I don’t know much about mead, but everyone sez that Schramm’s is the best. And “everyone” can’t be wrong, especially when you include strangers on the internet, who go bonkers over this stuff.
One of the great things about these little breaks I take from beer is that I get to dabble in boozy realms I have no business writing about. All I know about mead is that it’s fermented honey, very sweet, ridiculously expensive, and Beowulf likes it. Also, people like to drink it out of horns. It makes them feel like a viking or something. All of which is to say: take this all with a gigantic asteroid of salt.
Both examples we’re covering today are meads that are made with fruit, and are thus referred to as a melomel mead (there are other varieties, like metheglin, which is mead made with spices or herbs). They’re also both from Schramm’s, a Michigan meadery that has built quite the cult following amongst even beer nerds. I’ve had a few tastes of Schramm’s and some other meads in the past, and it’s not hard to see why they have the reputation they do.
Schramm’s Black Agnes – A mead made with black currants and named after Agnes Randolph, Countess of Dunbar. She was the “boisterous Scottish wench who successfully defended the Scottish Castle of Dunbar during a five-month siege by William Montague, the Earl of Salisbury.”
Pours a syrupy looking deep ruby red color. Smells very sweet, lots of dark fruit here, plums, figs, blackberry, and apparently currants. Taste is intensely sweet, tons of dark fruit here too, rich and jammy dark fruit, a little more berry-like than the nose, with more in the way of blackberry here, and maybe even a hint of tartness. Mouthfeel is full bodied and viscous, not quite syrup but much further in that direction than your typical beer. No carbonation, completely still, maybe a hint of pleasing booziness. Overall, well this is fucking great. It’s pretty intense and definitely a sipper, but well worth the stretch. A-
Mead Nerd Details: 11% ABV bottled (375ml corked). Drank out of a snifter on 2/20/21. Batch #12.
Schramm’s A Smile of Fortune – A mead made with Black Currants, Lutowka Cherries, Heritage Red Raspberries and Oregon Boysenberries. Pours a similar looking syrupy dark red color, robey tonez. Smells very sweet, dark fruit, but perhaps a bit brighter, cherries and raspberries in addition to the plums, figs, and currants. Taste is similarly sweet, intense jammy fruit, perhaps not as complex as the nose would have you think, but no less intense or flavorful. Mouthfeel is similar, full bodied, viscous, still, hints of booze. Overall, ayup, similarly great. I… perhaps should have taken a chance on something a little more distinct, as this feels only marginally different from Black Agness, but both are delicious, so whatever. A-
Mead Nerd Details: 12% ABV bottled (375ml corked). Drank out of a small BT glass on 2/26/21. Batch #4.
Beer Nerd Musings – Strangely enough, I created a category on this here blog called Mead / Braggot almost a decade ago (covering a sorta mead/beer hybrid that was made with honey and malt along with hops). Those probably still qualify as a beer. I wonder if some of those metheglin meads made with hops would approach the line though. The melomel meads covered in this post probably don’t, but they’re mighty tasty. They’re distinct enough to warrant a separate discussion. Obviously honey is a frequently used ingredient with beer, but at nowhere near these levels. Actual mead and beer hybrids aren’t especially common, but they do exist. I suspect there’s not as much of a market there as there is with wine/beer hybrids. That said, when beer dorks don’t drink beer, meads appear to be a popular choice.
Only a couple weeks left in my hiatus, and I’ve got at least one more non-beer post before things turn back to normal. Stay tuned, for we’ll be revisiting a local craft whiskey…