by Malia Paasch for HRGrowler
Mead, one of the oldest alcoholic beverages in the world, has been mentioned in mythology and folklore, with mortals and gods enjoying its benefits. Some even speculate the beverage, also known as “honeywine,” is responsible for the term “honeymoon.”
This dates back to when civilizations, such as the Babylonians, used lunar calendars. The bride’s father was expected to give a dowry to the couple that included enough mead to last an entire month. Because, of course, this magic elixir was not only an aphrodisiac, it promoted fertility. And if it was good enough – pure enough – a son would arrive nine short months later.
Mead is still somewhat difficult to find, despite its status as the fastest growing segment of the American alcohol industry, according to the American Mead Maker Association.
Most of the well-known meaderies are overseas, such as Dansk Mjod in Denmark and the Makana Meadery in South Africa. But lucky for us, Virginia has a few to boast about; many of them aren’t far away!
Mead from Melo Lion Meadery in Yorktown and Black Heath Meadery in Richmond can be found locally, and mead from Silver Hand Meadery in Williamsburg is available on its website.
Broken down, mead is simply honey, water, and yeast; many of its final flavors come from specific pollen. Die Hochland Imker, a meadery in Austria, places its hives in a lime grove, which produces mead that tastes like limes without ever adding a drop of juice. Other meaderies add fruits and juices. B. Nektar Meadery’s Milton’s Madness (reviewed next page) has lime juice and zest added to create a margarita flavor.
Traditionally, mead has a bit of a syrupy mouthfeel and leaves a lingering honey sweetness on the
palate. But the creativity of the mead makers has brought us many interpretations.
And of course, just like beer, mead comes in a variety of different styles, including Melomel (made with fruit), Braggot (made with malted grain), Cyser (made with apples or apple juice) and Metheglin (made with added spices such as cinnamon, nutmeg or cloves).
Mead is a great addition to any meal as an aperitif or a digestif. It can be chilled or sipped at room temperature. And in cooler weather, it is nice to heat up and consume warm. Cheers!