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Mead Varieties

Mead (/ˈmiːd/; archaic and dialectal "medd"; from Old English "meodu"[1]), is an alcoholic beverage created by fermenting honey with water, and frequently fruits, spices, grains or hops. (Hops act as a preservative and produce a bitter, beer-like flavor.) The alcoholic content of mead may range from about 8% ABV to 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, and it may be dry, semi-sweet or sweet.


Mead variants (From Wikipedia)

  • Acerglyn:      A mead made with honey and maple syrup.
  • Balche: A native Mexican version of      mead.
  • Black mead:      A name sometimes given to the blend of honey and black      currants.
  • Bochet: A mead where      the honey is caramelized or burned separately before adding the water.      Yields toffee, caramel, chocolate and toasted marshmallow flavors.
  • Bochetomel:      A Bochet style mead that also contains fruit such as elderberries, black      raspberries and blackberries.
  • Braggot:      Also called bracket or brackett. Originally brewed with honey and hops,      later with honey and maltundefinedwith or without hops added. Welsh origin      (bragawd).
  • Capsicumel:      A mead flavored with chile peppers, the peppers may be hot or mild.
  • Chouchenn: A kind of mead made in Brittany.
  • Cyser:      A blend of honey and apple juice fermented together; see also cider.
  • Czwórniak      (TSG): A Polish mead,      made using three units of water for each unit of honey.
  • Dandaghare:      A mead from Nepal,      combines honey with Himalayan herbs and spices. It has been      brewed since 1972 in the city of Pokhara.
  • Dwójniak      (TSG): A Polish mead,      made using equal amounts of water and honey.
  • Great mead:      Any mead that is intended to be aged several years. The designation is      meant to distinguish this type of mead from "short mead" (see      below).
  • Gverc      or Medovina:      Croatian      mead prepared in Samobor and many other places. The word      "gverc" or "gvirc' is from the German      "Gewürze" and refers to various spices added to      mead.
  • Hydromel:      Literally "water-honey" in Greek.      It is also the French name for mead. (Compare with      the Catalan hidromelGalician aiguamelPortuguese hidromelItalian idromele and Spanish hidromiel and aguamiel).      It is also used as a name for a light or low-alcohol mead.
  • Medica:      Slovenian,      Croatian,      variety of mead.
  • MedovinaCzech,      Croatian,      Serbian,      Montenegrin,      Bulgarian,      Bosnian      and Slovak      for mead. Commercially available in the Czech Republic, Slovakia and      presumably other Central and Eastern-European countries.
  • Medovukha: Eastern Slavic variant      (honey-based fermented drink) .[citation needed]
  • Melomel:      Melomel is made from honey and any fruit. Depending on the fruit base      used, certain melomels may also be known by more specific names (see      cyser, pyment, and morat for examples).
  • Metheglin:      Metheglin is traditional mead with herbs and/or spices added. Some of the      most common metheglins are gingerteaorange peel, nutmeg,      coriander,      cinnamon, cloves or vanilla. Its name indicates that many      metheglins were originally employed as folk      medicines. The Welsh      word for mead is medd, and      the word "metheglin" derives from meddyglyn, a compound of meddyg, "healing" + llyn, "liquor".
  • MidusLithuanian      for mead, made of natural bee honey and berry juice. Infused with carnation      blossoms, acorns, poplar buds, juniper berries and other herbs, it is      often made as a mead distillate or mead nectar, some of the varieties      having as much as 75% of alcohol .[citation needed]
  • Morat:      Morat blends honey and mulberries.
  • Mulsum: Mulsum is not a true      mead, but is unfermented honey blended with a high-alcohol wine.
  • Myod:      Traditional Russian mead, historically available in three major varieties:     
    • aged mead ("мёд ставленный"): a       mixture of honey and water and/or berry juices, subject to a very slow       (12–50 years) anaerobic fermentation in airtight vessels in a process       similar to the traditional balsamic vinegar, creating a rich,       complex and high-priced product.
    • drinking mead ("мёд питный"): a kind       of honey wine made from diluted honey by traditional fermentation.
    • boiled mead ("мёд варёный"): a drink       closer to beer, brewed from boiled wort of diluted honey and herbs, very       similar to modern medovukha.
  • Omphacomel:      A medieval mead recipe that blends honey with verjuice;      could therefore be considered a variety of pyment (q.v.).
  • Oxymel:      Another historical mead recipe, blending honey with wine      vinegar.
  • Pitarrilla:      Mayan      drink made from a fermented mixture of wild honey, balché-tree      bark and fresh water.
  • Pyment:      Pyment blends honey and red or white grapes. Pyment made with white grape      juice is sometimes called "white mead".
  • Półtorak      (TSG): A Polish great      mead, made using two units of honey for each unit of water.
  • Rhodomel:      Rhodomel is made from honey, rose      hips, rose petals or rose      attar, and water.
  • Sack mead:      This refers to mead that is made with more honey than is typically used.      The finished product contains a higher-than-average ethanol concentration      (meads at or above 14% ABV are generally considered to be of sack      strength) and often retains a high specific gravity and elevated levels      of sweetness, although dry sack meads (which have no residual sweetness)      can be produced. According to one theory, the name derives from the fortified      dessert      winesherry (which is sometimes sweetened after      fermentation) that, in England, once bore the nickname "sack").[37]      Another theory is that the term is a phonetic reduction of "sake"      the name of a Japanese beverage that was introduced to the West by Spanish      and Portuguese traders.[38]
  • Short mead:      Also called "quick mead". A type of mead recipe that is meant to      age quickly, for immediate consumption. Because of the techniques used in      its creation, short mead shares some qualities found in cider (or even light      ale): primarily that it is effervescent,      and often has a cidery taste.[citation needed]      It can also be champagne-like.
  • Show mead:      A term which has come to mean "plain" mead: that which has honey      and water as a base, with no fruits, spices or extra flavorings. Since      honey alone often does not provide enough nourishment for the yeast to      carry on its life cycle, a mead that is devoid of fruit, etc. will      sometimes require a special yeast      nutrient and other enzymes to produce an acceptable finished      product. In most competitions, including all those that subscribe to the BJCP      style guidelines, as well as the International      Mead Fest, the term "traditional mead" refers to this      variety (because mead is historically a variable product, these guidelines      are a recent expedient, designed to provide a common language for      competition judging; style guidelines per se do not apply to      commercial or historical examples of this or any other type of mead) .[citation needed]
  • Sima:      a quick-fermented low-alcoholic Finnish variety, seasoned with lemon and      associated with the festival of vappu.
  • Tej/Mes: Tej/Mes is an      Ethiopian and Eritrean mead, fermented with wild yeasts and the addition      of gesho.      Recipes vary from family to family.
  • Tella/Suwa: Tella is an      Ethiopian and Eritrean style of beer; with the inclusion of honey some      recipes are similar to braggot.
  • Trójniak      (TSG): A Polish mead,      made using two units of water for each unit of honey.
  • Viking blood: Mead made of honey and cherry juice.
  • White mead:      A mead that is colored white with herbs, fruit or, sometimes, egg whites.
  • Mõdu:      An Estonian traditional fermented drink with a taste of honey and an      alcohol content of 4.0%



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