Types of Mead

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Types of Mead

Post  Gantor on Wed Aug 04, 2010 5:48 pm

There are many times of mead. Because meadmaking dropped from English culture before spelling was standardised, some drinks have variant spellings (primarily between y’s and i’s). Many dictionaries also don’t include these words. A traditional mead is just honey, water and yeast (with some additives for the yeast’s benefit rather than flavor, like the lemon in our recipe). Metheglyn is a mead made with added herbs or spices, whereas one made with fruit or fruit juice is a melomel. A melomel with grape juice (or a wine with honey) is a pyment; with apple juice (or a cider with honey) is a cyser; with mulberries is a morat. A spiced pyment (or metheglyn with grape juice) is hippocras. A mead with malt (as in beer) is a braggot/bracket/brackett.

Mead was also popular in Central Europe and in the Baltic states. In Polish, mead is called miód pitny (IPA: [mjut pitn?]), meaning "drinkable honey". In Russia, mead remained popular as medovukha and sbiten long after its decline in popularity in the West. Sbiten is often mentioned in the works of 19th-century Russian writers, including Gogol, Dostoevsky and Tolstoy.

In Finland, a sweet mead called Sima (cognate with zymurgy), is still an essential seasonal brew connected with the Finnish Vappu (May Day) festival. It is usually spiced by adding both the pulp and rind of a lemon. During secondary fermentation, raisins are added to control the amount of sugars and to act as an indicator of readiness for consumption; they will rise to the top of the bottle when the drink is ready.

Ethiopian mead is called tej (??, IPA: ['t'?d?]) and is usually home-made. It is flavored with the powdered leaves and bark of gesho, a hop-like bittering agent which is a species of buckthorn. A sweeter, less-alcoholic version called berz, aged for a shorter time, is also made. The traditional vessel for drinking tej is a rounded vase-shaped container called a berele.

Mead known as iQhilika is traditionally prepared by the Xhosa of South Africa.

Braggot — Braggot (also called bracket or brackett). Originally brewed with honey and hops, later with honey and malt — with or without hops added. Welsh origin (bragawd).
Black mead — A name sometimes given to the blend of honey and blackcurrants.
Capsicumel is a mead flavored with chile peppers.
Chouchenn is a kind of mead made in Brittany.
Cyser — A blend of honey and apple juice fermented together; see also cider.
Czwórniak — A Polish mead, made using three units of water for each unit of honey
Dwójniak — 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 — Hydromel literally means "water-honey" in Greek. It is also the French name for mead. (Compare with the Spanish hidromiel and aquamiel, Italian idromele and Portuguese hidromel). It is also used as a name for a very light or low-alcohol mead.
Medica — Slovenian variety of Mead.
Medovina — Czech, Serbian, Croatian, Bulgarian, and Slovak for mead. Commercially available in Czech Republic, Slovakia and presumably other Central and Eastern European countries.
Medovukha — Eastern Slavic variant (honey-based fermented drink)
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, morat for examples)
Metheglin — Metheglin starts with traditional mead but has herbs and/or spices added. Some of the most common metheglins are ginger, tea, orange 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".
Morat — Morat blends honey and mulberries.
Mulsum — Mulsum is not a true mead, but is unfermented honey blended with a high-alcohol wine.
Omphacomel — A mediæval mead recipe that blends honey with verjuice; could therefore be considered a variety of pyment (qv).
Oxymel — Another historical mead recipe, blending honey with wine vinegar.
Pitarrilla — Mayan drink made from a fermented mixture of wild honey, balche 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."
Póltorak — A Polish mead, made using two units of honey for each unit of water
Rhodomel — Rhodomel is made from honey, rose hips, petals or rose attar and water.
Sack mead — This refers to mead that is made with more copious amounts of honey than usual. The finished product retains an extremely high specific gravity and elevated levels of sweetness. It derives its name, according to one theory, from the fortified dessert wine Sherry (which is sometimes sweetened after fermentation and in England once bore the nickname of "sack");[20] another theory is that the term derived from the Japanese drink sake, being introduced by Spanish and Portuguese traders.[21]
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 lifecycle, 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 using the BJCP style guidelines as well as the International Mead Fest) the term "traditional mead" is used for this variety.
Sima - a quickly-fermented Finnish variety, seasoned with lemon and associated with the festival of vappu.
Tej — Tej is an Ethiopian mead, fermented with wild yeasts (and bacteria), and with the addition of gesho. Recipes vary from family to family, with some recipes leaning towards braggot with the inclusion of grains.
Trójniak — A Polish mead, made using two units of water for each unit of honey.

Mead (M.'ee.d) - made with honey, water and yeast optionally with flavoring ingredients
Hydromel (Hy'.dre.mel) - the French name for mead
Sack mead (Sak') - a sweeter mead, with more honey
Melomel (Mel'.o.mel) - mead made with fruit or fruit juice
Metheglin (Me.theg'.lin) - mead made with spices and extracts
Morat (Mor'.at) - mead made with mulberries
Acerglin (Ace'.cerg.lin) - mead made with maple syrup
Pyment (Pie'.ment) - mead made with both honey and grapes
Hippocras (Hip'.po.cras ) - honey, grapes, and spices
Cyser (Sy'.zer) - honey and apples or apple cider (apple juice in Europe) Can also be made with peach, cherry or pear cider
Braggot (Brag'.got)- honey and malt, sort of a mead-beer
Oxymel (Ox'.ee.mel) - mead mixed with wine vinegar
Rhodomel (Road'.o.mel) - honey with attar, a rose petal distillate, or rose petals
Capsicumel (Caps'.sic.cu.mel) - honey with chile peppers
Omphacomel (Ohm'.pha.co.mel) - mead and verjuice, the juice of unripe grapes
T'ej (T'.Ej (Ej as in Edge)) - T'ej is honey, water and hops. It is the national drink of Ethiopia, and has a unique taste
Bochet (Bo-SHAY) - sack mead that has been burnt or charred
Rhyzamel (RISE-uh-mel) - mead made with root vegetables
Lactomel (LACK-toe (as in "big toe")-mel) - mead made with milk

aguamiel - Spanish mead
balche - Mayan mind altering mead made with balche bark
chouchen - Breton (France) mead
hidromel - Portugese mead
hydromel - French mead
idromele - Italian mead
med - Bulgarian and Ukranian
meddeglyn or myddyglyn - Welsh spiced mead
mede - Dutch mead
medovina - Czech and Slovak mead
medovukha - Russian mead
medu - Old High German/Old Saxon/varient of Old English, Mercian and Northumbrian
medus - Lithuanian and/or Latvian honey
meis - Eritrean mead
meodu - Old English, West Saxon
met - German mead
midus - Lithuanian mead
miòd - Polish mead
mjød - Danish and Norwegian mead
mjöd - Swedish mead
mõdu - Estonian honey beer
nabidh - Arabic mead
sima - Finnish mead
t'ej - Ethiopian mead (since about 400 B.C.)
ydromeli - Greek mead
madhu - in the Sanscrit Vedas
nectar or ambrosia - in the Greek and Roman mythologies
alu - Prussian for mead
methe - Ancient Greek for mead
mede - Frisian, and Low German
metu or mitu - Old HIgh German
meth - German
melikatos - old Greek (morphed into hydromeli in present)

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Join date : 2010-04-08
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Re: Types of Mead

Post  StBeardy on Wed Nov 03, 2010 6:46 pm

Projectomel - A broad category of meads made with too little headspace in the fermenter. Also refered to as explotomel in some regions. Typically stored in a room with sticky walls.

Note: See http://en.wikipedia.org/wiki/Ant for more information on the above mentioned sticky walls.

Glass Grenade - A very young mead bottled and given to close friends. Best if stored in a cool dark place next to where children sleep.

Pop Cap - A reusable type of bottle cap, as seen on Grolsch bottles. Also, a removable cork loaded into a primed glass grenade, for conversion into a light bulb seeking rifle.

Impatientus Corkus - The international manufacturer of Glass Grenades.

Last edited by StBeardy on Tue Nov 30, 2010 10:59 pm; edited 1 time in total


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Re: Types of Mead

Post  Gantor on Sat Nov 06, 2010 4:38 am

lol. Fantastic.

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