Hydromel

Hydromel is an alternative term for mead, a fermented beverage traditionally made by mixing honey with water and allowing yeast to convert sugars into alcohol. The word derives from Latin hydr- “water” and mel “honey”; in several languages, including French and Spanish, hydromel or hidromiel is the common term for mead.

Production begins by dissolving honey in water to form a must, to which yeast is added. Nutrients may be provided to support yeast fermentation, which can take from several weeks to several months. The final character of the drink—its sweetness, dryness, and alcohol content—depends on honey concentration, yeast choice, and fermentation conditions. Modern producers may carbonate hydromel to create sparkling styles.

Mead comes in many style categories. Melomel refers to mead flavored with fruit or fruit juice; metheglin uses spices or botanicals; cyser combines mead with apple cider; pyment uses grape must; braggot blends malt with honey. Hydromel can be still, semi-sparkling, or fully sparkling, and alcohol by volume typically ranges from roughly 5% to 20%, depending on recipe and fermentation.

Mead has ancient roots in many cultures and has appeared in folklore, medieval European monastic records, and traditional rituals. In recent decades, hydromel has experienced a revival as a craft beverage, with many regions producing diverse, small-batch varieties.

Hydromel remains a niche but globally produced beverage, with tradition and modern innovation shaping its styles.