Mead ( /md/ ) minangka omben-omben alkohol sing digawe dening fermentasi madu karo banyu, kadang nganggo macem-macem woh-wohan, rempah-rempah, biji-bijian, utawa hop .[2][3][4] Isi alkohol kalebu udakara 3,5% ABV [5] nganti luwih saka 18%. Ciri khas mead yaiku mayoritas gula sing difermentasi saka wedang asale saka madu.[6] Bisa uga isih ana, karbonat, utawa alami sparkling; garing, semi legi, utawa legi.[7]

Medovina Slowak utawa Včelovina Apimed. Mead diproduksi ing kutha Trnava lan wis entuk pangakuan internasional nalika Piala Mazer . Mead khusus iki digawe nganggo Gaya Slavia lawas.[1]

mead sing uga ngandhut rempah-rempah (kayata cloves, kayu legi utawa pala ), utawa Jamu (kayata meadowsweet, hops, utawa malah Lavender utawa chamomile ), disebut metheglin /mɪˈθɛɡlɪn/ .[8][9]

A melomel homebrewed
Mead botani Amerika (Metheglin) garing nganggo infus juniper, lavender, lan marjoram ing Brooklyn, New York

ReferensiBesut

  1. "Slovenská medovina sa stala najlepšou na svete". StartItUp.sk (ing basa Slowakia). 2017-03-19. Dibukak ing 2017-12-21.
  2. "Mead dictionary definition | mead defined". www.yourdictionary.com.
  3. Beer is produced by the fermentation of grain, but grain can be used in mead provided it is strained off immediately. As long as the primary substance fermented is still honey, the drink is still mead.Fitch, Edward (1990). Rites of Odin. St. Paul, Minnesota: Llewellyn Worldwide. p. 290. ISBN 9780875422244.
  4. Hops are better known as the bitter ingredient of beer. However, they have also been used in mead both ancient and in modern times. The Legend of Frithiof mentions hops: Mohnike, G.C.F. (September 1828 – January 1829). "Tegner's Legend of Frithiof". The Foreign Quarterly Review. London: Treuttel and Würtz, Treuttel, Jun and Richter. III. He next ... bids ... Halfdan recollect ... that to produce mead hops must be mingled with the honey; That this formula is still in use is shown by the recipe for "Real Monastery Mead" in Molokhovets, Elena (1998). Classic Russian Cooking. Joyce Stetson (trans.). Indiana University Press. p. 474. ISBN 0-253-21210-3.
  5. Lichine, Alexis. Alexis Lichine’s New Encyclopedia of Wines & Spirits (New York: Alfred A. Knopf, 1987), 328.
  6. Gayre, Robert (1986). Brewing Mead. Brewers Publications. p. 158. ISBN 978-0-937381-00-7. ...Therefore to our synopsis: Mead is the general name for all drinks made of honey.
  7. Rose, Anthony H. (1977). Alcoholic Beverages. Michigan: Academic Press. p. 413.
  8. Tayleur, W.H.T.; Michael Spink (1973). The Penguin Book of Home Brewing and Wine-Making. Penguin. p. 292. ISBN 978-0-14-046190-9.
  9. Aylett, Mary (1953). Country Wines, Odhams Press. p. 79