Sweden · Skane

Malmö Meadery

A Malmö mead producer turning honey into carbonated, fruit-led bottles, pyment and darker liquorice mead.

The producer

Malmö Meadery is the separately marketed mead brand connected to Malmö Brewing in Malmö, Skåne. Founded publicly in 2019 by winemaker Anders Hansson after home meadmaking from 2016, it works from a honey base rather than grapes, then changes the drink with fruit, berries, red grapes or liquorice.

The range moves from tropical Passion Fruit and Papaya to darker Black Currant and Licorice Mjöd. Red Grape Pyment combines grape fruit with honey for a rounder, sweeter wine-adjacent style, while early carbonated session meads used bubbles to lift aroma and lighten the palate.

Known for

Honey-based mead shaped by fruit, berries, grape material, liquorice and carbonation.

Notable facts

The story

Pineapple, sour cherries and bubbles

In summer 2018, Malmö Meadery worked with Superstition in Prescott on a carbonated mead made with pineapple and sour cherries. The finished collaboration reached 9% alcohol, above the roughly 6% session-mead direction Anders Hansson had been developing. Pineapple brought tropical fruit, while sour cherries supplied a sharper red-fruit note; carbonation carried both through a honey-based ferment. The project came as Hansson was moving from 20-litre home vessels into larger tank batches and preparing mead for public release.

From the atlas

Malmö Meadery

At A Glance

The Producer

Malmö Meadery is Malmö Brewing’s separately marketed mead brand, led by the shared owner Anders Hansson. Its bottles begin with honey rather than fermented grape juice, so flavour is built through additions such as passion fruit, black currant, red grapes and liquorice rather than through vineyard names or grape varieties.

Hansson had been making mead since 2016 before the public release in 2019. The result is a range that moves between fruit-led bottles, darker herbal mead and pyment, the grape-and-honey style that brings wine fruit into a honey-based drink.

Place

The meadery operates on the third floor of Malmö Brewing’s premises in Malmö; the associated venue is at Bergsgatan 33, 214 22 Malmö. A city brewery setting suits the format: the mead is poured on tap as well as bottled, and carbonation has been an important part of its early session-mead approach.

Skåne appears here as the producer’s base rather than as a vineyard appellation. Honey supplies the fermentable foundation, while fruit, berries and grape material determine the colour, aroma, sweetness and acidity of each release.

Soil And Site

There is no estate-vineyard or soil classification attached to these bottles. Instead, the physical starting point is honey, then the chosen ingredient: passion fruit pushes aroma toward tropical fruit, black currant brings darker berry character, and red grapes turn a mead into pyment.

The production site matters through its tanks and service format rather than through a slope or parcel. Early larger batches allowed Hansson to work with carbonated mead at about 6% alcohol, putting bubbles and lighter body ahead of the dense, still sweetness often associated with older mead styles.

Story

Malmö Meadery grew out of Hansson’s home production. He began with 20-litre vessels, then moved into larger tank batches as better equipment became available. That change moved mead from small experiments toward bottles and taps, while retaining an ingredient-led approach in which honey can carry fruit, berries or darker flavourings.

The brand sits alongside Malmö Brewing but has its own name and mead range. That separation is useful in the glass: beer fermentation culture may surround the operation, but these drinks are organised around honey, fruit character, sweetness, acidity and—where used—carbonation.

Vineyards And Cellar

There are no vineyards behind Malmö Meadery’s labels. Honey is fermented with fruit, berries and other natural ingredients, so each recipe changes the drink before cellar handling begins: grape fruit creates pyment, while liquorice takes the profile toward darker herbal flavour.

Carbonated session mead at roughly 6% was an early production focus. Carbon dioxide lifts aroma and adds mousse, which can make honey sweetness feel less heavy on the palate. Oak fermentation and ageing are also documented in the wider style profile, offering another route to texture and flavour beyond fruit alone.

Wines

The range is arranged by ingredient and style rather than by vineyard rank. Passion Fruit and Papaya occupy the bright, tropical end: both place fruit aroma and colour at the centre of the bottle, with honey providing the base beneath it. Black Currant heads toward darker berry fruit and deeper colour.

Red Grape Pyment brings grape fruit into the ferment alongside honey. It is the bottle closest to grape-wine territory, but its structure remains mead-based: fruit and sweetness come from a different starting point than a conventional red or white wine. Licorice Mjöd travels in the opposite direction, using a dark herbal flavour instead of tropical or berry fruit.

Across those bottles, the useful distinction is not “light” against “dark” alone. Fruit meads emphasise aromatic fruit and acidity; pyment sets grape fruit against honey; liquorice adds a savoury, herbal edge; and carbonation, where present, changes body and texture with mousse.

In The Glass

Passion Fruit should lead with tropical fruit aroma, then show honeyed sweetness checked by acidity. Its colour and fruit flavour point toward a chilled, lively serve, while carbonation can keep the palate lighter than the sweetness alone suggests.

Red Grape Pyment shifts the aromatic frame toward grape fruit and honey. The palate is sweeter than a dry table wine, but the grape component gives the bottle a wine-adjacent fruit character before the honey returns through the finish.

Licorice Mjöd is the darker turn in the range: liquorice aroma and flavour replace citrus or tropical fruit, and the flavour can read more herbal and savoury. Papaya offers a vividly fruit-driven alternative, while Black Currant brings berry fruit and a darker visual profile.

A Bottle To Understand It

Start with Red Grape Pyment. It is the clearest way into Malmö Meadery because it places two familiar worlds in one bottle: grape fruit gives a wine-like aromatic cue, while honey supplies the mead base and a sweeter, rounder texture. Serve it cool and look first for grape and honey, then for how sweetness carries through the palate rather than disappearing into tannin or oak.

Anecdote

In summer 2018, Malmö Meadery worked with Superstition in Prescott on a carbonated mead made with pineapple and sour cherries. The finished collaboration reached 9% alcohol, above the roughly 6% session-mead direction Hansson had been developing, but it still used bubbles as part of the drink’s shape. Pineapple brought tropical fruit, sour cherries brought a sharper red-fruit note, and the pair made a deliberately contrasting recipe inside a honey-based ferment. The collaboration came during the period when Hansson was moving from 20-litre home vessels into larger tank batches and preparing mead for public release.

Final Word

Malmö Meadery is worth seeking out for its ingredient contrasts: tropical fruit and acidity in Passion Fruit, grape fruit and honey in Red Grape Pyment, and a darker herbal line in Licorice Mjöd. The common thread is honey, but the bottles show how far that base can travel.

Sources

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