Mead Making Process
We keep our production process as close to the traditional methods and as simple as possible. We select the best honeys and we let the honey do the talking.
We ONLY use honey to ferment and we DO NOT use any chemicals in our production process. It is literally honey, water and yeast at its base. Some flavours (Baldur and Freya) are wild-fermented by using the natural yeast in the honey. Some flavours have a couple of other things added to the ferment – berries (Vikings’ Blood), orange (Freya and Aegir), tea (Odin and Aegir) – and some have flavours added after ferment – hops (Thor and Thrud), spices (Krampus), fruit concentrate (Rhubarb). All are produced by fermenting honey.
We DO NOT use finings to clarify, nor sulphites to stabilise or stop fermentation. We use depth sheet and sock filtration down to 0.3 micron to remove all unwanted particles.
We make it ‘as pure as nature intended.’