Brewing/ Mead/ Recipes

How to brew a hopped lemongrass session mead that’s just right for summer

One day, I was driving by the local Asian market, Super Cao Nguyen. Thinking of the breadth of various fruits and herbs that can always be found in the market, I stopped in and began hunting for session mead ingredients.  I knew I had Citra hops in the freezer at home — and I wanted something that would pair well with those.  I chose lemongrass, orange peel, and ginger. When I got home, I whipped up a quick boil and fermented the session mead out in just a week’s time.  With a little help from sparkolloid, it was ready to drink in a month’s time. It was even better after a few more weeks.  I’m already brewing another batch! -BC


Hopped Lemongrass Session Mead

For this low-ABV session mead, we wanted something light and sippable. Something refreshing and cool on the palate. We settled on a citrusy summer sipper with lemongrass, ginger, orange zest, and plenty of Citra hops. Bottle conditioned, this mead sparkles beautifully. And while we didn’t get to the tasting in this video, an early-opened bottle proves this will be very close to exactly what we wanted from it!

  • Author: BC


  • 5# honey
  • 2 oranges worth of zest
  • 5 stalks lemongrass, diced for primary
  • 5 stalks lemongrass, diced for secondary
  • 1 hunk of ginger, diced
  • 2oz Citra hops
  • 4oz maltodextrin
  • Water to 5 gallons
  • D47 yeast
  • 3.5oz dextrose for priming sugar during bottle conditioning


  • Pour honey into sanitized carboy.
  • Add two gallons of water to a clean stockpot and bring to boil. Insert hops basket if you have one.
  • Place 1 oz of Citra hops and the maltodextrin in the boil.
  • After 45 minutes, add the remaining 1oz of Citra hops.
  • At the one-hour mark, kill the heat and strain out the hops.
  • In a clean hops basket or muslin bag, steep the 5 stalks of lemongrass, zest, and ginger for one hour in the must wort.
  • Strain out solids and chill quickly by adding very cold water.
  • Transfer into the carboy and blend with the honey. Top up to five gallons.
  • Pitch yeast when wort is room temperature.
  • When fermentation has completed, rack into secondary.
  • Add remaining 5 stalks of diced lemongrass in a muslin bag for “dry hopping.” Remove after one week.
  • Allow to clear.
  • Mix 3.5oz of dextrose with boiling water and place in bottling bucket. Rack onto the dextrose syrup to combine, and bottle immediately.
  • Allow to bottle condition for 4 weeks and served chilled.


This is a very hoppy and herbal mead. One may want to cut the hops bill in half for this mead, but everyone who has tried it has loved it as-is!

Have you tried this wonderful summer sipper recipe? Let us know what you think in the comments!

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