By Stacey Goers
Posted at 5 a.m. Feb. 5
Roll Call (Blog)
Mead does not have to be sweet and hangover-inducing, or always served in a goblet. It does not have to be considered a beverage of yore.
It can be served still or sparkling. It can be paired with a soft-ripened Casatica di Bufala cheese or mixed into a high-end cocktail. And it can, according to Baltimore’s Charm City Meadworks, become just as popular as craft beer or wine.
Mead is, in its most basic form, fermented honey, water and yeast. And, despite confusion on its placement on the beer-and-wine spectrum, it is making its way into popular beverage circles, including in Washington, D.C.
Who drinks mead? At a recent tasting event at the Hill Center, drinkers ranged from grey-haired gentlemen, to suit-wearing young professionals, to flannel-clad 30-somethings.
Charm City Meadworks has paired with Sona Creamery, the restaurant and creamery on Capitol Hill, to introduce attendees of the hourlong tasting to the sophistication of mead and how it can complement fine cheeses.
Full Story: Charm City Meadworks Buzzes With New Brews
Mead Reviews: Charm City Meadworks