Mead, the oldest alcoholic beverage and its differences with Cider

Among the most loved and at the same time oldest alcoholic beverages is mead, produced by the fermentation of honey and known for being the oldest alcoholic beverage in the world, even older than beer itself.

Mead, once considered the drink of the gods, is still very popular today even if some people still tend to confuse it with another drink, apple cider. Let’s find out more.

Preparation and Characteristics of Mead

The classic mead recipe includes water, honey, and yeast, but many variants have been created with the addition of malt, fruit, or spices. In modern times, its preparation involves precise techniques derived from white winemaking, starting with the main ingredient: honey.

Once dissolved in water, honey becomes a real must, fermenting at about 20°C, taking longer than wine fermentation due to the presence of propolis substances that hinder normal yeast cell multiplication. Once fermentation is complete, mead requires additional time, depending on the type of honey used, before being bottled and consumed fresh or aged. To age mead properly, it should be stored in cool, high-humidity environments away from sunlight.

Making Mead at Home

If you love homemade beverages, there’s nothing better than making your own mead at home. You’ll need suitable kits for home preparation. On Amazon, you can find the following kits:

• 3.8-liter mead production kit – Chestnut Honey
• 3.8-liter mead production kit – Orange Blossom Honey

Differences Between Mead and Cider

Sometimes mead can be confused with cider, but they are very different beverages in their production process.

Mead is made from honey fermentation, while cider is made from the fermentation of apples or pears. High-quality cider comes from the fermentation of quinces, with alcohol levels ranging from 2 to 7 degrees, whereas mead ranges from 8 to 17 degrees. Mead requires longer maturation times, from 3 to 6 months, compared to cider.

Taste and Pairings of Mead and Cider

Mead is consumed fresh at around 10-12°C, presenting a pleasantly sweet taste, making it a perfect pairing for dry pastries as an excellent substitute for dessert wines. Cider has a sweet to bitter taste, depending on production methods.

Sweet apple cider pairs well with cheeses, especially salted ricotta and robiola, while dry cider goes well with aged cheeses, cured meats, and grilled meats. For detailed information on the best foods to pair with cider, you can read our article dedicated to apple cider pairings.