Scientists believe that the first alcoholic beverage ever made was a combination of honey, and perhaps grains, that wild yeast and bacteria fermented spontaneously. Someone along the way decided to drink said beverage and voila!
This honey wine/ beer mashup was nothing akin to our modern understanding of mead or beer, but it was the foundation of some of the greatest beverages known to man. Over many years, the two have become distinct beverages. That’s probably because the official term for such a hybrid of beer and mead is braggot, and anything that rhymes with maggot was clearly not meant to be popular.
At heart, mead, aka honey wine, is a truly simple beverage. It can be carbonated like beer, or kept still like a table wine. I have mostly preferred carbonated meads personally. If you let mead ferment fully, and do not add any additional sugars, which is my preference, you’ll end up with a delicious, champagne-like beverage (especially if you use a champagne yeast for fermentation). If you’ve never tried mead, I’d recommend trying offerings from RedStone and B Nektar – both excellent mead makers. Continue reading Meadventures: Making basic honey wine