One of the first ways humans consumed alcohol was drinking a mixture of water and honey - Mead. Thanks to new fermentation techniques and clever marketing Mead consumption is on the increase. This ancient drink comes in an assortment of tasty guises including lighter modern options which can be slightly sweet or almost completely dry. They can range from no alcohol to low or mid strength, matching the ABVs of Cider and Beer.
As well as Honey, Mead can be produced with spices, fruit and hops to enhance its flavour. Traditional Mead, usually flat or slightly sparking tastes like aromatic honey-sweetened wine at a similar strength - 12% -14%.
Kit Newell from Mead producer Hive Mind Mead & Brew Co said ' People are looking for lower intervention, natural and sustainable products'. Mead can be crafted now to appeal to a new modern consumer who appreciates a more natural drink without the addition of sulphur, chemicals or sugars.
There is also an upside to Mead production as most modern Mead producers are helping to promote the health of the bee population by donating to bee conservation charities and cultivating wild flowers to enhance their habitat.
In times gone by Monks produced Mead fit for European Royalty but Mead was available so more ordinary folk benefited as well. In fifth century Europe, guests would give newlyweds a month's worth of Mead as a gift. Considered to be an aphrodisiac the happy couple were expected to drink it to improve their chances of conceiving. June was a popular month for marriage and honey harvesting and the 'Mead Moon' or 'Honey Moon' was an old name for the full moon in June. The word 'honeymoon' may have originally referred to the inevitable waning of love, similar to the phases of the moon.
