House Bear Brewing makes mead and your future favorite brew!
Our meads are always gluten free!
World War Bee, a lemonade-style mead
The brewers, Beth and Carl!
Mead, if you are not familiar with it, is a beverage made by fermenting the sugars in honey. It is unlike beer, which is made by fermenting the sugars in grains,
or wine which is made by fermenting the sugars in grapes. It's the world's oldest alcoholic
beverage. It can be flat, petillant, or bubbly. It can be sweet, dry
or somewhere in between. It can be made simply with honey, water and
yeast, or it can be complex, made with a wide variety of ingredients such as fruits, herbs, spices,
or even chocolate. When you ferment honey there is nothing you can't brew!
Because honey is such a versatile medium for fermentation, we, at House Bear Brewing tend to produce meads that are adapted from some of our favorite non-alcoholic drinks.
We make meads that are inspired by lemonades, iced teas and raspberry-lime rickeys. If you are new to mead we suggest starting with one of these meads and then moving on
to some of our more diverse meads like Demonic Presents which blends chocolate, hot peppers and honey into an exotic and decadent beverage!
House Bear Brewing:
House Bear Brewing is passionate about what we do. We explore interesting flavors wherever we find them,
in our gardens, in our kitchens and in our brewery.
This means that the meads we create are out of this world.
As homebrewers our emphasis was on the taste of the meads we brewed. When we decided to take our brewing to the next level
we began to think about our long term vision and the sourcing of our ingredients. We get our honey from
responsible apiaries and source our ingredients locally whenever we can.
At House Bear Brewing we are off-beat and whimsical people with a wide palette for fantastic flavors. You can expect that our
brews will have unusual and tasty flavor combinations, punny names, and labels that resemble the things we hold dear like monster movie posters, b-movies or cartoons.
We are in the process of acquiring our third and final license
that will enable us to produce mead for sale. We look forward to
creating your future favorite brew. We love what we do. We love what we brew. We hope you
No one succeeds alone and House Bear Brewing is no exception.
We are tremendously grateful for the help, advice, and guidance we have
received along the way. Our acknowledgements will eventually move from our home page but for now we feel this
deserves to be at the forefront. A huge thanks to those of who have helped us on our journey!
Fellow Brewers of Mead and Beer
First of all we want to say how utterly impressed we are with the craft beverage industry
and those in it. Everyone we have spoken to has been helpful and informative. We have felt
a sense of comradery and community which was unparalleled in our experience. Thanks go out to:
- Steve Sanderson - (Riverwalk Brewing Co.)
a local brewer who has been a constant source (sometimes weekly) of advice
and guidance. He has shown himself to be a man who will do almost anything
for a good brew (Steve, we promise its coming soon!).
- Brad Dahlhofer (B.Nektar Meadery) who talked abouth their issues getting going and encouraged us in our efforts
- Michael Fairbrother (Moonlight Meadery) who gave us the nickel tour and a million bucks worth of technical advice about the temperature needs of mead as you scale up
- Ian Bennett (Isaac's of Salem Meadery) a geneous person who in support of all of us getting going has been very transparent. He was also kind enough to walk us through his process and let us help him with a brew day.
- Ash Fischbein (Saphouse Meadery ) who kindly talked to us about bottling, labeling and the time and resources it takes him to package mead at his level of production
- Aaron Mateychuk (Watch City Brewing) for his advice, his feedback on the taste, aroma and experience of our meads and his interest
in possibly carrying Demonic Presents on tap at Watch City
- Eli Cayer (Urban Farm Fermentory) Eli is deeply passionate about locally grown produce,
sustainability and experimental fermentation from pickles to mead and
cider. He is kind, funny and supportive.
- Craig Theisen (Peak Organic)
a fellow Babson grad and friend who has provided information, anecdotes and
advice about getting started, partnerships with friends, distributors, and
finding a balance between variety and two many SKUs.
- Chris Tkach (Idle Hands Craft Ales)
another fellow Babson grad and brewer who was willing to meet with us to talk
about meadery/brewery design, our glycol needs/planning/layout, and his experiences in the industry
- Rick Rousseau and Donna Martin (Mill River Winery)
who gave us advice about the finer aspects of public planning boards, winery set-up and design, contact information for professional services, transitioning from a home brewer to a commercial brewer, and for sharing a 12-year bottle of mead with us.
The Babson College Community
Sometimes big opportunities come from small moments. It all started with an email from the Blank Center
about the John E. and Alice L. Butler Venture Accelerator Program. The accelerator program turned out to be open to alumni ... and it went from there. This led to more questions, presentations, the BETA challenge, a seed funding application, seminars, feedback, a new audience and so much more. We are grateful for the help, advice, promotion, funding, answers to
questions, pitching practice and support we have received from:
- Allison Heartquist, in the mayor's office in the town of Amesbury, MA
- Darryl Polley and Gina Renee Yankey from the TTB
- Ralph Sacramone from the ABCC
Other Friends and professionals who have pointed us in the right direction with feedback and advice
- Lori Titus (The Bee Folks ) who, in addition to the incredible array of delicious raw honey she has been able to provide us with over the years, also kindly gave us guidance about honey equipment for our meadery
- Rita Wollmering (The Herb Pharmacy) for the fresh herbs and advice about local apiaries. (We still owe you some mead Rita! It's coming!)
- Catherine Portner ( Portner Brewhouse) both for her friendship and also through the sense of community we had through the Babson Food and Beverage group she started, where we could talk to peers about problems, issues, solutions, resources and generally not work in a vaccum.
- Jim Koch (Samuel Adams) for his feedback on our mead, packaging, business model and pricing strategy and for his Brewing Up the American Dream program through which we were able to receive guidance from professionals in various fields of the industry. It was gratifying to hear from the distribution expert that we were 'so on the right track' when we presented sales and growth numbers for the industry.
- a huge thanks goes out to our friends and family who have supported us from the start: Amy, Ken, Matt, Phoebe, Jim,
Rebecca, Charlie, Dominic, Mendez, Seton, and Mom and Dad
- ...and we can't forget our pets that have eased our stress in times of "GAAAAH!!!" Thanks to Tigger,Tyrone, Tiao, Mingo and Ference for all the cat therapy!
...and finally to each other
- to Carl, my best friend and business partner, and inspiration for many a recipe or strange brew name. Thank you, -Beth
- to Beth, for the undying support and belief in the vision and your ability to push through the difficulties. Thank you, -Carl