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Mead

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Mead (Template:IPAc-en), also called honey wine, and hydromel (particularly when low in alcohol content), is an alcoholic beverage made by fermenting honey mixed with water, and sometimes with added ingredients such as fruits, spices, grains, or hops.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref><ref>Beer is produced by the fermentation of grain, but the grain can be used in mead provided it is strained off immediately. As long as the primary substance fermented is still honey, the drink is still mead.Template:Cite book</ref><ref>Hops are better known as the bitter ingredient of beer. However, they have also been used in mead both ancient and in modern times. The Legend of Frithiof mentions hops: Template:Cite journal That this formula is still in use is shown by the recipe for "Real Monastery Mead" in Template:Cite book</ref> The alcoholic content ranges from about 3.5% ABV<ref>Template:Cite book</ref> to more than 20%. Possibly the most ancient alcoholic drink, the defining characteristic of mead is that the majority of the beverage's fermentable sugar is derived from honey.<ref name="Gayre">Template:Cite book</ref> It may be still, carbonated, or naturally sparkling, and despite a common misconception that mead is exclusively sweet, it can also be dry or semi-sweet.<ref>Template:Cite book</ref><ref>Template:Cite news</ref><ref>Template:Cite news</ref>

Mead that also contains spices is called Template:Wikt-lang (Template:IPAc-en), and mead that contains fruit is called melomel. The term honey wine is sometimes used as a synonym for mead,<ref name="Morse">Template:Cite book</ref><ref name="Schramm">Template:Cite book</ref> although wine is typically defined to be the product of fermented grapes or certain other fruits,<ref name="Oxford-wine-775">Template:Cite book</ref> and some cultures have honey wines that are distinct from mead. The honey wine of Hungary, for example, is the fermentation of honey-sweetened pomace of grapes or other fruits.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>

Mead was produced in ancient times throughout Europe, Africa, and Asia,<ref>Template:Cite book</ref><ref name="Hornsey">Template:Cite book</ref><ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref><ref>Template:Cite book</ref> and has played an important role in the mythology of some peoples, which sometimes ascribed magical or supernatural powers to it. In Norse mythology, for example, the Mead of Poetry, crafted from the blood of Kvasir, would turn anyone who drank it into a poet or scholar.

HistoryEdit

Mead was possibly discovered among the first humans in Africa 20,000–40,000 years ago <ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref><ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref><ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>Template:Better source needed prior to the advent of both agriculture and ceramic pottery in the Neolithic,<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> due to the prevalence of naturally occurring fermentation and the distribution of eusocial honey-producing insects worldwide;<ref>Template:Cite journal</ref> as a result, it is hard to pinpoint the exact historical origin of mead given the possibility of multiple discovery or potential knowledge transfer between early humans prior to recorded history.<ref>Template:Cite book</ref><ref>Template:Cite journal</ref><ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> With the eventual rise of ceramic pottery and increasing use of fermentation in food processing to preserve surplus agricultural crops,<ref>Template:Cite book</ref> evidence of mead begins to show up in the archaeological record more clearly, with pottery vessels from northern China dating from at least 7000 BCE discovered containing chemical signatures consistent with the presence of honey, rice, and organic compounds associated with fermentation.<ref name="sps">Template:Cite bookTemplate:Self-published source</ref><ref name="McGovern">{{#invoke:citation/CS1|citation |CitationClass=web }}</ref><ref name="fermentedbeverages">Template:Cite journal</ref>

The earliest surviving written record of mead is possibly the soma mentioned in the hymns of the Rigveda,<ref name="Rigveda">Template:Cite book
Template:Cite book</ref> one of the sacred books of the historical Vedic religion and (later) Hinduism dated around 1700–1100 BCE. The Rigveda predates the Indo-Iranian separation, dated to roughly 2000 BCE, so this mention may originate from the Western Steppe or Eastern Europe.<ref>Template:Citation</ref><ref>Template:Cite journal</ref><ref>Template:Cite journal</ref> The Abri, a northern Illyrian subgroup of the Taulantii, were known to the ancient Greek writers for their technique of preparing mead from honey.Template:Sfn<ref>Template:Cite book</ref> During the Golden Age of ancient Greece, mead was said to be the preferred drink.<ref name="Kerenyi">Template:Cite book</ref> Aristotle (384–322 BCE) discussed mead made in Illiria in his Meteorologica and elsewhere, while Pliny the Elder (23–79 CE) called mead militites in his Naturalis Historia and differentiated wine sweetened with honey or "honey-wine" from mead.<ref name="Pliny">Template:Cite book</ref> The Hispanic-Roman naturalist Columella gave a recipe for mead in De re rustica, about 60 CE.

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Take rainwater kept for several years, and mix a sextarius<ref>about half a liter</ref> of this water with a [Roman] pound<ref>about 1/3 kg</ref> of honey. For a weaker mead, mix a sextarius of water with nine ounces<ref>about ¼ kilograms</ref> of honey. The whole is exposed to the sun for 40 days and then left on a shelf near the fire. If you have no rain water, then boil spring water.<ref>Columella, 60 AD De re rustica</ref>{{#if:|{{#if:|}}

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Ancient Greek writer Pytheas described a grain and honey drink similar to mead that he encountered while travelling in Thule.<ref>Clements, J. (2013). A Brief History of the Vikings. United Kingdom: Little, Brown Book Group.</ref> According to James Henry Ramsay this was an earlier version of Welsh metheglin.<ref>Ramsay, J. H. (1898). The Foundations of England: B.C. 55-A.D. 1066. United Kingdom: S. Sonnenschein & Company, Limited.</ref> When 12-year-old Prince Charles II visited Wales in 1642 Welsh metheglin was served at the feast as a symbol of Welsh presence in the emerging British identity in the years between the Union of the Crowns in 1603 and the creation of the Kingdom of Great Britain in 1707.<ref>Cull, M. R. (2014). Shakespeare's Princes of Wales: English Identity and the Welsh Connection. United Kingdom: Oxford University Press.</ref><ref>British Consciousness and Identity: The Making of Britain, 1533-1707. (2003). United Kingdom: Cambridge University Press.</ref>

File:Beowulf - meodu scencu.jpg
A mention of "meodu scencu" (mead-cup) in Beowulf

There is a poem attributed to the Welsh bard Taliesin, who lived around 550 CE, called the {{#invoke:Lang|lang}} or "Song of Mead" (Cân y medd).<ref name="Book of Taliesin">Llyfr Taliesin XIX</ref> The legendary drinking, feasting, and boasting of warriors in the mead hall is echoed in the mead hall Din Eidyn (modern-day Edinburgh) as depicted in the poem Y Gododdin, attributed to the poet Aneirin who would have been a contemporary of Taliesin. In the Old English epic poem Beowulf, the Danish warriors drank mead. In both Insular Celtic and Germanic poetry, mead was the primary drink associated with heroes and deities, see for example the Mead of poetry.

Mead (Old Irish mid) was a popular drink in medieval Ireland.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> Beekeeping was brought around the 5th century, traditionally attributed to Modomnoc, and mead came with it. A banquet hall on the Hill of Tara was known as Tech Mid Chuarda ("house of the circling of mead"). Mead was often infused with hazelnuts.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> Many other legends of saints mention mead, as does that of the Children of Lir.<ref>Template:Cite book</ref>

Later, mead was increasingly displaced by other alcoholic beverages for which the fermentable sugars required were less expensive and more readily available, which combined with taxation and regulations governing the ingredients of alcoholic beverages led to commercial mead becoming a relatively obscure beverage until recently.<ref name="Buhner">Template:Cite book</ref> Some monasteries kept up the traditions of mead-making as a by-product of beekeeping, especially in areas where grapes could not be grown.

EtymologyEdit

The English mead – "fermented honey drink" – derives from the Old English meodu or medu,<ref name="ox_meodu">Template:Cite encyclopedia</ref> and Proto-Indo-European language, *médʰu.<ref name="oed">{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> Its cognates include Old Norse mjǫðr, Proto-Slavic medъ, Middle Dutch mede, and Old High German metu, Sanskrit madhu and the ancient Irish queen Medb, among others.<ref name=oed/> The Chinese word for honey, mì (蜜) is from the word mit, which was borrowed from the extinct Indo-European Tocharian B – and is also cognate with the English word mead.<ref>Template:Cite journal</ref>

Fermentation processEdit

Meads often ferment at the same temperatures as wine, and the yeast used in mead making is often identical to that used in wine making (particularly white wines).<ref name="meadmaking">{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>

By measuring the specific gravity of the mead before and throughout the fermentation process using a hydrometer or refractometer, mead makers can determine the proportion of alcohol by volume in the final product.<ref>Template:Cite book</ref><ref name=":0">Template:Cite book</ref>

With many different styles of mead, various processes are employed, although most producers use techniques recognizable from wine-making, including racking into another container for a secondary fermentation. Some larger commercial producers allow primary and secondary fermentation in the same vessel. Racking is done for two reasons: it lets the mead sit away from the remains of the yeast cells (lees) that have died during the fermentation process and have time to clear. Cloudiness can be caused by yeast,<ref>Template:Cite journal</ref> or suspended protein molecules.<ref name=":0" /> The pectin from any fruit that is used can also give the mead a cloudy look.<ref name=":0" /> The cloudiness can be cleared up by either "cold breaking", leaving the mead in a cold environment overnight, or by using a fining material such as sparkolloid, bentonite, egg white, or isinglass.<ref name=":0" /> If the mead-maker wishes to backsweeten the product (that is, add supplementary sweetener) or prevent it from oxidizing, potassium metabisulfite and potassium sorbate are added. After the mead clears, it is bottled and distributed.

Primary fermentation usually takes 28 to 56 days, after which the must is placed in a secondary fermentation vessel for 6 to 9 months of aging.<ref name="jib">Template:Cite journal</ref><ref name="mol">Template:Cite journal</ref> Length of primary and secondary fermentation can vary considerably due to numerous factors, such as floral origin of the honey and its natural sugar and microorganism contents, must water percentage, pH, additives used, and strain of yeast, among others.<ref name=mol/><ref name="tierney">Template:Cite magazine</ref> Although supplementation of the must with non-nitrogen based salts, or vitamins has been tested to improve mead qualities, no evidence suggests that adding micronutrients reduced fermentation time or improved quality.<ref name=jib/> Cell immobilization methods, however, proved effective for enhancing mead quality.<ref name=mol/>

VarietiesEdit

Mead can have a wide range of flavors depending on the source of the honey, additives (also known as "adjuncts" or "gruit") including fruit and spices, the yeast employed during fermentation, and the aging procedure.<ref name="sps" /> Some producers have erroneously marketed white wine sweetened and flavored with honey after fermentation as mead, sometimes spelling it "meade."<ref name="sps" /><ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> Some producers ferment a blend of honey and other sugars, such as white refined sugar, again, mislabeling the product as mead. This is closer in style to a hypocras. Blended varieties of mead may be known by the style represented; for instance, a mead made with cinnamon and apples may be referred to as either a cinnamon metheglin or an apple cyser.

A mead that also contains spices (such as cloves, cinnamon or nutmeg), or herbs (such as meadowsweet, hops, or even lavender or chamomile), is called a metheglin Template:IPAc-en.<ref>Template:Cite book</ref><ref>Aylett, Mary (1953). Country Wines, Odhams Press. p. 79</ref>

A mead that contains fruit (such as raspberry, blackberry or strawberry) is called a melomel,<ref name="Tayleur, p.291">Tayleur, p. 291.</ref> which was also used as a means of food preservation, keeping summer produce for the winter. A mead that is fermented with grape juice is called a pyment.<ref name="Tayleur, p.291" />

Mulled mead is a popular drink at Christmas time, where mead is flavored with spices (and sometimes various fruits) and warmed, traditionally by having a hot poker plunged into it.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>

Some meads retain some measure of the sweetness of the original honey, and some may even be considered as dessert wines. Drier meads are also available, and some producers offer sparkling meads.

Historically, meads were fermented with wild yeasts and bacteria (as noted in the recipe quoted above) residing on the skins of the fruit or within the honey itself. Wild yeasts can produce inconsistent results. Yeast companies have isolated strains of yeast that produce consistently appealing products. Brewers, winemakers, and mead makers commonly use them for fermentation, including yeast strains identified specifically for mead fermentation. These are strains that have been selected because of their characteristic of preserving delicate honey flavors and aromas.Template:Citation needed

Mead can also be distilled to a brandy or liqueur strength, in which case it is sometimes referred to as a whiskey.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> A version called "honey jack" can be made by partly freezing a quantity of mead and straining the ice out of the liquid (a process known as freeze distillation), in the same way that applejack is made from cider.Template:Citation needed

Regional variantsEdit

In Finland, a sweet mead called {{#invoke:Lang|lang}} is connected with the Finnish vappu festival (although in modern practice, brown sugar is often used in place of honey <ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>). During secondary fermentation, added-raisins augment the amount of sugar available to the yeast and indicate readiness for consumption, rising to the top of the bottle when sufficiently depleted.Template:Citation needed Sima is commonly served with both the pulp and rind of a lemon.

An Ethiopian mead variant tej (ጠጅ, {{#invoke:IPA|main}}) is usually home-made and flavored with the powdered leaves and bark of gesho, a hop-like bittering agent which is a species of buckthorn. A sweeter, less-alcoholic version (honey-water) called berz, aged for a shorter time, is also made.

In Kenya, a mead variant called Muratina is usually home-made which is used during a number of different important religious and social events.

Mead in Poland and Ireland has been part of culinary tradition for over a thousand years.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref><ref>Template:Cite journal</ref><ref>Template:Cite book</ref>

In the United States, mead is enjoying a resurgence, starting with small home meaderies and now with a number of small commercial meaderies.<ref>Template:Cite news</ref> As mead becomes more widely available, it is seeing increased attention and exposure from the news media.<ref>Template:Cite news</ref><ref>Template:Cite news</ref> This resurgence can also been seen around the world in the UK and Australia particularly with session (lower alcohol styles)<ref>Template:Cite news</ref> sometimes called hydromel<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> and Mead-Beer Hybrids also known as Braggots.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>

In the Philippines, local mead makers are also putting mead back into the radar of liquor and alcohol aficionados. In fact, to promote mead in the country, the Philippines had its first International Mead Day celebration for the first time ever on 3 August 2024.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>

Mead variantsEdit

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File:Honey-Fruit-Mead-Brewing.jpg
A homebrewed melomel
File:Medica (Međimurje).jpg
Bottles of "medica" (r.meditsa) – a mead made in Međimurje County, northern Croatia
File:Trójniak miód.JPG
Trójniak – a Polish mead, made using two units of water for each unit of honey
  • Acerglyn: A mead made with honey and maple syrup.
  • Bais: A native mead from the Mandaya and Manobo people of eastern Mindanao in the Philippines. It is made from honey and water fermented for at least five days to a month or more.<ref name="Garvan1912">Template:Cite journal</ref>
  • Balché: A native Mexican version of mead.
  • Bilbemel: A melomel mead made with blueberries, blueberry juice, or sometimes used for a varietal mead that uses blueberry blossom honey.
  • Black mead: A name was sometimes given to the blend of honey and blackcurrants.
  • Blue mead: A type of mead where fungal spores are added during the first fermentation, lending a blue tint to the final product.Template:Citation needed
  • Bochet: A mead where the honey is caramelized or burned separately before adding the water. Yields toffee, caramel, chocolate, and toasted marshmallow flavors.
  • Bochetomel: A bochet-style mead that also contains fruit such as elderberries, black raspberries and blackberries.
  • Braggot: Also called bragot, brackett and bragget. Welsh origin (bragawd). A mead made from malt in addition to honey. Hops are an optional ingredient.<ref name="Schramm"/> Contrary to the modern definition, historic braggot was most often a back sweetened spiced ale.<ref>{{#invoke:citation/CS1|citation

|CitationClass=web }}</ref><ref>Template:Cite book</ref>

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  • Melomel: A type of mead that also contains fruit.
  • Metheglin: Metheglin is traditional mead with herbs or spices added. Some of the most common metheglins are ginger, tea, orange peel, nutmeg, coriander, cinnamon, cloves or vanilla. Its name indicates that many metheglins were originally employed as folk medicines. The Welsh word for mead is {{#invoke:Lang|lang}}, and the word "metheglin" derives from {{#invoke:Lang|lang}}, a compound of {{#invoke:Lang|lang}}, "healing" + {{#invoke:Lang|lang}}, "liquor". In the past, the drink was prepared by mixing honey with a decoction of herbs.<ref>Template:Cite book quote: "Metheglyn is made of honny and water, & herbes, boyled and sodden togyther..." Andrew Boorde, The Regyment, or a Dyetary of Helth, 1542.</ref><ref>Template:Cite book</ref>
  • Midus: Lithuanian for mead, made of natural bee honey and berry juice. Infused with carnation blossoms, acorns, poplar buds, juniper berries, and other herbs. Generally, between 8% and 17% alcohol,<ref>Template:Cite news</ref> it is also distilled to produce mead nectar or mead balsam, with some of the varieties having as much as 75% of alcohol.<ref>{{#invoke:citation/CS1|citation

|CitationClass=web }}</ref>

  • Mõdu: An Estonian traditional fermented drink with a taste of honey and an alcohol content of 4.0%<ref>{{#invoke:citation/CS1|citation

|CitationClass=web }}</ref>

  • Morat: a blend of honey and mulberries.
  • Mulsum: Mulsum is not a true mead, but is unfermented honey blended with a high-alcohol wine.
  • Mungitch:<ref>Template:Cite news</ref> A party drink made in Western Australia, by Indigenous Noongar using flowers from the moodjar tree(Nuytsia floribunda) are traditionally used to make a sweet mead-like beverage during birak (the first summer in the Indigenous Noongar calendar) the moodjar tree is a very sacred tree to the Noongar peoples.
  • Myod: Traditional Russian mead, historically available in three major varieties:
    • aged mead: a mixture of honey and water or berry juices, subject to a very slow (12–50 years) anaerobic fermentation in airtight vessels in a process similar to the traditional balsamic vinegar, creating a rich, complex and high-priced product.
    • boiled mead: a drink closer to beer, brewed from boiled wort of diluted honey and herbs, very similar to modern medovukha.
    • drinking mead: a kind of honey wine made from diluted honey by traditional fermentation.
  • Nectars: Typically fermented to below 6% ABV, they often incorporate other flavours such as fruits, herbs and spices.
  • Omphacomel: A mead recipe that blends honey with verjuice; could therefore be considered a variety of pyment (q.v.). From the Greek omphakomeli, literally "unripe-grape-honey".
  • Oxymel: Another historical mead recipe, blending honey with wine vinegar. From the Greek {{#invoke:Lang|lang}} oxymeli, literally "vinegar-honey" (also oxymelikraton).
  • Pitarrilla: Mayan drink made from a fermented mixture of wild honey, balché-tree bark and fresh water.<ref>Template:Cite journal</ref>
  • Półtorak (TSG): A Polish great mead, made using two units of honey for each unit of water.
  • Pyment: a melomel made from the fermentation of a blend of grapes and honey. If most of the fermentable sugars come from honey, it is considered a pyment. If most of the fermentable sugars come from grapes, it is considered a honeyed wine.<ref name="mead style guidelines">{{#invoke:citation/CS1|citation

|CitationClass=web }}</ref><ref name="Mazer Cup">{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> In previous centuries piment was synonymous with Hippocras, a grape wine with honey added post-fermentation.<ref name="Altered State">Template:Cite book</ref>

  • Quick mead: A type of mead recipe that is meant to age quickly, for immediate consumption. Because of the techniques used in its creation, short mead shares some qualities found in cider (or even light ale): primarily that it is effervescent, and often has a cidery taste.Template:Citation needed It can also be champagne-like.
  • Red mead: A form of mead made with redcurrants.
  • Rhodomel: made from honey, water and flowers. From the Greek {{#invoke:Lang|lang}} rhodomeli, literally "rose-honey". Rose hips, rose petals or rose attar are most commonly used today, yet historical meads were commonly made with other flowers, such as heather, elderflowers, hibiscus or dandelion.<ref name="Buhner" /><ref>Template:Cite book</ref>
  • Rubamel: A specific type of melomel made with raspberries.
  • Sack mead: This refers to a mead that is made with more honey than is typically used. The finished product contains a higher-than-average ethanol concentration (meads at or above 14% ABV are generally considered to be of sack strength) and often retains a high specific gravity and elevated levels of sweetness, although dry sack meads (which have no residual sweetness) can be produced. According to one theory, the name derives from the fortified dessert wine sherry (which is sometimes sweetened after fermentation) that, in England, once bore the nickname "sack".<ref>Sack Template:Webarchive in the Oxford Companion to Wine</ref> In Another theory is that the term is a phonetic reduction of "sake" the name of a Japanese beverage that was introduced to the West by Spanish and Portuguese traders.<ref>Template:Cite EB1911</ref> However, this mead is quite sweet and Shakespeare referenced "sack" in Henry the IV, "If sack and sugar be a fault, God help the wicked!",<ref>Template:Cite wikisource</ref> as well as 18th-century cookbooks that reference "sack mead"<ref>Template:Cite book</ref><ref>Template:Cite book</ref> by authors unlikely to have known nor tasted "sake".
  • Short mead: A mead made with less honey than usual and intended for immediate consumption.
  • Show mead: A term that has come to mean "plain" mead: that which has honey and water as a base, with no fruits, spices, or extra flavorings. Because honey alone often does not provide enough nourishment for the yeast to carry on its life cycle, a mead that is devoid of fruit, etc. sometimes requires a special yeast nutrient and other enzymes to produce an acceptable finished product. In most competitions, including all those that subscribe to the BJCP style guidelines, as well as the International Mead Fest, the term "traditional mead" refers to this variety (because mead is historically a variable product, these guidelines are a recent expedient, designed to provide a common language for competition judging; style guidelines per se do not apply to commercial or historical examples of this or any other type of mead).Template:Citation needed
  • Sima: a quick-fermented low-alcoholic Finnish variety, seasoned with lemon and associated with the festival of vappu.
  • Tapluchʼi: a Georgian name for mead, especially made of honey but it is also a collective name for any kind of drinkable inebriants.
  • Tej/mes: an Ethiopian and Eritrean mead, fermented with wild yeasts and the addition of gesho.
  • Traditional mead: synonymous with "show mead," meaning it contains only honey, water, and yeast.
  • Trójniak (TSG): A Polish mead, made using two units of water for each unit of honey.
  • Včelovina: Slovak alternative name for mead.
  • White mead: A mead that is colored white with herbs, fruit or, sometimes, egg whites. The terms white mead and white metheglin are mentioned in 17th-century cookery books. <ref>Template:Cite book</ref><ref>Template:Cite book</ref>
  • Muratina/Kaluvu: A native mead made from the Kikuyu, Embu and Kamba people of Kenya. It is made by fermenting honey, water and Kigelia.

See alsoEdit

ReferencesEdit

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BibliographyEdit

Further readingEdit

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