Monday, January 14, 2013

Mead Love You Long Time

Booze is on the menu for tonight. And not just any booze, the "ancestor of all fermented drinks." I was lucky to find a neat little joint that serves this concoction in town.

The earliest evidence of mead was found dating back to 7000 B.C. in pottery fragments from China. There was a step-by-step brewing method published around 60 A.D. instructing to "take rainwater kept for several years, and mix a sextarius of this water with a pound on honey. The whole is exposed to the sun for 40 days, and then left on a shelf near the fire. If you have no rain water, then boil spring water." Years old rainwater? Oooh I want.

Or, instead of aged rainwater, you could go to a bar and order it like I did recently. I began my mead baby steps with Chaucer's Mead: raw fresh honey with an essence of orange, alfalfa and sage.  Flavorful. Flat. Wine-ish. My mead baby step grew into a stomp as I plunged into B. Nektar's cherry apple cyser, delicately named, Zombie Killer. Tasty. Fizzy. Delicious.


















Although this claim is usually dismissed, an alternate origin for the word "honeymoon" is from a traditional European practice of fathers supplying their newly married daughters with enough mead to last a month. This was thought to bring happiness, fertility, and ensure that the firstborn child would be male.

I plan on consuming a lot of mead in my immediate future. Now, I just need one of these to sip in style:






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