Mead (/ˈmiːd/; archaic and dialectal "medd"; from Old English "meodu",) is an alcoholic beverage created by fermenting honey with water, sometimes with various fruit, spices, grains, or hops.
No, Really, What is Mead?
Mead is made the same way wine is, through the process of fermentation. The only difference is that instead of the sugar in grape juice powering those magical little workers called yeast, it's honey that they're munching on.
Types of Mead
People have been making mead for nearly 10,000 years, is it any wonder there are lots of different types?
Let's start with a traditional mead, which is sweet and drinks like a Reisling. Herbs and spices are often added to the mix, like in our Queen Mother's Mead, which makes it a metheglin. The honey can be slow cooked prior to fermentation, leading to a caramelized Bochet. Fruit juice or wine can be mixed with the mead to make all sorts of flavors. This hybrid is called a melomel. If you use less honey in the batch you end up with a lower alcohol content, often carbonated Session mead.
When pairing with food, treat traditional mead as if it were a regular white wine, and adjust according to the sweetness of the mead and what it is mixed with.
Sweeter meads can be paired as if they were a port or a Reisling, with cheese, fruits, nuts, or chocolate. Bochet goes particularly well with chocolate and round fruits.
Dryer meads can be paired as if they were a Sauvignon Blanc, and can be enjoyed with seafood.
Meads blended with fruit juice play well with similar flavors. For instance, meads with tropical fruit juice such as pineapple and mango mixed in go well with flavorful, tart, and spicy food.