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What’s on tap: Mead from the field to the glass - Bos Meadery of Wisconsin
What’s on tap: Mead from the field to the glass - Bos Meadery of Wisconsin

What’s on tap: Mead from the field to the glass

Bos Meadery uses local ingredients for a variety of tastes.

by Audrey Piehl
The Badger Herald

Wisconsin – Several weeks ago, flush-faced Madisonians gathered in an East Washington Avenue tasting room to admire the work of 13 female artists, while sipping one of the world’s oldest fermented beverages — mead.

While this ambiguous drink may conjure up images of vikings and wizards — Albus Dumbledore did enjoy the oak-matured variety — Bos Meadery has been brewing for modern tastes since 2012.

Alcohol’s longest love story

Mead at its most basic is fermented honey, a crop that was widely available to early hunter-gatherer societies. In fact, the earliest archaeological evidence for mead dates back to 3000 BCE in places diverse as Africa, China and Greece. The alcohol content ranges from eight to 20 percent ABV, with the taste generally appealing to cider, beer or wine drinkers.

Bos Meadery co-founder Colleen Bos became enamored with the ancient beverage as an avid home brewer, concocting a dry version for herself while struggling to find any to purchase elsewhere. Perhaps it was a match made in heaven — Bos boasts two masters in medieval history, citing a dedication to those “on the margin of culture” as inspiration for her degrees, and by extension, mead.

“I already had an appreciation for the history and the romance story of mead as the world’s oldest fermented beverage,” Bos said.

Full Story: What’s on tap: Mead from the field to the glass

Meadery Profile:  Bos Meadery

About Rob

Rob
A novice mead maker, but a huge mead enthusiast! I'm also the owner and Site Administrator of TheMeadery.net and reside in Manchester, New Hampshire.