Brewing Mead: Wassail! in Mazers of Mead : the Intriguing History of the Beverage of Kings and Easy, Step-by-step Instructions for Brewing it at Home
Brewers Publications, 1986 - Mead - 199 pages
Mead, an ancient honey-based brew, is without doubt the most intriguing of all fermentables. Some brewers say that its dry Champagne or sweet, smooth, fine-wine taste is the best. For centuries, mead has been the drink of European royalty. It is reputed to be a powerful aphrodisiac. Now you have the opportunity to make some yourself and see. Brewing Mead provides step-by-step recipes for making this tantalising delight. Charlie Papazian shows exactly how ordinary homebrew equipment and ingredients can be used to brew several types of mouth-watering mead. Robert Gayre traces the history of this ancient brew from its roots in mythology, as the liquor of Greek gods, throughout Europe, where it was the forefather of ale and beer as we know them.
Honey and Mead in Ancient Mythology
Ale Mead and Beer Before and at the Dawn
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acid added addition alcohol already ancient Anglo-Saxon appear Aryan associated barley became become beer bees Beowulf bottle bowl brewing called century CHAPTER Chaucer Church cider clear comes common connected cost custom doubt drink drunk early England English evidence fact feast fermentation flavour fruit gallon give given goblets gods grape hand Heimskringla herbs honey hops important instance interest juice King known late later less lines liquor London malt mazer mead meaning metheglin Middle Ages natural nectar original passed probably produce pyment qualities quantity reason recipes reference result sack sack-mead seen silver spiced strength strong substitute sugar suggest sweet taste tells to-day tradition vessel Wassail whole wine writes yeast