Maine Roots

A blog about all things Maine


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Honey I’m…. Drinking Mead?

With some regularity, my husband arrives home to find me enjoying a glass of wine.  Chalk it up to work stress if you like (some days I do), or it could just be because people everywhere have enjoyed fermented beverages for a long, long time – and I’m no exception.  While the atmosphere, decor, and dress may have changed over the centuries, people like to gather together and enjoy food, drink, and entertainment.  Today we indulge in a variety of settings – a casual beer with friends at the local watering hole, or a wine tasting party at someone’s home, or checking out the hot new martini bar (although in the interest of transparency, that won’t be me – not a martini gal, I’ve discovered).  I’d encourage you all to add a mead tasting to your list of must-try alcoholic experiences.

In fact, mead is considered the ancestor of all modern fermented drinks.  Perhaps it’s no surprise, then, to see the popularity of modern day mead growing, with meaderies following rapidly in the footsteps of wineries and breweries to take advantage of the rising interest in their product and the art and science behind it.

Last year, I wrote about Far Friar’s Meadery, located in Newcastle, Maine, and this year during my visit to Maine, I had the opportunity to visit Maine Mead Works for the first time.  Located on Washington Ave in Portland, it’s easily accessible for both tourists and locals.  Founded in 2007 by owners Ben Alexander and Carly Cope, Maine Mead Works uses Maine ingredients (as much as possible) and also leverages good ol’ Mainah wisdom – that handcrafted is better than mass-produced, and quality is better than quantity (hence their small batch approach).

Maine Mead Works

We had the opportunity to try a large number of traditional and flavored meads during our visit, as well as a few sparkling versions.  Maine Mead Works emphasizes crafting a modern mead that is dry, crisp, and has a balanced finish.  Like Fat Friar’s mead, the more traditional dry and semi-sweet meads carried strong honey notes on the nose.  As I’ve become more familiar with mead, I find I can also appreciate it more.  I enjoyed the dry mead, but I liked the flavored varieties best of all.  From my perspective, honey mead creates an ideal base from which to add flavors like lavender, strawberry, and cranberry, as Maine Mead does.  I could easily envision a summer afternoon on the deck, enjoying a chilled glass of the strawberry or lavender mead, while cranberry was clearly a holiday season indulgence.

In conclusion, a visit to Maine Mead Works is highly recommended.  While we weren’t able to stay for the facility tour, I’m sure that would be well-worth experiencing as well.  You can also check out their cocktail recipes page for fun ways to mix with mead.

Happy holidays, all!


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Fat Friar’s Meadery: Part II, The Tasting

At long last, the product review is in!  As I mentioned in my anniversary and travel-themed post, Nick and I transported our bottle of Fat Friar’s Classic Mead to Virginia to enjoy during our vacation.

After speaking with Sean Bailey and sharing my thoughts on his meadery, Fat Friar’s, I was both excited and oddly apprehensive about trying mead for the first time.  I had no idea what to expect – and it certainly wasn’t what I anticipated anyway.

When I uncorked the bottle, I paused to smell the mead – as Sean said it would, it smelled very much of honey – sweet and fresh – with a hint of apple, at least to my nose.

Liquid gold!

Liquid gold!

From the first sip, I realized this beverage was very different from any I’d had before.  I was prepared for that, since Sean had recommended giving it several sips and a bit of time for evaluation.  It really can’t be fairly compared to a white wine, but it’s nearly impossible not to use that as a point of reference.

It’s important to note that while the mead smells strongly of honey, the flavor itself is much more subtle.  I could certainly taste honey, but it’s lighter and blends with fruit tones like apple and pear.  In this mead, Fat Friar’s aims for a semi-dry finish, so it isn’t overwhelmingly sweet, which I appreciated.

I suppose in terms of how light it is, you could compare it to a Riesling, but the comparisons end there.  It has a crisp flavor, but none of the tartness that some white wines show.  It seems like it would pair well with light, spicy dishes – like a white fish with Cajun seasoning, for example.

I’m looking forward to trying the other mead I have on hand, made by Maine Mead Works.  I’ll be sure to contrast and compare for you all, as I continue my mead education!  If you’re feeling inspired this Saturday, perhaps you’ll make the drive to Fat Friar’s, or Maine Mead Works, or any of Maine’s other meaderies, wineries, microbreweries, or distilleries (whew!), and support Maine’s local beverage businesses!


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Mead: Made in Maine

National Mead Day was celebrated over the past weekend on Saturday, August 3rd.  Unfortunately, I missed getting this post out on that day (due to furniture shopping… which was pretty fun!), but I would still like to capitalize on the opportunity this week to talk about mead and a couple of companies in Maine that are making it.

What is mead, and why would you want to enjoy a glass? Mead, also known as honey wine, is an alcoholic beverage made by fermenting a solution of honey and water.  It is generally regarded as the ancestor of all fermented drinks (which is a good enough justification for me to try it!).

I have always had a passion for history; I suppose on some level, it goes hand-in-hand for any English major.  We do read an awful lot of classics.  As a result, researching this post was fascinating for me and I could go on about the history of mead at length.  Instead, I’ll provide the cliff notes version.

Mead is known from many sources of ancient history throughout Europe, Africa, and Asia, but the earliest known archaeological evidence for the production of mead dates to around 7000 BC.  Pottery vessels containing a mixture of mead, rice, and other fruits along with organic compounds of fermentation were found in Northern China.  Much later, mead is referenced in the Old English epic poem, Beowulf, as being consumed by the Danish warriors.  (I can’t tell you how many times I’ve read Beowulf throughout the course of my education).

The alcohol content of mead can range quite widely, from 8% ABV to 18% (this stat courtesy of Fat Friar’s Meadery website).  In addition, it may be dry, semi-sweet, or sweet, and may be still, carbonated, or naturally sparkling.  Flavors may change depending on local tradition or recipes, and it may be flavored with spices, fruit, or hops, which produces a more bitter, beer-like mead.  I had no idea mead could be so varied, although I suppose it shouldn’t come as a big surprise – it seems most fermented drinks have wide-ranging styles and flavors.  I hope to try a variety of styles of mead very soon.

I particularly enjoyed this infographic on the Maine Mead Works website, which takes you from bee to bottle – check it out!

As you likely know, the great state of Maine is home to a number of craft brewers and wineries (check out the Maine Wine Trail here).  It is also home to at least two makers of mead – Fat Friar’s Meadery and Maine Mead Works.  Today, my mission is to call both of them, learn about their businesses, what makes their mead unique, hopefully be able to procure some mead (depending on shipping permits and regulations to NC), and then, sometime over the next week or so, report back to you on my findings so that you might venture out to visit them!

Is there anything you’d like to know about mead that I should ask?  Questions for the businesses?