MeadHall

About our Meads

We seek to source our local providers:

The best meads are made from fresh fruit and raw honey.

The mead is aged on the lees for 9-12 months in an ambient temperature range of 65-75 degrees before bottling.

Making mead the Old-School way- the simplest way the head mead maker has developed over the last 35 years.


What We Don't Use

All of the below additives are things put into wine without your knowledge.
Great Mead Hall does not add any of these contaminates:

Acacia (gum arabic)
Acetaldehyde
Activated carbon
Albumen (egg white)
Alumino-silicates (hydrated) Bentonite (Wyoming clay) and Kaolin
Ammonium phosphate (mono- and di basic)
Ascorbic acid iso-ascorbic acid (erythorbic acid)
Aspergillus aculeatus
Calcium carbonate (with or without calcium salts of tartaric and malic acids):
Calcium pantothenate:
Carbon dioxide (including food grade dry ice)
Any Carbon Dioxide in the mead is from the fermentation process
Carbohydrase (alpha-Amylase)
Carbohydrase (beta-Amylase)
Carbohydrase (Glucoamylase, Amylogluco-sidase)
Carbohydrase (pectinase, cellulase, hemicellulase)
Casein, potassium salt of casein
Cellulase (beta-glucanase)
Citric acid
Copper sulfate
Defoaming agents (polyoxyethylene 40 monostearate, silicon dioxide, dimethylpoly-siloxane, sorbitan monostearate, glyceryl mono-oleate and glyceryl dioleate)
Dimethyl dicarbonate
Ethyl maltol
Ferrocyanide compounds
Fumaric acid
Gelatin (food grade)
Glucose oxidase
Granular cork
Isinglass
Lysozyme
Malic acid
Malo-lactic bacteria
Maltol
Milk products (pasteurized whole, skim, or half-and-half)
Nitrogen gas
Oak chips or particles, uncharred and untreated
Oxygen and compressed air
Polyvinyl-polypyr-rolidone (PVPP)
Potassium bitartrate
Potassium carbonate and/or potassium bicarbonate
Potassium citrate
Potassium meta-bisulfite
Protease (general)
Protease (Bromelin)
Protease (Ficin)
Protease (Papain)
Protease (Pepsin)
Protease (Trypsin)
Sorbic acid and potassium salt of sorbic acid
Soy flour (defatted)
Sulfur dioxide
Tannin:   
Tartaric acid
Thiamine hydrochloride
Urease
Yeast, cell wall/membranes of autolyzed yeast
Yeast, autolyzed

Old Scrumpy

This traditional cyser provides a pronounced apple flavor that become accentuated with chilling. At room temperate the honey characteristic is more pronounced

Batch A007

  • Barrel# 007
  • Pitched 9/28/2015
  • Seedling Cider
  • Hasselmans Honey
  • Bottled 3-Jul-16
  • ABV 13.42%

Batch A008

  • Barrel#008
  • Pitched 9/28/2015
  • Seedling Cider
  • Hassleman Honey
  • Bottled 9-Jul-16
  • ABV 13.01%

Batch A009

  • Barrel 009
  • Pitched 10/5/2015
  • Seedling Cider
  • Hassleman Honey
  • Bottled 25-Sep-16
  • ABV 13.56%
  • Notice
    Reported spontaneous carbonation.
    Please open where its exuberance will not be an issue.

Batch A017

  • Barrel #017
  • Pitched 22Oct2015
  • Seedling Farm Cider
  • Hasselman Honey
  • Bottled 13May2017
  • ABV 13.72%

Batch A027

  • Barrel #027
  • Pitched 5Nov2015
  • Seedling Farm Cider
  • Hasselman Honey
  • Bottled 10Jun2017
  • ABV 13.05%
  • Notice
    Reported spontaneous carbonation.
    Please open where its exuberance will not be an issue.

Batch A028

  • Barrel #028
  • Pitched 5Nov2015
  • Seedling Cider
  • Hassleman Honey
  • Bottled 27-May-17
  • ABV 13.04%
  • Notice
    Reported spontaneous carbonation.
    Please open where its exuberance will not be an issue.

Batch A010

  • Barrel #010
  • Pitched 5Oct2015
  • Seedling Cider
  • Hasselman Honey
  • Bottled 11Dec2016
  • ABV 13.70%
Batch A012
  • Barrel #012
  • Pitched 12Oct2015
  • Seedling Farm Cider
  • Hasselman Honey
  • Bottled 2Jan2017
  • ABV 16.13%

Herminator

A traditional cyser done in the holiday spirit, well spiced it provide the perfect holiday flavor for sitting by the fire.

 

Batch A002

  • Barrel 002
  • Pitched 9/17/2015
  • Seedling Cider
  • Hassleman Honey
  • Bottled 10-Jun-16
  • ABV 14.76%

Batch A003

  • Barrel 003
  • Pitched 9/17/2015
  • Seedling Cider
  • Hassleman Honey
  • Bottled 4-Sep-16
  • ABV 16.22%

Batch A004

  • Barrel 004
  • Pitched 9/17/2015
  • Seedling Cider
  • Hassleman Honey
  • Bottled 23-Jul-16
  • ABV 14.71%

Batch A005

  • Barrel 005
  • Pitched 9/21/2015
  • Seedling Cider
  • Hassleman Honey
  • Bottled 27-May-17
  • ABV 13.84%

Batch A006

  • Barrel 006
  • Pitched 9/21/2015
  • Seedling Cider
  • Hassleman Honey
  • Bottled 23-Oct-17
  • ABV 13.59%

Batch A015

  • Barrel 015
  • Pitched 10/15/2015
  • Seedling Cider
  • Hassleman Honey
  • Bottled 26-Sep-17
  • ABV 13.34%

 

Mz Beauregarde

A traditional melomel made with juice blueberries, fermented for two months, racked off the fruit, and left to age. A full-flavored blueberry that stands above the rest.

Batch A001

  • Barrel 001
  • DutchGold Honey
  • Adkin Farms Blueberries
  • Bottled 28-Feb-16
  • ABV 9.72%

Batch B001

  • Barrel 001
  • Pitched 23-July-16
  • Hasselmans Honey
  • Adkin Farms Blueberries
  • Bottled 10-June-17
  • ABV 12.45%

King Alcinous

A traditional melomel made with fresh pear juice and aged on the lees for nine to twelve months.

Truly a delightful beverage for the pear connoisseur.

 

 

Batch X001

  • Pitched 10/5/2015
  • Seedling Pear cider
  • Hasselman honey
  • Bottled 1-Jul-16
  • ABV 12%

Batch B003

  • Barrel 004
  • Pitched 9/22/2016
  • Seedling Cider
  • Hassleman Honey
  • Bottled 13-Sep-17
  • ABV 12.49%

 

 

John Lake

A non-traditional fruit used in a very traditional way. Saskatoon berries brought to life and bring a refreshing and unique taste to our mead line up.

Batch BX02

  • Barrel N/A
  • Pitched 08/24/2016
  • Saskatoons from Saskatoon Farm and Nursery - Williamsburg, Michigan
  • Hasselman honey
  • Bottled 06-Sept-17
  • ABV 14.25%

 

Maillard

A Traditional Brochet (Caramelized Honey Mead), aged 12 months. This rounds out our Classic Meads.

 

 

 

Batch B022

  • Barrel 011
  • Pitched 12/30/2016
  • Arriaga Honey
  • Bottled 21-Jan-18
  • ABV 11.22%

 

Óðrerir

A traditional Mead. Fresh and simple. Honey water and yeast aged for 12 months create this wonderful addition to our Mead line up.

Batch AX001

  • Barrel N/A
  • Pitched 07/30/2015
  • Hasselmans honey
  • Bottled 20-Dec-16
  • ABV 14%

 

Sagapgia

Cranberry mead, a New World variety in an Old World tradition. At this time batches are listed as experimental.

Batch X002

  • Pitched 10/12/2015
  • Degranchamp Cranberries
  • Hasselmans honey
  • Bottled 25-Aug-16
  • ABV 11.65%

 

Great Mead Hall Outlets

Find our Meads Here!

Bellavinos Fine Wine & Spirits
3920 Plainfield NE
Grand Rapids, MI 49525

Cannonsburg Bottle Shop
8025 Cannonsburg Road
Cannonsburg, MI 49317

The Country Store
7821 Red Arrow Highway
Watervliet, MI 49098

The Crushed Grape
2869 Knapp St. NE
Grand Rapids, MI 49525

D. Schuler's Fine Wine & Spirits
2754 44th St SW
Wyoming, MI 49519
(616) 538-4560

The Depot
555 Dyckman Ave,
South Haven, MI 49090

Harding's Friendly Market
14 W Monroe St,
Bangor, MI 49013

Home Run Liquor & Deli
1259 Post Drive
Belmont, MI 49306

Horrocks Farm Market
235 Capital Ave SW,
Battle Creek, MI 49037

Kings Cove
430 W. 17TH, SUITE 12
HOLLAND, MI 49423
(616) 396-4766

Mid Town Party Store
9714 Red Arrow Hwy
Bridgman, MI 49106

Siciliano's Market
2840 Lake Michigan Dr NW
Grand Rapids, MI 49504

Shell (R&H Petroleum)
748 South Main St.
Watervliet, MI 49098

Tiffany’s Wine & Spirit Shoppe
(269) 381-1414
1714 W Main St
Kalamazoo, MI 49006


In Our Own Store


Soap from Silver Palace Soaps

We carry the following scents:
  • Honey Dew
  • Lemon Grass-Patchouli
  • BlueBerry Festival

Honey Stixs from Hasselmans Honey

In the following flavors:

  • Root Beer
  • Grape
  • Cherry
  • Blueberry
  • Chocolate
  • Pina Colada
  • Cinnamon
  • Honey
  • Raspberry

Credits

  • Lynn Carpenter- Barrel Wrangler
  • David Crawford
  • Chuck Nelson-  Floor Sander
  • Jane Nelson-  Helper
  • Marcia Powers- Helper
  • Kris Bishop- Helper
  • Vince Whitmore-  Web Page Design and Graphic Arts
  • Martyna Alexander- Artist and Concept Design

Recipes

1 six ounce can of organic tomato paste
2 cups Herminator Mead
2 tsp garlic powder
2 tsp onion powder
3 tbs unsulfered molasses
2 tsp hickory smoked salt
1 tbs chili powder
1/4 tsp cayenne pepper

Directions: Mix tomato paste and Herminator in sauce pan until smooth. Add all seasoning to mixture until well blended. Bring to a boil for three minutes, then lower heat and simmer for 15 minutes. Let cool and put in a glass jar and refrigerate. More cayenne pepper can be added for heat - so if you like it hot, make it that way! This works great for hot wings! Recipe courtesy: Colette Decker


Great Mead Hall and Brewing Company

215 W. Monroe, Bangor, MI 49013

Hours:

1 May through 31 Sep
Fridays open 5pm until 10pm
Saturdays open 1pm until 10pm
Sundays open 1pm until 6pm

1 Oct until 30 Oct
Fridays open 5pm until 9pm
Saturdays open 1pm until 7pm

1 Nov until 31 Mar
Fridays open 5pm until 8pm
Saturdays open 1pm until 6pm

1 April until 30 Apr
Fridays open 5pm until 9pm
Saturdays open 1pm until 7pm

We are always Closed on: New Years Eve, Christmas Eve & Christmas day

We will be Open on the following Holidays: Labor Day, Memorial Day & 4th of July
Holiday Hours will be 1pm until 6pm

We will also be Open the day before Halloween, from 6pm until 9pm, and Halloween from 4pm until 8pm.

Contact Us:
269-427-0827 or 269-906-1415 - please leave a message
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Great Mead Hall and Brewing Company
We are makers of traditional meads, made without modern additives.