Prepare to Get Buzzed With a Former Child Star at All-Wise Meadery
By Nicole Disser
It used to be that throwback drinking meant quaffing Prohibition-era cocktails and Hemingway sippers. But these days, we’re seeing an emphasis on even older traditions, and a resurgence of traditional techniques that have long fallen out of use. Mead, the fermented honey drink that was made as early as 7000 BC in China and was drunk in North Europe during the Bronze Age, is making a comeback that started in the homebrew community and grew outward. And in just a few short months, Williamsburg will be home to one of the largest mead brewing operations in the country.
Truly, mead couldn’t have a better spokesperson than Dylan Sprouse, along with his business partners Doug Brochu and Matt Kwan. Their All-Wise Meadery is set to open in a brand new, sprawling glass-and-concrete retail space attached to the William Vale hotel. (Yeah, that’s the ginormous one that makes the Wythe look like an inconsequential little baby ant.) “We want to bring mead to people as this new alcohol with an old history,” explained Dylan, who told me that, at 24, he is the youngest brewmaster in the country.
“Unfiltered beers are big right now, but they’ve been big in Germany for centuries,” Dylan explained. “People are approaching things differently, just like they are with their acai bowls.” (For the record, he pronounced it “ah-sigh-ee.”) He maintains that his approach to mead-making is somewhat outside the norm, since he uses “better, more organic, more nutrients, and less chemically added properties and more just putting it inside the tank and letting it sit.”
Meadery Profile: All-Wise Meadery