Vern's own creation, a mead which is similar in flavor to limoncello.
Made by fermenting honey with water, some versions of mead add fruit, spices, hops, or even other grains. The history of mead is long and sometimes cloudy, dating back to well before Ancient Greece.
Ranging in color from a light yellow to deep orange, the flavor of a particular mead can vary depending on the additions of fruit, spices, and hops. The flavor can vary from dry to fairly sweet, and they can be sparkling or still.
Best served cool, at 46-54 degrees, and in a wine glass, champagne flute, or chalice.
Rich honey contributes a mild sweetness followed by bitter black tea and notes of sour lemon. Full-bodied with a tannic, dry finish and a fresh tobacco aftertaste. (Description provided by company)
This mead is the Non-Imperial version of our Imperial Funky Monkey. A smaller mead, but big on flavor. Tart Balaton cherries, honey, and Styrian Golding hops. (Description provided by company)
Sweet and smooth with a full-bodied, dark berry wine character. Reminiscent of Spanish sangria and Garnacha grape wine. The creamy and carbonated mouthfeel finishes dry with a firm clove aftertaste. (Description provided by company)
Many years ago, a mysterious book was discovered by a group of friends in a Ferndale, MI basement. A translation of its contents revealed the recipe for an ancient beverage using mango juice, honey, and black pepper. What they didn't realize was that creating the beverage had dire consequences.