Sour Mead

Description

Sour Mead is a 9.5% ABV honey wine from Koabesteu Brewing in Gyeonggi-do, fermented from acacia honey with Lactobacillus and wine yeast. The lactic fermentation introduces a gentle tartness that prevents the honey sweetness from becoming cloying, while the wine yeast delivers a clean, dry-leaning finish. Layered honey aroma and soft fruit tones make it versatile at the table, pairing naturally with cheese boards, light canapes, and plated desserts. It occupies an appealing niche between mead tradition and modern sour beer sensibility.

Ingredients

아카시아 벌꿀, Lactic Acid Bacteria, 와인 효모

Tasting Notes

Food Pairings