Alcohol Can Carry A Story

Hiveborn wasn't born in a boardroom. It grew out of a beekeeping practice, a place, and questions nobody had asked in a long time — what if the oldest drink in the world deserved one more chance? And what if Himalayan beekeepers, transformed themselves into mead-brewers? And, what if we could transform the Himalayan region into the mead capital of the world? Every can of Hiveborn mead carries three things with it: the bees, the mountain, and the hands that transform our honey into our meads.

Alcohol Can Carry A Story

Hiveborn wasn't born in a boardroom. It grew out of a beekeeping practice, a place, and questions nobody had asked in a long time — what if the oldest drink in the world deserved one more chance? And what if Himalayan beekeepers, transformed themselves into mead-brewers? And, what if we could transform the Himalayan region into the mead capital of the world? Every can of Hiveborn mead carries three things with it: the bees, the mountain, and the hands that transform our honey them into our meads.

Alcohol Can Carry A Story

Hiveborn wasn't born in a boardroom. It grew out of a beekeeping practice, a place, and questions nobody had asked in a long time — what if the oldest drink in the world deserved one more chance? And what if Himalayan beekeepers, transformed themselves into mead-brewers? And, what if we could transform the Himalayan region into the mead capital of the world? Every can of Hiveborn mead carries three things with it: the bees, the mountain, and the hands that transform our honey into our meads.

The Craft

HIVE TO HIVEBORN

Bees collect nectar; beekeepers harvest and extract honey. Honey, water, and yeast ferment into mead, its then matured, clarified, filtered, carbonated if desired, it undergoes quality check and finally its packaged in aluminum cans.

HARVESTING

Honey is harvested, filtered and packed safely in food grade buckets, ready to be transferred to the brewery

FERMENTATION

Honey is mixed with Himalayan water, activated yeast and nutrients are pitched in the fermentation tanks, and soon the fermentation kicks in.

CANNING

The fermented alcohol, is cold crashed, back sweetened, filtered, carbonated and then finally it gets canned

BEER GOT NIRVANA

Himalayas As Mead Capital

Champagne has a region. Tequila has a region. Scotch has a region. Mead — the oldest alcohol in the world — doesn't. Yet.

We believe the Himalayas can change that. Kangra and Dharamshala hold everything a great mead region needs: the honey, the altitude, the wildflower diversity, and the people who've tended hives for generations. The craft is already here. The name is just catching up.

Hiveborn is one can today. But we're brewing for something larger — a Himalayan mead tradition that belongs on the same shelf as the drinks the world has been naming after their birthplaces for centuries.

The Founders

Meet The Founders

Some drinks are made for occasions. HiveBorn is made for moods. Pick yours — the can already knows.

Manoj Kumar Sharma

Arpit Bharat

Vishal Bharti

Tanushree Pandey

Find Us Before Everyone Else Does

Hiveborn is unfolding city by city—slow enough to get it right, and small enough to keep it personal. Tell us where you are, and we’ll find our way to you.

Incubated by IIT Ropar

Drink responsibly. Consumption of alcohol can be injurious to health.