Frequently Asked Questions

General Questions

What’s the difference between mead and honey wine?

They are largely interchangeable terms. In the broad sense mead is made from only honey, water and yeast and honey wine can have fruit, spices or herbs added to it pre or post fermentation. The federal government regulates which term we use on labels.

Is mead beer or wine?

The short answer is neither. The longer answer can be found on the page What is Mead?

Why does the color of mead vary so much?

The color of mead varies according the color of honey used to create the mead. Mead ranges from almost clear to a molasses amber color, especially if heat is not used in the process. If heat is used; as in a Brochet mead, it can be quite dark in color. If fruit, flowers or spices are used the color change accordingly; from dark purples, bright red, pale pinks, or even blue, the sky’s the limit.

Where are your vineyards?

As there are no grapes in Mead we have no vineyard.

Where are your bees?

The majority of our honey comes from Northwest. We source our honey as locally as possible for a variety of reasons. The most important reason being the environmental impact of moving something as heavy as honey over a distance.

Where did the idea for mead come from?

Mead is most well known as a Celtic or Norse tradition but evidence of Mead or honey wine has been found worldwide in every geographical area with native honey bees. The oldest fermented honey beverages currently known to archeologist dates back to 7000BCE in China and Ethiopia. When it was first made is lost to the ages.

Are all meads sweet?

No. That is up to the mead maker and their skill level. Our mead ranges from <1% to 15% Residual Sugar (RS) Residual sugar is the sugar remaining at the end of fermentation or where it falls on the sweetness scale. Often meads are perceived as sweeter, as honey contains no tannins (which create a perception of dryness).

Should mead be served warm or cold?

That is up to each individuals personal preference. Traditionally it was served warmed or at room temperature. In modern times we’ve become accustomed to “white” and fruit (non-vinifera) wine being served chilled. At Sky River we generally serve our meads slightly chilled but prefer not to get them too cold. As with any wine, much complexity can be lost if served too cold. With that said though, on an 80 degree day a cold glass of mead is as refreshing and delicious as a warmed glass is opulent and indulgent on a cold evening.