hand-crafted in

chicago

refreshing, gluten-free,

all-natural!

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where to buy

Our mead is now on tap at More Brewing Co. in Villa Park, IL, and available for purchase online.

 
 
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Bow Ball
Strawberry Mead (7%)

Golden basswood honey wine flavored with delicious, ripe strawberries.

 
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The Slide
Haskap Mead (7%)

Haskap is a delicious Japanese superfruit that gives off the notes of a sweet red wine.

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The Feather
Ginger Mead (7%)

Golden basswood honey, wine flavored with fresh ginger. Good for the soul.

 
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The Single
Traditional Mead (7%)

Basswood honey mixed with water and fermented to a light, semi-sweet honey wine.

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Oarlock
Hops Mead (7%)

Golden basswood honey flavored with zesty Hops. Perfect for the craft beer lover.

 

what is Oaken Shell mead?

Oaken Shell mead is a high-quality drink produced by the simple process of fermenting honey with filtered water and natural yeast. 

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mead-making process

 

It takes approximately 30 days to turn raw ingredients into Oaken Shell mead. We start by making a "must," or a raw mixture of Basswood honey, filtered water, and natural yeast. The yeast ferments the honey for 3.5 weeks until the must reaches an alcohol content of 7%. We then add flavors like fruits, spices, and even more honey. The fruits are removed, and the mead is filtered and bottled. At this point, Oaken Shell mead is ready to be served!

 

our team

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Dan Berry
operations

Dan Berry is the current Operations Lead for Oaken Shell Meadery. Dan co-founded Oaken Shell Meadery while serving as an Army Logistics. After his time in the after, Dan went to work in healthcare managing clinical process improvement projects. Dan is located in Nashville, TN with his wife, Megan.

Vince Berry
marketing

Vince Berry serves as the marketing lead of Oaken Shell meadery. After graduating from Syracuse, he went to work as an Intelligence Officer for the United States Air Force. Currently Vince is a financial analyst for a healthcare supply company. 

Dan Turner
master maker

Dan is a mechanical engineer with a passion for making mead. He graduated from Syracuse University after rowing there as a walk on, Division 1 athlete for 4 years. After graduation, he worked as an engineer in the agriculture industry for 5 years before moving to Chicago and starting a job in the pump industry. Currently he designs pumps by day and makes mead by night.