Drink of the Gods. This is what mead is known as, a mixture of water and honey considered the precursor recipe for beer. Easy to make and enjoy cold or hot, we explain everything about it below.
Often the only thing that separates a boring drink from a sparkling one is a little sweetness. Sugars, undisputed sources of fermented foods, are what we add in the making of beer, wine or, the grandiloquent drink that concerns us here today, mead or “drink of the Gods.”
Although the name may seem a bit boastful, the truth is that mead has not left an empire untouched. Since it originated in some corner of Asia or Europe, Romans and Hindus have had the pleasure of enjoying it. Easy and intuitive to make, it managed to provide the energy needed for the day and the best toast at banquets. Today, everything about mead.
What is mead
Mead is an alcoholic drink made from honey and water that can be consumed hot or cold. Its alcohol content ranges between 10º and 14º, although this will depend on the proportion of honey used. The greater the quantity, the higher the alcohol content.
Professional fermentation takes place in wooden barrels for between two months and two years. The longer the fermentation lasts, the less sugar and the higher the alcohol content. Therefore, a more fruity and effervescent flavour can be expected from mead that has been fermented for more than a year. However, in any case, the preferred honey is clear, with a preference for heather or flower honey, as they are easily fermentable and rich in sugars.
Origin and history of mead
The ingredients for making mead were available to many societies for more than 2,000 years. In all likelihood, the mixture of water and honey emerged in parallel in many places. Some historians point to a casual origin derived from the fermentation of honey in a jar when mixed with rainwater.
The oldest record dates back to 7000 BC in China, where traces of honey, sugar, rice, and yeast have been found. However, the search for sweetness, energy, and drinks that enlivened banquets seems to have been a common goal throughout the history of humanity. For this reason, it is difficult to place the origin of mead in a specific setting. What we do know is that the Mayans enjoyed “balché” made from water, honey, and pieces of a tree named after the same name. Meanwhile, the Greeks knew it as melikatron and the Latins as an aqua museum.
In northern Europe, mead was one of the favourite drinks of the Vikings, who drank it straight from the horn. However, from Celts to Greeks to Mayans, everything indicates that mead was used to worship the gods and liven up banquets. A drink with a long history that is still commonly drunk in Ethiopia and Eritrea, where it is known as tej, and which was only overtaken in the rest of the world by its successor: beer.
How to make mead and what yeast to use
Making homemade mead is simple, it only requires 3 ingredients, a pot and a clean container. If you have ever ventured into making kombucha or kefir , the process will be very familiar to you.
The most common proportion of ingredients is 2.3 liters of water per 1 kilogram of honey, to which 2 grams of yeast will need to be added. The preferred yeast is Saccharomyces cerevisiae, although the use of wine yeast can be explored, and bread yeast is not recommended due to its slow fermentation.
To make it, you need to boil the mixture of water and honey for about 15 minutes. The result will be loaded with a layer of foam that you must remove. This boiling allows us to ensure that the mixture is uniform, as well as eliminating any unwanted pathogens.
Then we must wait for it to cool before adding the yeast until it reaches about 25 ºC. A classic trick to know if it is already at the optimal temperature is to separate a little of the mixture in another container and put a finger in it. If we can keep it there for about five seconds without burning ourselves, it means that the temperature is perfect.
So, you just need to add the Saccharomyces and stir to oxygenate the mixture well. Afterward, it is ideal to store it in a fermenter, a container intended for this stage. If not, we can keep the mixture in a sterilized container. The most important thing is to cover it with a breathable cloth so that the CO2 can be released, otherwise the container could explode.
The fermentation time varies from 3 weeks to months , the longer the period, the more acidic, higher alcohol content and less sweet our drink will be. With these steps in 3 weeks we should be able to enjoy a mead of about 10º and still sweet. It is worth remembering that, if we want some contrast, we can add orange slices or spices such as cinnamon or anise.
Nutritional value of mead
The nutritional value of mead is very difficult to calculate since each formulation has more or less honey and may contain other flavorings. However, guided by the classic recipe ratio of 3 to 4 parts honey per 1 L of water, a glass of mead (250 ml) would contain approximately:
- Energy: 304 kcal
- Proteins: 1 g
- Carbohydrates: 70 g
- Of which sugars: 70 g
- Fiber : 0 g
Properties and benefits of mead
Mead is an alcoholic beverage and should therefore be consumed in moderation . In addition, it has a high sugar content, another good reason to use it for specific occasions such as the upcoming medieval festivals in your city or as a home experiment with a rich, fermented drink. Thus, mead has its advantages over other drinks intended for moderate consumption.
Relieves sore throat and inflammation
It is well known that a pinch of honey in hot water together with a few slices of ginger is an infallible remedy to soothe a sore throat. Mead made from water and honey can calm that annoying inflammation of the throat.
Extra energy for a quick recovery
A drink made from honey could not help but be a great source of energy. Up to 80% of honey is made up of carbohydrates , which are nothing more and nothing less than the fastest and only energy source that our brain can use. Therefore, a glass of mead in the mountain hut after a day of hiking can be a great idea (as long as the alcohol content that accompanies it is not a problem for us).
Suitable for celiacs
One of the great advantages of mead as a drink is that it does not require cereals and is gluten-free . Only occasionally malts are added to give new flavours. Otherwise, a mead is 100% suitable for celiacs and people with gluten intolerance.
Contraindications of mead
Surrounded by the historical context of Vikings and great banquets, it is easy to forget that mead is an alcoholic beverage , and one that is quite high in alcohol. As an alcoholic beverage, mead is contraindicated for pregnant women, people with liver problems, patients with hypertension or heart problems.
How to drink mead
Mead is an ideal drink to drink at room temperature in summer, just as we would drink kefir or a soft drink. In winter, it resembles a Viking ritual: it is heated in a ceramic pot, orange and cinnamon sticks are added and it is drunk almost like a sweet infusion that is slightly reminiscent of mulled wine.