Wadsworth said to show people what mead is, he is making a batch of mead each month that explores a different type of honey.

"Last month I made mead with buckwheat honey," he said. "This month, it was star thistle honey. These honeys taste and smell very differently, and so do the meads that I made with them."

Wadsworth said other than orange blossom mead, he does not plan to make the same mead twice any given year.

"I want to give my customers something new to think about, as well as to enjoy," he said. "I want also to show how honey and different fruits, vegetables, herbs or spices can make for a tasty drink."

Wadsworth may ferment pineapples, orange blossom honey and chili peppers together.

"It's delicious," he said. "Carrots and walnuts? Let's make carrot cake mead. These are the sort of experimental meads that excite me, and I'm sure people will find them exciting, too."

For mead pairings, Wadsworth plans to sell platters of meat, cheese, honey and bread. He is also making cider that will be available on tap and believes Misbeehavin' will be the first in northern Indiana to make its own cider and have it available on tap.

Merchandise also will be available for purchase in the tasting room.

Doors will open at 11 a.m. April 2 and stay open until about 11 p.m. For more information visit www.misbeehavinmeads.com.

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