THE ADVENTURE COLLECTIVE® · Independent discovery and booking for outdoor travel
Spend 75 minutes on a working Hawaiian farm tasting Polish-style meads made from local honey, fruits and herbs. The experience blends hands-on fermentation, Viking storytelling, and an optional walk through nearby ʻŌhiʻa forest—closed-toe shoes and 21+ required.
Spend 75 minutes on a working Hawaiian farm tasting Polish-style meads made from local honey, fruits and herbs. The experience blends hands-on fermentation, Viking storytelling, and an optional walk through nearby ʻŌhiʻa forest—closed-toe shoes and 21+ required.
You arrive on a warm, humid morning and the air tastes faintly of honey and lehua blossoms. The farm road crunches underfoot as bees, busy and unapologetic, score the soundtrack; ahead, a low building and a table of bottles promise something both ancient and local.
Verified experiences and guided adventures in the surrounding area.
Operated by Kvasir's Mead · Hilo, Hawaii
You arrive on a warm, humid morning and the air tastes faintly of honey and lehua blossoms. The farm road crunches underfoot as bees, busy and unapologetic, score the soundtrack; ahead, a low building and a table of bottles promise something both ancient and local.
The experience links two strands of history: old-world Polish mead techniques carried to Hawaii by a maker who invokes Viking myth, and the volcanic geology beneath your feet that gives Big Island honey its distinctive flavors. The property grows many of its herbs and fruits nearby, and—weather permitting—you’ll walk into a stand of native ʻŌhiʻa where the forest can shift from sun to sudden shower like a character changing mood.
Storytelling ties the drink to myths of gods and poets, but the process is practical: honey, water, yeast, fruit and time. Expect clear, tactile demonstrations of fermentation and bottling, plus a 375 ml bottle to take home.
Practical edge: the tour is 75 minutes, limited to guests 21+, and runs on a working farm with uneven terrain—closed-toe shoes and rain gear are required. The host sources from small local farms and follows bee-friendly practices; out of respect for the environment, avoid touching ʻŌhiʻa flowers and follow staff guidance around apiaries. If you have heart, pregnancy, or spinal concerns, this is not recommended. Bring photo restraint—hosts request a low-phone vibe—an ID, and a readiness to taste meads flavored by volcanic soil and Hawaiian sun.
This is a short, sensory-focused visit that pairs craft fermentation with hands-on farming and regional context: perfect for travelers who want local flavor with a clear nod to tradition and place.
easy.
1–1.5 hours.
Moderate fitness; be comfortable walking short distances on uneven farm terrain
The program runs about 75 minutes and includes a behind-the-scenes look, a short farm or forest walk (weather permitting), and a bottling/tasting segment.
No — guests must be 21 or older to participate due to alcohol tastings and a take-home bottle.
The farm has uneven terrain and is not recommended for people with significant mobility or spinal restrictions; contact the operator to discuss specific needs beforehand.
Yes — the experience includes a 375 ml handcrafted bottle to take home; additional purchases may be available on site.
The meadery blends traditional Polish mead recipes with storytelling drawn from Norse myths, connecting European fermentation practices to Hawaii’s local ingredients.
Operators source from small farms and emphasize bee-friendly practices; visitors should avoid disturbing native plants (notably ʻŌhiʻa) and follow staff guidance to reduce biosecurity risks.
Kvasir's Mead operates guided outdoor trips and adventures with an emphasis on safety, stewardship, and memorable experiences.
You arrive on a warm, humid morning and the air tastes faintly of honey and lehua blossoms. The farm road crunches underfoot as bees, busy and unapologetic, score the soundtrack; ahead, a low building and a table of bottles promise something both ancient and local.
You arrive on a warm, humid morning and the air tastes faintly of honey and lehua blossoms. The farm road crunches underfoot as bees, busy and unapologetic, score the soundtrack; ahead, a low building and a table of bottles promise something both ancient and local.
The experience links two strands of history: old-world Polish mead techniques carried to Hawaii by a maker who invokes Viking myth, and the volcanic geology beneath your feet that gives Big Island honey its distinctive flavors. The property grows many of its herbs and fruits nearby, and—weather permitting—you’ll walk into a stand of native ʻŌhiʻa where the forest can shift from sun to sudden shower like a character changing mood.
Storytelling ties the drink to myths of gods and poets, but the process is practical: honey, water, yeast, fruit and time. Expect clear, tactile demonstrations of fermentation and bottling, plus a 375 ml bottle to take home.
Practical edge: the tour is 75 minutes, limited to guests 21+, and runs on a working farm with uneven terrain—closed-toe shoes and rain gear are required. The host sources from small local farms and follows bee-friendly practices; out of respect for the environment, avoid touching ʻŌhiʻa flowers and follow staff guidance around apiaries. If you have heart, pregnancy, or spinal concerns, this is not recommended. Bring photo restraint—hosts request a low-phone vibe—an ID, and a readiness to taste meads flavored by volcanic soil and Hawaiian sun.
This is a short, sensory-focused visit that pairs craft fermentation with hands-on farming and regional context: perfect for travelers who want local flavor with a clear nod to tradition and place.