Handcrafted Mead & Beer — Brewed in Apeldoorn

Discover the Brews

The Brewer's Saga

One Brewer, One Attic, Endless Patience

Based in an attic in Apeldoorn, the Netherlands. Mead and beer crafted by hand -- fermented slow, with honey, berries, grain, and patience. Join me on this mead-making journey.

Trying to be as organic and sustainable as possible while brewing. No shortcuts, no false ingredients -- only the raw gifts of nature, transformed through time and fermentation into something worth sharing.

An attic, a growing collection of fermenters, and a mini keg that gets more use than it should. Every brew is small-batch, handmade, and brewed with care.

Stainless steel mini keg with branded Rodbrecht glass

The Brews

Small Batch, Handmade

Rodbrecht Mjød bottle in golden hour sunlight Small Batch

Traditional Mead

Honey Wine

Pure wildflower honey fermented low and slow. No shortcuts, no additives -- just honey, water, and patience. Golden, smooth, and easy to drink. Brewed organic where possible.

Red berry mead glowing in carboy

Berry Melomel

Fruit Mead

Wild berries meet raw honey. Blackberries, raspberries, and forest fruits stain the mead crimson and add a tart edge that balances the sweetness. Best served cold.

Golden mead glowing in carboy against dark background

Chestnut Honey Mead

Dark Honey Wine

Brewed with Dutch kastanje honing -- a darker, more complex honey with bitter undertones and deep amber color. Rich, earthy, and full-bodied. A mead for those who walk the darker paths.

Dark stout being filtered into carboy

Dark Brew

Stout

Black as a raven's wing. Roasted grains forged into darkness, filtered through cloth into the vessel of transformation. Bold, smoky, and unapologetically heavy. Not for the faint of heart.

The Brewing Ritual

The Brewing Process

Honey dripping from a jug into brewing vessel
Chapter I

Awakening the Honey

It starts with raw, unfiltered honey -- wildflower and clover, sourced as locally as possible. Warmed gently, never boiled, and mixed with water in the right proportions. The must comes alive, golden and ready for what comes next.

Glass carboys fermenting batch two
Chapter II

Fermentation

Into the glass carboys the must goes. Yeast does its work, converting sweetness into alcohol. Airlocks bubble away. Temperature is watched closely. The brew sits, and over days and weeks, it changes.

Frozen berries in a steel pot ready for brewing
Chapter III

Adding the Fruit

Frozen berries -- blackberries, raspberries, whatever the season brings -- go into the ferment. They stain the mead deep red and add a tart edge. The fruit transforms a simple honey wine into something more complex and interesting.

Hydrometer taking a reading in foamy liquid
Chapter IV

Aging and Bottling

The hydrometer tells the story -- gravity readings that show when fermentation is done. Then patience. Weeks become months as the brew clarifies, mellows, and deepens. The flavors come together until bottling day, when it finally goes into the keg or the bottle.

Hall of Relics

Artifacts from the Forge

Rodbrecht Mjød bottle held up in golden hour sunlight Two carved Viking drinking horns on a wooden stand Carboy of red mead glowing in window light Thor's hammer pendant with Rodbrecht bottles, oranges and apple Chestnut honey jar next to pot being stirred on stove Batch 1 carboy of mead glowing golden against dark background Three carboys labeled Batch 12, 13, 14 fermenting on windowsill Three carboys of different colored meads with airlocks Two glass bowls of brewing herbs and spices on dark counter Hydrometer taking gravity reading in amber liquid Dark stout being filtered through cloth into carboy Purple wild mushrooms growing on mossy forest floor Mead being filtered through cloth funnel into glass carboy Rodbrecht mini keg with tap and branded tasting glass Frozen mixed berries in a stainless steel pot Various yeast packets for mead and Belgian ale Honey dripping from a traditional jug with honey bottle Dark beer in branded glass next to boiling pot on stove