Past & Present
The Names & Varieties of Mead in History
The Names & Varieties of Mead in History
Acan | Native Mexican Mead |
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Acerglyn | Made with honey and maple syrup |
Black Mead | Mead made with black currants |
Bracket | Good ale mixed with honey or drink made form honey and grain – the link between mead and ale |
Braggot | Mead made malted grain (barley) |
Brochet or Bouchet | Dehydrate honey by boiling, then dilute it (burnt-sack mead), caramelized honey |
Capsicumel | Mead made with hot or mild peppers |
Clarre/Clarree (french) or Pyment/Pigment (english) | Middle Ages – red wine and honey (some spiced) |
Conditum | Mulsum aged rather than being served with fresh honey. May have spices as well |
Cyser or Ciser | Mead made with apple juice & honey – bouquet of sherry |
Czworniak | Polish mead made with 3 parts water, 1 part honey |
Dandaghare | Nepalese mead made with Himilayan herbs & spices |
Dwojniak | Polish mead made from equal parts honey & water |
Great Mead | Any mead made with the intention of being aged over several years |
Gverc | Croatian variety of Mead |
Hippocras | Similar to Clarre (sugar in place of honey), herbs added to make it medicinal |
Hydromel | Light or Low ABV mead |
Mead | Honey wine, bouquet similar to french whites – Moselles and drier Sauternes |
Medica | Slovenian or Croatian mead |
Medovina | Eastern European mead; Serbian, Croatian, Bulgarian, Bosnian |
Medovukha | Eastern Slavic mead |
Melomel | Similar to Pyment, made with fruit other than grapes |
Melomeli | Roman – Honey & Fruit juice wine |
Metheglin | Mead must and gruits (herbs and spices) or spiced mead |
Metheglin Brandy | |
Metheglin spices | “Well burnt” ginger, lemon juice, cinnamon, cloves, mace, nutmeg, well bruised juniper berries, jamaica pepper, sweet briar, rosemary… |
Miodomel | Polish – Mead flavored with hops |
Morat | Mulberry juice and honey |
Mulled Mead | Mead that is heated, frequently spices are added. |
Mulsum | Roman dessert/aperitif of fresh honey, wine and water (4 wine to 1 honey) |
Muscadine Mead | Made with Muscadine wine |
Myritis | Roman – Honey, old wine & myrtle berries |
Omphacomel | A mead made with Verjuice (the juice of unripened grapes) |
Oxymel | Mead with wine vinegar |
Pitarilla | Mayan Mead made with Balche tree bark |
Poltorak | Polish mead made from 2 parts water, 1 part honey |
Pyment | Greek/Roman – Honey added to grape wines to fortify |
Raspberry Sack Mead | Polish – juice of raspberries and honey fermented together |
Rhodomel | An ancient Grecian mead flavored with roses |
Sack–Mead | Full bodied strong and sweet to dry, made from a greater strength of honey, similar to Hungarian sweet wines “Imperial Tokay” |
Sack–Metheglin | Stronger, sweeter metheglin, similar to Vermouth wines |
Saragossa Wine | Pyment variant – 1qt wine w/ a sprig of rue, a handful of fennel roots and 3lbs honey |
Short Mead | A quick fermenting mead. Ale like. |
Show Mead | A plain or true mead |
Sima | Finnish mead with lemon |
Soma | Yellow plant juice, milk, barley meal, & honey (preceded mead – sacred, brought immortality) |
Tej | Ethiopian mead |
White Hippocras | Cinnamon, refined sugar and white wine |
Thursday: 3pm-6pm
Friday: 1pm-6pm
Saturday: 1pm-6pm
Sunday: 1pm-5pm