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mead
Back on the meads. Something that seems to have made a quick entrance but still sits on the benches as a sought after alcoholic beverage. Don't get me wrong, some breweries who dabble in mead have bottles that trade on the beerwaves like liquid gold. It just isn't in as many stores or as talked about as craft beer. If ever there were a person or place to refer to when speaking of mead, it is Schramm's. Ken Schramm literally wrote the book on making mead. Here it is. Unfortunately you probably won't see this stuff too many places but should you ever, I implore you to give your tastebuds what they deserve. Only the best of the best ingredients here. Supreme Michigan honey and fruits and the finest spices go into these amazing meads. The best way to describe his flavors is to say they're very pure. Minimal ingredients are required to make mead which means the only flavors you get out are the ones you put in. I'm sure if you absolutely wanted to try some and were not a Michigan native, some google searching could put you in contact with a store willing to ship bottles. Good luck and Cheers!
Mead is one of the oldest fermented beverages known to us, some say dating back before we knew how to cultivate the Earth. That's old. Often called honey-wine, mead is typically just that. Fermented honey. Spices or fruits can be added to create many desired flavors. Your average mead can have an ABV as high as 19%, but the good folks over at B. Nektar have been bottling lower alcohol meads for sometime now. Their most popular? A tart, sweet little number known only as Zombie Killer. Made with Michigan cherry juice, apples and honey, this thing clocks in at only 6% abv but be careful, it's ridiculously refreshing and far too easy to drink. Which means on a nice summer day, you'll be set up real nice after just a few of these. Pair with chocolate deserts, smoked white fish or pasta but, don't pair with driving. That shit is not cool. Cheers and mahalo! -Dave
