Beer Style: Mead
Rabbit’s Foot Meadery’s Sweet Mead clone
This mead is sweet… just like you (awww). And it’s award-winning!
Number 9 (Orange Blossom Honey Mead)
This mead is not as sweet (or alcoholic) as a sweet mead, but retains enough sweetness to round out the orange blossom honey’s characteristics. The Lalvin D-47 yeast is used by winemakers for fermenting dry or off-dry white wines. I used the “no heat” method described in Ken Schramm’s book, “The Compleat Meadmaker” (2003, Brewers Publications) and held my breath, but everything turned out fine. In the no heat method, you don’t heat the must, add sulfite or do anything to sanitize the must — you just mix up the honey and water and let ‘er rip. You can add more or less acid to suit your own taste.
– Chris Colby
Zocco’s Sweet Mead
Paul Zocco was the 2003 National Meadmaker of the Year and 2001-2004 New England Meadmaker of the Year.
Saint-Valentine’s Metheglin
Is cinnamon an aphrodisiac? Lets find out…
Kiwi-Strawberry Melomel
Melomel = mead with added fruit. This is a great substitute for dry champagne.
Sparkling Cyser
A thirst-quenching but deceptively strong sparkling brew. Darker than most, because of the cider. Serve chilled.
Still of the Night Mead
A light, still straight mead, similar to a sweet white wine. Perfect as an aperitif or with dessert.
Rocky Mountain Red Metheglin
We found that hummingbirds loved Celestial Seasonings’ Red Zinger tea. Once we tasted this metheglin, we knew why!
Honey in a Glass
How to make a batch of mead, a classic fermented beverage that’s been around – and been enjoyed – for at least six thousand years. With simple recipes, step-by-step instructions and a guide to different kinds of honey, from clover to orange blossom and tupelo.
Cyserale
Partial mash with honey and fruit juice.
Braggot
Golden colored, full-bodied, smooth, and rich. An ale to be aged well, saved for special occasions, and even then to be savored slowly.
Funky Mead — Metheglin
Mead is, of course, easier to brew than beer, although it takes much longer for it to become drinkable, 13 months in this case. Part Belgian witbier, part mead, this is a nice introduction to the world of spiced meads, known as methglin.
