The Horrible Meadery

At The Horrible Meadery, our mission is to showcase the remarkable potential of dry meads and fruit infusions crafted with the time-honoured techniques from Norwegian mead-making. We are committed to reviving ancient brewing traditions and blending them with a modern twist to deliver unparalleled flavours that connect our customers to the rich heritage of Nordic mead.

Using Dutch ingredients, we pride ourselves on blending the rich, historical brewing traditions of Norwegian mead with the vibrant, diverse cultural tapestry of Amsterdam. We are dedicated to becoming the cornerstone of a new European mead movement, where quality, tradition, and innovation meet to create a drink that is enjoyed by both connoisseurs and casual consumers.

Our mead project started in Halden, Norway, casually brewing mini batches year on year, constantly testing and changing our recipes until we actually made something we thought was good. Over the next four years things slowly got out of hand, which eventually led to the question ‘’shall we try and sell this stuff?’’ After much deliberation, and with us convincing our third member to join, in September 2023 The Horrible Meadery was officially born. This is something that we’re passionate about and something that we want to highlight and share with you. We want to give mead the attention it deserves and we hope that you enjoy it as much as us.

Our meads typically ferment for up to a month, although the exact duration can vary with each batch. Once fermentation is complete, we remove any additional ingredients, such as fruit, and transfer the mead to secondary containers for aging. After a brief aging period, we filter the mead to remove any remaining fruit pieces or yeast clumps before bottling. We age our mead depending on the batch, some may bottle age for longer than others depending on the recipe. It is only released to you when ready. Our commitment to natural processes means each batch may have slight variations. We have also decided to carbonate some of our meads, which in our view, enhances the mead's character.