When Brett and Megan Hines moved to Colorado for graduate school in 2011, they fully immersed themselves in the emerging New Age subcultures of the state. The couple took up mountain biking, joined a Community Supported Agriculture (CSA) program, volunteered at an organic farm, raised chickens, indulged in craft beer, and even joined a home-brewing club called Liquid Poets to learn the art of brewing. Brett eventually turned this hobby into a job, brewing for local labels.
However, as the Hineses delved deeper into the world of ales and lagers, they began to realize that the industry was not aligned with their emerging environmentalist values. They wanted to create a truly local beverage and discovered mead, a fermented beverage made from honey and water, flavored with fruits and spices from perennial plants. They found mead to be just as delicious and versatile as beer.
In 2014, the Hineses moved back to Maryland to start their own organic vegetable farm. Instead of brewing beer, they decided to focus on making mead. Six years later, they opened the Buzz Meadery in Berlin, Maryland.
Mead, which dates back to ancient times and predates human agriculture, has gained popularity in the craft beverage movement. According to a report from Technavio research group, the global mead market is projected to reach $2.26 billion by 2026. While Europe currently dominates the market, the United States is rapidly catching up. The American Mead Makers Association reports that the number of domestic meaderies has increased from 60 in 2003 to 450 in 2020, with another 200 in the planning stages.
Mead’s resurgence can be attributed to various factors, including its appeal to gluten-free drinkers, its association with fantasy fiction such as “Game of Thrones,” and its novelty. Leading meaderies like B. Nektar in Michigan and Redstone Meadery in Colorado have successfully built national brands. However, what sets mead apart from beer is its potential to be more environmentally friendly.
The primary ingredients in beer, barley and hops, are mainly grown in specific regions of the United States, resulting in high transportation carbon emissions. Honey, on the other hand, can be produced virtually anywhere. While some meadmakers import exotic types of honey, they usually do so in smaller quantities compared to grains used in brewing beer on a commercial scale.
Mead also has an advantage in terms of sustainability. Barley and other beer adjuncts are annual crops that require plowing, planting, and often irrigation, along with the use of herbicides and pesticides. Fruits used in mead production, however, grow from perennial trees and vines, and honey production relies on bees, which help maintain healthy forests and prairies.
In terms of water usage, mead requires far less water than beer. Brewery production processes such as boiling and malting grains can be water-intensive, while most mead production doesn’t involve boiling. Breweries also have larger physical and energy footprints compared to meaderies.
Despite these advantages, mead remains a niche industry compared to the multibillion-dollar craft beer market. However, there is potential for mead to continue growing and remain environmentally conscious by following a business model similar to wineries. Meaderies can focus on creating biodiverse environments by incorporating beehives, berry farms, and orchards, resulting in a sustainable and environmentally conscious product.
At Buzz Meadery, Megan Hines emphasizes the importance of supporting local businesses and reducing environmental impact by being hyperlocal. As mead continues to gain popularity, it’s crucial to preserve its unique advantages and promote sustainable practices within the industry.
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