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Mead (/ m iː d /), also called honey wine, and hydromel (particularly when low in alcohol content), is an alcoholic beverage made by fermenting honey mixed with water, and sometimes with added ingredients such as fruits, spices, grains, or hops. [1] [2] [3] The alcoholic content ranges from about 3.5% ABV [4] to more than 20%.
Mead, a fermented honey beverage, was a minimally significant contributor to the United States alcohol industry until the late 20th century, at which time a craft industry for mead began to grow. From approximately the 1980s onward, small-scale meaderies began to increase in number, with a marked jump in interest evident by the 2010s.
Even if it was infrequent, the shop stocked the necessary equipment, as mead-making follows a similar process to wine-making at home. By 2020, though, mentions of mead became a daily occurrence in ...
A meadery is a winery or brewery that produces honey wines or meads, and which sells them commercially. [1] [2] There are craft meaderies emerging all over North America, Canada, Australia and New Zealand where each meadery produces various styles of meads, such as fruit meads, traditional meads, session meads, and braggots (mead-beer hybrids).
Despite a long-standing tradition of mead consumption, the beverage is a niche product in Poland. In 2013, about 600,000 litres of mead were sold in Poland, [22] compared with 142.5 million litres of wine sold during the same period. [23] Mead amounted to 0.5 percent of total alcohol consumption in Poland in 2013. [21]
Mead, also called honey wine, is created by fermenting honey with water, sometimes with various fruits, spices, grains, or hops. As long as the primary substance fermented is honey, the drink is considered mead. [60] Mead was produced in ancient history throughout Europe, Africa and Asia, [61] and was known in Europe before grape wine. [62]