Mead is one of the oldest alcoholic drinks known. Unlike beer, cider or wine, it does not require agriculture for its production as its basic ingredient -honey- is available in its natural state, so it has been easy for humans to prepare it in different parts of the world since ancient times.
As a result, mead was very popular among Greeks, Romans, Celts, Normans, Saxons and Vikings. In America too, where pre-Columbian cultures considered it a sacred drink and therefore it was used in rituals.
WHAT IS IT AND HOW IS IT MADE?
Just as occurred with beer, popularization of wine consumption in the south of our continent displaced mead to areas of northern Europe, where the climate was not suitable for vine growing. According to Norse mythology, mead was the food of the god Odin and after their death, warriors, would drink it eternally in the paradise of Valhalla.
Nowadays, mead is still a much appreciated beverage in a large part of north and east Europe. In North America, there has been a certain renaissance in recent years in line with the craft movement in the beer world.
Organoleptically, mead offers a very mild carbonation, almost like that of a semi-sparkling wine, or something more intense, and similar to that of beer. The colour can vary depending on the type of honey used and the use of other ingredients, and the absence of turbidity is considered a positive quality.
In nose, there is a reminder of the honey and it is important that it corresponds to the type stated by the producer. On the palate, it can be dry, semi-dry or sweet, but in no case should it be cloying or taste like unfermented honey.
Although the presence of alcohol may be noticeable, it should not be fiery. A higher proportion of honey in the recipe corresponds to a higher alcohol content and this will give a classification between basic mead (3.5 to 7.5%), standard (7.5 to 14%) and sack which can reach up to 18%.
Different style can include some special ingredients like malts, fruits and spices that must be harmonized with the character of the honey.
As for its elaboration, mead is made by fermenting a must of honey dissolved in boiled water, which is then cooled to add the yeast. The yeasts used can be specific to honey or also the same ones we use for wine, cider or beer.
A period of maturation is advisable after fermentation. This contributes to the development of aromas and the clarity of the end product.
Cheers!
