We think Sour Meads are the way all meads should be. But what do we mean by sour?
Fully attenuated, complex, sparkling, bright and delicious are just some descriptors.
Some meads may be more wild or funky than sour. Others may be tart with some elements of yeasts and bacteria not normally associated with Meads. Include Brettanomyces and Lactobacillus as well as some non-saccharomyces yeasts.
Our meads are co-pitched and no cultures are eliminated from the must through heating etc. The minute culture that arrives into the bottle after an (extensive ageing period required for Sour Meads) at bottling time, allows for the slow and natural progression of the mead.
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