Mead dates back to 7000 BC in China where honey was fermented with fruit and rice. From the ancient Greeks to Medieval monks, this nectar has been enjoyed wherever honey bees thrive. At Bløm Meadworks in Michigan, honey from local apiaries is turned into dry, session-style mead. Working in partnership with farmers and beekeepers across the state, Lauren Bloom and Matt Ritchey are creating ferments that capture the essence of the region’s flavor, shifting to reflect fruit, hops and herbs that are ripening each season.
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