Mead or honey wine, often referred to as the “nectar of the gods” is one of the oldest alcoholic beverages known to humanity. And while the exact origins are uncertain, it likely predates recorded history. Evidence suggests that early humans stumbled upon naturally fermented honey water, leading to the eye-opening and culturally significant discovery of mead.

Mead was a central part of the culture in ancient civilizations such as the Greeks, Romans, Egyptians, and of course, it’s hard to think of mead without picturing Norse Vikings drinking mead out of ornamental animal horns.

Mead production flourished in medieval Europe, particularly among the Anglo-Saxons. Monasteries played a significant role in refining the production process, leading to various regional styles and recipes. During the rise of beer and wine production in the late Middle Ages and the Renaissance, mead gradually declined in popularity. It truly was a dark age for mead, but centuries later there would be a golden light at the end of the tunnel.

With the explosion of the modern American craft beverage movement, it’s no wonder that the innovators of the 21^st century are looking to the past for inspiration. Meaderies are on the rise today, and many craft breweries are exploring a wide range of traditional and experimental blends with fruits, spices and herbs. Its rich history and versatile nature continue to fascinate and inspire both brewers and consumers alike, and while our brewers here at Boulevard Brewing Company were looking at variations of mead available today, they only had to look in our backyard for resources to produce our very own honey wine, made in the style of a Melomel Mead and fermented with persimmons and apricot, aged on toasted oak chips.

Carbonated Honey-Persimmon-Apricot Wine.

That’s a mouthful of a name for sure, and the mouthfeel is sweet and round just like this fruited honey wine.

When we set out to brew- I mean, ferment using only honey, and not with our traditional wort made of cereal grains, we knew we wanted to make a connection with our local flora and fauna. We reached out to a couple of our neighbors to get them involved.

Messner Bee Farm supplied the honey. A whole lot of honey. They're located just down the road in Raytown, MO, and they keep the bees in Kansas City using all-natural beekeeping practices.

Prairie Birthday Farm supplied apricots and persimmons. A whole lot of persimmons. They're a small-scale family farm located just down the road in Kearney MO, and are good stewards of their land -- supplying sustainable food to the local area in addition to providing education and research dedicated to sustainable food growing.

With these two powerful preservers of natural resources on board, we began our first journey into fermenting honey into something potent and delicious.

After primary fermentation using our house Saison yeast and 4500 pounds of wildflower honey, we re-fermented on 90 pounds of locally harvested native persimmons.

Our brewers were especially geeked that the persimmons harvested were pollinated by local bee communities, from land that specializes in regenerative practices with a patient process of multiple harvests by hand. Wow!

At this point, we found that the bready spice of the persimmons paired perfectly with the rustic sweetness of the honey.

The second stage of the process had the honey wine aging on toasted oak chips. Resting on wood resulted in a complex mouthfeel, spreading the sweetness away to the airy dryness of this high-ABV elixir.

Finally, we added extra locally sourced honey to round out the flavor and mouthfeel and add balance to the oaky character.

At 10% ABV this is a sipper, though after your first taste, you may reconsider and seize the moment. Pouring a radiant golden hue, sweet notes of ripe honey blend harmoniously with the luscious aroma of persimmons and delicate hints of oak.

A natural fusion of flavors unfolds on the palate with sweet notes of honey accompanied by ripe fruit and a subtle hang of oakiness that helps to dry out the finish. The carbonation lifts the flavors and invigorates the senses.  As a result of the high alcohol, there is a slight lingering impression of gentle warmth that resonates softly.

A modern spin on a tradition that spans the ages, this is our first go at fermenting solely with honey, and the result is a testament to the artistry, skill, and innovation of our talented brewing team.

Find this Brewhouse One release at the Tours & Rec Center ONLY.