About Mead

1. What is mead

Mead is a traditional alcoholic drink derived from the fermentation of diluted honey in the presence of appropriate yeast. Originally crafted from a simple blend of honey, water, and yeast, mead can display a wide range of sensory profiles, shaped by factors such as honey type, fermentation conditions, water quality, yeast strain, and the addition of ingredients like fruits and spices. Because honey itself can vary greatly from season to season and region to region, mead often carries a strong sense of place and raw ingredient character.

2. Types of mead

Different types of mead have been reported, depending on strength, sweetness, ingredients, and fermentation style.

The most common are: Traditional, Hydromel, Sack or Great Mead, Melomel, Metheglin, Cyser, Pyment, Hippocras, Braggot, Bochet, Rhodomel, and Acerglyn.

These categories show how flexible mead can be, moving from simple honey fermentation to fruit-based, spiced, herbal, wine-like, beer-like, or caramelised honey styles. Sensory profiles include Sparkling mead, Dry mead, and Sweet mead.

3. History of mead

Fermented drinks obtained from honey, among which mead, are thought to be the oldest alcoholic beverages known to man, made thousands of years before either wine or beer were produced. Evidence regarding the collection of honey dates back to at least 8000 BCE and is thought to date back into the Paleolithic period. During the Middle Ages, mead became popular in Europe, especially among the nobility. The history is still being written, as small craft producers begin returning to honey-based fermentation.

4. Why mead became rare in Croatia / Southern Europe

The production of mead in southern Europe declined when grapes were discovered as a less expensive and more predictable source for the production of alcoholic beverages.

Despite this, in northern countries, where grapes were less available, the popularity of mead persisted.

Throughout the centuries, mead production techniques have undergone significant evolution. Initially, fermentation occurred naturally, with diluted honey fermenting through wild yeasts, with each civilization adapting their methods to the locally available ingredients.

The Vikings, for instance, with a rich supply of honey and local fruits, developed mead varieties that captured the distinctive flavors of the surrounding environment.

Over time, particularly during the Middle Ages and the Renaissance, the process became more sophisticated, using ceramics and wood to regulate fermentation and improve the beverage's quality.

Today, Croatian mead is still a rare category compared with wine, which makes each modern craft mead project part of a small revival of honey-based fermentation in this region.

5. Mead aroma and sensory profile

The aromatic profile of mead is strongly influenced by honey type, fermentation conditions, yeast selection, temperature, maturation, and possible additions such as fruits, herbs, flowers, and spices.

Acacia honey contributes subtle floral notes, while eucalyptus honey brings bolder, resinous aromas.

Lower fermentation temperatures help preserve volatile compounds, enhancing fruity and floral aromas, while higher temperatures can lead to increased concentrations of undesirable higher alcohols.

Aging mead in oak barrels for 6 to 12 months adds complexity by introducing vanilla, coconut, and spice notes from the wood's phenolic compounds. The maturation process enables flavors to blend and develop over time.

6. Dry, sweet, and sparkling meads

Dry meads are characterized by low residual sugar content, resulting in a dry sensation on the palate and more prominent acidity. These meads often emphasize floral and herbal notes, along with mild astringency.

Sweet meads have a higher concentration of residual sugars, resulting in a smoother and sweeter sensory profile. This sweetness amplifies the fruity and floral aromas of honey and gives the mead a fuller body.

Sparkling meads are produced through secondary fermentation to generate carbon dioxide. The effervescence adds a lively, tingling sensation on the palate and often enhances the mead's natural acidity.

7. Fruits, herbs, flowers, and spices

The addition of fruits such as raspberries, figs, apples, or cherries can intensify fruity and acidic notes, creating greater aromatic complexity and balanced acidity.

Raspberries introduce red fruit flavor and enhance the natural acidity of honey, resulting in a refreshing and vibrant beverage.

Spices such as cinnamon, cloves, and ginger add warm, aromatic notes that either enhance or balance the natural fragrance of honey.

Herbs such as mint and rosemary can contribute fresh, green notes that help balance the sweetness of honey.

Flowers such as lavender and hibiscus provide subtle, fragrant nuances that enrich the aromatic complexity.

A successful mead relies on finding the right balance between the aromatic compounds of honey and the chosen additives, so that no single element overwhelms the others.