Our Story

At Bløm Meadworks (pronounced “bloom”), we make what we like to call session meads and ciders – they’re light, dry, carbonated, and remarkably sessionable. For our meads, we start with the same ingredients as a traditional mead - honey, water and yeast - which means we can source all of our ingredients from Michigan. Unlike most meads though, we ferment it like a dry craft cider, so the result isn’t nearly as thick or sweet as traditional mead. So, if the word “mead” automatically conjures a drinking hall filled with Vikings for you, think of ours as its friendly, approachable descendants, without the pillage and plunder.

After years in the nonprofit sector, Lauren realized that what had become her hobby and outside-of-work stress reliever was actually the thing that she cared about most – food. And more specifically, local food production. Soon after, she joined the board of Slow Food Chicago, an organization that advocates for the value and pleasure of good food for all. A few years later, Lauren and Matt moved to Ann Arbor, looking to put down roots in their home state and open Bløm - a business that would allow them to create sessionable brews and highlight some of the mouth-watering ingredients grown in Michigan.

Matt started his professional life as a financial geek. Turned out it was far more exciting to apply those geeky skills to brewing chemistry than options software. He kicked off this new career as a home brewer in Chicago and was lucky enough to have two friends who were passionate (crazy?) enough to start a brewery. While owner and head brewer for Begyle Brewing, Matt sadly learned that he was among the unfortunate crew that can't process gluten - his love affair with beer had come to an abrupt end. Hooked on the creative fermentation process, and always intrigued by the quirky possibilities for mead and cider, Matt found Bløm to be the perfect love child of what he enjoys making and drinking.