Why Does Mead Taste So Different? Understanding Flavor, Honey & Style Part 1

At Dragonfire Meadery, we love introducing people to mead. While we’re fortunate to have a loyal following, many patrons at the events we attend have never even heard of mead. We also meet people who have tried mead before — sometimes not ours — and didn’t enjoy it. When we convince them to sample our meads, they often have a completely different experience.

So why is there such a wide variation in how mead tastes? Let’s take a look at some of the key factors that influence flavor.

One of the biggest differences people notice is sweetness. Some meads are sweet, while others are dry or somewhere in between. Sweetness depends on the balance of honey, yeast, and other sugars from the fruits. Production methods may alter this perception. Variations often come down to residual sugar — the natural sugars left behind after fermentation.

Higher residual sugar levels can happen for several reasons. Fermentation may be stopped early, leaving more natural sweetness in the mead. Some meads are also back-sweetened, meaning additional honey is added after fermentation to adjust flavor and sweetness. Yeast strain plays a role as well, as different yeasts ferment sugars differently and contribute their own flavor characteristics.

Stopping fermentation early can be done in several ways. One common method is adding stabilizing agents that inhibit or halt yeast activity. When the yeast can no longer convert sugars into alcohol, more residual sugar remains in the mead, resulting in a sweeter profile. At this stage, some producers may also back-sweeten by adding additional honey after fermentation to further adjust sweetness. This can create meads that taste more strongly of honey itself rather than showcasing more subtle flavor notes developed during fermentation.

Additionally larger producers use a technique called cold crashing to slow or stop fermentation. By rapidly lowering the temperature of the mead, yeast activity decreases significantly, which helps preserve residual sugars.

In some cases, pasteurization may also be used. Similar to the process used for milk or juice, pasteurization gently heats the mead to eliminate active microorganisms, including yeast, which prevents further fermentation.

Each of these methods influences not only sweetness, but also the overall character and perceptions of the finished mead.

Mead can taste dramatically different depending on the type of honey used. Many people don’t realize that honey itself has a wide range of flavors, influenced by where it’s produced and the flowers the bees visit.

Lighter honeys like alfalfa, orange blossom, and Linden often create meads with delicate, floral, and softly sweet notes. Darker varieties such as buckwheat or avocado honey bring a richer profile, with deeper, earthier undertones and more robust character. The most common honey used is clover or wildflower. Clover honey is a more consistent, mild and classic honey. While the wildflower honey tends to be more complex and have a unique flavor profile depending on which types of local flowers were available for the bees to collect pollen from. 

This is one of the main reasons mead can vary so much in taste. But honey is only part of the story.

There are many different styles of mead, each crafted with a distinct character in mind. Some are light, crisp, and refreshing — sometimes even gently carbonated — like session meads. These are often lower in alcohol and designed for easy sipping. Others are richer, fuller-bodied, and higher in alcohol, with a structure more comparable to wine. We will get more into these in our next blog.

At Dragonfire Meadery, we embrace that range. A mead like Muirdris, our elderberry mead, leans toward a deeper, red wine–inspired profile with bold fruit character and richness. Chi Wen, our cherry vanilla mead, offers layered fruit with smooth warmth. Meanwhile, a semi-sweet blueberry mead like Weewilmekq brings balance and approachability, pairing beautifully with savory dishes.

Beyond sweetness levels — from dry to sweet — mead can also include fruits, spices, herbs, or even barrel aging, creating remarkable complexity. Each decision, from the honey chosen to the fermentation style, shapes the experience in the glass.

That’s why two meads can taste completely different — even when both are simply called “mead.”

Mead is far more diverse than most people realize. From the type of honey used, to fermentation methods, sweetness levels, fruits, spices, and aging techniques, every choice shapes the final flavor in the glass. No two meads are exactly alike — and that’s part of what makes this ancient drink so fascinating.

In the coming weeks, we’ll be diving deeper into the world of mead — exploring honey varietals, breaking down different mead styles, explaining sweetness levels, and sharing how to pair each one with food. Whether you’re brand new to mead or looking to expand your palate, this series will help you taste with more confidence and curiosity.

Because once you understand what goes into mead, you don’t just drink it — you experience it.