What is Mead?

Mead is an alcoholic beverage fermented from honey, just as grapes are fermented into wine, and grain is fermented into beer; mead takes honey and ferments it into a delicious alcoholic beverage. It can be as simple as a “traditional” mead, containing only honey, water, and yeast, or it may contain a variety and combination of fruits, spices or other added ingredients. Mead is a versatile beverage that can showcase attributes such as dry, sweet, barrel aged, or even adding hops for a beer-like experience. In Europe meads are commonly fortified by either adding in spirits, or using such techniques as cold distillation to increase the alcohol content above what yeast can do naturally. 

What are meads like in different parts of the world? 

Mead is not just a drink for Vikings. Mead has roots in almost every part of the world and thus different unique characteristics. The oldest known evidence of Mead was found in China. Ethiopian meads are known as Tej, and are made from a plant that is no longer legally able to be used in brewing here in the United States! In Europe, meads are commonly fortified by either adding in spirits, or using such techniques such as cold distillation to increase the alcohol content above what yeast can do naturally.

Polish meads are some of the most popular and strictly regulated meads that you can find; commonly some of the stronger meads, reaching 18%+.

How old is mead?

The earliest current known evidence is from 7000BC in northern China, it pre-dates wine and beer by at least 5000 years.  It seems likely that humans had mead before modern agriculture.  Some schools of thought even believe humans started agriculture as a result of discovering mead.  Norse and Vikings believed Mead was the nectar of the gods.  Many ancient cultures developed mead independently (add link to our podcast).

What is the best honey to use to make Mead?

The variety of honey used to create a mead can have a vast and exciting influence on the final taste and experience. Drinking Horn uses local honey from Mountain Top Honey, based out of Mountainaire, AZ, just a few miles south of Flagstaff, and it is the best honey in the world to make Mead. Most of our meads are made with a blend of Orange Blossom and Wildflower honey. It’s important for us to know our Bee Keeper and to ensure that our honey is raw, of the highest quality, and supports the local honey agriculture.

How old is mead?

The earliest current known evidence is from 7000BC in northern China, it pre-dates wine and beer by at least 5000 years.  It seems likely that humans had mead before modern agriculture.  Some schools of thought even believe humans started agriculture as a result of discovering mead.  Norse and Vikings believed Mead was the nectar of the gods.  Many ancient cultures developed mead independently (add link to our podcast).

Mead is not just a drink for Vikings. Mead has roots in almost every part of the world and thus different unique characteristics. The oldest known evidence of Mead was found in China. Ethiopian meads are known as Tej, and are made from a plant that is no longer legally able to be used in brewing here in the United States! In Europe, meads are commonly fortified by either adding in spirits, or using such techniques such as cold distillation to increase the alcohol content above what yeast can do naturally.

Polish meads are some of the most popular and strictly regulated meads that you can find; commonly some of the stronger meads, reaching 18%+

What are the different types of mead?

Just like beer and wine have different categories depending on style and ingredients, Mead has its own array of named varieties. Most of them are differentiated by the ingredients used, but one actually has a specific and purposeful tweak to the actual honey. 

Mead is not only the tastiest alcoholic beverage in the world, it is also one of the most diverse alcoholic beverages in the world. While many people think of mead as simply “honey wine,” there are dozens of recognized styles made by combining honey with fruits, spices, herbs, maple syrup, grapes, grains, and other natural ingredients. From light and refreshing session meads to rich dessert meads, there’s a style for nearly every palate.

Mead Styles and Varieties

At Drinking Horn Meadery in Flagstaff, Arizona, we love introducing guests to the incredible variety of mead. Below are some of the most common styles you’ll encounter and what makes each one unique.

Traditional Mead

Traditional mead is the purest expression of honey. It is made using only honey, water, and yeast, allowing the unique characteristics of the honey to take center stage.

Just as different grape varieties produce different wines, different floral sources create dramatically different traditional meads. Orange blossom honey may contribute bright citrus notes, while wildflower honey often creates a more layered and floral flavor.

Traditional mead is an excellent choice for first-time drinkers who want to experience the true flavor of fermented honey. Try our Gold Medal winning Traditional Mead and see what we mean!

Melomel

Melomel is mead made with fruit. It is one of the most popular and widely produced styles because fruit pairs naturally with honey.

Nearly any fruit can be used, including berries, cherries, peaches, mangoes, citrus, apples, watermelon, prickly pear, and countless others. Depending on the fruit and sweetness level, melomels can range from crisp and refreshing to rich and dessert-like.

Many of Drinking Horn Meadery’s fruit-forward meads fall into the melomel category and include our Gold Medal winning Unicorn Blood, Bluetooth, Prickly Pear, as well as many other seasonal flavors

Cyser

Cyser is a type of melomel made with apples or apple cider.

There is something magical about adding apple juice to our honey. The result blends the fresh apple character with the floral complexity of honey.

If you enjoy hard cider, but are looking for something different and unique, we feel our Silver Medal winning Apple Mead is more balanced in sweetness than most ciders. 

Metheglin

Metheglin is mead made with herbs, spices, botanicals, or teas.

The name comes from an old Welsh word meaning “healing liquor,” *think Medicine, reflecting the historical use of some medicinal herbs into fermented beverages. We like to give our own spin on a common phrase by saying A spoonful of Mead makes the medicine go down! Today, metheglins are appreciated for their beautiful complexity rather than medicinal purposes.

Common additions include cinnamon, vanilla, rosemary, lavender, juniper, citrus peel, chamomile, black tea, green tea, and countless other botanicals.

Many of Drinking Horn Meadery’s most creative recipes are modern interpretations of the metheglin style including our Mazer Cup Gold Medal winning but, not so creatively named, Metheglin! 

Acerglyn

Acerglyn is mead made with maple syrup in addition to honey.

Rather than replacing the honey, maple syrup adds layers of caramel, vanilla, and woodsy richness. The balance between honey and maple syrup creates a unique beverage that highlights two of nature’s most distinctive sweeteners. At the time of this writing, Drinking Horn has not produced a commercially available Acerglyn. What?!

Pyment

Pyment is made by fermenting honey with grapes or grape juice.

Think of it as a bridge between wine and mead. The grapes provide familiar wine-like structure and tannins while the honey contributes floral aromas, body, and sweet complexity. Sometimes the grape juice is fermented along with the honey, while other times it is added afterwards, keeping its sweetness and full flavor.

Wine lovers often find pyments to be an approachable introduction to the world of mead. While Drinking Horn Meadery has produced Pyments in the past by partnering with local Arizona wineries, we do not commonly have one available at the Mead Hall.

Braggot

Braggot combines mead and grains.

Instead of fermenting only honey or only grains, a braggot uses both honey and malted grains. Some versions also include hops, producing a beverage that shares characteristics of both craft beer and traditional mead.

Because grains are used, most braggots are not gluten free and goes against a traditional winery licence that most meaderies hold. Drinking Horn has created a Dry-hopped Mead that shares characteristics with the beer world, but no Braggots have been produced at this point.

Hydromel

Hydromel is a lighter-bodied, lower-alcohol style of mead.

Sometimes called “session mead,” hydromels are designed to be refreshing, crisp, and easy to enjoy over longer occasions. They often contain significantly less alcohol than traditional-strength meads while still showcasing honey’s delicate flavors.

Hydromels are especially popular in cans, during warm weather, and outdoor activities.

Sack Mead

Sack mead is a rich, high-alcohol style made with a larger proportion of honey.

The additional honey increases both the alcohol potential and the intensity of honey flavor. Depending on how it is finished, sack meads may range from semi-sweet to exceptionally sweet and are often enjoyed as sipping meads after dinner.

Drinking Horn Meadery has not produced any commercially available Sack Meads, but you never know what might be coming soon!

Bochet

Bochet is mead made using caramelized honey.

Before fermentation begins, the honey is carefully heated until it develops deep caramelization. This process transforms the honey’s flavor, producing notes that may remind drinkers of toasted marshmallow, caramel, toffee, dark sugar, roasted nuts, or lightly charred oak.

Despite being made entirely from honey, bochet tastes remarkably different from traditional mead and is one of the most distinctive styles in the mead world. It is important to note that properly created Bochets do not boil the honey, but simply caramelize it in controlled conditions.

*At Drinking Horn Meadery, we believe the best way to discover your favorite style is to taste several side by side. That’s why many visitors begin with a flight, allowing them to experience how honey can transform into an incredible variety of flavors through different ingredients and traditional mead-making techniques.

The variety of honey used to create a mead can have a vast and exciting influence on the final taste and experience. Drinking Horn uses local honey from Mountain Top Honey, based out of Mountainaire, AZ, just a few miles south of Flagstaff, and it is the best honey in the world to make Mead. Most of our meads are made with a blend of Orange Blossom and Wildflower honey. It’s important for us to know our Beekeeper and to ensure that our honey is raw, of the highest quality, and supports the local honey agriculture.

MEAD HALL

What are your hours?

Sunday thru Thursday: 11am – 10pm

Friday & Saturday: 11am – 11pm

See our Mead Hall page for more information.

Where are you located?

108 E. Route 66. Flagstaff Arizona, 86001

We are located on Route 66, just east of San Francisco Street. Follow the delicious smell, abundant smiles, and look for the fun hanging sign!

Do you serve food?

We do not have a kitchen, but you can always bring in food from any of our wonderful businesses here in town! Heck, bring in your own food from home and pair it with one of our 15 different Meads! (*Our licence does not allow for outside drinks, even from another business).

Do you have events?

Oh boy do we have events! Everything from Trivia, to live Celtic music, VIY (Viking It Yourself) workshops and many more. Check our events calendar on our website for what’s coming up.

Can you bring kids?

Absolutely! Kids are welcome and will probably fall in love with our House-made craft Honey Soda! Under 21 are NOT allowed unless accompanied by a parent or legal guardian.

Can I bring my dog in?

Unfortunately, the Coconino County Health code does not allow for pets to be inside of the Mead Hall. We love the furry ones, but they will have to skip The Hall. Service animals are accepted.

Do you have any Non Alcoholic (NA) options?

Not to toot our own horn, but we think we have some of the tastiest Mocktails and Honey Soda in town! We rotate our Mocktails every 2 weeks, so check out the menu when you are in or ask your friendly Mead-Slinger what magic elixirs are available now. As Mead is already so simple, our Honey Soda is really what you would call “NA Mead”. 

What is the biggest and most prestigious mead competition?

The Mazer Cup International is the largest and longest running mead competition in the world.  It was established in 1991 and is held every year in the U.S. The largest mead competition in Europe is the Mead Madness Cup, founded in 2018 it draws hundreds of commercial entries every year. Drinking Horn Meadery has taken home several prizes from the Mazer Cup over the years, including two gold medals in 2023 for our Unicorn Blood and Metheglin meads!

Mead is completely gluten-free. In fact, our licence does not allow us to even have any grain in our production warehouse! The only time that we will not be 100% sure that our Mead is gluten-free is when we barrel age it. There will be gluten in the whiskey, rum, wine, etc, that seeps out of the wood and into the final product. So, feel confident that the glass you are being served or the bottle you are about to open is completely free from any grains.

The biggest difference between mead and beer is the primary ingredient used for fermentation. Mead is made by fermenting honey with water and yeast, while beer is made by fermenting grains such as barley or wheat. Because traditional mead contains no grains, it is naturally gluten free, whereas most beers contain gluten unless they are specifically brewed to be gluten free.

Although both beverages are fermented, they offer very different drinking experiences.

Beer gets much of its flavor from malted grains, hops, and yeast. Depending on the style, it may taste crisp, bitter, malty, roasty, or hoppy.

Mead, on the other hand, begins with honey. The type of honey used plays a major role in the final flavor, much like grape variety influences wine. Modern meads can also include real fruits, herbs, spices, peppers, teas, or botanicals, creating an incredible range of flavors while still allowing the honey to shine.

Another difference is alcohol content. Most beers range from about 4% to 8% ABV, while Drinking Horn Meadery’s handcrafted meads are typically around 13% ABV, making them closer in strength to wine.

At Drinking Horn Meadery, we also choose not to add sulfites during production. Combined with the fact that our meads are naturally gluten free, non-carbonated “Still”, only lightly carbonated  and made with real ingredients, many guests are surprised by how clean and approachable mead can be.

Quick Comparison

Whether you’re a craft beer enthusiast looking for something new or simply curious about mead, many guests tell us they’re surprised by how much variety mead offers. From dry and traditional to fruit-forward or spice-infused, there’s often a mead style that appeals to almost every palate.

Is Mead the same as wine? Why is Mead called Honey Wine? Mead and wine are more alike than many people realize, but they are made from different natural sugars. Wine is made by fermenting grapes, while mead is made by fermenting honey. Because both beverages are similar in alcohol content and complexity, many people think of mead as wine’s ancient cousin—or even its oldest ancestor. In fact, many people still refer to Mead as “Honey Wine”.

Wine expresses the character of the grapes and the vineyard where they were grown. Mead expresses the character of the honey. Just as different grape varieties produce different wines, different floral sources create dramatically different honeys. Orange blossom honey, wildflower honey, clover honey, and desert wildflower honey each bring unique aromas and flavors to a finished mead.

At Drinking Horn Meadery, we proudly use a local Arizona Orange Blossom honey as the foundation of many of our meads before layering in real fruit, herbs, spices, teas, and other natural ingredients. The result is a collection of meads that range from bright and refreshing to rich and complex.

Both wine and mead are commonly enjoyed chilled and pair beautifully with food. Because Drinking Horn meads are generally around 13% ABV, they have a similar strength to many medium to medium-high wines while offering an entirely different flavor experience.

Another important distinction is that Drinking Horn Meadery never adds sulfites to our meads during production, allowing the natural ingredients to take center stage.

Quick Comparison

If you enjoy wine but have never tried mead, you’ll likely find it both familiar and completely unique. Drinking Horn Mead offers the complexity and elegance many wine lovers appreciate while introducing the distinctive flavors that only honey can provide.

The main difference between mead and cider is the source of their fermentable sugars. Mead is made by fermenting honey, while cider is made by fermenting apples. Although both beverages can feature fruit-forward flavors, their ingredients, aromas, and overall character are quite different.

Cider naturally showcases apples, ranging from crisp and dry to sweet and juicy depending on the apple varieties used.

Mead starts with honey, creating a smooth, floral foundation that can be complemented with fruits, herbs, spices, peppers, teas, and countless other ingredients. While some meads include apples or other fruits, honey always remains the defining ingredient.

Alcohol content is another noticeable difference. Most hard ciders range from 4% to 8% ABV, while Drinking Horn Meadery’s meads are generally around 13% ABV.

Traditional mead is also naturally gluten free, making it an appealing option for those looking for an alternative to beer.

Quick Comparison

If you already enjoy hard cider, mead is a natural next step. Many cider drinkers appreciate mead’s smooth body, balanced sweetness, and remarkable variety of flavors.

At Drinking Horn Meadery in historic downtown Flagstaff, Arizona, we craft dozens of unique meads using quality honey, real fruit, herbs, spices, teas, and botanicals. Whether you’re discovering mead for the first time or you’re already a longtime fan, our goal is to show just how diverse and exciting the world’s oldest fermented beverage can be.