Cider and mead are (usually) unhopped and therefore not bitter. Many beers will list their bitterness as IBU. An IBU below fifteen will be not very bitter.

If you are making a beer, pick a recipe with a low IBU, or use less hops, a hop with lower alpha acid, or with less boil time. Hops does play a role in slowing bacterial growth and balancing the sweetness, so I’d hesitate to take a recipe and just not use hops.