Mead

Mead is an alcoholic beverage created by fermenting honey with water, sometimes with the addition of fruits, spices, grains, or hops. The alcoholic content ranges from about 3.5% ABV to more than 20%. 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.

History

Mead was produced in ancient history throughout Europe, Africa and Asia, and has played an important role in the mythology of some peoples. In Norse mythology, for example, the Mead of Poetry was crafted from the blood of the wise being Kvasir and turned the drinker into a poet or scholar.

Production

The basic ingredients of mead include honey, water, and yeast. The amount of honey used will directly affect the sweetness and strength of the mead. Some meads will also add fruits, spices, grains, or hops. However, these additional ingredients are not required and mead can be produced simply with honey, water, and yeast.

Varieties

There are many varieties of mead that can be produced. This is largely dependent on the additional ingredients used in the brewing process. Some of the most common types of mead include:

• Melomel: Mead that is fermented with fruit.
• Cyser: A blend of honey and apple juice fermented together.
• Pyment: A blend of honey and grape juice, or honey fermented with grapes.
• Metheglin: Mead made with the addition of spices.
• Braggot: Originally brewed with honey and malt, with the malt serving as the primary fermentable substance. In modern times, it is a mead that contains a significant portion of malted grains.

See also

• History of alcoholic beverages
• Fermentation (food)
• Brewing

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