We’ve mostly been looking at the real deal with regards to what bees can do, but today I’m gonna go back in time (20,000 odd years ago) to when honey was first transformed into something a little less sweet.
Mead is an ancient liquor that can be said to be the mother of all fermented beverages. It’s not coincidence that it’s called the nectar of the gods, so in running with the very much bee oriented theme, i’m going to be sampling some of New South Wale’s very own Bee Mead.
Mead is made by fermenting water, honey and a dab of yeast (with other ingredients occasionally mixed in) to create a clear, delicious liquor. The origins date back to the African continent, and it’s easy to see the appeal, alcoholic honey based drinks? Sign me up.
So Bee Mead. Back when I was merely thinking of stuff that I could talk about on a blog about bees, I came across Bee Mead. Walking down the aisles of Dan Murphy’s it stuck out with its large yellow bee logo, and unambiguous name, making the decision to grab it pretty straightforward. Full disclosure, its the first time i’ve tried mead, so Bee Mead might be a good example or not really representative, I wouldn’t know.
I really liked it, more like cider than beer, quite sweet and light. If you felt like a pretty refreshing lighter alternative to beer, with a higher percentage (a bit higher price tag as well), with the bonus of feeling like a viking while drinking it, I can recommend. Honey what can’t it do.