A chat with Erick Hurtado of Honeysuckle Meadery
This week we’re releasing a new beer in our Everyday Outlaw Series. With low calorie, low carbs and low ABV being the target, we thought there was no better way to keep healthy than using local honey. We reached out to Erick Hurtado and his team at Honeysuckle Meadery and started putting together a recipe!
We had a chance to chat with him this week so y’all could get to know Honeysuckle more.
On draft at The Hideouts starting this Friday!
How did you get started?
Honeysuckle meadery was started in 2018 with the purpose of incorporating our farm-grown herbs and berries into house-made mead. Starting with 5-gallon carboys we eventually moved up to 100-gallon batches.
Tell us a little about the Honeysuckle Meadery.
The Honeysuckle comprises multiple businesses; a teahouse, meadery, cafe, and restaurant. Branching from chapel hill to Carrboro, and now Durham; we strive to provide and beautiful guest experience in unique places.
What big things lie ahead in 2021?
For the meadery, we just opened up a tasting window to showcase our fun experimental styles and provide an educational place to learn about mead. We are also in the process of doubling our production to supply the triangle with any of their mead needs.
Why are y’all excited to work with Lonerider on this?
It was very exciting to get a call from Lonerider when they were interested in making a Honey blonde ale. Lonerider is a staple of the Triangle and they also create some fantastic beers. We always love collaborating with others to cross-pollinate ideas.
You can learn more about Honeysuckle Meadery here!