Mead

Mead is an alcoholic beverage produced by fermenting honey with water, and sometimes with additional ingredients such as fruits, spices, hops, or herbs. The fermentation is driven by yeast, which converts the sugars in honey into alcohol and carbon dioxide. Because honey is dense and viscous, honey is usually diluted with water before fermentation, and additional nutrients are often supplied to the yeast. Depending on method and ingredients, mead can be still or sparkling and may range from dry to sweet.

There are many regional and stylistic variants. Melomel uses fruit, metheglin uses spices or herbs, and braggot combines honey with malt. Pyment uses grape must, cyser uses apple cider, and hydromel is another term used in some languages. Mead can be aged in tanks or wooden barrels, which can add tannins and vanilla flavors; carbonation can occur naturally or be introduced.

Mead has ancient roots and was produced in many cultures around the world, including Europe, Africa, and Asia. It features in Norse sagas and medieval chronicles and has given rise to modern craft meaderies during recent revivals. Today, mead ranges widely in flavor, strength, and sweetness, and is enjoyed as a historical or contemporary beverage, often paired with cheese, fruit, or spicy dishes.