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Superstition Meadery

Superstition Meadery is a meadery, winery and cider house[1] founded in 2012 and based in Prescott, Arizona.[2] As of 2016 they produce 6,000 gallons a year.[3] They won four gold medals and one silver at the 2016 Mazer Cup International mead competition.[4][5] Availability is localized to Arizona through their distribution partnership with Hensley Beverage Company, with additional direct-to-consumer shipping in 40 U.S. states, and account distribution to 25 U.S. states. They also distribute worldwide in Denmark, Thailand, Japan, and Singapore.[6]


Owners Jeff and Jen Herbert began making mead as home-brewers around 2007,[7] and began professional production in 2012 when they entered into an alternating proprietorship with Juniper Well Ranch in Skull Valley, Az.[8] The company opened a production facility and tasting room in the cellar of the Burmister Building in Prescott, Az in 2014.[9]

Business awards[edit]

In 2019, Superstition was the Arizona Master Award Winner of the Success Awards by The Arizona Small Business Development Center Network (SBDC).[10] Superstition was also recognized as the 2019 Arizona Small Business Persons of the year, where they were invited to Washington D.C. to compete for the award of best small business in the United States.[11] They then went on to be awarded the 2019 SBA Small Business Persons of the Year award in the nation's capitol. [12] Other awards include being the recipients of the ASHy award from the Arizona Society of Homebrewers.[13][14]

Mead and cider awards[edit]

Year Recipient Award
2015 Berry White Best Overall Arizona Mead/Cider
2014 Tahitian Honeymoon Best Mead in Arizona

Awards from the international Mead Free or Die competition.[15]

Year Style Recipient Award
2016 Stone Fruit Hera's Orchard 3rd
2016 Melomel Literary Nonsense 2nd

Awards from the annual Mazer Cup International.[16][17][18][19][20][21][22][23]

Year Style Recipient Award
2019 Pyment Aphrodesia Cuvee Gold
2019 Specialty - Semi-Sweet Contingency: Blanc Bronze
2018 Dessert - Semi Sweet Straw Berry White Silver
2018 Melomel - Dry Gryphon’s Tart Cherry Cyser Silver
2018 Specialty - Dry Lagrimas De Oro Gold
2018 Specialty - Semi Sweet Bourbon Barrel aged Amante Bronze
2018 Varietal - Dry Fauna Bronze
2017 Dessert - Semi Sweet Blue Berry White Gold
2017 Melomel - Dry Hera's Orchard Silver
2017 Specialty - Dry Black Rose Silver
2017 Specialty - Semi Sweet Bourbon Barrel Aged Peanut Butter Jelly Crime Bronze
2016 Dessert - Semi Sweet Black Berry White Silver
2016 Melomel - Dry Marion Gold
2016 Melomel - Semi Sweet Endovelicus Gold
2016 Pyment Aphrodisia Gold
2016 Specialty - Semi Sweet Amante Gold
2015 Dessert - Semi Sweet Blood Eagle Gold
2015 Dessert - Sweet Blue Berry White Bronze
2015 Pyment Aphrodisia Silver
2015 Varietal - Sweet Super Bee Gold
2014 Dessert - Sweet Berry White Gold
2014 Pyment Aphrodisia Silver
2014 Traditional - Sweet Ragnarok Silver
2013 Specialty - Dry Lagrimas De Oro Silver

Product line[edit]

Superstition's product line features over 85 different meads,[6] "including brews created with blackberries, Belgian dark candi sugar and vanilla beans, all predominantly aged in American oak, as well as bourbon, wine, craft beer and port barrels."[24] Staples include traditional meads like Lagrimas de Oro (a semi-sweet traditional mead), melomels like the berry-based Marion and mango-based Ragnarok, a vanilla metheglin called Tahitian Honeymoon, and grape-based pyments like Aphrodisia.[25] Superstition also produces heavier dessert meads, like the White Series: barrel aged meads with one of four berry juices and white chocolate.[6]

See also[edit]


External links[edit]


Recipe: Superstition Samba-Hopped Mead

“Recently, we hosted Marble Brewery from Albuquerque, New Mexico, to make a delicious collaboration,” says Jeff Herbert of Superstition Meadery. “Marble brought us fresh Samba hops, which contributed an amazing tropical-fruit character to this hopped mead.”

Batch size: 5 gallons (19 liters)
OG: 1.120
FG: 1.020
ABV: 13%


17 lb (7.7 kg) your favorite honey
3.5 gallons (13.2 liters) spring water
1 lb (454 g) Samba hops, dry hop on Day 2 (see below)
Diammonium phosphate (DAP)
Fermaid K
Potassium carbonate
Potassium metabisulfite

2 packs of Wyeast 4242 Fruity White Wine

Day 1: Clean and sanitize everything. Mix the honey and water until thoroughly blended. Mix in 8 grams each of DAP and Fermaid K. Oxygenate the must using an oxygen stone and pure oxygen for about 5 minutes. (This high quantity of oxygen is needed to ensure complete fermentation.) Pitch the yeast.

On Day 2 of fermentation, after degassing for the day (see below), add the hops and mix thoroughly. During fermentation, the hops will float on top; mix them back in daily while mixing in nutrients and degassing.

Until the gravity drops below 1.080, add more oxygen daily. Until the gravity drops below 1.060, degas to pull CO2 out of solution. (Gently shake the vessel to begin releasing gas; gradually increase intensity until you can shake heavily without foam rising and it’s entirely flat. A stainless-steel drill aerator is a great option but go slow.) Also, until the gravity drops below 1.060, add 4 oz (113 g) each of DAP and Fermaid K and 1 tsp (5 ml) potassium carbonate daily.

After the gravity drops below 1.060, you do not need to manage daily anymore. Allow about 2 weeks for fermentation to complete. When it is finished, add 0.2 oz (6 g) of potassium metabisulfite.

Fining: Use the method you prefer and let it clear up as long as you’d like; if you can cold crash it, even better. Rest in secondary for 6–8 weeks, ensuring that fermentation is complete. Then bottle or keg and serve slightly chilled.

Managing fermentation is one of the keys to making great mead. The goal is to provide an optimal environment that keeps the yeast happy and healthy with oxygen, nutrients, degassing, and slightly raising the pH.

Photo: Courtesy Superstition Meadery

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The “Mead”, or “Honey Wine”, is an alcoholic beverage where majority of the beverage’s fermentable sugar is derived from honey. It may be still, carbonated, or naturally sparkling. This style also includes the “Bochet”, a burnt-honey mead made from caramelizing the honey prior to fermentation.

Premium members can view the top 50 in each style category. Nonpremium members will be able to see the top 25.

Serve In
Stem glass

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2Superstition Super Bee 

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Superstition Meadery
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Superstition Meadery
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Superstition Meadery
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