Andy Coates

Andy comes from a family with a long history of beekeeping and mead making. 

After a successful career as an Aircraft Engineer Andy has followed his passion for all things MEAD and moved to beautiful Pomona in the Noosa Hinterland with his partner Nicola and created Amrita Park Meadery, Queenslands first Meadery, Cellar door and tasting room where the principles of Slow Food (Good, Clean & Fair) are practised everyday.

Andy has honed his skill as a mead maker over the years with the watchful eye and plenty of advice from his grandfather Dennis “Poppo” Coates, who loved to visit the Meadery right up until he passed away in June 2019.

As a strong advocate for Mead and a firm believer in educating the masses to the benefits of MEAD, Andy is looking forward to the challenges of  growing Australia’s fledgling MEAD industry in conjunction with all MEAD makers, both amateur and professional.


Nicola Cleaver

Nicola shares the MEAD passion and brings unrivalled experience in flavour profile matching, fermentation knowledge and food science from a distinguished career as a qualified Chef. Nicola also shares the dedication for Slow Food principles and was instrumental in having Amrita Park Meadery attain an International Slow Food Snail of Approval.

 Nicolas experience is further enhanced from her hands on expertise as a Certified Orthopaedic Cast Technician. With an uncanny ability to think on her feet and experiment with new techniques, Nicola is at the forefront of Australian Mead Makers.

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Frequently asked Meady questions

Mead, from Old English is an alcoholic beverage created by fermenting honey with water, sometimes with various fruits, spices, grains, or hops. The alcoholic content ranges from about 3.5% ABV to more than 20%.  Amrita Park MEADS Fall between 13% ABV and 16% ABV. The defining characteristic of MEAD is that the majority of the beverage’s fermentable sugar is derived from honey.It may be still, carbonated, or naturally sparkling; dry, semi-sweet, or sweet.

Mead was produced in ancient history throughout Europe, Africa and Asia, and has played an important role in the mythology of some peoples. 

The terms “mead” and “honey-wine” are often used synonymously, however honey wine is only a descriptor and the correct name for this amazing beverage is MEAD.

Amrita comes from the word “Amrit” in Sanskrit is a word that literally means “immortality” and is often referred to in texts as nectar”Amṛta” is etymologically related to the Greek “Ambrosia” and carries the same meaning.

Amrita is often refered to as the drink that gave the Gods their Godly powers. 

A common misconception is that MEAD is always sweet.

Like most fermented beverages, the original sugars in the Honey are converted into alcohol and carbon dioxide by yeast. Depending on the desired sweetness this process can be adjusted to make Mead anywhere from extremely sweet to bone dry.
Here at Amrita Park Meadery we concentrate on making delicious MEADS that fall between semi sweet and semi dry.

We have a few hives on site at Amrita Park Meadery, however we cannot produce the quantity required for all of our MEAD making. This gives us an excellent opportunity to support out local beekeepers. All of our honey is sourced raw and has not had any heat treatment

Andy’s Grandfather Dennis “Poppo” Coates has been making first class MEAD and entering competitions in Europe and Australia since the early 1940’s. You could say we have MEAD in the Blood !

If you have any other MEADY

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