In a word… no.
There are no clinically proven health benefits to mead. Historically, though, mead has been believed to be healthy to both drink as well as to make into healing tonics.
Mead is like a kissing-cousin to beer. Both of them are brewed and fermented in a similar way, more so than wine. But like wine and beer, mead exists in it’s own category. BUT, it is more akin to beer than wine because of it’s consistency and habits.
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Wine pairing is a pretty well-known pass time. Most people know red wine with meat, white wine with fish. What’s less known is how to pair meads and ciders and what to consider. It’s similar, but not really the same because of the wide variety.
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As our program has become more and more popular, we thought it would be helpful to understand more about how the process works, the considerations and what to look for. This isn’t going to be heavy science about lactones and phenols, but more of a “friendly” way to understand barrel aging.
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For a beer, a session is between 3-5%, but for a mead a session is still almost 6.5%. Though half our normal ABV (alcohol by volume) it is still pretty strong beverage.
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In the trade, and sometimes on the menu, you’ll see different names given to different drinks. Some things you know… Cider, beer, mead. But sometimes drinks pop up on our menu that are more unusual. If you just want to drink something and enjoy it, ignore the names! Everything is good. But if you want to become discerning and know what each designation means, read on. We’ll clear some things up.
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All our meads will improve, over time. As the mead sits in the bottle, it will undergo a “mellowing” process that allows some notes to come forward, while others retreat. The core composition will never change nor will the basic flavor, but the tones will fluctuate.
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