#honeybeer Archives – PorchDrinking.com
Honey beer styles are more popular than ever, but they aren’t new. There were several beverages in antiquity that were fermented from honey, many of which have survived today. Mead is fermented entirely from honey, while Braggot is basically a hybrid of beer and mead. In recent history, Belgian brewers have proven adept at brewing Biere de Miel, less a style than a group of beers that incorporate honey. And from there, modern craft brewers have started putting honey into more and more styles.
Poised between Asheville, NC’s booming beer scene and Greenville, SC’s up-and-coming arena lies a somewhat hidden gem of a beer from a brewery on the edge of the Blue Ridge Mountains: Honey Bunny by Swamp Rabbit Brewery. And it’s a beer worth traveling for.
Yazoo Brewing Co., Nashville’s first production brewery since Prohibition, launched in 2003 and quickly gained a local following with their take on traditional craft brewing favorites such as Pale Ales, IPAs and Porters.
While it has been used for thousands of years in brewing, honey is an up and coming star of the craft beer world. Brewers are becoming more aware of the myriad possibilities it presents. Honey provides multiple potential contributions to beer depending on how and when it’s used in the brewing process and has a dizzying range of flavors. Factors such as terroir, the botanicals visited by the bees, and even the time of year the pollen was gathered all affect flavor. So what exactly does honey do for beer, and why do breweries use it?
“Brewers like to craft things, so we ask them, ‘What is it you’re looking to do?’”
Whatever the answer, Keith Seiz likely has good advice to offer any brewer or distiller looking to incorporate honey. Seiz is a representative of the National Honey Board, and—along with honey sommelier Alison Conklin—recently presented information on honey beer and spirits for a group of industry writers and editors.