Ancient alcoholic beverage makes a comeback
The Lorenz brothers produce session style mead, which refers to alcohol content, that ranges from 4 to 8 percent alcohol.
By Aliya Hall, Capital Press
Corvallis, Ore. — Brothers Nick and Phillip Lorenz make mead, a beverage with lots of history behind it.
Mead is one of the oldest alcoholic beverages. It was widely popular in ancient Greece and during the Middle Ages, especially in northern European countries where grapevines didn’t flourish.
“On one hand, it’s not new at all — it’s the oldest alcohol, but it’s new commercially,” Nick Lorenz said. “Especially our style. It’s a niche, but emerging marking. The opportunities are endless and it’s just growing.”
The production of mead starts with fermenting honey in a tank with water, yeast and — depending on the brew — additional flavoring ingredients, such as berries. The mead is then filtered and carbonated in a tank before packaging. The process takes around a month, Nick Lorenz said.
At their company, Nectar Creek, the brothers produce session style mead, which refers to alcohol content, that ranges from 4 to 8 percent alcohol. Nick Lorenz describes the taste as light and similar to beer and cider.
For mead with additional fruit flavors, the company picks flavors that pair well together, along with giving brewers freedom to experiment. Nick Lorenz said that ginger-honey is one of their most popular meads, along with their lemon-lime brew they called “Nectorade.”
Full Story: Ancient alcoholic beverage makes a comeback
Meadery Profile: Nectar Creek Meadery