Meads

Meads are alcoholic beverages produced by fermenting honey with water, frequently accompanied by additional flavorings such as fruit, spices, hops, or herbs. The basic fermentation converts sugars in honey into ethanol and carbon dioxide, typically using wine yeast or champagne yeast. The resulting alcohol content usually ranges from about 8% to 20% ABV, depending on honey concentration, yeast choice, and fermentation management. Meads can be still, sparkling, or bottle-conditioned and may be aged to develop complexity.

Common varieties include traditional mead (honey, water, and yeast only); melomel (with fruit); metheglin (spiced or herbal); cyser (with apple cider); pyment (with grape juice or wine); and braggot (honey combined with malt).

History: Mead is one of the oldest known alcoholic beverages, with evidence in various ancient cultures. It occupied a notable place in Norse and Celtic traditions and remains part of some regional medieval and ethnographic practices. In Africa, honey wines such as tej are produced in some regions, while in modern times mead experienced a revival through craft beverage movements.

Production and flavor: Modern meads emphasize the choice of honey flora, fermentation temperature, and aging regime. Some meads are fermented dry, others are sweeter; oak aging can add tannin and vanilla notes, while stainless aging preserves fruit-forward character. Pairings commonly include cheeses, fruit desserts, and spiced dishes.

See also: honey wine, fermentation.