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Last updated: September 02. 2013 2:36AM - 1828 Views
Associated Press



In this Wednesday, Aug. 28, 2013 photo, Mark Simakaski stands at the mead tasting bar at Artesano in Groton, Vt. Beekeepers and vintners are rediscovering mead, an alcoholic drink made of fermented honey and water. These days, fruits, spices and even carbonation are being added for distinct flavors that aren’t a far cry from the beverage favored during the Middle Ages. (AP Photo/Toby Talbot)
In this Wednesday, Aug. 28, 2013 photo, Mark Simakaski stands at the mead tasting bar at Artesano in Groton, Vt. Beekeepers and vintners are rediscovering mead, an alcoholic drink made of fermented honey and water. These days, fruits, spices and even carbonation are being added for distinct flavors that aren’t a far cry from the beverage favored during the Middle Ages. (AP Photo/Toby Talbot)
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(AP) Once called the nectar of the gods, the oldest fermented beverage is seeing a renaissance.


Beekeepers and vintners are rediscovering mead, an alcoholic drink made of fermented honey and water. These days, fruits, spices and even carbonation are being added for distinct flavors that aren't a far cry from the beverage favored during the Middle Ages.


American Mead Makers Association President Chris Webber estimates there are 200 to 250 commercial mead makers in the U.S., up from just 100 five years ago.


Some are beekeepers-turned-mead makers looking to find other ways to sell their honey. Others are craft beer brewers-turned-mead makers with some now dabbling in beekeeping to produce their own honey.


A Vermont meadery called Artesano opened in 2008 and says it sells out of 20,000 bottles a year.


Associated Press
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