Past & Present
The Names & Varieties of Mead in History
| Acan | Native Mexican Mead |
|---|---|
| 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 |
Tasting Room Hours
Thursday: 3pm-6pm
Friday: 1pm-6pm
Saturday: 1pm-6pm
Sunday: 1pm-5pm
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