Mead

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Mead

Mead (/miːd/), also known as honey wine, is an alcoholic beverage created by fermenting honey with water, sometimes with the addition of fruits, spices, grains, or hops. The alcoholic content ranges from about 3.5% ABV to more than 20%. The defining characteristic of mead is that the majority of the beverage's fermentable sugar is derived from honey.

Etymology

The English word "mead" derives from the Old English "meodu", and is related to the Dutch "mede", the German "Met", the Old Norse "mjöðr", and the Welsh "medd". The Proto-Indo-European root is "medhu", meaning "honey" or "sweet drink".

Related Terms

  • Fermentation: The process by which yeast converts sugars into alcohol and carbon dioxide.
  • Honey: A sweet, viscous food substance made by bees and some other insects.
  • Alcohol by volume (ABV): A standard measure of how much alcohol (ethanol) is contained in a given volume of an alcoholic beverage.
  • Hops: Flowers (also called seed cones or strobiles) of the hop plant Humulus lupulus, used as a flavoring and stability agent in beer, to which, in addition to bitterness, they impart floral, fruity, or citrus flavors and aromas.

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