melomels

Melomel is a subtype of mead, a fermented beverage of honey, water, and yeast. It is distinguished by the addition of fruit, whether fresh, frozen, juice, or puree, which adds acidity and fruit aroma. In traditional and modern mead-making, melomels are considered fruit-forward varieties, alongside metheglin (herbs), cyser (apple), and pyment (grape).

Production starts with a honey-water must fermented with yeast. Fruit is added during primary fermentation or in secondary to preserve aroma. Some use whole fruit; others rely on juice or puree. Fermentation temperatures are similar to wine, with typical ABV around 8–14%, though values vary. Additives such as nutrients, acids, tannins, or spices may balance flavor; aging helps mellow sweetness and blend fruit notes.

Flavor and appearance vary with the fruit. Melomels can be bright and floral, tart, or jammy, depending on sweetness and fruit. They can be still, semi-sparkling, or sparkling, and may be aged in stainless steel or oak for complexity. Common fruits include berries, stone fruits, citrus, and tropical varieties, as well as blends. Names usually reflect the main fruit, for example strawberry melomel or blueberry melomel.

History: Melomels have roots in traditional European mead-making, where honey was combined with seasonal fruit. In modern craft and homebrewing circles, they remain popular fruit meads, valued for approachable flavors and versatility.