Hive - Wild Barrel Ferment Sparkling Mead

Taking rooftop honeycomb, we derived two mixed cultures over a year of propagation. One of those cultures was clean and delicate and became the Hive Sessions fermenter. The other we squirrels away for the winter. When we were ready, we took more rooftop honey and went unbridled, leaving the funky culture to do its thing.

Six months later, the expression is crazy. Loads of funky honey notes, floral and herbaceous, some lovely texture from the wood and the yeast and a sour, dry finish. Carbonated high to clean up the drinkability. It's a fully wild and fully working title rooftop mead.