Mead Industry Reports Explosive Growth

Mead, the alcoholic beverage made from honey, may be the world’s oldest fermented drink, but it is also the country’s hottest. A recent industry survey reveals that mead sales increased 130 percent from 2012 to 2013, exceeding growth rates for beer, wine, distilled spirits and hard cider.

The numbers were released from the annual survey of American Mead Makers Association (AMMA) members. The trade organization represents the U.S. mead industry. The number of domestic meaderies has grown to 194 from 60 in just three years, accounting for 2.5 percent of American wineries. Mead is popping up on restaurant wine lists, store shelves and bar taps across the country.

“I don’t ever remember seeing a beverage category show 130 percent growth from one year to the next,” observed industry watcher Darrell Corti of Corti Brothers Gourmet Food in Sacramento, Calif. 

“The numbers are stunning,” said Chris Webber, AMMA president. “Mead is on fire. Production technique has really improved. Quality has skyrocketed across the board. It’s just a matter of exposure – once people taste it, they love it.”

While honey is the primary fermentable in mead, different styles incorporate fruit or spices, and range from dry to sweet, and still to sparkling. Mead may also be barrel-aged, like wine, craft beers and spirits. 

“The in-the-know beverage connoisseur needs to know about mead. It’s exploding in popularity because it’s delicious. We can’t keep up with demand,” stated Ken Schramm, author of “The Compleat Meadmaker” and owner of Schramm’s Mead in Ferndale, Mich.

Evidence of honey in fermented beverages dates back more than 9,000 years.