Georgia Magazine - March 2018 - 17
Siblings Andrew Brown and Briana
Brown-Kidd are part of the team at familyowned Blue Haven Bee Co. in Canon. Here,
they produce raw honey and natural body
care products, plus meads through the
company's Southern Origin Meadery label.
Dawsonville's BeeCraft Mead Co.'s Dark
Pearls is a nationally award-winning
mead that ferments blackberries, black
currants and blueberries with honey.
1998, and I thought I'd try it
because of the flexibility," he
Douglas Mabry, center, of the Georgia Trustees
says. He got serious about makWine Challenge presents the top mead award
ing mead eight years ago when
for 2017 to Dawn and Robin Kosoris of The Viking
his daughter was born, and
Alchemist Meadery in Marietta.
"homebrewing beer went out the
window," since it requires more
attention than making mead.
Blair Housley, an Air Force vetToday he teams up with Mike
and owner of Dahlonega-based
Lorey, who used to make mead at
Meadery, also likes using
Montaluce Winery. Working as a
honey for fruit meads. He
volunteer with Georgia Organics led
it keeps a light flavor, even
Lorey to mead-making. Lorey and
His pawpaw mead,
Piper also produce mead using sormade
fruit and fruit
ghum and tart cherries. Meanwhile,
is unique. It's
Lorey's just purchased 6.5 acres on
which he plans to grow various fruits
and raise bees.
BeeCraft Mead Co.'s Southern
Gal mead, made from South Georgia
Housley's meads have won 26
gallberry honey, exhibits the taste of
over the years, and Etowah
the honey from its aroma to its finMeadery's
best-selling mead is
ish. "I don't want to lose the honey,"
with its hints of
Piper says of his approach to mead.
such as nutInfused meads from BeeCraft inmeg
clude a ginger mead, also made with
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The perfect pairing
Housley also has done a
lot with pairing food and mead,
and he has teamed up with an
Athens-based food truck, Green
Stix, which serves Greek food to
Etowah Meadery's patrons. He also
sells copies of "The Art of Mead
Tasting & Food Pairing" (Mead Maven Publishing, 2017; $49.95), written
by Chrissie Manion Zaerpoor, who
makes mead in Yamhill, Ore.
Pairing mead with pizza is
the thrust at Jerry Magginnis' The
Buzzery in the small Thomas County
town of Boston in South Georgia.
Magginnis makes mead as well
as pizza, using honey from family
sources, much of it local.
Magginnis believes that mead
can be cellared. In fact, mead is best
served at cellar temperature (50 to 55
"Mead will let you open a bottle,
close it up, and a year later it will still
be good," he says.