Mead me in Scott’s Addition

Black Heath Meadery heading for 1313 Altamont Ave.

When someone says, “mead” I immediately think of Medieval Times restaurants and I don’t think I’m alone in that thought process. I also consider myself a beer snob and full recognize that it is hypocritical of me to look down or make assumptions about on of the oldest mood changing liquids in the world.

The first confirmed mead dates back to 2800 – 1800 BC but it’s suspected of being around for a lot longer. [Source: Wikipedia] My two minutes of research on the internet have already convinced me that most of my thoughts on mead have been erroneous.

According to Richmond Bill Cavender and Jayne Heffner will be on the scene this fall trying to convince the rest of Richmond of the error of their meadless ways.

Their new business, Black Heath Meadery, will churn the product out of a 2,000-square-foot space they are leasing at 1313 Altamont Ave.

When Black Heath opens this fall, Cavender said he hopes to capitalize on the microbrew craze – there are two breweries within a half-mile of the site – but with a product that will appeal to a different taste.

“A lot of people who are trying to get into craft beer don’t like the hops, they don’t like the bitterness,” he said. “People who might not like hoppy beer like cider, and they like mead.”

Mead is made by fermenting honey with water, yeast and often other fruits or spices. Cavender and Heffner are investing about $50,000 in Black Heath. About one-third of that will pay for equipment, which Cavender said will include a row of 200- and 50-gallon fermenting tanks.

Image: Rolett

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Richard Hayes

When Richard isn’t rounding up neighborhood news, he’s likely watching soccer or chasing down the latest and greatest craft beer.

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