My Viking roots run deep, and that's how Tangled Mead was born.

Mead is an alcoholic beverage fermented from just three ingredients: honey, water, and yeast. Similar to beer and wine, it's created via a relatively simple process, but with near-infinite variations to explore. 

I love to cook and bake, so home brewing my own mead was a natural next step. I source local honey whenever possible and use organic ingredients, including flowers and herbs from my own garden. 

I brew in one gallon batches. Each batch takes about 6 weeks to ferment, start to finish; it's ready to drink right out of the jug, but letting it rest in bottles afterwards yields more complex flavors.

To date, I have three batches under my belt, and plans for so many more. My husband Danny is my biggest helper and my first-ever fan. Tangled Mead is my liquid embodiment of Hearth & Home.

May Your Roots Drink Deep. Skål!


Tangled Mead vintages, to date:

  • Solstice Fire - traditional Mead, light and sweet with hints of apple (13 October 2016 to 08 February 2017; cold, slow fermentation)
  • Lavender Moon - a Lavender Metheglin, yeasty with floral and citrus notes (11 February to 07 April 2017)
  • Spring Raspise - a Raspberry Melomel (currently fermenting)

Due to California's complex state liquor laws, Tangled Mead is not currently available for commercial sale. My dream is to one day share my small-batch, home brewed mead with a wider audience -- stay tuned and join me on this journey! Follow me on Instagram for my latest home brew updates, and email me if you have any questions or are interested in learning more about my process.