Low-alcohol, lightly sparkling Norwegian mead is the result of a collaboration with our friends from Augustowska Miodosytnia in Poland. We joined forces to create a refreshing, modern mead from very traditional ingredients.
Deep Forest is brewed as Zbicień – an old Polish-Lithuanian Commonwealth session mead tradition made from pine shoots boiled in honey and water. To add a Norwegian twist, we lightly spiced it with juniper berries and bog myrtle to add complexity and drinkability. Deep Forest works well on its own as a thirst quencher, but it also pairs well with light summer dishes.
mead
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.
session mead
Session mead less alcoholic
Production process
This mead was made cold. This means that during its production, the honey was not heated above 40-45 °C, which is the normal temperature in nature to which honey is resistant. At higher temperatures, some precious components of honey can be damaged and degraded. Cold-made mead is the best choice.
Producer Mjøderiet
Norway's first meadery, located outside Bergen, Norway. We make all kinds of mead, both traditional and modern.
The first Norwegian mead farm that produces all types of mead: traditional and modern
Mjøderiet is made up of five passionate enthusiasts from Bergen, Norway, with a passion for mead - an ancient drink that has started to make a comeback in Nordic tastes in recent years.
We have a diverse background coming from Norway's homebrewing scene and beer enthusiasts, and Mjøderiet's ambition is to revitalize mead both in Norway and internationally. We believe that more and more people are ready to join the international development in which mead has made a comeback in several countries. We think mead is a hugely exciting drink with huge potential. Mjøderiet strives to spread knowledge, revive classic styles and experiment with new and adventurous tastes.
We have one foot in the old mead tradition of trying to resurrect ancient flavors and ancient recipes, while the other foot is in the new culture of craft drinks, focusing on experimenting with fruits, berries, spices, different levels of carbonation and alcohol.
Mjøderiet wants diversity. We want quality. We want a real passion for noble drinks, for honey carefully collected by hard-working bees, for real fruits and berries, for fragrant spices and herbs. We want exciting new flavor combinations. We want to get the mead to the people.