Mead - Wikipedia

^ .mw-parser-output cite.citation{font-style:inherit}.mw-parser-output .citation q{quotes:"\"""\"""'""'"}.mw-parser-output .id-lock-free a,.mw-parser-output .citation .cs1-lock-free a{background:linear-gradient(transparent,transparent),url("//upload.wikimedia.org/wikipedia/commons/6/65/Lock-green.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-limited a,.mw-parser-output .id-lock-registration a,.mw-parser-output .citation .cs1-lock-limited a,.mw-parser-output .citation .cs1-lock-registration a{background:linear-gradient(transparent,transparent),url("//upload.wikimedia.org/wikipedia/commons/d/d6/Lock-gray-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-subscription a,.mw-parser-output .citation .cs1-lock-subscription a{background:linear-gradient(transparent,transparent),url("//upload.wikimedia.org/wikipedia/commons/a/aa/Lock-red-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .cs1-subscription,.mw-parser-output .cs1-registration{color:#555}.mw-parser-output .cs1-subscription span,.mw-parser-output .cs1-registration span{border-bottom:1px dotted;cursor:help}.mw-parser-output .cs1-ws-icon a{background:linear-gradient(transparent,transparent),url("//upload.wikimedia.org/wikipedia/commons/4/4c/Wikisource-logo.svg")right 0.1em center/12px no-repeat}.mw-parser-output code.cs1-code{color:inherit;background:inherit;border:none;padding:inherit}.mw-parser-output .cs1-hidden-error{display:none;font-size:100%}.mw-parser-output .cs1-visible-error{font-size:100%}.mw-parser-output .cs1-maint{display:none;color:#33aa33;margin-left:0.3em}.mw-parser-output .cs1-format{font-size:95%}.mw-parser-output .cs1-kern-left,.mw-parser-output .cs1-kern-wl-left{padding-left:0.2em}.mw-parser-output .cs1-kern-right,.mw-parser-output .cs1-kern-wl-right{padding-right:0.2em}.mw-parser-output .citation .mw-selflink{font-weight:inherit}"Mead dictionary definition | mead defined". www.yourdictionary.com. ^ Beer is produced by the fermentation of grain, but grain can be used in mead provided it is strained off immediately. As long as the primary substance fermented is still honey, the drink is still mead.Fitch, Edward (1990). Rites of Odin. St. Paul, Minnesota: Llewellyn Worldwide. p. 290. ISBN 9780875422244. ^ Hops are better known as the bitter ingredient of beer. However, they have also been used in mead both ancient and in modern times. The Legend of Frithiof mentions hops: Mohnike, G.C.F. (September 1829 – January 1829). "Tegner's Legend of Frithiof". The Foreign Quarterly Review. London: Treuttel and Würtz, Treuttel, Jun and Richter. III. He next ... bids ... Halfdan recollect ... that to produce mead hops must be mingled with the honey; That this formula is still in use is shown by the recipe for "Real Monastery Mead" in Molokhovets, Elena (1998). Classic Russian Cooking. Joyce Stetson (trans.). Indiana University Press. p. 474. ISBN 0-253-21210-3. ^ Lichine, Alexis. Alexis Lichine’s New Encyclopedia of Wines & Spirits (New York: Alfred A. Knopf, 1987), 328. ^ Gayre, Robert (1986). Brewing Mead. Brewers Publications. p. 158. ISBN 978-0-937381-00-7. ...Therefore to our synopsis: Mead is the general name for all drinks made of honey. ^ Rose, Anthony H. (1977). Alcoholic Beverages. Michigan: Academic Press. p. 413. ^ Maguelonne Toussaint-Samat (Anthea Bell, tr.) The History of Food, 2nd ed. 2009:30. ^ Hornsey, Ian (2003). A History of Beer and Brewing. Royal Society of Chemistry. p. 7. ISBN 978-0-85404-630-0. ...mead was known in Europe long before wine, although archaeological evidence of it is rather ambiguous. This is principally because the confirmed presence of beeswax or certain types of pollen ... is only indicative of the presence of honey (which could have been used for sweetening some other drink) – not necessarily of the production of mead. ^ "The Funerary Feast of King Midas @ the Penn Museum | Remains of a Feast". ^ Lévi-Strauss, J. and D. Weightman, tr. From Honey to Ashes, London:Cape 1973 (Du miel aux cendres, Paris 1960) ^ Morse, Roger (1992). Making Mead (Honey Wine). Wicwas Press. ISBN 978-1878075048. ^ Schramm, Ken (2003). The Compleat Meadmaker: Home Production of Honey Wine From Your First Batch to Award-winning Fruit and Herb Variations. Brewers Publications. ISBN 978-0-937381-80-9. ^ Robinson, Jancis (1999). The Oxford Companion to Wine (2nd ed.). Oxford University Press. p. 775. ^ History of beer in Hungary Archived 28 September 2010 at Archive.today – difference between mead and honey-wine (in Hungarian) ^ Odinsson, Eoghan (2010). Northern Lore: A Field Guide to the Northern Mind-Body-Spirit. p. 159. ISBN 9781452851433. ^ [1]. Prehistoric China - The Wonders That Were Jiahu The World’s Earliest Fermented Beverage. Professor Patrick McGovern the Scientific Director of the Biomolecular Archaeology Project for Cuisine, Fermented Beverages, and Health at the University of Pennsylvania Museum in Philadelphia. Retrieved on 3 January 2017. ^ McGovern, P. E.; Zhang, J; Tang, J; Zhang, Z; Hall, G. R.; Moreau, R. A.; Nuñez, A; Butrym, E. D.; et al. (6 December 2004). "Fermented beverages of pre- and proto-historic China". Proceedings of the National Academy of Sciences of the United States of America. 101 (51): 17593–8. Bibcode:2004PNAS..10117593M. doi:10.1073/pnas.0407921102. PMC 539767. PMID 15590771. ^ Eoghan Odinsson (2010). Northern Lore: A Field Guide to the Northern Mind-Body-Spirit. Eoghan Odinsson. ISBN 978-1452851433. ^ Rigveda Book 5 v. 43:3–4, Book 8 v. 5:6, etc ^ Kerenyi, Karl (1976). Dionysus: Archetypal Image of Indestructible Life. Princeton University Press. p. 35. ISBN 978-0-691-09863-0. ^ Pliny the Elder. Natural History XIV. XII:85 etc. ^ about half a liter ^ about 1/3 kg ^ about ¼ kilograms ^ Columella, 60 AD De re rustica ^ Llyfr Taliesin XIX ^ "Looking into the long history of mead". Irish Examiner. 23 January 2016. Retrieved 8 August 2020. ^ "Slainte! The Celtic Wassail – The Histories and Folklore of Mead and Honey in Celtic Lands". Owlcation. ^ Foley, Ray (1 January 2006). The Best Irish Drinks: The Essential Collection of Cocktail Recipes and Toasts from the Emerald Isle. Sourcebooks, Inc. ISBN 9781402250149 – via Google Books. ^ Buhner, Stephen Harrod (1998). Sacred and Herbal Healing Beers: The Secrets of Ancient Fermentation. Siris Books. ISBN 978-0-937381-66-3. ^ "mead". The Oxford Universal Dictionary on Historical Principles (3rd ed.). Oxford University Press. 1944. p. 1222. ^ a b "Mead". Online Etymology Dictionary, Douglas Harper. 2018. Retrieved 27 August 2018. ^ "Making Mead: the Art and the Science" (PDF). Beer Judge Certification Program. Retrieved 18 February 2015. ^ Schramm, Ken (2003). The Compleat Meadmaker. Brewers Publications. pp. 31, 37. ISBN 978-0-937381-80-9. ^ a b c d Spence, P (1997). Mad about mead!: nectar of the gods. St. Paul, MN: Llewellyn Publications. ^ Zimmerman, J (2018). "Mull Over Mead: Enjoy an in-depth look at the components and creation of this versatile, honey-based beverage -- a hearty addition to any homebrewing arsenal". Mother Earth News: 50–54. ^ a b Pereira, Ana Paula; Mendes-Ferreira, Ana; Estevinho, Leticia M.; Mendes-Faia, Arlete (2015). "Improvement of mead fermentation by honey-must supplementation". Journal of the Institute of Brewing. 121 (3): 405–410. doi:10.1002/jib.239. hdl:10198/16120. ^ a b c Iglesias, A; Pascoal, A; Choupina, A. B.; Carvalho, C. A.; Feás, X; Estevinho, L. M. (2014). "Developments in the fermentation process and quality improvement strategies for mead production". Molecules. 19 (8): 12577–90. doi:10.3390/molecules190812577. PMC 6271869. PMID 25153872. ^ Tierney, John (21 October 2014). "Making Mead in a Space-Age World". The Atlantic. Retrieved 20 June 2017. ^ a b Eoghan Odinsson, Northern Lore, p. 160 ^ "Archived copy". Archived from the original on 15 December 2013. Retrieved 8 December 2013.CS1 maint: archived copy as title (link) ^ "Slovenská medovina sa stala najlepšou na svete". StartItUp.sk (in Slovak). 19 March 2017. Retrieved 21 December 2017. ^ Tayleur, W.H.T.; Michael Spink (1973). The Penguin Book of Home Brewing and Wine-Making. Penguin. p. 292. ISBN 978-0-14-046190-9. ^ Aylett, Mary (1953). Country Wines, Odhams Press. p. 79 ^ a b Tayleur, p. 291. ^ "Elisa". Archived from the original on 5 June 2013. Retrieved 17 April 2012. ^ Zaerpoor, Chrissie Manion (March 2017). "The Art of Mead Tasting and Food Pairing, photo of berele page 194". www.amazon.com. Retrieved 14 October 2020. ^ Zaerpoor, Chrissie Manion (March 2017). "The Art of Mead Tasting and Food Pairing, pages 191-211". www.amazon.com. Retrieved 14 October 2020. ^ "Polska miodem stała". www.smakizpolski.com.pl (in Polish). Retrieved 31 May 2017. ^ Zaerpoor, Chrissie Manion (March 2017). "The Art of Mead Tasting and Food Pairing, pages 285-304". Mead and Food. Retrieved 14 October 2020. ^ Gittleson, Kim (2 October 2013). "The drink of kings makes a comeback". BBC News Online. Retrieved 3 October 2013. ^ Bender, Andrew. "Top 10 Food Trends". Forbes. ^ "Mead, the honey-based brew producing a real buzz". CBS News. 24 November 2013. ^ Garvan, John M. (1912). "Report on the drinks and drinking among the Mandaya, Manobo, and Mangguangan Tribes". The Philippine Journal of Science: Section A. 7: 106–114. ^ Scott, William Henry (1990). "Sixteenth-Century Visayan Food and Farming". Philippine Quarterly of Culture and Society. 18 (4): 291–311. JSTOR 29792029. ^ Demetrio, Feorillo Petronilo A., III (2012). "Colonization and Alcoholic Beverages of Early Visayans from Samar and Leyte". Malay. 25 (1): 1–18. ^ "Russian Honey Drink". EnglishRussia.com. Accessed May 2010. ^ "Lithuanian Mead - The world's oldest alcoholic drink". The Baltic Review. 24 July 2015. Retrieved 24 February 2018. ^ "Lietuviškas midus | Mead balsam". midus.lt. Retrieved 24 February 2018. ^ "Mead". Saku Brewery. Archived from the original on 9 March 2015. Retrieved 17 February 2015. ^ La Barre, Weston (1938). "Native American Beers" (PDF). American Anthropologist. 40 (2): 224–234. doi:10.1525/aa.1938.40.2.02a00040. Retrieved 18 September 2016. ^ Gordon Strong; Kristen England. "2015 Mead Guidelines" (PDF). Beer Judge Certification Program. p. 5. Retrieved 7 December 2016. A Pyment is a melomel made with grapes (generally from juice). Pyments can be red, white, or blush, just as with wine. ^ "Mazer Cup Guidelines (commercial)". American MEad Makers Association. Retrieved 7 December 2016. Pyment: Honeywine made with grapes/grape juice/grape concentrate. ^ Earnshaw, Steven (2000). The Pub in Literature: England's Altered State. Manchester University Press. p. 28. ISBN 9780719053054. ^ Zaerpoor, Chrissie Manion (March 2017). "The Art of Mead Tasting and Food Pairing, page 110". mead-and-food. Retrieved 14 October 2020. ^ Zaerpoor, Chrissie Manion (March 2017). "The Art of Mead Tasting and Food Pairing, Chapter 4 Session Meads, and Chapter 5 Dry Sparkling Meads". mead-and-food. Retrieved 14 October 2020. ^ Sack Archived 26 July 2008 at the Wayback Machine in the Oxford Companion to Wine ^ Chisholm, Hugh, ed. (1911). "Saké" . Encyclopædia Britannica. 24 (11th ed.). Cambridge University Press. p. 54. ^ Zaerpoor, Chrissie Manion (March 2017). "The Art of Mead Tasting and Food Pairing, Chapter 3, "Traditional Meads"". mead-and-food. Retrieved 14 October 2020.