We are a Veteran-Owned Business.
Our ownership team includes:
Jay Moberly, 12 years Army National Guard
Dan Decker, (Deceased) 8 years Army and
Dave McCarty, 34 years Army National Guard
About Our Mead
We seek to source our local providers:
- Currently we use Hasselman honey out of Fremont, MI and Frank Arriaga of Watervliet, MI
- Our cider comes from Seedling Farms, of South Haven, MI and Understory Farm Orchards of Bangor, MI
- Pear juice from Seedling Farms of South Haven, MI
- Our blueberries are from Adkin Farms, South Haven, MI
- Cranberries from DeGrandchamps of South Haven, MI
- Saskatoons from Steve at Saskatoon Farm and Nursery, Williamsburg, MI
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)
Albumen (egg white)
Alumino-silicates (hydrated) Bentonite (Wyoming clay) and Kaolin
Ammonium phosphate (mono- and di basic)
Ascorbic acid iso-ascorbic acid (erythorbic acid)
Calcium carbonate (with or without calcium salts of tartaric and malic acids):
Carbon dioxide (including food grade dry ice)
Any Carbon Dioxide in the mead is from the fermentation process
Carbohydrase (Glucoamylase, Amylogluco-sidase)
Carbohydrase (pectinase, cellulase, hemicellulase)
Casein, potassium salt of casein
Defoaming agents (polyoxyethylene 40 monostearate, silicon dioxide, dimethylpoly-siloxane, sorbitan monostearate, glyceryl mono-oleate and glyceryl dioleate)
Gelatin (food grade)
Milk products (pasteurized whole, skim, or half-and-half)
Oak chips or particles, uncharred and untreated
Oxygen and compressed air
Potassium carbonate and/or potassium bicarbonate
Sorbic acid and potassium salt of sorbic acid
Soy flour (defatted)
Yeast, cell wall/membranes of autolyzed yeast