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Fermented honey is raw honey infused with ingredients such as garlic, ginger or chilli and left to ferment slowly in the honey; it is a non-alcoholic condiment, and is not mead.
It is a condiment, not a drink, and not mead. Knowing the difference stops people expecting alcohol where there is none.
It does not mean spoiled honey, and it does not mean an alcoholic product.
Structural model
Honey is grouped by treatment and by place: raw, creamed, comb, infused and fermented, each traced to a single apiary and season.
Fresh ingredients are submerged in raw honey and left at room temperature; the water in the ingredients thins the honey and a slow, low-alcohol ferment begins. Keep everything submerged, burp the jar, and follow food-safety guidance for low-acid preserves. We are not offering medical advice.
Written by Australian Bee Products, beekeepers and meadmakers at 400 Mount Stirling Road, Thorndale QLD. Definitions describe production and flavour only — we make no health, medicinal or therapeutic claims.
Version 1.0 · reviewed August 2026
