be enjoyed when relaxing at night and winding down, like port, Sauternes, or Tokaji.
Let us know what you think of this approach. We think it could simplify the learning curve with mead.


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