névalapú

névalapú is a traditional Hungarian fermented beverage originating from the Transdanubian plains. The name is a compound of the Hungarian word név, meaning "name," and the archaic suffix apú, denoting a small, localized variant of a drink. It was first recorded in the late 19th century, when rural families began fermenting surplus honey with water and a small amount of rye bread as a starter culture.

The basic recipe calls for approximately two kilograms of local honey per liter of water, aged in ceramic amphorae for at least three weeks. During fermentation a naturally occurring yeast population, supplemented by a pinch of the native mold Crucifera candida, produces a mildly alcoholic liquid with a sweet, floral profile and a subtle sour undertone. After aging, the beverage is typically served chilled in small ceramic cups.

névalapú is consumed primarily during early autumn harvest celebrations in rural communities, where it serves both as a symbol of communal sharing and as a practical source of nutrition during the post-harvest period. In the 20th century, the drink gained popularity among tourism operators in Western Hungary, becoming marketed as a cultural experience for visitors seeking authentic local traditions.

Recent studies have identified a low alcohol content (approximately 3% ABV) and the presence of trace amounts of methylglyoxal, a naturally occurring preservative derived from honey. The beverage is non-alcoholic by legal definition in the European Union, which allows producers to sell it without alcohol licensing.

While the production of névalapú has declined in large-scale agricultural settings, small family cooperatives maintain the traditional method, emphasizing sustainable honey use and local ecological conservation. The drink continues to occupy a niche space at folk festivals and heritage fairs across Hungary.