Huus Rhaen, Mead & Kilju

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Nederland
Westervoort
Huus Rhaen, Mead & Kilju

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Huus Rhaen, Meads & Wines. Meadmaker @ Westervoort, Netherlands, Est. May 2023.

13/10/2026

Important personal message to you. The mead dream will end for at least a while, hopefully temporary... I am in deep s**t atm. I can still send in mead to some competitions for a while but i will have no place nor time atm to make mead.

13/10/2026

Thanks to for sharing my Germanic Winter Mead on his channel.

11/10/2026

Thank you for your time and mentioning me in your insipring and educating video. I am glad the mead was enjoyed!

And next to Reny from dutchpagans, now ᛋᛏᛖᚠᚨᚾ- Raven’s Call also had the chance to get a taste test to see whats up. Glad that it was a positive experience!

Appreciation and a little support go a long way! Hoping that all our combined effords of fellow believers of the old faiths of the North slowly but surely help to grow back and heal the North as it should have become! There is light at the end of the tunnel, always. SKAL!

22/09/2026

Seems fate is not on my side at the moment.

13/09/2026

Photo 2:
Crema di Lavandula e Mirtilli, at 23% ABV.

Vodka, Lavender flowers, Blueberry concentrate, Whole Milk and Sugarcane. And i think its fantastic!

Made it for the Guild contest and annual Liqueur theme at the end of the year. We'll see how it goes. Was a lot of fun to do!

13/09/2026

Photo 1:
Crema di Lavandula e Mirtilli, at 23% ABV.

Vodka, Lavender flowers, Blueberry concentrate, Whole Milk and Sugarcane. And i think its fantastic!

Made it for the Guild contest and annual Liqueur theme at the end of the year. We'll see how it goes. Was a lot of fun to do!

06/09/2026

Cabaret Noir. VB 91-26-04. Valentin Blattner. Harvesting time 2026. Been rather busy this weekend harvesting all the grapes. Its quite the work processing it all the oldscool way but i'm getting there. Going to ferment it later because i am rebuilding the storage in front to become a 1st meadery startpoint for me. So for now i added a tiny pinch of sulfite. Stirred it well and froze it in the freezer.

08/08/2026

Photo 3: Blueberry Ginger mead. This was also a pretty straightforward recipe that i designed for commercial use, I let it ferment on fresh biological Ginger slices in primary and good quality blueberry concentrate. It also ended up very accessible for a broad audience, just as intended. Ended up Sweet with an ABV of 13,5%. Ended with perfect clarity.

08/08/2026

Photo 2: Blueberry Ginger mead. This was also a pretty straightforward recipe that i designed for commercial use, I let it ferment on fresh biological Ginger slices in primary and good quality blueberry concentrate. It also ended up very accessible for a broad audience, just as intended. Ended up Sweet with an ABV of 13,5%. Ended with perfect clarity.

Adres

Westervoort
6932

Website

https://www.instagram.com/huusrhaenmead?igsh=MWR2ZGptYnRiNnp6dQ%3D%3D

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