By Brian Gerson
Take a quick northward drive across one iconic bridge and through several lushly forested groves, and you’ll find yourself in Point Reyes Station, a small town known for oysters, cheeses, natural beauty and, more than ever these days, mead.
You can thank Heidrun Meadery (11925 State Rt. 1) for the latter. In 2011, owner Gordon Hull set up shop in a former dairy farm, idyllically set just off Highway One amidst wildflower fields and olive trees. A hobbyist-turned-pro beer brewer by trade, Hull discovered his passion for mead over two decades ago while working for Lost Coast Brewery, and has been producing the ancient, honey-based elixir ever since.
Before you get too familiar with the meadery, however, a quick primer on mead itself. It’s no surprise that mead is one of the oldest boozes known to man; it has only three easily accessible main ingredients: water, honey, and yeast. Over time, the yeast metabolizes the sugars in the honey, and turns it, gloriously, into alcohol. That’s the basic process in a nutshell.
And here’s where it gets interesting. Beekeepers nowadays often take their bees on the road in order to help farmers pollinate their crops, so they’ll end up with hives full of honey produced largely by one kind of blossom — say, blueberry blossoms, for example. When you taste the honey, you’ll definitely note the hint of blueberry on the palate and in the aroma.
Meadery Profile: Heidrun Meadery