Honey – it’s been known to cure ailments, it’s been mentioned in the bible countless times and it’s also the main ingredient in one of the world’s oldest fermented drinks. Mead has existed for thousands of years but thanks to hipsters, Game of Thrones and a growing interest in niche beverages (think kombucha), it’s risen in popularity in recent years. If you don’t know much about this honeyed brew, we tell you everything about the ‘Nectar of the Gods’, including the benefits of drinking mead and some sweet facts.

What is mead actually?

Mead is often referred to as ‘honey wine’, as it’s made by fermenting honey with water and yeast. However, it can vary widely in sweetness, flavour and alcohol content. The average ABV (alcohol by volume) for mead ranges between 3% to 20%, and takes approximately between 3-6 weeks to years to ferment, but this varies depending on factors such as the style, yeast strain, fermentation conditions and national laws that govern production.

In South Africa, fermentations can only classify as mead if the alcohol content is between 3.5% and 18% if it is not required to be fortified or distilled.

Where does it come from?

Mead is believed to be one of the oldest fermented beverages in the world, with a history dating back thousands of years. It has been enjoyed by ancient civilisations such as the Vikings, Greeks and Romans, and is most recognised for its connection to Nordic culture – still widely celebrated thanks to modern-day renaissance fairs. In fact, mead has often been associated with mythology and deities.

In Norse mythology, mead was believed to be ‘the drink of gods’, and it was said to bestow immortality and poetic inspiration – as if we needed more reason to be obsessed with this drink. It especially became popular in northern European countries due to harsh growth conditions for grapevines, meaning people favoured mead over wine. But the origins of this honeyed drink remain debated.

The earliest record of mead production supposedly dates to China, where it’s believed that it was first made using honey, rice and fruit in the 7th millennium BCE. Honey was revered for its health properties, nutritional value and use in food applications – often used to preserve food due to its high sugar content. But once tax laws on sugar dropped considerably, popularity started to decline as sugar was used in favour of honey. Others claim that it comes from India or that the Khoi-San were the first to make it – all we know for sure is that it’s delicious.

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How is mead made?

Mead has a longer fermentation and maturation process compared to wine or beer. It can take several months to years for the flavours to develop fully, depending on the style and desired characteristics.

Primary fermentation can last between 2 to 4 weeks. During this stage, yeast consumes the sugars in the honey, converting them into alcohol and producing carbon dioxide.

Some recipes may require a secondary fermentation period. This stage allows the mead to clarify, develop flavours and mellow out. Secondary fermentation can last anywhere from a few weeks to several months. Some makers choose to age their mead on the yeast sediment, known as ‘lees’, while others prefer to rack the mead into a separate vessel to clarify.

As a result of the pectin from certain fruits (like apples), it could have a cloudy appearance. The distinctive golden hue is achieved by clarifying the mead using fining agents like isinglass, bentonite or egg whites.

Mead has different names and variations across various cultures. For example, in Ethiopia, it is called ‘tej’ and is often flavoured with gesho, a type of buckthorn. In Poland, it’s known as ‘miód pitny’ and is usually spiced with herbs. A wide range of ingredients beyond honey, such as fruits, spices, herbs, grains and even hops are used. This versatility allows for unique flavour combinations and variations.

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The benefits of drinking mead

While honey is the main ingredient in mead and has various health properties – such as antioxidants that help combat oxidative stress and reduce inflammation, as well as being an effective expectorant – it’s not known whether these benefits are maintained once the honey is fermented. Furthermore, the health benefits of mead may vary depending on the quality of the ingredients used and the fermentation process.

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Why the sudden buzz?

Mead has experienced a resurgence in popularity in recent years. Craft meaderies and homebrewers are creating innovative and unique varieties, attracting a new generation of enthusiasts. Organised groups and competitions, such as the American Mead Makers Association’s annual Meadcon event, and the Mazer Cup International Mead Competition, showcase the diversity and craftsmanship involved.

The first Saturday in August is celebrated as ‘Mead Day’ in the United States, where enthusiasts gather and promote the culture of mead drinking.

Previously, batches were brewed at home but today, mead is one of the fastest-growing markets in the alcohol industry. According to the American Mead Makers Association (AMMA), the number of meaderies in the country grew from 60 in 2003 to 450 in 2020.

Locally, the trend has also proliferated. The South African Mead Makers Association (SAMMA) reports that around BC 1600, native Khoi-San peoples started brewing mead using Kareemoer (Trichodiadermat) root, yeast and honey from wild bee colonies, but this was also common practice for other indigenous tribes. Fast-forward to the 1990s, when authorities made claims about the perceived drunkenness within Cape Colonies; beekeepers also reported that more hives were ‘stolen’ for mead production. By 1927, mead got a bad rap and was labelled as an ‘unhealthy beverage’. During the 1980s, the ban on mead production was lobbied but was only legalised by April 1993.

It’s estimated that there are 250 mead producers in the country. Breweries like Cape Town Meadery, are also encouraging locals to learn about this honeyed drink.

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How many types exist?

While the most traditional form of mead involves combining honey, yeast and water, hundreds of types exist. The diverse range of ingredients, flavours and techniques used by producers worldwide, allows for a great variety of styles and types. Mead is often classified according to the level of sweetness, similar to wine it can range from dry to sweet to semi-sweet and semi-dry. Here are some of the most popular types:

Traditional mead is made primarily from honey, water and yeast. It’s the most basic form and ranges from dry to sweet, depending on the level of sweetness.

Melomel incorporates fruits; the fruit can be added during fermentation or after as a flavouring agent. Fruits commonly used include raspberry, cherry and apple.

Metheglin is spiced or flavoured mead, using herbs, spices or botanicals. Additions can range from simple spices like cinnamon or nutmeg to more complex combinations, allowing for a wide range of flavours and aromas.

Pyment combines honey and grapes; it’s basically a blend of mead and wine. The grape juice can be added during fermentation or blended with the finished product.

Cyser is made by fermenting honey with apple juice or cider. The combination of honey and apples gives cyser a distinct fruity character.

Braggot is a hybrid beverage that combines elements of mead and beer. It is made by fermenting a mixture of honey and malted grains. Braggot can vary in sweetness, bitterness and overall flavour profile, depending on the ratio of honey to grains.

Acerglyn is made with honey and maple syrup. The maple syrup gives it a unique sweetness.

Bochet is made by caramelising the honey before fermentation, which imparts a distinct toffee or caramel flavour.

These classifications may differ according to South African standards. For example, Braggot may involve the use of ingredients like honey and malted grains but locally, it can only be labelled Braggot if it contains malt extract, hops, herbs, spices, raisins and grains.

Locally, there are currently 21 types of mead recognised by the Liquor Products Act (1989), which was last amended on 8 June 2022.

South Africa, being culturally diverse and a biodiversity trove of indigenous ingredients, doesn’t have just one traditional type of mead but rather five:

Karri or iQhilika uses peeled Trichodiaderma roots.
T’ej contains gesho sticks or other bitter agents, raisins and oak bark.
iMpandamel contains the addition of edible roots.
Khadi uses edible wild berries.
Vukanyi or Vhinya ya vulomba is produced with marula fruit.

Other unique local types include Chilli, Rhodomel (made with rose flowers and hip), Weirdomel (crushed peanuts, tree nuts or a mixture) and more. Mead is also often distilled, which might have an alcohol content of up to 43%, also known as ‘saxumel’. Sack mead, in which the mead has an alcohol percentage above 14% is fortified with distilled spirits such as vodka, gin, brandy or even saxumel.

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How sustainable is mead production?

According to Cape Town Meadery, mead is regarded as a more sustainable alcoholic beverage than wine or gin, which has also risen in popularity in South Africa in recent years.

Mead production requires an average of 5L of water for every litre, whereas an average of 875L of water is needed to make a litre of wine. Malted beer uses up to 200L per litre produced, and gin has the highest water consumption compared to mead, beer and wine, as it requires 1740L of water for every litre of gin yielded.

What about the bees?

The ecological impacts of mead production can vary depending on several factors, including the sourcing of ingredients, agricultural practices and overall sustainability efforts.

Sustainable and responsible honey-sourcing practices can support the health and well-being of bee populations. Practices such as organic beekeeping, promoting habitat diversity, and avoiding the use of harmful pesticides can contribute to the conservation of bees. Employing pollinator-friendly agricultural practices, such as providing suitable habitats, reducing pesticide use and promoting biodiversity can help maintain bee populations.

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