Rebel Yell

Citra – Dry-Hopped Mead

Thu, 31 Jul 2025 10:00:06 GMT

Bright. Bitterless. Bold. Citra is Back.

Citra hops have always been a personal favorite—even back in the homebrew days. Known for their intensely peach-forward, citrus-packed profile, Citra delivers notes of grapefruit, lime, passionfruit, and mango, with hints of lychee and gooseberry. We always knew it would be a natural fit with orange blossom honey, and now that pairing has found its home in our annual dry-hopped release: Citra .

This mead is hopped after fermentation, meaning there’s no bitterness—just bright, bold hop flavor layered into a dry, citrus-forward honey wine. It’s approachable for traditional mead drinkers, yet adventurous enough to pull in IPA fans or anyone looking for something a little unexpected.

Citra mead isn’t about compromise. It’s a full expression of what honey and hops can do when they’re treated with care. The balance of acidity, citrus zest, and peachy aromatics make this mead refreshing and food-friendly—perfect for hot days, long evenings, and everything in between.

But be warned: this is a seasonal release , and it doesn’t stick around long. Once it’s gone, it’s gone until next year.

Who’s it for?
If you love dry meads, hoppy beers, or anything that leans into bright, tropical notes without added sweetness, this is your bottle. It’s also great for those who want to experience how hops can transform a mead without overpowering it.

Pairing Suggestions
Fish and chips, grilled white fish, or shrimp tacos with lime crema. The acidity and hop character make this mead a great counterpoint to fried foods and flaky textures.

Serving Tips
Serve chilled. No need to age—this mead is meant to be enjoyed fresh and vibrant.

Kingmaker – Black Currant Mead

Sun, 27 Jul 2025 14:49:06 GMT

Power. Structure. Fruit. Meet Kingmaker.

Kingmaker is built for the long game.

This off-dry black currant mead offers rich berry depth, balanced acidity, and a structured backbone reminiscent of red wine. We designed it with aging in mind, and it rewards those who treat it like a fine bottle of Bordeaux.

The name “Kingmaker” represents power behind the throne—the unseen force that builds empires. This mead carries that spirit. It’s bold, layered, and meant to be shared over meaningful meals or memorable nights.

With tart currant up front and a dry, earthy finish, Kingmaker stands apart in the mead world. It’s not fruit punch. It’s not syrupy. It’s elegant and grown-up, but still full of character.

Who’s it for?
The connoisseur. The cellar-builder. The curious wine lover ready to explore what mead can really become when you let it evolve. Kingmaker is for those who take their beverages seriously—but still want to be surprised.

Pairing Suggestions
Lamb or duck, blue cheeses like Roquefort, long-aged cheddar (7+ years), or hard cheeses like Parmigiano-Reggiano or Locatelli. It shines with strong, savory dishes and aged umami-rich foods.

Serving Tips
Store upright and out of sunlight. No need to lay it down—our corks are synthetic. Decant before serving, and enjoy slightly below room temperature.

A Toast to Love: Discovering the Perfect Pairing in Cherry Lee Lewis Chocolate

Tue, 06 Feb 2024 05:00:00 GMT

New Release: Cherry Lee Lewis Chocolate

My Favorite Fruit Pairing

Growing up, one of my favorite candies was chocolate covered cherries. There’s something about the tartness of the cherry that blends perfectly with the bitterness of the chocolate. For those of you who follow Rebel Hive, you know one of our best selling meads is Cherry Lee Lewis. This mead is a combination of sweet and tart cherries, with the tart cherry dominant in the flavor. Did you also know our meadery is only an hour away from Hershey, PA? We even have a stand at the Hershey Fresh Market!

This led to an obvious conclusion… we have to add Hershey’s cocoa to Cherry Lee Lewis! That’s exactly what we did to create Cherry Lee Lewis Chocolate.

Oh and for all the people out there with no clue what to get for Valentine's Day… this mead makes the perfect Valentine’s Day gift! (Don’t worry, we’ll tell her it was your idea!)

The Perfect Pairing of Cherry and Chocolate

The story of Cherry Lee Lewis Chocolate begins with a careful selection of tart and sweet cherries. These cherries, known for their vibrant flavor profile, bring a refreshing tartness that awakens the senses. But the magic happens when this tart cherry base is lovingly aged on 100% Hershey Cocoa Powder, a product synonymous with quality and decadence in the world of chocolate.

The result is a harmonious blend where the natural bitterness of cocoa balances the sweetness of the cherries, creating a mead that is complex, sophisticated, and utterly irresistible. This perfect pairing of cherry and chocolate in Cherry Lee Lewis Chocolate offers a sensorial experience that is both familiar and novel, much like a well-orchestrated symphony.

A Unique Valentine's Day Gift

With Valentine's Day around the corner, Cherry Lee Lewis Chocolate emerges as an unparalleled gift choice for those looking to veer away from traditional chocolates and roses. It's an embodiment of love and luxury in a bottle, ideal for toasting to your relationship or savoring during a romantic dinner.

This mead is not just a drink; it's an experience. Each sip is a journey through the sweet romance of cherries and the passionate embrace of cocoa. It's a gift that speaks volumes, offering a shared moment of indulgence and a break from the mundane.

Crafted with Hershey's Legacy

Our proximity to Hershey, PA, inspired us to infuse our mead with the legacy of one of the most iconic names in chocolate. Using Hershey Cocoa Powder is our nod to a brand that has defined American chocolate for over a century. It's our way of bringing a piece of local heritage into every bottle.

This decision to use Hershey Cocoa Powder was deliberate. We wanted to create a mead that resonates with the rich history of Pennsylvania while celebrating the global love for chocolate. Cherry Lee Lewis Chocolate is our tribute to this legacy, an ode to the sweet wonders that Hershey has offered the world.

Why Cherry Lee Lewis Chocolate is a Must-Try

In a world where unique alcoholic beverages are increasingly sought after, Cherry Lee Lewis Chocolate stands out. It's not just about the fusion of flavors but also about the experience it offers. It's a celebration, a comfort, and a journey wrapped in a bottle.

Whether you're a mead enthusiast, a chocolate aficionado, or simply someone who appreciates the finer things in life, Cherry Lee Lewis Chocolate is a must-try. It's more than just a drink; it's a testament to craftsmanship, tradition, and innovation.

Conclusion

Cherry Lee Lewis Chocolate is a testament to the art of mead-making, a beverage that respects tradition while embracing innovation. As Valentine's Day approaches, consider giving the gift of Cherry Lee Lewis Chocolate - a bottle that not only symbolizes love but also offers a taste of Pennsylvania's rich chocolaty heritage. Indulge in the sweet dance of cherries and cocoa, and let Cherry Lee Lewis Chocolate be your companion in celebrating life's special moments.

Embark on a Flavorful Journey: Rebel Hive's Thrilling Plans for 2024!

Tue, 30 Jan 2024 05:00:00 GMT

Let's Make 2024 The BEST Year Yet!

2024 marks a special milestone for Rebel Hive Meadery – our 5th year in the business of crafting exquisite meads. As we celebrate this significant anniversary, we're thrilled to unveil a year packed with excitement, flavor, and expansion that will take our journey to new heights.

Our first launch of the year, Cherry Lee Lewis Chocolate, epitomizes our commitment to innovation and quality. A divine blend of tart and sweet cherries aged on 100% cocoa powder, it promises a sensory delight like no other. Its release around Valentine's Day, alongside our proximity to Hershey, PA, makes it an embodiment of local heritage and global appeal.

But Cherry Lee Lewis Chocolate is just a glimpse of what's in store. Our 2024 calendar is bursting with monthly mead releases, each bringing a unique flavor story to your table. From the use of our favorite hops, Citra, to the elegance of varietal honeys such as Meadowfoam Blossom and Mesquite Blossom, these meads showcase our relentless pursuit of excellence and creativity.

To enhance our connection with our fans, we're bolstering our digital presence with a dynamic content plan across platforms. Instagram Reels and TikTok will offer a sneak peek into our meadery's life, YouTube will become a treasure trove of mead education, and our blogs will dive deep into the art and science of mead-making. These efforts aim to create a vibrant online community of mead lovers.

In celebration of our 5th anniversary, we're also working to expand our physical presence. We're in talks with two more farmers markets, bringing our meads closer to more people. These markets are not just sales points but a way to meet, interact, and share stories with our community.

But why stop there? In 2024, we're also setting our sights on getting Rebel Hive Meads into various bars and restaurants. We envision our meads being a part of diverse dining experiences, offering a unique choice for customers looking to explore beyond traditional wines and beers.

Subscribers to our email list will be the first to hear about all these exciting developments. From exclusive offers and behind-the-scenes content to early access to our new releases, our emails will be a gateway to the heart of our operations.

2024 is more than just a year; it's a celebration of our journey so far and a toast to the adventures ahead. Whether you're savoring our meads, interacting with us online, or joining us at events and markets, you're a part of our story – a story of flavor, passion, and community.

So here's to 2024, a year of celebration, expansion, and unforgettable mead experiences. We invite you to be part of this rebellious journey, to raise a glass to the past five years and to the many more to come. At Rebel Hive Meadery, every sip tells a story, and we can't wait to share our next chapter with you!

Rebel Lunch: Elevating Mead with Peanut Butter and Jelly

Tue, 19 Sep 2023 12:00:02 GMT

A Nutty and Fruity Symphony

Peanut Butter and Jelly mead!?!? GROSS!

Well, that’s what I thought when I first heard of the idea several years ago. To be honest, I’ve never been a big peanut butter fan, so peanut butter and jelly sandwiches were never my thing. Then one day, with some spare time and honey on my hands, I thought “why not give it a try?”

That was one of the best ideas I had yet!

Your Childhood Lunch Just Grew Up.

Creating a new mead is like embarking on a thrilling culinary adventure. The process involves equal parts science, artistry, and a touch of audacity. This time, we decided to embrace the nostalgia of childhood lunches and give them a sophisticated twist. The result? Our latest release: Rebel Lunch, a remarkable peanut butter and jelly mead that's about to challenge everything you thought you knew about mead.

As a meadmaker with a passion for pushing boundaries, I couldn't resist the allure of crafting a mead that marries the comfort of childhood favorites with the complexity of a well-crafted libation. Our Rebel Lunch isn't just a whimsical experiment; it's a special release that holds a special place in our lineup. With a reputation as a fan favorite, it's been a resounding success in the past. In fact, its popularity was so remarkable that this time, we decided to double the batch size. It's a testament to the enthusiasm and curiosity of our community, and we can't wait for you to experience it once again.

So, what exactly goes into crafting a mead that's reminiscent of your childhood lunchbox? Rebel Lunch is a harmonious blend of Concord grape juice and peanut butter flavoring. The result is a symphony of flavors that dance on the palate, evoking memories of simpler times while delighting the senses with a refined twist. And guess what? This medley of flavors was so exceptional that it garnered a coveted medal at the National Honey Board's Mead Crafters Competition. A recognition that speaks volumes about the ingenuity and passion that go into each batch we create.

The tagline "Your childhood lunch just grew up" isn't just a clever phrase; it encapsulates the essence of Rebel Lunch. It's a journey that bridges generations, turning familiar flavors into an elevated experience that's designed to surprise and enchant. Whether you're a peanut butter devotee or someone willing to embrace the unconventional, this mead is a conversation starter, a memory rekindler, and a catalyst for new traditions.

At Rebel Hive Meadery, our commitment to quality, creativity, and community fuels every endeavor we undertake. Rebel Lunch isn't just a mead; it's a reflection of our passion for pushing the boundaries of taste and transforming the ordinary into the extraordinary. So, the next time you find yourself reminiscing about the simple pleasures of a peanut butter and jelly sandwich, allow Rebel Lunch to whisk you away on a voyage of flavor that's bold, unexpected, and utterly delicious.

Your childhood lunch just grew up, and it's raising a toast to the adventurous spirit that resides within us all. Join us on this delightful journey as we celebrate the fusion of flavors, the merging of memories, and the magic that happens when innovation meets tradition. Rebel Lunch is here, and it's ready to make your taste buds dance with delight.

Data:

11.5 % ABV

Sweet

500 mL bottles

Mead Myth 5: Mead was Invented by the Vikings

Tue, 12 Sep 2023 12:00:01 GMT

Mead Predates Viking By Thousands of Years

Greetings, Rebels! Today, we tackle our last mead myth and one of the most prevailing– that it was invented by the Vikings. Before we get into this, and I get attacked by a group of angry Vikings, I acknowledge and honor the importance that this ancient drink had in Viking culture from the highest of religious ceremonies to everyday drinking. However, this revered libation dates back thousands of years before the Vikings set sail on their voyages. Join us as we traverse the annals of time to uncover the true origins of mead and its fascinating journey through civilizations.

The Ancient Nectar: The Origins of Mead

Mead, often referred to as "nectar of the gods," is one of the oldest alcoholic beverages known to humankind. Its history can be traced back to ancient times, where honey was revered for its natural sweetness and healing properties. Archaeological evidence suggests that mead dates as far back as 7000 BCE, with its roots in regions like China, India, and Africa. There is speculative evidence that it dates back to around 20,000 BCE in regions of Africa, and possibly up to 250,000 years when our ancestors first walked the earth! This is because honey has been a revered source of food across most ancient civilizations.

The Magic of Fermentation: Brewing Mead across Civilizations

The process of mead-making, fermentation, was a marvel discovered independently by ancient civilizations across the world. The transformative power of yeast in converting honey into alcohol and carbon dioxide was an awe-inspiring phenomenon, and the practice of mead-making spread like wildfire.

Ancient civilizations from Europe to Asia to Africa embraced mead for its significance in religious rituals, celebrations, and everyday life. For example, in ancient Greece, mead was associated with the gods and was often referred to in myths and legends. The ancient Egyptians relished mead as a symbol of prosperity and divine favor.

The Vikings and Mead: A Legendary Connection

While the Vikings indeed played a role in the dissemination of mead, they were not its inventors. The first true Vikings date to around 793 AD, almost 8000 years after archeological evidence dates mead, and possibly 10s of thousands of years before that! As the Norse seafarers explored and conquered new territories, they encountered various cultures that had already embraced mead as a cherished beverage. The Vikings were captivated by mead's allure and brought it back to their homeland, where it became an integral part of Norse culture.

Mead held a prominent position in Viking society, often associated with feasting, celebrations, and camaraderie. The Vikings' fondness for mead led to its widespread popularity across the regions they ventured, from Scandinavia to the British Isles and beyond.

Reveling in the Timeless Tradition at Rebel Hive Meadery

At Rebel Hive Meadery, we pay homage to the ancient tradition of mead-making, honoring the diverse cultures that nurtured this captivating beverage through history. Our meads are a celebration of the craft and artistry that have evolved over millennia, now using modern, innovative techniques to produce the greatest meads the world has ever enjoyed.

Beyond the Myths: Embrace the Timeless Elixir

As you embark on a mead adventure, we encourage you to see beyond the myths and embrace the rich tapestry of history that mead has woven. Revel in the fact that this ancient libation predates the Vikings and has been cherished by nearly every culture worldwide for millennia.

At Rebel Hive Meadery, we invite you to savor the legacy of mead-making, where each mead is a testament to the enduring tradition and boundless creativity of our craft that’s as old as humanity. So, raise your glass and toast to the timeless nectar that connects us to the past, present, and future. Cheers to mead – a treasure steeped in history and waiting to be discovered anew!

Mead Myth 4: Mead has to be High in Alcohol

Tue, 05 Sep 2023 12:00:00 GMT

Alcohol Level Depends on the Amount of Honey Used

Greetings, Rebels! Today, we tackle our forth mead myth – the belief that it must always be high in alcohol. Join us as we explore the art of ABV in mead-making and debunk the misconception that higher alcohol content equates to better mead.

Understanding ABV in Mead

Before we venture further, let's gain insight into ABV, or Alcohol By Volume, and its significance in mead-making. ABV is a measure of the alcohol content in a beverage and is typically expressed as a percentage. In mead, ABV is influenced by several factors, including the initial sugar content, yeast strains used, fermentation conditions, and any post-fermentation fortification.

The Myth of High ABV: Quality Over Quantity

One of the most pervasive myths surrounding mead is the notion that it must be high in alcohol, however, the ABV is determined by the amount of sugar consumed by the yeast. While some meads do shine with a higher ABV, others achieve greatness in different ways. Our team has had incredible meads ranging from only 5% ABV all the way up to 20% ABV.

Crafted with Precision: At Rebel Hive Meadery, we approach mead-making as an art form. We carefully select yeast strains and fermentation conditions to achieve the desired ABV while ensuring that the other flavors and characteristics are not overshadowed. Alcohol is just one component to the finished product.

Diverse Range: Just as the world of wines offers everything from light and crisp whites to rich and bold reds, the world of mead embraces a similar diversity. We celebrate meads with varying ABV levels, from light and sessionable to robust and warming.

Balance and Harmony: Quality mead is about achieving balance and harmony among its components. The alcohol content should complement the sweetness, acidity, tannins, and other flavors, creating a seamless and enjoyable drinking experience.

ABV Range Found at Rebel Hive

At Rebel Hive Meadery, most of our meads fall in the 10% to 14% range. This is because all our meads are still, meaning they don’t have any carbonation. As the alcohol content is dropped, mead typically requires carbonation in order to enhance the flavor. Currently, we don’t have a system for carbonation and canning, but plans are in the works as we look toward the future!

Unlocking the Myth: Savor the Essence of Mead

As you journey through the realm of mead, we invite you to release the notion that all meads must be high in alcohol to be extraordinary. Each mead is a testament to the creativity and artisanship of the meadmaker. Mead can be enjoyed from high alcohol content down to low levels.

So, raise your glass and embrace the world of ABV diversity in mead. Savor the intricate flavors, aromas, and textures that each mead brings to your palate. At Rebel Hive Meadery, we take pride in crafting meads that challenge stereotypes and inspire exploration. Cheers to the joy of mead, where ABV is but one element in a symphony of delights!

Mead Myth 3: Mead is Going to be Thick and Syrupy

Tue, 29 Aug 2023 12:00:01 GMT

Honey is Thick, So Mead Will Be Too?

Greetings, Rebels! Today, we embark on a quest to dispel yet another prevailing myth that surrounds the world of mead – the belief that all meads are thick and syrupy. At Rebel Hive Meadery, we take pride in crafting meads that defy this stereotype, offering a diverse range of mouthfeel experiences. Join us as we explore the enchanting journey of must to mead, understanding the transformative process and debunking the misconceptions about thickness.

The Magic of Fermentation: Must to Mead Transformation

To understand the misconception surrounding the thickness of mead, we must first unravel the enchanting process of fermentation. When the must, the unfermented mead, embarks on its transformation, magical changes occur. One of the most significant changes is the conversion of sugars in honey into alcohol and carbon dioxide. As the yeast eats through the sugars, the viscosity or thickness of the liquid decreases, leading to a lighter and more refreshing mouthfeel.

Mouthfeel: What Does That Mean?

When we discuss “mouthfeel” in mead, we are talking about the way a mead “feels” on your tongue. As an analogy, imagine running your hand over a piece of velvet, plastic, or sandpaper. All of these give you different perceived feelings. Similar sensations occur on our tongue when we are drinking mead. Sometimes the flavors dance across your tongue and play a symphony, while other times the mead plops down like a blob of disgustingness.

Balancing Act: The Key to Perfect Mouthfeel

The myth of syrupy meads often stems from two main flaws in the meadmaking process, both of which can be avoided by experienced mead makers. Let's explore them:

Improper Balance: Crafting mead is an art that requires attention to detail and the harmonious blending of flavors. While a sweet mead can indeed offer a full-bodied mouthfeel, it should never feel "flabby" or overwhelming. The key to perfection lies in achieving the right balance between sweetness, alcohol content, and acidity. When these elements complement each other, they create a seamless and delightful drinking experience.
Bacterial Infection: Though rare, bacterial infections, particularly by lactic acid bacteria, can lead to an undesirable "ropy" texture in mead. This happens when bacteria produce beta glucan, creating an oily feel in the liquid. However, at Rebel Hive Meadery, we uphold rigorous sanitation practices to ensure that our meads remain free from such unwanted bacterial intrusions.

Celebrating the Diversity of Mouthfeel

At Rebel Hive Meadery, we celebrate the vast diversity of mouthfeel experiences in our meads. We produce everything from our dry meads with a light and crisp mouthfeel, to our sweet meads that offer a full-bodied experience, and everything in between.

As you venture into the realm of mead, we invite you to shed the misconception that all meads are thick and syrupy. At Rebel Hive Meadery, we take pride in crafting meads that defy expectations, enticing you to savor the complexity and diversity of this ancient elixir. Cheers to the art of mead-making and the joy of debunking myths, one delicious sip at a time!

Mead Myth 2: All Meads are the Same

Tue, 22 Aug 2023 12:00:00 GMT

Not All Mead Is Created Equal

Greetings, Rebels! Today, we are attacking our second mead myth – the belief that all meads are the same.

When we are out selling, and ask someone if they’ve ever had mead, we hear several repeated responses…

· What did you say? Meat?

· No, what is it?

· Yes, I love mead (this is still rare, but becoming more common!)

But there’s one response that we hear a lot, and it drives us crazy… “I don’t like mead”.

Our follow up is typically, “Where have you tried it?”

Inevitably, the response is one meadery and rarely two meaderies. Meaning, people tend to try mead once, don’t like it, and assume they don’t like mead. My response to this is always the same, “Have you had a beer you don’t like? A wine you don’t like? A spaghetti dish you didn’t like? The same is true for mead!”

The same way beer, wine, cheeseburgers, or any beverage or culinary dish differs from one another, so do meads.

The Beauty of Variety - Embracing the Differences

Let us set the record straight – not all meads are created equal, and that is the true charm of this age-old elixir. Just as each meadery has its own distinct character and identity, so does each mead. From the first hints of honey to the final lingering notes, every glass of mead tells a unique story, influenced by a myriad of factors:

1. Ingredients: At Rebel Hive, we recognize that the key to exceptional meads lies in the quality of the ingredients. The flavor profile and aroma of the honey, the selection of fruits, spices, or botanicals used, the water source and even the variety of yeast all play a vital role in shaping the final masterpiece.

2. Fermentation Conditions: Mead-making is as much an art as it is a science. The fermentation process is carefully controlled to bring out the desired characteristics of the mead. Factors like yeast strains, fermentation temperatures, and nutrient additions impact the outcome, resulting in a wide range of flavors and complexities.

3. Aging Process: Like fine wine, meads can mature and develop in character over time. The choice of aging vessels, such as oak barrels or stainless steel tanks, as well as the duration of aging, can significantly influence the final flavor and aroma profile.

Exploring the Myriad of Meads

At Rebel Hive Meadery, our diverse range of meads invites you to explore the breadth of flavors that mead can offer. From the traditional and honey-forward to the bold and experimental, we take pride in crafting meads that cater to every palate and preference. Allow us to take you on a journey through our mead offerings:

Rebel Core: These are our 4 year-round meads that have become a staple to Rebel Hive. If it’s your first time trying mead or first time trying Rebel Hive, we highly recommend trying these four meads. They are all semi-sweet and 12% ABV, providing a good overview of the diversity of flavors mead can contain:

· It’s Not You, It’s Mead – a traditional made from Florida Orange Blossom Honey, providing floral and citrus notes.

· Respect Your Elders – mead aged on dried elderberries, providing a fruity, earthy sensation to the mead.

· Cherry Lee Lewis – a mix of sweet and tart cherries, with sweet cherries being the focal point.

· Jazzy Java – mead cold-steeped with a flavored coffee, Jazzy Java, from a local coffee roaster, Reading Coffee Roasters.

Specialty Offerings: In addition to our year-round, Rebel Core, we also release limited edition meads throughout the year. These range from our dry-hopped Citra, to our heavily spiced Don’t Chai To Stop Me, to our best-selling peanut butter & jelly mead, Rebel Lunch. We are constantly pushing the boundaries of flavors and redefining “what mead is”.

From The Hive: Just as wine showcases the nuances of different grape varieties, our Honey Varietal Meads highlight the distinct characteristics of specific honey types, such as Mesquite Blossom, Meadowfoam Blossom, and Brazil Wildflower.

Barrel-Aged Marvels: These are our rarest meads and some of the most complex. Our most recent release, Rebellion Year 4 was aged in Bourbon Barrels. As Rebel Hive grows, we plan to grow a barrel program along with it, to produce even more of these spectacular meads.

The Quest for the Perfect Mead

Just like tasting a bad beer or a lackluster cheeseburger doesn't condemn all beers or burgers to mediocrity, encountering a mead that doesn't resonate with your taste buds should never deter you from exploring the vast realm of mead.

Okay, we are going to be brutally honest here, the vast majority of meads on the market suck! Our own owner and meadmaker won’t drink 90% of them, so you are not alone! Most are unpalatable at best while others are downright undrinkable.

At Rebel Hive, we take new-aged approaches to meadmaking to ensure our meads are clean-tasting, phenomenally flavored, and insanely drinkable. We carefully balance all our offerings (more on that in a future blog). We never cut corners and only produce meads that we are 100% excited about sharing with our own friends and family. We continuously strive to push the boundaries of mead-making, crafting unique and exceptional libations like the world has never seen before.

So, gather your curiosity, raise your glass, and join us in celebrating the wondrous diversity of mead at Rebel Hive Meadery. With every sip, may you experience the essence of our craftsmanship and the boundless flavors of this ancient elixir. Cheers to the journey of discovery!

Mead Myth 1: Mead Must be Sweet

Wed, 16 Aug 2023 12:00:06 GMT

Mead Must be Sweet… After All, It’s Made from Honey

Welcome, Rebels! Today, we embark on a journey to dispel a pervasive myth that has long lingered around the world of mead: the belief that mead must be overwhelmingly sweet. At Rebel Hive Meadery, we're here to tell you that this delightful honey-based drink offers a captivating array of flavors, ranging from bone-dry to exquisitely sweet. So, let's delve into the fascinating world of mead and debunk the notion that sweetness is an unyielding standard!

Honey: The Fermentable Sugar Wonder

Before we dive into the misconception, let's examine the star ingredient of mead – honey! The nectar of the gods, honey is a remarkable gift from nature. It is composed primarily of the sugars glucose and fructose.

Now for the nerdy stuff, because you know I can’t resist!

Fructose and glucose are simple sugars, known as monosaccharides, that play essential roles in various biological processes, including metabolism and energy production. These sugars are 100% fermentable due to their chemical structure and the specific enzymatic processes involved in fermentation.

Fructose , with the molecular formula C ₆ H ₁₂ O ₆ , is a ketose sugar, meaning it has a ketone functional group. It is commonly found in fruits, honey, and root vegetables.
Glucose , also with the molecular formula C ₆ H ₁₂ O ₆ , is an aldose sugar and is a primary source of energy for many organisms. It is a crucial component of carbohydrates and is present in various foods like grains, starchy vegetables, and sweeteners like corn syrup.

During fermentation, yeast and other microorganisms metabolize these sugars through a series of enzymatic reactions, primarily glycolysis, to produce energy, carbon dioxide, and alcohol. Unlike more complex sugars, fructose and glucose lack structural complexities that could hinder the fermentation process. This makes them readily available substrates for the microorganisms to convert into alcohol and other byproducts.

Okay, back to reality…

Because of their simple structures, glucose and fructose, and therefore honey, is 100% fermentable. Meaning, the honey we start with can be 100% eaten by yeast, as long as we add enough water to dilute it. During fermentation, yeast consumes these sugars as a food source, making naturally dry meads the standard, not the exception!

The Sweet Side of Mead

Now that you know honey contains 100% fermentable sugar, let’s look at how we achieve sweetness in a finished mead. Contrary to popular belief, extra steps are needed to retain honey in a finished product. To preserve a mead's sweetness, mead makers must ensure that the yeast haven’t consumed all the fermentable sugars present in the honey. How is this accomplished? Let's take a closer look at three key methods:

Starting with Extra Honey: In some cases, mead makers add more honey at the beginning of the fermentation process than the yeast can consume entirely. As the yeast reaches its alcohol tolerance, the yeast can not continue fermenting, leaving the remaining sugars behind. This can result in anything from a semi-dry to a super sweet mead.
Halt Fermentation: Another technique involves halting fermentation before all the sugars are consumed. This is often achieved by chilling the mead or using other methods to stop the yeast's activity. At Rebel Hive, we use a process called Cold-Crashing. Remember, yeast are living creatures but they are “simple” in that they are only one-celled organisms. This means they are very susceptible to their environment, including temperature. If we drop the mead’s temperature to 35°F, it shuts down the yeast and puts them in a dormant state. The residual sugars remain in the mead, lending sweetness to the final product.
Back-Sweetening: One of the most common approaches to achieve sweetness in mead is back-sweetening. Here, mead makers ferment the mead dry to ensure all sugars are converted into alcohol. Then, after stabilizing the mead to prevent further fermentation, additional honey is added to achieve the desired level of sweetness.

Rebel Hive's 4th Anniversary Mead: A Marvelous Bourbon Barrel Aged Dry Mead

Contrary to popular belief, mead can be crafted to be wonderfully dry. By allowing the yeast to consume all the sugar present in honey, mead makers can create a delightfully crisp beverage.

As we celebrate our 4th anniversary at Rebel Hive Meadery, we're excited to announce a truly special creation – a high-end, bourbon-barrel aged, dry mead. This extraordinary mead showcases the artistry and expertise of our mead, and is the culmination of over a decade of mead making experience. This one is sure to captivate your taste buds with its complexity and depth of flavor.

This dry mead was meticulously crafted using a combination of Orange Blossom, Clover, and Avocado Blossom Honeys, as well as dark cherries, ensuring that all sugars were fermented out, leaving behind a beautifully crisp mead with 14.5% Alcohol. To elevate this already remarkable mead, we carefully aged it in premium bourbon barrels. The result is an enchanting symphony of bourbon's rich oaky notes, boozy alcohol, depth from the Avocado Honey, and subtle fruitiness from the cherries.

Embrace the Diversity of Mead

At Rebel Hive Meadery, we take pride in offering meads that cater to every palate, from those who relish the dry, sophisticated sips to those who seek the indulgence of sweetness. Honey, as the foundation of our craft, allows us to push the boundaries of mead-making, challenging the notion that mead must always be sweet.

So, when you embark on your next mead-venture, be sure to explore the vast spectrum of flavors, from bone-dry to super sweet, and discover the wonders that honey brings to this ancient libation. Cheers to a world of mead without limits, and we can't wait to raise a glass with you as we unveil our 4th anniversary bourbon barrel aged dry mead – a true masterpiece in the art of mead-making!

Breaking the Myths

Tue, 15 Aug 2023 17:40:31 GMT

A Short Series to Dispel 5 Common Mead Myths

Hey Rebels! Over the next few weeks, we invite you to embark on an exciting journey with us as we delve into the captivating world of mead. From debunking prevalent myths to exploring the history and art of mead-making, Rebel Hive Meadery is excited to present a series of blogs that will unveil the true essence of this ancient and revered libation.

Myth #1: Mead Must Be Sweet - Unraveling the Sweet Myth

In our first blog, we will dispel the pervasive myth that all meads must be sweet. Join us as we discuss the magic of honey, the primary ingredient in mead, and how it contributes to the fermentation process. We'll explore the diverse range of meads, from bone-dry to exquisitely sweet, crafted to cater to every taste and preference. At Rebel Hive Meadery, we celebrate the art of balancing sweetness with other flavors to create a symphony on your taste buds.

Myth #2: All Mead Is the Same - Embrace the Diversity

In our second installment, we'll explore the misconception that all meads are identical. Just as each beer, wine, or culinary dish varies in flavor and character, so do meads on the market. We'll take you on a captivating tour of our mead offerings, from traditional elegance to fruit-infused delights and spiced wonders. Embrace the diversity of mead, where ingredients, fermentation conditions, and aging processes blend to create unique masterpieces.

Myth #3: Mead is Thick and Syrupy - Savor the Mouthfeel Adventure

In the third blog of our series, we'll unlock the myth that mead is thick and syrupy. Discover the transformative journey of must to mead and how the viscosity decreases during fermentation. We'll explore the crucial aspect of balancing meads to achieve the perfect mouthfeel, where sweetness, alcohol, and acidity complement each other. At Rebel Hive Meadery, we celebrate the diverse range of mouthfeel experiences, from crisp and refreshing to silky smoothness and full-bodied elegance.

Myth #4: Mead Has to Be High in Alcohol - Embracing ABV Diversity

Our fourth installment will demystify the belief that mead must always be high in alcohol. We'll explore how alcohol plays a role in the finished product how diverse ABV offerings create unique taste experiences. From sessionable delights to fortified indulgence and warming sensations, we'll celebrate the craft of achieving balance and harmony in every mead.

Myth #5: Mead Was Invented by the Vikings - Honoring the Timeless Tradition

In the final blog of our series, we'll unravel the true origins of mead, honoring its ancient tradition that reaches far beyond the Vikings. While the Vikings did play a role in spreading mead, it has ancient origins that predate their legendary voyages. We'll traverse the histories of time, exploring how mead-making emerged independently in various cultures worldwide. At Rebel Hive Meadery, we pay homage to this timeless elixir, crafting new-aged meads that embrace innovative techniques.

Join us on this enchanting adventure as we break the myths and uncover the true essence of mead. Over the coming weeks, we'll invite you to explore the artistry, history, and diverse flavors of this revered libation. Each blog will be a gateway to a new facet of mead-making, a celebration of creativity and craftsmanship. From the magic of honey to the captivating mouthfeel experiences, Rebel Hive Meadery is eager to share the beauty of mead with you.

Stay tuned for the first blog of our series, where we'll dive into the myth of mead's sweetness and explore the vast spectrum of flavors it has to offer. Cheers to the enchanting world of mead – let the adventure begin!

Rebel Hive: The Meaning Behind The Name

Tue, 07 Mar 2023 16:57:42 GMT

What's Behind The Name,

Rebel Hive?

One question we get asked a lot is, "Why the name Rebel hive?" It all starts with my journey into mead, which actually began with beer. As an undergrad in college, I drank what everyone drank... the cheapest beer I could find (typically anything that was free). It wasn't until my last year in college that I had my first craft beer and really enjoyed it. In my defense, it was 2010 and craft beer was just starting to become popular. I still remember the guy in college that drank those "weird" beers.

It All Started With Homebrewing .

As I entered into graduate school, I became interested in homebrewing. Applying my knowledge of chemistry to my newfound love of craft beer seemed like a perfect fit. However, it wasn't until my second year in graduate school that a new guy, and now life-long friend, joined our grad group and introduced me to everything homebrewing. From the first time brewing, I was hooked! Now, if you know anything about brewers, you'll know they love to ferment anything they can get their hands on... and I was no different!

Malted Grains? Of course!

Grapes? Sure thing!

Blackberries? Yep!

Pumpkin? I'm in!

Maple syrup? Yes, please!

In my search for new sugar sources to ferment, the idea of fermenting honey kept coming up over and over. What was this thing I kept reading about ... mead??? The oldest drink in human history? The drink spread by the Vikings and drank by royalty? Of course, I had to try my hand at it!

There Wasn't Good Mead On The Market.

My first batch of mead was, let's just say, undrinkable. I then tried what was available at the PA liquor stores. What was available at the time wasn't much better than the stuff I made. My thought was, "I must not like mead". Then Mike Manning, owner of The Colony Meadery, held a get together for National Mead Day. At this gathering, many people brought homemade meads, some of which blew me away! It was the first time I tried mead and not only loved it, but also wanted to drink more. After that day, I read all I could to improve my own meadmaking abilities. I began improving my recipes and winning some awards. Finally, my big break came in 2015 when I won best of show at a mead only competition. One of the judges spoke to me afterward and asked, "When are you opening commercially? That was the best stuff I ever had!" That was all it took for me to take this serious and begin my plans for a meadery.

It Was Time To Take This Serious.

I had recipes, I had a vision in my head, and I began my business plan, but I was missing one key component... a name. I struggled through many different ideas, but none of them stood out to me. I knew I wanted something short and catchy that related in someway to the honey that we use in our products. I also wanted to stay away from the viking or medieval theme. So like any great mead entrepreneur who needs to think creatively, I decided to have friends over to drink some mead! At this mead party, a group of us were throwing around ideas and then it happened. I still don't remember who said it first, but someone threw out the name, "Hive Rebellion". I liked the idea of it, but it didn't roll off the tongue quite right. Then I remembered that scene from "The Social Network" where Sean Parker is out to dinner with Mark Zuckerberg. As Sean is walking out of the restaurant, he turns to Mark and says, "Drop the 'The.' Just 'Facebook.' It's Cleaner." Call it divine intervention or a whole lot of mead, but when that scene popped into my head it made me think of the name, "Rebel Hive."

Rebel Hive Was Born

From that point on, the name Rebel Hive stuck. It was short and easy to remember, it related our name to honeybees in the "Hive", and it was downright cool! From the start, our meadery was rebelling against the standard drinks on the market. We were rebelling against beer... who wants another IPA? We were rebelling against wine... boring! We were rebelling against liquor... I'll pass on the hangover, thanks. Instead Rebel Hive was bringing something to the market that the world hasn't seen in centuries, a refreshing, drinkable, and exciting alcohol product made from honey! So the next time you share some Rebel Hive, know that you are part of our rebellion as well! And this rebellion is one delicious journey!

Isn't All Honey The Same?

Mon, 06 Mar 2023 16:50:02 GMT

Do Different Honeys Really Taste Different?

If you're anything like me, you grew up believing all honey is the same. Remember that honey bear from the grocery store that never crystalized, always looked the same, and always tasted the same? Yep, so do I! So then, isn't all honey the same? No!

NOT... EVEN... CLOSE!!!

Let's dive into the subject of honey and look at the vast differences in variety and how terroir plays a role.

Let's start with how honey is made. It all begins with flowers that produce nectar, a sugary liquid produced to attract pollinators. The main components of all nectar is the same, sugars in varying amounts of sucrose, fructose, and glucose. There are also minor compounds including carbohydrates, amino acids, alkaloids, and polyphenols. Some of these compounds add to a flower's color while others give nectar unique smells and taste in order to be more attractive to pollinators. Here's the key to all of this... the chemical composition of the nectar is completely dependent on the type of plant. In other words, even though the overall composition is similar, there's enough differences in each plant's nectar to make them all unique in taste and smell.

How Do Differences In Nectar Affect Honey?

To most pollinators such as flies, wasps, hummingbirds, and bats, nectar simply acts as a sugary food source. Honeybees, on the other hand, developed a unique ability to turn nectar into something much greater... honey! When a honeybee collects nectar, it doesn't eat it like other pollinators do. Instead, a honeybee will take this nectar back her hive and convert it into honey. Through a complex process, a honeybee breaks down the nectar's sucrose into the simpler sugars of glucose and fructose. This solution is then placed into honeycomb cells in the hive where the bees decrease the water content down to around 17%. At this point the honey has the consistency we all know and love. Now, remember how nectar contained different chemicals that changed it's taste and appearance? Well those chemicals make it into the finished honey as well. This means that honey will have a different taste, smell, and color depending on what flowers the bees were foraging from!

Poly-Floral vs Mono-Floral Honey

If bees are surrounded by various blooming plants, this is what we call Poly-Floral honey. Typically this gets labeled as "wildflower" on the bottle. This honey will smell and taste like a collective of all the flowers that the bees foraged from. Now imagine that there's only one type of plant in bloom for the bees to feed off of. This is what's referred to as a Mono-Floral honey. These are typically labeled according to the source of nectar (i.e. orange blossom honey or buckwheat honey). In reality, we can't force bees to only feed off a single nectar source. Instead there will be multiple floral sources mixed in to the mono-floral batch, but as long as a single source is dominant, typically 60% or more, then it will have a distinct taste to it. In some regions of the world this happens naturally as a single species of tree or plant blooms on it's own, or a single species dominates a region. In other cases, this can be man-made when farmers are trying to pollinate a food source, for example avocado blossom honey. How about some meadowfoam blossom honey that tastes like marshmallows? How does a Brazilian Wildflower blend that tastes like mangoes sound? Or if you're a weirdo like me, you'll enjoy an Eastern Buckwheat Honey that has earthy-barnyard notes with wax and malt.

How Does Terroir Play A Role?

Think about different areas in the world. Even just areas in your own yard versus a few miles away, conditions can be very different. Now consider the different soil conditions, air conditions, sun and rain, temperature, etc. that go into a plant's growth. This is what we collectively call "terroir". This is a French word used to describe the environmental factors surrounding grapes that will be used in wine. This terroir affects a plant's growth and nectar production, and ultimately affects the final honey. Two wildflower honeys can change drastically even if just a few miles away. An awesome example of this is to try Orange Blossom Honey from Florida compared to Orange Blossom Honey from California. Overall, they both taste similar, however, you will find different nuances between each.

Honey And Mead

To say the type of honey used in mead doesn't matter, would be like saying the air we breath doesn't matter. Honey is everything to mead! For us at Rebel Hive, all the nuances of honey play a critical role in creating amazing meads. The honey variety determines factors such as what yeast to use, what fruits or spices to add, or what level of sugar should be left behind. The incredible range of honey also opens the door to unique Traditional meads, meads that don't have any fruits or spices added. At Rebel Hive, you can try our year-round traditional, It's Not You, It's Mead , which is made from Florida Orange Blossom Honey. We are also kicking off a new mead series in 2023 called "From The Hive" which will highlight honey from around the world!

What is Mead?

Mon, 06 Mar 2023 16:49:57 GMT

"DID YOU SAY... MEAT???"

"What did you say.... Meat?," she asked with a confused look on her face.

"No, mead," I replied from behind the counter.

My response didn't quell the confused look on her face.

I decided to take a different approach. "It's a wine made with honey," I said.

"Oh!," she replied as her face grew from one of slight disgust to that of interest and intrigue. "Yeah, I'll try that!"

After serving hundreds of guests over the years, the meat response is one that I still hear a lot. If your a seasoned mead drinker, you might hear the "meat" response a lot too. If you've never tried this drink before, you may be as confused as most new mead-drinkers are. So what exactly is mead? Is it a wine? A beer? Some cross between the two? Let's dive into what mead is, how it's made, and why it's the oldest alcoholic beverage in human history, and yet, still enjoyed today!

IS MEAD A WINE OR BEER?

Technically, it's neither! By definition, beer is made by fermenting sugars taken from malted grains while wine is made by fermenting sugars taken from fruits. In contrast, mead is made by fermenting the sugars in honey. Since honey is neither a grain nor a fruit, mead does not fall into the categories of beer or wine. It is a separate category all together!

So why all the confusion? Up until recently, mead was only made sparingly in the USA by a few wineries. It wasn't until 1995 that the US had it's first truly dedicated meadery, Rabbit's Foot Meadery, out of Sunnyvale, CA. In the 2000's mead's popularity grew as the craft beer movement grew. As with most new items, the federal government was slow to respond and confused as to how it should be categorized. Instead of making a new alcohol category, the federal government lumped mead into the wine category. In addition to this designation, mead had to be labeled as "honey wine" on the bottle. Yep, you read that right. Mead couldn't be called mead because calling mead, mead would be confusing to the consumer... confused yet? It wasn't until 2016 that the term "mead" could legally be applied to a bottle of mead. Even to this day, mead is still legally defined as wine according to the TTB which adds a lot of confusion and frustration to consumers and meadmakers alike (but that's a rant for another time!).

HOW IT'S MADE.

In the simplest way, honey is mixed with water to dilute the natural sugars and yeast is added to allow the mixture to ferment. In addition to honey, fruits and/or spices can also be added either before, during, or after fermentation is complete. On a more complex level of meadmaking, yeast nutrients are added to the mixture, oxygen levels are monitored and adjusted, the water chemistry is changed, the pH of the solution is monitored and adjusted, and the finished product can be fined and/or filtered, just to name a few manipulations.

DOES IT HAVE TO BE SWEET?

Honey contains the simple sugars, fructose and glucose which are fully fermentable sugars. This means that if used in low enough concentrations, mead will ferment completely dry! In fact, in order to have residual sugars in a mead, some method has to be performed that will leave sugars in the finished product. Typically this is done in one of three ways:

Enough honey is added at the beginning of fermentation so that the yeast can't eat through it all.
Honey is added after fermentation is complete in a process called back-sweetening.
The fermentation process is halted before all the sugar is gone with a technique such as cold-crashing.

THE WORLD'S MOST VERSATILE DRINK.

At Rebel Hive, we truly believe mead is the world's most versatile drink. There are thousands of different honey varieties around the world, hundreds of different yeasts, and countless amounts of fruits and spices. These variables can be used in almost infinite combinations! Moreover, mead can be aged in oak or liquor barrels. It can be still or carbonated, high or low alcohol, served chilled or warmed, drank straight, mixed in a cocktail, or used in your favorite food recipe. The world of mead is vast and limitless and we've only began to explore it's possibilities!

Whether it's dry, sweet, a traditional, or flavored with some fruits and spices, and whether you call it mead or honey wine, one thing is for sure, this drink is here to stay!