Bringing out images of the olden days, of vikings and barbarians, mead, otherwise called “nectar of the gods,” is accepted to be the one of the world’s most seasoned alcoholic drink and one that is for the most part connected with periods past. In any case, this revered nectar drink is finally coming out from the shadows. In the US, the quantity of meaderies has dramatically increased over the most recent years, making it one of the quickest developing mixed refreshment classifications in the US.
Mead or Honey/nectar wine is made by fermenting nectar with water. Like lager, this liquid can be seasoned with organic products; herbs, fruits, grains or even vegetables such as chilies and even stranger things.
Meads has for the most part higher alcohol content than beer, and more in accordance with regular wine. The alcohol levels are commonly in the vicinity of eight to 20 percent ABV% . And as with wine, this lovely drink is delivered in an assortment of sweetness levels, from very dry to delectably sweet. And as with the wide varieties of wine , mead can be still or bubbly.
Inside the universe of mead, there are menu sub-levels.
For instance, if it’s blended with lager or fermented with jumps and malt, it turns into a cross breed style nearer in taste to beer or lager. This style is known as braggot. This style, the Braggot, brings to the table the delicious science of hybrid-ism, where the best of beer is brewed with the best of traditional meads, creating the best of flavors from both worlds.
Mead with included organic product is known as melomel, while hydromel is a diluted type, often enjoyed in Spain and France. And as it is with win.Aged meads will only improve in quality.
Honey wine has a somewhat tricky position amongst lager and wine. Legitimately, mead is created in “wineries” and are typically sold in wine shops. Be given the presence of hops, which many meadbrewers like to use as a flavorable additive, mead is often also included in “specialty lager” categories. However – i you ask me- mead is in its very own class much like juice or purpose.
For thousands of years, honey has in one way or another , been fermented. The Greeks, Africans, and Chinese—all drank mead as far back as 3000 BCE. Mead holds specific significance in Norse folklore; Fables as a legendary, near mythical drink, sometimes also with magical powers. The norse deity Kvasir was said to have been the origin of mead. When he was killed by enemies, his blood accidentally mixed with honey. When someone then drank the (morbid) mix, they inherited the powers of Kvasir – intelligence and wisdom.
Thoughout history, the knowledge of brewing this drink has been kept alive in central and eastern europe, as well as Russia. This tradition and love for mead has survived nearly anything history has thrown at the drink, and today we find a in these areas rich cultures of brewing honeyed liquids into flavorful drinks. Luckily– the interest and knowledge of brewing mead is not slowly, but steadily spreading to nearly all corners of the world.
In Africa, mead has been ,and keep on being a mainstream drink in Ethiopia, where it’snamed “tej“. Generally a home-made refreshment, tej is normally seasoned with powdered leaves of the Gesho plant, an African bush which bestows a somewhat bitter flavor, while also adding some preservatives to the drink, similar to how hops does the same to beer and lager.
While Ethiopians ordinarily drink tej out of a bulbous glass called a berele, while in Europe and US ( and i guess most other places) its normally served in wine glasses. History geeks, like myself, like to drink it out of jugs, and naturally the drinking horn.
(Truth be told. Who cares that much about what we drink it from. i know people that chugs it down by bottle. Im guilty of that myself.
Jugs, bottles, horns drink it out of a shoe as the french romantisize with drinking of champagne. Its all good….)
With that said – This blog is a private one – I make mead for myself, and i use this blog as an instrument to talk about the nectar of the gods.
I will share thoughts, recipies, methods and all sorts of information. Hang in there – and do follow the blog on rss.