The latest variant of Tekovská mead is produced without the addition of spices and herbs and retains a distinctly natural character.
The basis of production is the fermentation of bee honey and water at low temperature (10° C) with several types of yeast. All ingredients are first cooked and then fermented. The resulting mead matures for at least 6 months.
Mead is an alcoholic beverage fermented from honey and water, with possibility of addition of other ingredients such as spices or herbs or in combination with fruit juices.
Classical mead is made by fermenting honey and water without any other ingrediences. It keeps its original honey flavour and taste.
Type of honey
Blossom honey or nectar comes from the nectar of various flowers.
Mead are therefore spring flower honey.
This mead was boiled before fermentation. The thermal process has certain technological advantages, however, some valuable components of honey are damaged, especially during prolonged boiling. You will not recognize the production process in taste, but it is typical for boiled mead that they are more golden in color because honey partially caramelize at high temperatures.
Gold medal - Mead of the year 2017
Gold medal - Mead of the year 2016
Gold medal - Mead of the year 2015, winner of category Classic
Beramed is a family meadery from Topoľčianky in Slovakia. The name Tekovská mead comes from the county "Tekovska župa" which Topoľčianky belonged to in 16th and 17th century.