Beer and wine are so familiar we sometimes forget about other popular fermented beverages. June is often associated with honeymoons, so it seems appropriate to talk about what is probably the oldest of these “in-between” beverages — mead.

        Mead is an ancient alcoholic beverage made from honey, water and yeast. The word goes back thousands of years, so my guess is that we have been enjoying mead about as long as beer and wine.

        Depending on the process, mead can be sweet or dry, sparkling or still. Many mead makers add spices, malt, grape juice, fruit and other flavorings.

        When mead contains anything other than the three standard ingredients, there are a variety of other names for it. For example, a mead with herbs or spices is technically a metheglin. However, it can be called simply mead, or sometimes honeywine.

        One thing that sets mead apart from beer is its level of alcohol. In most cases, a typical mead is the alcoholic strength of wine, not beer. That may be part of the reason mead has traditionally been associated with weddings. (You knew I'd have to explain that June reference.)

Love connections

        The word “honeymoon” often has been connected with mead. There are numerous legends about brewing mead for a wedding so the new couple could enjoy it for the first month of their marriage. The idea is that the newlyweds will enjoy the mead (made from honey) for the full passage of the moon's phases, hence the origin of “honeymoon.”

        I can't vouch for the accuracy of those stories, but I certainly don't doubt newlyweds (like anyone else) would enjoy such a treat.

        One story I am sure of is that the northern Europeans and the Vikings were among the first to make and enjoy mead. If you look at old Norse legends, you'll see many references to mead halls where serious feasting took place. I think the first mention of mead in English was in the 7th century epic poem, “Beowulf.”

        Many of our local home brewers enjoy making mead as well as beer. It's easy to do, and you may astonish your friends if you try it. I've always found that mead improves greatly with age, so for best results, be prepared to let your mead sit for a year or so after bottling.

Where to buy it

        Among the meads available locally, look for these:

        • Lurgashall Special Reserve Mead, matured in oak barrels atLurgashall Winery in Sussex, England. Lurgashall also produces English Mead, a lower alcohol version in smaller bottles.

        • Chaucer's Mead, a medium sweet version from Bargetto Winery in California.

        • Honeyrun Mead, a mead made from all organic ingredients, also from California.

        Closer to home, look for these:

        • Camelot Mead, made since 1973 at the Oliver Winery in Bloomington, Ind.

        • Jhelbare Summer Solstice Honey Wine, a traditional mead from Jilbert Winery in Valley City, Ohio.

        • Finally, from here in the Tristate, the newest mead is produced by Don Outterson, a well-respected and longtime brewer. It's called Woodstone Creek Taliesin honey wine, and is spiced with ginger root and lemongrass. Taliesin is described as semi-dry, and I found that label designation accurate. Quite clear, the honey flavor is subtle, and I would serve it slightly chilled.

        Billed as a distinctive alternative to chardonnay or Chablis, the gentle combination of spices makes it equally effective for festive occasions and casual dinners. Taliesin is made with Ohio honey in Lebanon.

        The Woodstone Creek label is new, so it might be hard to find. You can check the list of retail outlets at www.woodstonecreek.com.

        E-mail: hopfen@malz.com.

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