Huus Rhaen, Mead & Kilju

Huus Rhaen, Mead & Kilju Huus Rhaen, Meads & Wines. Meadmaker @ Westervoort, Netherlands, Est. May 2023.

Photo 3: Blueberry Ginger mead. This was also a pretty straightforward recipe that i designed for commercial use, I let ...
08/08/2026

Photo 3: Blueberry Ginger mead. This was also a pretty straightforward recipe that i designed for commercial use, I let it ferment on fresh biological Ginger slices in primary and good quality blueberry concentrate. It also ended up very accessible for a broad audience, just as intended. Ended up Sweet with an ABV of 13,5%. Ended with perfect clarity.

Photo 2: Blueberry Ginger mead. This was also a pretty straightforward recipe that i designed for commercial use, I let ...
08/08/2026

Photo 2: Blueberry Ginger mead. This was also a pretty straightforward recipe that i designed for commercial use, I let it ferment on fresh biological Ginger slices in primary and good quality blueberry concentrate. It also ended up very accessible for a broad audience, just as intended. Ended up Sweet with an ABV of 13,5%. Ended with perfect clarity.

Photo 1: Blueberry Ginger mead. This was also a pretty straightforward recipe that i designed for commercial use, I let ...
08/08/2026

Photo 1: Blueberry Ginger mead. This was also a pretty straightforward recipe that i designed for commercial use, I let it ferment on fresh biological Ginger slices in primary and good quality blueberry concentrate. It also ended up very accessible for a broad audience, just as intended. Ended up Sweet with an ABV of 13,5%. Ended with perfect clarity.

Photo 3: Traditional mead. This was a pretty straightforward recipe that i designed for commercial use. I made some alte...
08/08/2026

Photo 3: Traditional mead. This was a pretty straightforward recipe that i designed for commercial use. I made some alterations on an older recipe i had. Ended up very accessible for a broad audience, just as intended. Ended up semi sweet with an ABV of 13%. Ended pretty much with good clarity.

Photo 2: Traditional mead. This was a pretty straightforward recipe that i designed for commercial use. I made some alte...
08/08/2026

Photo 2: Traditional mead. This was a pretty straightforward recipe that i designed for commercial use. I made some alterations on an older recipe i had. Ended up very accessible for a broad audience, just as intended. Ended up semi sweet with an ABV of 13%. Ended pretty much with good clarity.

Photo 1: Traditional mead. This was a pretty straightforward recipe that i designed for commercial use. I made some alte...
08/08/2026

Photo 1: Traditional mead. This was a pretty straightforward recipe that i designed for commercial use. I made some alterations on an older recipe i had. Ended up very accessible for a broad audience, just as intended. Ended up semi sweet with an ABV of 13%. Ended pretty much with good clarity.

Photo 3: Pumpkin Spice mead. This was a lot of work back then. Blended up a Japanese black Futsu pumpkin and fermented w...
14/07/2026

Photo 3: Pumpkin Spice mead. This was a lot of work back then. Blended up a Japanese black Futsu pumpkin and fermented with honey. All the pumpkin spice spices added accordingly. Ended up semi sweet with an ABV of 12%. Ended Crystal clear but i still managed to pump up some sediment during bottling. Better luck next time with that.

Photo 2: Pumpkin Spice mead. This was a lot of work back then. Blended up a Japanese black Futsu pumpkin and fermented w...
14/07/2026

Photo 2: Pumpkin Spice mead. This was a lot of work back then. Blended up a Japanese black Futsu pumpkin and fermented with honey. All the pumpkin spice spices added accordingly. Ended up semi sweet with an ABV of 12%. Ended Crystal clear but i still managed to pump up some sediment during bottling. Better luck next time with that.

Photo 1: Pumpkin Spice mead. This was a lot of work back then. Blended up a Japanese black Futsu pumpkin and fermented w...
14/07/2026

Photo 1: Pumpkin Spice mead. This was a lot of work back then. Blended up a Japanese black Futsu pumpkin and fermented with honey. All the pumpkin spice spices added accordingly. Ended up semi sweet with an ABV of 12%. Ended Crystal clear but i still managed to pump up some sediment during bottling. Better luck next time with that.

Photo 3: Gullinbursti Mead. Named after the Battle Swine of Freyr, according to the sagas it was made by the Dwarves and...
09/07/2026

Photo 3: Gullinbursti Mead. Named after the Battle Swine of Freyr, according to the sagas it was made by the Dwarves and pulls Freyr's chariot through the water and air and lights up the night sky with its shiny bristles.

I had a lot of fun with this one but it was also a lot of work just like making the Oaty Hopped mead i made a while back. Cooking a Rye Bread mash beer style and adding Bog Myrtle as well. You could almost say it is a Gruit beer style with the difference that the Honey is still the lead singer.

I am also happy with a rare source and contact where i can ask for some Bog Myrtle. Not easy to find. But for now i have enough dried Bog Myrtle in a jar to last me a while.

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Westervoort
6932

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