Clear Skies Meadery is the dream of two friends who decided to put all of their passions and energy into a business that will celebrate their local community.
After drinking some sweet meads at Renaissance festivals, Yancy figured he could do better and started brewing mead in his basement. He put his chemistry background to use and after several trials he perfected the art of making delicious meads. About twenty-five years ago, Yancy’s wife Laura introduced him to a friend she knew from grad school, Manisha.
When Manisha and her husband David returned to Maryland after their military tours, they really enjoyed drinking Yancy’s meads and asked him to go commercial. After waiting, waiting and waiting, Manisha decided to get the project going by starting a business venture with Yancy to make Mead. They drafted a rough plan on the kitchen table, and one year and a couple months later, what began as dream in a Gaithersburg basement, is now a 12 tap meadery in the Kentlands neighborhood.
We Are Different
Our meads are brewed in the basement of our Taproom. We use traditional brewing techniques and different varietals of honey. Each honey contributes to the mead’s unique flavor.
At Clear Skies Meadery we use a two step fermentation process followed by aging. Our primary fermentation begins with selecting the type and amount of honey we choose to blend with water to make a solution called “must”. Once primary fermentation is complete, we then add yeast and feed them along the way until this fermentation is complete.
We add spices and/or fruits in our “secondary” fermentation. We let these additions steep in the mead until we get the right flavor profile. The meads are then aged for three to six months before they are placed on tap. This process requires minimal filtration and keeps most of the aromatics (and their delicious flavors!) in the mead.