BEVERAGE CLASS mead beverage class

Common Mead Variants Acerglyn: A mead made with honey Melomel: Melomel is made from Short mead: Also called “quick and maple syrup. honey and any fruit. Depending on the mead.” A type of mead recipe that is fruit base used, certain melomels may meant to age quickly, for immediate Black mead: A name sometimes also be known by more specific names consumption. Because of the techniques given to the blend of honey and (see cyser and pyment for examples). used in its creation, short mead shares blackcurrants. some qualities found in cider (or Metheglin: Metheglin is Bochet: even light ale)—primarily that it is A mead where the honey traditional mead with herbs or spices is caramelized or burned separately effervescent, and often has a cidery taste. added. Some of the most common It can also be champagne-like. before adding the water. Yields metheglins are ginger, tea, orange peel, toffee, caramel, chocolate and toasted nutmeg, coriander, cinnamon, cloves Show mead: A term which has marshmallow flavors. or vanilla. Its name indicates that many come to mean “plain” mead, that which Braggot: Originally brewed with metheglins were originally employed as has honey and water as a base, with no honey and hops, later with honey and folk medicines. fruits, spices or extra flavorings. malt—with or without hops added. Pyment: Pyment blends honey and Tej: Tej is an Ethiopian and Eritrean Capsicumel/Capsumel: A red or white grapes and/or grape juice. mead, fermented with wild yeasts and the addition of gesho. mead flavored with chile peppers (the Rhodomel: Rhodomel is made peppers may be hot or mild). from honey, rose hips, rose petals or rose Trójniak (TSG): A Polish mead, Cyser: A blend of honey and apple attar, and water. made using two units of water for each unit of honey. juice fermented together. Sack mead: This refers to mead Czwórniak: A Polish mead, made that is made with more honey than is —American Mead Makers Association using three units of water for each unit typically used. The finished product of honey. contains a higher-than-average ethanol concentration (meads at or above 14% Dwójniak: A Polish mead, made ABV are generally considered to be of Click to using equal amounts of water and honey, sack strength) and often retains a high read the full article in with a mixture of Polish herbs. specific gravity and elevated levels of Sizzle. sweetness, although dry sack meads Medovina: Czech, Croatian, (which have no residual sweetness) can Serbian, Montenegrin, Bulgarian, be produced. Bosnian and Slovak for mead.