How to Make Mead
presented by Matthew Reed
For all those who’ve never heard of ‘mead’ and those who’ve made it before too! All members welcome
Modern mead making techniques are challenging the norm. Come, learn and share more about the world’s oldest fermented beverage!
We encourage you to bring your mead along to share, or just come to learn.
Thanks to Matt Reed for organising this presentation.
If you are new to Mead and want to find out more about the oldest fermented beverage known to man, this is a night you won’t want to miss.
More about Mead
You can read some more on Mead from Wikipedia
Mead (/miːd/; archaic and dialectal meath or meathe, from Old Englishmedu) is an alcoholic beverage created by fermenting honey with water, sometimes with various fruits, spices, grains, or hops. The alcoholic content ranges from about 3.5% ABVto more than 20%. The defining characteristic of mead is that the majority of the beverage’s fermentable sugar is derived from honey. It may be still, carbonated, or naturally sparkling; dry, semi-sweet, or sweet.
Mead was produced in ancient history throughout Europe, Africa and Asia, and has played an important role in the mythology of some peoples. In Norse mythology, for example, the Mead of Poetry was crafted from the blood of the wise being Kvasir and turned the drinker into a poet or scholar.
The terms “mead” and “honey-wine” often are used synonymously.Some cultures, though, differentiate honey-wine from mead. For example, Hungarians hold that while mead is made of honey, water and beer-yeast (barm), honey-wine is watered honey fermented by recrement of grapes or other fruits.
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