Mead
Alcohol delicacy – mead
Mead is an alcohol drink based on bee honey. The process of fermentation is responsible for its transformation in alcohol. History of this beverage reaches the Middle Ages, however there are assumptions that it could be consumed already in antiquity. There are mentions of its production from 7000 BC. It was produced almost all around the world.
Kinds of mead
With regard to the method of honey dilution, we can distinguish poltorak, dwojniak, trojniak and czworak. The more honeys are diluted, the faster they mature. Therefore, the strongest is poltorak and the weakest is czworniak. Poltoraks and dwojniaks were usually called royal honeys, because they mature much longer than the rest and have less water. Meads demand long-termed fermentation and most optimally few years of maturing, however trojniaks can be ready to consume already after 1-2 years of maturing. The more honey, the better liquor. The amount of honey influences the time of maturing. Natural meads consist only of bee honey and water, this is why to its production are used honeys with a sharp taste and smell. Meads can be also divided into unsaturated (so called honey wine, made cold) and saturated mead (brewed). They contain from 9 to 18 percent of alcohol.
Medical properties of mead
This beverage has above all the positive influence on the immune system. In the old days mead substituted for difficult to access wine and other liquors. Besides mead is an alcohol beverage it still has many health attributes. It has sudorific prosperities, so that it is a perfect solution for combating illnesses with fever. It is also a substance preventing from a cold and the flu. It also has a beneficial effect for people suffering from heart diseases and having issues with blood vessels. What is more, mead is helpful for insomnia and chronic stress. Mead works well for the immunitive and digestive systems. It must be remembered that it is not a low-calorie drink. Per 100 ml of mead there are as many as 355 calories.
How to serve mead?
Mead should be served at room temperature. In the winter it is most often served hot with species and a slice of lemon or orange. It should be stored like wine, in dry and dark places, at low temperatures (5-10 degrees Celsius) and also in a lying position. In addition the bottles have to be tightly closed, without access to oxygen.