Is it mead, you’re looking for?

AN UNEXPLORED DELICACY

Mead is finally back. And it’s here to stay! Baron Honey Mead (don’t call it honeywine…) is Belgian mead handcrafted from raw honey. Patience and creativity are key and give our modern version of the ‘drink of the Gods’ its rich and characterful taste. 

A delicious aperitif with character, it is 100% natural and free of gluten or added sugars.

AN UNEXPLORED DELICACY

Mead is finally back. And it’s here to stay! Baron Honey Mead (don’t call it honeywine…) is Belgian mead handcrafted from raw honey. Patience and creativity are key and give our modern version of the ‘drink of the Gods’ its rich and characterful taste.

A delicious aperitif with character, it is 100% natural and free of gluten or added sugars.

Discover our types:

APPLE MEAD

This is our 100% ‘vintage’ Belgian mead, made by combining local honey with apple juice from different varieties.

The honey blend consists of raspberry blossom, linden, clover and multiflower honey from various regions in Flanders: from the meadows in rural West-Flanders to the fruit orchards on the hills of Haspengouw in Limburg.

The result is a fruity, crisp apple mead or so-called ‘cyser’ with a slight acidity that makes it an excellent aperitif or digestif.

70cl – 15% ABV – drink slightly chilled at 15°C

APPLE MEAD

This is our 100% ‘vintage’ Belgian mead, made by combining local honey with apple juice from different varieties.

The honey blend consists of raspberry blossom, linden, clover and multiflower honey from various regions in Flanders: from the meadows in rural West-Flanders to the fruit orchards on the hills of Haspengouw in Limburg.

The result is a fruity, crisp apple mead or so-called ‘cyser’ with a slight acidity that makes it an excellent aperitif or digestif.

70cl – 15% ABV – drink slightly chilled at 15°C

BUCKWHEAT MEAD

This is an interpretation of the first ever mead our mead maker drank, one cold winter night in Warsaw. The taste of the 15 years old buckwheat honey mead was amazing and most of all: different than anything else. It sparked the idea to once introduce mead in Belgium. Upon arrival home, the first experiment soon took off.

We sourced the dark honey from a beekeeper in Masuria, the land of thousand lakes in North-East Poland, and fermented it together with Flemish clover and multiflower honey.

This is a so called ‘varietal mead’ as it expresses the intense – malty like – buckwheat aroma. It wonderfully pairs with goat cheese and patés.

70cl – 14.5% ABV – drink slightly chilled at 15°C

BUCKWHEAT MEAD

This is an interpretation of the first ever mead our mead maker drank, one cold winter night in Warsaw. The taste of the 15 years old buckwheat honey mead was amazing and most of all: different than anything else. It sparked the idea to once introduce mead in Belgium. Upon arrival home, the first experiment soon took off.

We sourced the dark honey from a beekeeper in Masuria, the land of thousand lakes in North-East Poland, and fermented it together with Flemish clover and multiflower honey.

This is a so called ‘varietal mead’ as it expresses the intense – malty like – buckwheat aroma. It wonderfully pairs with goat cheese and patés.

70cl – 14.5% ABV – drink slightly chilled at 15°C

Mead has a very rich history and is said to be older than beer and wine. Once an exclusive drink in noble circles across Europe and beyond, this alcoholic beverage eventually lost popularity and entered an era of obscurity. It took a few centuries, but it is on the rise again! After years of experimentation and perfecting our recipes, we are proud to present this often unexplored delicacy in Belgium, with a modern look and according to the latest production methods. The name Baron reminds us of the glorious times mead once had, when Queen Elizabeth I from England had her own secret recipe and Russian Tsars wouldn’t go on holidays without their precious bottles of ‘Myod’…

FROM BEE TO BOTTLE

a natural process

honey production

It all starts with the worker bees. For one bottle of BARON, ca 300 gram of honey is needed which requires worker bees flying more than 40.000 km visiting over 1 million flowers!

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honey selection

The type of honey used determines the overarching flavor of the mead. Mead made from raspberry blossom honey, is completely different than from buckwheat honey or a mild summer multiflower. As bees do not visit exactly the same flowers each season and the pollen composition of the honey slightly varies, each batch of honey and mead is essentially unique. Only raw honey is used: unfiltered and unpasteurized,  sieved only to remove any organic material or beeswax.

\

fermentation

Honey is mixed with water without heating – the COLD way – to ensure that volatile aromatics are not driven off. When fruit (juices) are mixed in, we speak about a ‘melomel’ mead, while the addition of spices and herbs makes it a ‘metheglyn’. Saccharomyces Cerevisae yeast is added and the batch ferments between 2 and 4 weeks under controlled temperature.

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clarification & maturation

A long period of ‘patience’ allows the batch to naturally clarify and mature. Complexity and mouthfeel significantly improve.

\

blending

For consistency and maintaining the highest of standards, BARON is blended from several tanks to create a perfectly balanced mead.

\

bottling

After one year of aging, it’s ready for bottling. BARON can be stored (in cave conditions) up to 15 years: mead only gets better with time!

a natural process

honey production

It all starts with the worker bees. For one bottle of BARON, ca 300 gram of honey is needed which requires worker bees flying more than 40.000 km visiting over 1 million flowers!

\

honey selection

The type of honey used determines the overarching flavor of the mead. Mead made from raspberry blossom honey, is completely different than from buckwheat honey or a mild summer multiflower. As bees do not visit exactly the same flowers each season and the pollen composition of the honey slightly varies, each batch of honey and mead is essentially unique. Only raw honey is used: unfiltered and unpasteurized,  sieved only to remove any organic material or beeswax.

\

fermentation

Honey is mixed with water without heating – the COLD way – to ensure that volatile aromatics are not driven off. When fruit (juices) are mixed in, we speak about a ‘melomel’ mead, while the addition of spices and herbs makes it a ‘metheglyn’. Saccharomyces Cerevisae yeast is added and the batch ferments between 2 and 4 weeks under controlled temperature.

\

clarification & maturation

A long period of ‘patience’ allows the batch to naturally clarify and mature. Complexity and mouthfeel significantly improve.

\

blending

For consistency and maintaining the highest of standards, BARON is blended from several tanks to create a perfectly balanced mead.

\

bottling

After one year of aging, it’s ready for bottling. BARON can be stored (in cave conditions) up to 15 years: mead only gets better with time!

how to serve

Enjoy our mead pure, slightly chilled or with an ice cube, as an aperitif or digestif. Or, try out some of these delicious cocktails below – you probably never had a mead-cocktail!

how to serve

Enjoy our mead pure, slightly chilled or with an ice cube, as an aperitif or digestif. Or, try out some of these delicious cocktails below – you probably never had a mead-cocktail!

~nectar of the bees

Recipe and photo: credits to Matthias Soberon:

– 50ml Baron Apple Mead
– 25ml dry gin
– 25ml lemon juice
– 20ml thyme syrup*

Shake and strain over crushed ice, garnish with a sprig of fresh thyme

* Allow 1 part of water to heat with 1 part of (cane)sugar, once all sugar has melted, continue to stir gently and add fresh thyme. After a few minutes you can let it cool completely, and then sift. The syrup can be stored for a few weeks in a well-sealed bottle.

 

 

~buckwheat paradise

Recipe and photo: credits to Matthias Soberon:

– 50ml Baron Buckwheat Mead
– 25ml Highland Park Whisky
– 1 dash Angostura bitters
– ginger ale

Put the first three ingredients in a glass with enough ice, stir well and top with Ginger Ale, garnish with a sprig of Rosemary.

 

~mead and tonic

Simple yet very refreshing:

– 1 part Baron Apple Mead
– 1 part tonic

Put the the ingredients in a glass with enough ice, stir well and garnish with a slice of apple or thyme.

SAVE BEES, DRINK MEAD

a sustainable drink

“If you look at the plate of food on your dinner table, bees have played their part either pollinating the many vegetables and fruits we eat directly, or pollinating the food for the animals that we then consume.”
(Source: BBC.co.uk/iwonder, article by Chris Packham)

Aren’t we just taking the food of the bees, when harvesting honey? Not really. What makes bees healthy and strong is not the honey, but the pollen. For the health of bees, it is therefore essential that many different types of pollen can be found in our environment!

Honeybees play a crucial role as pollinator and in sustaining biodiversity. Sadly, the threats to these insects are worldwide and their welfare is a global issue. When we make mead, we primarily use qualitative raw honey from local beekeepers in Flanders: that’s our way to support them and honour the bees.

Note that there is no use of chemicals, cultivation of land, irrigation and large mechanized equipment involved in honey and mead production. This makes it a 100% sustainable beverage.

a sustainable drink

“If you look at the plate of food on your dinner table, bees have played their part either pollinating the many vegetables and fruits we eat directly, or pollinating the food for the animals that we then consume.”
(Source: BBC.co.uk/iwonder, article by Chris Packham)

Aren’t we just taking the food of the bees, when harvesting honey? Not really. What makes bees healthy and strong is not the honey, but the pollen. For the health of bees, it is therefore essential that many different types of pollen can be found in our environment!

Honeybees play a crucial role as pollinator and in sustaining biodiversity. Sadly, the threats to these insects are worldwide and their welfare is a global issue. When we make mead, we primarily use qualitative raw honey from local beekeepers in Flanders: that’s our way to support them and honour the bees.

Note that there is no use of chemicals, cultivation of land, irrigation and large mechanized equipment involved in honey and mead production. This makes it a 100% sustainable beverage.

WHERE TO FIND

Graanmarkt 13

Graanmarkt 13
2000 Antwerpen

Jigger’s Coolers & Cocktails

Oudburg 16
9000 Gent

Seasons Change foodtruck & Catering

Grensstraat 16
8730 Beernem

Bookz & Booze

Hoogpoort 35
9000 Gent

Le Comptoir Belge

Avenue Jean Volders 72
1060 St-Gillis (Brussel)

Dranken Lambert

Lange Nieuwstraat 12 
2000 Antwerpen

De Kruiderie

Bulskampveld 12
8730 Beernem

Missault

Braambergstraat 5
8000 Brugge

Tasttoe Two

Dok Noord 7
9000 Gent

Restaurant Schatteman

Kruisstraat 13
8020 Hertsberge (Oostkamp)

Bierhalle Deconinck

Bosstraat 37a
8570 Vichte (Anzegem)

Ateljee Lalyboo

Slozenstraat 66
1861 Wolvertem (Meise)

Tierenteyn Verlent

Groenmarkt 3
9000 Gent

Café Théatre

Schouwburgstraat 5/7
9000 Gent

Para Ti

Bloemendalestraat 3
8730 Beernem

The Bottle Shop

Wollestraat 13
8000 Brugge

BeerFreakChick

Dok-Zuid 23
9000 Gent

get in touch

get in touch

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Contact

If you’d like to know more about Baron Honey Mead, have comments or suggestions, or for wholesale and distribution enquiries, please drop us a line at info@baronhoneymead.com