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Tej (from Amharic: ጠጅ, romanized: t'äǧ, pronounced; Tigrinya: ሜስ, romanized: més; Oromo: Daadhi) is a honey wine, like mead, that is brewed and consumed in Ethiopia and Eritrea. It has an alcohol content generally ranging from 7 to 11%. [1]
Mead is a drink widely considered to have been discovered likely among the first humans in Africa 20,000 - 40,000 thousand years ago [17] [18] [19] prior to the advent of both agriculture and ceramic pottery in the Neolithic, [20] due to the prevalence of naturally occurring fermentation and the distribution of eusocial honey-producing insects worldwide; [21] as a result, it is hard to ...
The words mead and medovukha are closely related and go back to the Proto-Indo-European word*médʰu (honey). Produced in Eastern Europe since pagan times, it remained popular well into the 19th century (unlike in Western Europe , where by the Middle Ages mead had already been mostly replaced by wine and beer).
The global alcoholic drink industry exceeded $1.5 trillion in 2017. [3] Alcohol is one of the most widely used recreational drugs in the world, and about 33% of all humans currently drink alcohol. [4] In 2015, among Americans, 86% of adults had consumed alcohol at some point, with 70% drinking it in the last year and 56% in the last month. [5]
Oenomel or Oenomeli, [1] derived from the Greek words oinos (wine) and meli (honey), is an ancient Greek beverage consisting of honey and unfermented grape juice. It is sometimes used as a folk remedy for gout and certain nervous disorders. Many drinks are prepared using honey. Mead is a fermented alcoholic beverage made of honey, water and yeast.
Despite the drink getting more expensive — the Honey Deuce price has increased four times in the past five years, jumping another $1 this year to $23 — it hasn’t stopped sales.
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. [72] Mead was produced in ancient history throughout Europe, Africa and Asia, [73] and was known in Europe before grape wine. [74]
According to Columella the drink was made by adding 10 pounds of honey to a jar of must. The mixture was then kept for 30 days in a closed vessel and afterwards decanted and smoked . [ 5 ] Pliny on the other hand, recommends old wine mixed with boiled honey in order to make mulsum.