Mead fermented from a species of linden honey from the Bohemian Forest region, which gives the mead a specific aroma and taste.
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.
Classical mead
Classical mead is made by fermenting honey and water without any other ingrediences. It keeps its original honey flavour and taste.
Type of honey
Very rare linden honey mead from the finest quality.
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 Jaroslav Lstiburek
Small production with the highest quality mead. He specializes in making dry and semi-dry mead which is not so typical for czech producers. Producing variental honey meads and special editions.
A golden drink in which the taste and aroma of maple honey stand out. The overall impression is harmonious and the wine is well drinkable.
Producer of meads and honey wines, which attract attention because they are more strongly fermented and less sweet. Special species such as melomels and cysers are interesting in production.
Jaroslav Lstibůrek originally worked in the brewing industry until 1999, after which he moved to Domažlicka and sometime in 2004 he started beekeeping. The impetus for the production of mead was the search for a way to utilize melicitous (i.e. cement) honey, which remained solidified in the combs and could not be extracted. He incorporated his experience from his original field and started making mead from that honey. They try to preserve both the quality and all the aroma of the honey as much as possible. He stores the honey in a cold room after dialing, he does not cook it before fermentation, he only heats the forest honey to 30°C, because it is harder to dissolve. Controlled fermentation takes place with deep-fermenting yeast at a temperature of 12-13°C, which ensures that microorganisms such as lactic or vinegar bacteria cannot assume their active role. The resulting mead is filtered after maturation. Ripening takes place at a temperature of around 7°C. It currently offers 4-year-old archive mead, mead with hops and ginger, and currant mead.
During the excursion in June 2016, we still had the opportunity to buy the last pieces of apple cyser, which is now waiting for true connoisseurs, and we also tasted the fermented mead made from chestnut honey, which will enrich the offer in some time.
Mr. Lstibůrek very actively promotes beekeeping and the production of cold mead. You can find similar information about the production of domestic and commercial mead on his website www.medovevino.cz
He currently has about 30 bee colonies in a clean area of the Czech Forest. Basically, he does not play with bees, as it is stressful for them, which is also proven by research in the USA, for example.