Besides making mead, there are a few beers you can brew with fresh honey. Honey Wheat, Belgian Honey Wit, Honey Lager, Honey Ale, all of which lend themselves to dressing and showcasing with carefully selected spices, such as orange, coriander, cloves, just to name a few.

Many of us brew our mead during Fall of each year. Fresh honey, cooler weather, and a nice long cold winter allows the mead to settle, clear and mature. Making mead does not require boiling. In fact, it's best NOT to boil in order to preserve the delicate flavors and aromas of your mead. Simply heat up the water to 170F (to Pasteurize) while stirring in the honey until it is well mixed. Let it cool and add the yeast nutrients, yeast and acids. There are several recipes for you to try in the aforementioned books.

Your yeast is a very important factor in how your mead will ferment and taste. Select a yeast that will work well in mead such as Sweet or Dry Mead Liquid Yeast Culture by Wyeast.

And by the way... Be sure to buy a little more honey than you will use for brewing. There is nothing as tasty as fresh baked biscuits with a pat of butter and a nice spread of your fresh honey!

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