Mead is honey wine, one of the oldest drinks in the world. You ferment honey with water, sometimes adding fruit, spices, herbs, or tea, and end up with something closer to wine than beer. Every one of mine starts with raw honey and goes from there.

All sorts, honestly. I sort them into three groups: the Bold (my fire and pepper meads, like Burning Hive), the Garden (tea, herb, and botanical meads), and the Orchard (fruit and dessert meads). Everything is small‑batch and made by hand, so the lineup keeps growing as I try new ideas.

Not right now. Michiana Mead is a passion project, so this site is here to show what I make and share what I'm learning about mead, not to sell bottles. If that ever changes, you'll hear about it here first.

I'm Robert Overton, the owner‑brewer behind Michiana Mead, and I make everything by hand in South Bend, Indiana. It's a one‑person operation, rooted in Old World craft and a whole lot of Michiana soul.

It's just me, making small batches by hand and chasing flavors most meaderies wouldn't bother with, from tri‑pepper fire meads to Korean botanicals. I care more about trying something new and sharing what I learn than about pumping out the same safe bottle.

I post new batches and behind‑the‑scenes on Facebook and Instagram, and I write about mead here on the blog. Follow along wherever you like best.

Visitors can reach out via the contact information provided on the website or engage through social media channels. Michiana Mead encourages questions, recipe exchanges, and community interaction to support home brewers.