Frequently Asked Questions

Below are the answers to the questions about mead that we get asked the most. If you have a question that you can’t find the answer to please feel free to contact us and let us know.

The taste of mead can vary depending on the type and ingredients used, but it tends to have a sweet, honey-like nose with notes of fruit and spices. Meads can be dry or sweeter and or lean towards a more fruity taste subject to the ingredients and processes used. The tastes are influenced by the aging process and over a longer period of fermentation can develop more complex notes. It can be consumed chilled, at room temperature or even warmed up. The best examples often amplify the nuances of the honey used, and it should be easy to tell what honey was used in the making of the mead.

Contempory meads are more often than not made to cater to for a specific market segment and generally keep up with international alcohol trends. Therefore, most modern meads are heavily co-fermented or flavoured with fruit or spices, making it hard to describe what mead taste like. Traditionally, mead is an alcoholic beverage made by fermenting honey, water, and yeast and can be slightly carbonated. They were generally stronger than contemporary meads and had higher alcohol content, and as wild yeasts were used meads fermented for a longer period, giving it more complex and earthy flavours. 

Yes, it is possible to get drunk on mead because it is an alcoholic beverage and a few glasses can have the same effect a glass of wine would. The alcohol content in mead can vary from around 6-8%, while others may have a higher content of up to 20%. The alcohol content can affect your level of drunkenness and it is important to consume mead responsibly and to be aware of one’s own tolerance and limits.

Mead is alcoholic because it is made by fermenting honey, water, and yeast. Yeast is a microorganism that converts sugar into alcohol and carbon dioxide through the process of fermentation. The alcohol content of mead can vary depending on the recipe and the fermentation process, but it is typically higher than that of beer and wine.

It’s difficult to say if mead is healthier than other fermented beverages as the health benefits and drawbacks of any alcoholic drink depend on the specific ingredients, alcohol content, and the quantity consumed. Mead has unique characteristics because it is made from honey which contains antioxidants, minerals, and vitamins. These can be considered beneficial or healthier than other fermented beverages and historically, mead was believed to be healthy and used in healing tonics. However, it’s important to note that these benefits are not significant enough to outweigh the negative effects of alcohol consumption. 

Some studies have shown that honey may have anti-inflammatory effects and may be effective in reducing inflammation in conditions such as osteoarthritis and rheumatoid arthritis. However, the amount of honey used in mead production is usually not enough to provide any significant anti-inflammatory benefits. It is important to remember that mead is an alcoholic beverage and excessive alcohol consumption can increase inflammation in the body. If you are looking for anti-inflammatory effects from honey, it would be better to consume it directly instead of consuming it as an ingredient in mead.

Mead is a alcoholic beverage made from fermenting Honey, water and yeast. The process converts the sugar in the honey into alcohol and carbon dioxide, creating a delicious alcoholic drink. It generally has a sweet, honey-like flavour with notes of fruits and spices. The alcohol content can vary, but traditionally it is higher than beer and wine. It can be consumed cold, room temperature or warm, depending on preference and usually in small quantities.

Mead has been made and consumed for thousands of years and has a rich history in many cultures. Brewed differently throughout the world depending on the culture, specifically chosen adjuncts are added to the fermentation processes to facilitate different textures and tastes. Many varieties and styes of meads exist such as; Traditional mead, which is made with just honey, water, and yeast, Melomel, which is made with honey and fruit, Metheglin, which is made with honey and spices or herbs, and Pyment, which is made with honey and grapes.

The alcohol content of mead can vary, but it is typically higher than that of beer. In mead the alcohol content ranges between 6 – 20%, while beer typically has that of 4 – 8%. However, this can be subjective as some beer styles can have a higher alcohol content and stronger flavour, such as barley wine or imperial stout. It is also important to note that mead is generally consumed in smaller volumes than beer, therefore it can feel as though beer is the stronger beverage.

Mead originated in the sub-Saharan landscapes of Africa around 20 000 years ago. Through the ages the craft of brewing mead has travelled all over the world. In many parts of Africa, mead is traditionally considered a sacred drink, consumed during rituals, ceremonies and special occasions. The first to create and establish mead making techniques were the Khoi-San. Their recipes are still used today in southern Africa and include roots of Imoela/Karimoer (Trichodiadema plant), Honey, Brood and pollen extracts and water. Occasionally different seasonal fruits are included as additional sources of sugar and taste.

In Ethiopia mead is known as Tej. This is made by fermenting honey and water with Gesho, a plant that is native to Ethiopia and acts as a natural source of yeast and flavouring. Tej can have a strong honey flavour and is often consumed with traditional Ethiopian food. It is important to note that mead production and consumption in Africa may vary depending on the region and culture. In some parts of Africa, mead may not be as commonly consumed or produced as it is in other parts of the world.

Mead appears in different cultures throughout history and the world. It has been made and consumed in Europe for thousands of years, with a particularly strong tradition in the Nordic countries, such as Norway, Sweden and Finland. Mead is also commonly consumed in Poland and other parts of Eastern Europe. In many African cultures it also traditionally appears, particularly in Ethiopia, where it is known as Tej. Mead has been consumed in Asia for centuries, particularly in China, where it is known as “honey wine”. It is a traditional beverage in many Slavic cultures, such as Russia and Ukraine and has been consumed by North American indigenous peoples as well. Today the consumption of mead has decreased and is mainly produced locally in small batches.

Mead was not invented by a specific country, but rather independently discovered (as it is the only alcohol that naturally occur in nature) and refined by several cultures of people around the world. It is the oldest fermented beverage known to man and the process of fermenting honey and water was discovered by ancient humans. Given records like cave paintings, there is a strong argument to be made that it was initially discovered  by the ancient bushman tribes that travelled throughout sub-Saharan Africa, dating back 20 000 years. Beehives that were nestled inside hollowed out baobab trees were flooded in the rainy seasons and fermented over time. Mead was also consumed by ancient civilizations such as the Chinese, Egyptians, and Greeks, and it’s also thought to be a popular drink among the Vikings and other northern European cultures.