The much touted versatility of meads comes not only from the varieties of honey used but also how it is treated and with the ingredients it is combined with. As many great mead makers of our time say, “There is a mead for everyone.”
These are made from just honey, water and yeast and can range from dry to sweet.
Meads made from caramelised honey are called bochets.
Fruits can be combined into meads in myriad ways allowing for spectrum of meads from fruity sweet meads, like our pomegranate melomel, to drier varieties with a subtle tinge of fruitiness, like our jamun melomel.
Melomels often have different names depending on the fruits they are combined with. Pyments, like our chenin blanc pyment, are meads fermented with grapes while Cysers are meads fermented with apples.
Flavoured with spices and herbs metheglins were also called medeglins in ancient Wales. It is probably the source of the word medicine.
Even in India, Ayurveda describes certain Asavas made with honey (Madhuasava) as remedies to certain illnesses based on the spice or herb combination used.
The very first mead experimented with by our co-founder Yoginee was a metheglin which we plan to launch as a limited release in the winter 2020.
The fourth category based on ingredients, which beer lovers would queue behind, is a braggot. It’s a mead made with honey and malts.
This style is usually close to beer; is low on alcohol and carbonated just like the beers. But even high alcohol, still braggots can be made based on recipes.
We at Cerana meads have brewed Queen bee, a dark braggot in collaboration with our friends at Bombay Duck Brewing. Try a pint when possible!
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