Mead has been a popular drink for centuries and is probably the oldest alcoholic beverage consumed by man.  In 334 BC Pytheas noted that people around the North Sea ate honey and made a drink from fermented honey and grain.

The word ‘Mead’ may be traced to Beowulf and the year AD 604.  From being the national drink in England it has declined in popularity as the price of honey has increased and grape based wines became more popular.  This occurred in the 1700s and 1800s. There was also misunderstanding regarding the yeast content in natural honey and only later did the addition of wine yeast mean that consistent production of mead could occur.

Different flavours of honey produce different flavours of mead. Mead production in the West has become as sophisticated as wine production and there is plenty of material available regarding its production.  

African beer is more crudely produced and consumed after fermenting for a short while.  Honey with pollen and wax are mixed in a container and left to ferment. Fruit or the root of certain plants may be added to give additional flavour and assist with fermentation.

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