Slowly, the day turns, and with the return of the sun, we head toward brighter times. This year’s winter mead is one of the highlights at the brewery. It’s brewed with rosehips, picked along the shoreline. The winter mead is aged for one year in tanks and an additional 10 months in oak barrels.
It’s one of our seasonal brews, available only in a limited batch during the winter months. Winter mead is a rich and sweet mead dominated by dark and bitter notes, with flavors that remind of pine and rosemary. It has characteristics similar to a port wine and pairs excellently with Christmas menus, from the lunch table to Christmas Eve dessert and coffee.
Aroma – Maple syrup, nutmeg, vanilla, spruce
Taste – Butter, pine shoots, dark honey, walnut, and bitter floral notes
Ingredients: Water, Danish honey, rosehips, yeast. Aged in port and whisky barrels. Contains sulfites.
Description: Winter mead is brewed with rosehips, picked along the shoreline. After a year in regular tanks, the mead is aged for an additional 10 months in oak barrels. Winter mead is a rich and sweet mead dominated by dark and bitter notes. The bitter flavors, reminiscent of pine and rosemary, balance the sweetness nicely and add a fresh dimension. The mead’s mild aftertaste, with a similarly “herbal” bitterness, keeps the mead fresh and balances the rich sweetness, which is the initial flavor impression. It has a dark and deep color. Enjoy Winter Mead chilled with Christmas treats or as a cozy drink during the dark moments while we wait for the great wheel to turn.
Serving Suggestions: Winter mead is a sweet mead, so its primary use with food is alongside desserts and cheese. Additionally, its bitterness makes it suitable for savory dishes dominated by rich and sweet flavors; apple pork, classic Danish Christmas duck, or hunter’s stew with jam. In the sweet category, mead is best served with desserts that have bitter flavors; cherries and nuts, or with dark chocolate. When paired with cheese, Winter mead is best served with blue cheeses, preferably on the salty side. West Jutland Danablu and English Stilton are some obvious examples.
Winter mead also pairs well with smoked foods; “Sol over Gudhjem” (a Danish smoked herring dish), honey-glazed ham, southern Jutland sausage, and hot-smoked salmon.
Glass: Winter mead is best served in small glasses that highlight its sweetness and enhance its aroma. We recommend tulip glasses, Glencairn whisky glasses, or traditional port wine glasses.
