The BOS at my club's 2011 Meadllenium (mead-only competition) was a sort of Tepache Mead. It was basically honey, water, fresh pineapple...that's it. No yeast. Whatever was on the skins of the pineapple was what did all the work. No beer either, just mead. It was delicious. The guy who made it said he adapted (i.e. subbed honey for brown sugar) a Tepache recipe of his grandfather's (or something like that).