Amrita Park Meadery is Australia’s most awarded meadery and Queensland’s first dedicated meadery cellar door and tasting room. Located in the beautiful Noosa Hinterland, we craft premium mead using local honey, fruit from our region, and traditional fermentation techniques refined over generations.

Mead is one of the world’s oldest alcoholic beverages, created by fermenting honey, water and yeast. From delicate traditional meads that showcase the character of exceptional honey, to fruit meads and innovative modern styles, our range has earned national championships and international recognition.

Whether you’re discovering mead for the first time or are already a devoted enthusiast, we invite you to experience why this remarkable drink has been enjoyed for thousands of years.

The passions behind Amrita Park Meadery.

Andy Coates is a mead maker, mead judge and passionate advocate for the growth of mead in Australia. Continuing a family tradition that began with his grandfather, Denis “Poppo” Coates, Andy combines generations of mead-making knowledge with modern techniques and a commitment to quality.

Under Andy’s leadership, Amrita Park Meadery has become Australia’s most awarded meadery, earning major national championships and international recognition. Andy is Australia’s only Level 3 certified Mead Judging Program (MJP) judge and is recognised internationally for his expertise in mead evaluation, production and education.

After a successful career in aviation engineering, progressing from apprentice aircraft maintenance engineer to Engineering Manager, Andy followed his passion for mead and relocated to the Noosa Hinterland with his partner Nicola to establish Queensland’s first dedicated meadery, cellar door and tasting room. Through judging, education and advocacy, Andy continues to work towards growing awareness and appreciation of mead throughout Australia while carrying forward a family tradition of award-winning mead making that spans more than 90 years.

Nicola Cleaver shares Andy’s passion for mead and plays a pivotal role in the ongoing success of Amrita Park Meadery. Drawing on her background as a qualified chef, Nicola brings exceptional expertise in flavour development, sensory evaluation, food science and fermentation, helping create meads that are both technically sound and beautifully balanced.

As co-owner of Australia’s most awarded meadery, Nicola is involved in every aspect of production, from recipe development and ingredient selection through to fermentation management, blending and quality control. Her ability to combine creativity with attention to detail has helped shape many of the meads that have earned national championships and international recognition.

Nicola is also a passionate advocate for the Slow Food movement and was instrumental in Amrita Park Meadery receiving its Slow Food Snail of Approval. Since becoming a recipient in 2022, the meadery has continued to champion the principles of good, clean and fair food and drink production while supporting local producers and showcasing the unique character of Australian honey.

Alongside her work at the meadery, Nicola is a highly respected Certified Orthopaedic Cast Technician and educator. Her problem-solving ability, attention to detail and commitment to excellence are reflected in everything she does, making her an invaluable part of the team behind Amrita Park Meadery’s success.

Continuing a family tradition of award-winning mead making since 1934.

Amrita Park Meadery is continuing a tradition of award winning mead making started by Andy’s grandfather, Denis “POPPO” Coates, in 1934 when he was 14.

Denis Coates started tending bees as part of his family’s small market garden and quickly developed a lifelong passion for beekeeping. He also discovered mead at an early age and became passionate about developing his skills as a mead maker, known traditionally as a mazer.

Poppo Coates joined the British Navy during the war and served on several ships, including HMS Matchless, before returning to his bees and mead-making after the war.

Poppo was involved in all aspects of honey production, including Queen rearing and enjoyed in-depth discussions with Brother Adam from Buckfast Abbey, the creator of the famous Buckfast Bee.

In mead making, Poppo went on to win many awards for both his honey and his mead, including the highest accolade for mead, the “Mazer Cup”, which he won outright in 1962 and 1963.

In 1966 Poppo immigrated to Australia with his family, where he discovered that honey could be produced all year round. He promptly became a successful beekeeper specialising in comb honey for both the domestic and export market and became a prolific award-winning mead maker taking 1st place awards in mead shows and competitions throughout Australia for many years, including the Royal Easter Show in Sydney year after year.

His oldest grandson, Andy Coates, took over mead-making duties under Poppo’s watchful eye and went on to establish Amrita Park Meadery, Queensland’s first dedicated meadery, cellar door and tasting room. Today, that family tradition continues through Australia’s most awarded meadery, with national championships and international Gold medals adding to a legacy that began in 1934.

“Poppo” Coates won the following cups:
Throughout his mead-making career, Poppo earned numerous awards for both honey and mead, establishing a tradition of excellence that continues at Amrita Park Meadery today

.- Mead Makers Mazer (pictured), awarded for one bottle of dry mead in 1962 and 1963
– Moorcroft Bowl, awarded for any interesting or instructive exhibit related to bees or beekeeping in 1961 and 1962.
– Mrs BW Hamlin Cup, awarded for six 1oz blocks of beeswax, matching in all respects in 1963.