Also called: Mead Maker, Meadery Owner, Honey Wine Maker
Makes mead, an ancient drink fermented from honey, usually at a small meadery with its own tasting room.
You warm buckets of honey, mix them with water and fruit, and add yeast to start a new batch. You check readings on last month's batches, bottle a blackberry mead, then pour flights for visitors on Saturday.
Estimate; most meaderies are small businesses, so owner income swings widely.
Approximate: anchored on Bureau of Labor Statistics data for a broader job group.
Certificate, about 1 year after high school. Usually self-taught from home fermenting (legal at 21) plus short fermentation courses; selling needs federal and state permits.
Ways in: Self-taught, Certification, On-the-job training. Training cost: Under $15k.
Majors to look at: Fermentation Science, Food Science.
Growing about average. Several hundred US meaderies operate today, a number that has grown fast from a small base.
Low risk for 10 years. Sensors track fermentation; recipe design, tasting and running a small business stay human.
Classes: Chemistry, Biology, Agriculture CTE (FFA).
Official data: O*NET occupation 51-9012.
Career Universe is an early version. Pay, training and AI-risk figures are estimates to start your own research, not verified facts. The research was written with AI research assistants, checked by validation scripts and spot-checked by hand. Check anything important with schools, employers and official sources. How the numbers work.