A banquet hall on the Hill of Tara was known as Tech Mid Chuarda ("house of the circling of mead").
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Beekeeping was brought around the 5th century, traditionally attributed to Modomnoc, and mead came with it. Mead ( Old Irish mid) was a popular drink in medieval Ireland. In both Insular Celtic and Germanic poetry, mead was the primary heroic or divine drink, see Mead of poetry. In the Old English epic poem Beowulf, the Danish warriors drank mead. The legendary drinking, feasting and boasting of warriors in the mead hall is echoed in the mead hall Din Eidyn (modern-day Edinburgh) as depicted in the poem Y Gododdin, attributed to the poet Aneirin who would have been a contemporary of Taliesin. There is a poem attributed to the Welsh bard Taliesin, who lived around 550 CE, called the Kanu y med or "Song of Mead". Ī mention of "meodu scencu" (mead-cup) in Beowulf When 12 year old Prince Charles II visited Wales in 1642 Welsh metheglin was served at the feast as a symbol of Welsh presence in the emerging British identity in the years between the Union of the Crowns in 1603 and the creation of the Kingdom of Great Britain in 1707. According to James Henry Ramsay this was an earlier version of Welsh metheglin. Īncient Greek writer Pytheas described a grain and honey drink similar to mead that he encountered while travelling in Thule. If you have no rain water, then boil spring water. The whole is exposed to the sun for 40 days, and then left on a shelf near the fire.
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For a weaker mead, mix a sextarius of water with nine ounces of honey. Take rainwater kept for several years, and mix a sextarius of this water with a pound of honey. The Hispanic-Roman naturalist Columella gave a recipe for mead in De re rustica, about 60 CE. Aristotle (384–322 BCE) discussed mead in his Meteorologica and elsewhere, while Pliny the Elder (23–79 CE) called mead militites in his Naturalis Historia and differentiated wine sweetened with honey or "honey-wine" from mead. ĭuring the Golden Age of ancient Greece, mead was said to be the preferred drink. Taulantii could prepare mead, wine from honey like the Abri. The Abri, a northern subgroup of the Taulantii, were known to the ancient Greek writers for their technique of preparing mead from honey. The earliest surviving description of mead is possibly the soma mentioned in the hymns of the Rigveda, one of the sacred books of the historical Vedic religion and (later) Hinduism dated around 1700–1100 BCE. In Europe, it is first described from residual samples found in ceramics of the Bell Beaker Culture (c. Pottery vessels dating from 7000 BCE discovered in northern China have shown chemical signatures consistent with the presence of honey, rice, and organic compounds associated with fermentation. The honey wine of Hungary, for example, is the fermentation of honey-sweetened pomace of grapes or other fruits. The term honey wine is sometimes used as a synonym for mead, although wine is typically defined to be the product of fermented berries or certain other fruits, and some cultures have honey wines that are distinct from mead. In Norse mythology, for example, the Mead of Poetry was crafted from the blood of the wise-being Kvasir and turned the drinker into a poet or scholar. Mead was produced in ancient times throughout Europe, Africa and Asia, and has played an important role in the mythology of some peoples. It may be still, carbonated, or naturally sparkling dry, semi-sweet, or sweet.
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The defining characteristic of mead is that the majority of the beverage's fermentable sugar is derived from honey. The alcoholic content ranges from about 3.5% ABV to more than 18%. Mead ( / m iː d/), or fermented honey water, is an alcoholic beverage, sometimes with various fruits, spices, grains, or hops.