Honey

With conjecture based on archaeological findings, here’s a recipe for a mixed grog—in this case, an ale that includes herbs, honey, and fruit—of the sort that well-to-do, Bronze Age Danes might have enjoyed on special occasions and then (literally) taken to their graves.

Whether you’re making mead, cyser, or even honey beer, identifying high-quality honey is a challenge. James Naeger, director of sales and special projects at Schramm’s Mead in Ferndale, Michigan, offers some insight into the problems involved and how to overcome them.

This light, fruity ale highlights honey and honey-driven peach and apricot flavors against a clean, biscuit-like background.

In about a decade, mead has gone from off-the-radar for beer lovers to an attention-grabbing trend driven by bold flavors and rave reviews. So, what’s all the fuss about?

The cofounder of Arizona's Superstition Meadery has always been driven to explore what makes something the best. In this episode, he walks through the process of innovation they’ve built to support those aspirations.

Honey is not only sticky but can be tough to work with if conditions aren't just right. This video tip helps you get a smooth pour into your beer.

In the strictest sense of the word, honey ales don’t have a “style.” In the 2015 BJCP Style Guidelines, they probably best fall into category 31B, Alternative Sugar Beer, assuming that honey is the only specialty ingredient used.