Augustowska Miodosytnia

PL04

Founders Piotr Piłasiewicz and Paweł Kotwica decided to reborn mead production in north-eastern Poland based on the traditions of the Polish-Lithuanian region. They come with interesting types of mead

The idea of creating Augustowska Miodosytnia was born out of our involvement in the renewal of beekeeping and our willingness to share experiences with domestic mead production. As in the case of beekeeping, honey production is a beautiful old Polish tradition, pushed out of the market and public awareness through the popularization of more economical forms of production.

We opened Augustowska Miodosytnia to produce mead of the highest quality in the traditional way, using only natural raw materials obtained from the Augustów Forest and neighboring areas. We allocate part of the profits to the development of beekeeping by supporting the activities of the Bartne Brotherhood, from which we come.

The recipes of our mead are derived from the rich tradition of mead production in the Polish-Lithuanian community. We want to recreate the tastes that pleased our ancestors. According to this principle, we were the first in Poland to start the production of the forgotten Zbicień.

Proper mead production begins with dissolving honey in a dose of water suitable for the recipe. Then heat and cook with spices and condiments. This produces honey wort, which is then pumped into a stainless steel fermentation tank, stirred vigorously, and after cooling, yeast is added. After the first stage of fermentation, ie after about 3–12 weeks, depending on the type of honey (after the so-called turbulent fermentation), the honey goes to the next stage of production, during which it matures, clarifies and acquires "character" with time. It takes 3 to 12 months. Honey is filled into bottles when both laboratory tests and organoleptic tests confirm its correct "strength", as well as taste, color and smell.

Approximately 1,300 bottles of alcohol are produced in one production process. For example - we need a whole year to make Trojanak. We do not want to speed up natural processes, because we know that it pays to wait for good drinks.