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
névalapú is consumed primarily during early autumn harvest celebrations in rural communities, where it serves both
Recent studies have identified a low alcohol content (approximately 3% ABV) and the presence of trace amounts
While the production of névalapú has declined in large-scale agricultural settings, small family cooperatives maintain the