tasteMAKERS

Bløm Meadworks (2x7)

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Mead dates back to 7000 BC in China where honey was fermented with fruit and rice. At Bløm Meadworks in Michigan, honey from local apiaries is turned into dry, session-style mead. Working in partnership with farmers and beekeepers across the state, Lauren Bloom and Matt Ritchey are creating ferments that capture the essence of the region’s flavor.