Light and refreshing alcoholic honey drink. Forest taste with clear tones of essential oils, pine resins and hop bitterness.
We used only honey, water, pine shoots, juniper berries, hops and yeast for its production.
Zbicien production is similar to the beer production process, in which barley malt was replaced by honey. In the past, it was a separate category of alcoholic beverages, whose memory is preserved in the territory of the former Lithuanian Grand Duchy: in Belarus, Ukraine and also in Russia. Zbicien's production process takes 3 weeks and after fermentation is poured into bottles for secondary fermentation. The product is then pasteurized. Made in this way, it retains its taste unchanged for many months.
Natural sediment occurs.
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 less alcoholic
Type of honey
Mead from forest honeydew
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.
Producer Augustowska Miodosytnia
Founders Piotr Piłasiewicz and Paweł Kotwica decided to reborn mead production in north-eastern Poland based on the traditions of the Polish-Lithuanian region. They come with interesting types of mead