The Saxons Have Joined Untappd
- Jul 20
- 2 min read
It is with a mixture of curiosity, confusion and mild suspicion that we announce Saxnōt Meadery is now on Untappd.

Now before anyone asks, this was not the result of some grand strategic plan. There was no gathering of elders, no ravens were dispatched and no runes were cast. Instead, one of our customers put us there.
This raised several questions. Firstly what is Untappd? Secondly how can we be on something we have never heard of? And thirdly is this another one of those modern developments that everyone else has known about for years whilst we have been busy fermenting honey?
As it turns out, the answer to the third question is a resounding yes.
After some investigation, we discovered that Untappd is a place where people record the drinks they've enjoyed, share recommendations, leave reviews, and discover new producers.
In many ways, it's remarkably similar to an old Saxon mead hall.
People gather. Stories are exchanged. Opinions are offered. Favourite drinks are discussed at length.
The only significant difference appears to be that nobody has to travel through mud to get there.
Having discovered this, we did what any responsible Saxon business would do. We squinted at it suspiciously for a while, asked several questions, pressed a few buttons, and eventually concluded that perhaps we ought to claim our brewery profile before somebody listed our Traditional Mead as a lager.
And so here we are.
Modern.
Connected.
Positively cutting-edge by seventh-century standards.
We need your help - if you've tried one of our meads, we'd love you to find us on Untappd and check it in.
So yes, Saxnōt Meadery is now on Untappd. Not because we set out to conquer the world, but because one of our customers put us there, and eventually we realised that perhaps joining the twenty-first century might not be entirely optional.
We'll still be making mead the old-fashioned way.
We'll still be found at markets, shows and festivals.
We'll still be talking enthusiastically about honey fermentation to anyone willing to listen.
We'll just also be doing it on the internet now. Apparently that's where everybody is.
Now if somebody could explain hashtags to us, that would be most appreciated.




Comments