Mead (medovukha). How can one forget this drink? After all, mead is not just alcohol but part of the cultural code of many peoples. Strong, moderately sweet, it cheers body and mind, and when properly made it leaves no trace in the form of a hangover or headache. Let us dive into the history of honey drinks and find out how they were made in different corners of the world.
Honey rivers of history
Honey drinks have accompanied humankind since ancient times. Archaeological finds related to their production date back to 7–6 thousand BC. They were made by Slavs, Scandinavians, Germanic peoples, Greeks, Lithuanians, Welsh, Armenians — wherever there was enough honey and imagination.
- Sacred symbol:
Honey was not just a food but part of mythology. - The Slavs believed that honey rivers flow in the world of the gods, from where bees bring honey to people. The “medostav” ritual involved sharing a cup with the gods.
- The Scandinavians considered mead a gift of Odin — that very “mead of poetry” that grants inspiration. Drinks like mjǫðr (mead) and bjórr (beer) were made with the addition of juniper, myrtle and cranberries.
- In the Celtic tradition honey was associated with immortality, and in Ancient Greece it was used in rites dedicated to Apollo.
The first written mentions among the Slavs date to the late 10th century. In the “Primary Chronicle”, Princess Olga, avenging her husband’s murder on the Drevlians, demands:
“Prepare many meads at that city where my husband was killed, so that I may weep at his grave and hold a funeral feast for him”.
These lines have survived in the Laurentian, Radziwill and Hypatian chronicles and in the Khlebnikov manuscript.
Decline and revival
Until the 15th century mead remained the main intoxicating drink, but with the appearance of vodka, cheap and simple to produce, it was pushed out. Wine also became a popular alternative, although aging it in amphorae or qvevri (clay vessels) took time. Attempts to revive mead in the 17th–18th centuries were largely unsuccessful: recipes were simplified, replacing long fermentation with the addition of spirit.
The true revival began only in the 20th century, when enthusiasts restored the old fermentation techniques, which led to the revival of honey drinks.
Types of honey drinks
- Stavlenyi mead (set mead)
- Honey was mixed with berry juice (lingonberry, raspberry) without adding water.
- It fermented in vats, then was poured into barrels and buried in the ground for 15–20 years. A shorter period was considered a sign of “immaturity”.
- Hopped mead
- Similar to stavlenyi mead, but with hops added for strength.
- Minimum aging is 3 years, but the ten-year “aged” version was the most prized.
- Boiled mead
- The technique resembled brewing: honey was mixed with yeast, juice and hops and boiled.
- After fermentation it was poured into barrels and then into bottles (shelf life — up to a year).
Medovukha (mead) is a simplified version of boiled mead. It is diluted with water or spirit and the fermentation time is shortened, which makes the drink strong but less refined.
Modern variations
Today mead is made both at home and in craft breweries. Experiments are popular:
- Adding exotic spices (cardamom, anise).
- Using local berries (sea buckthorn, blueberry).
- Making sparkling varieties with double fermentation.
In Russia, for example, the traditions of monastery honey beer are being revived, while in Scandinavia mjød with juniper is popular.
Winter recipe: sbiten
Sbiten is an analog of mulled wine, but with a honey base.
Ingredients:
- Water — 500 ml.
- Honey — 150–200 g.
- Spices: cinnamon, cloves, ginger, nutmeg.
- Berries (cranberry, lingonberry) — optional.
Preparation:
- Bring the water to a boil, add the spices and simmer for 5–7 minutes.
- Pour in the honey and cook over low heat for 20–30 minutes, skimming off the foam.
- Serve hot in winter or chilled in summer.
Notes for gourmets
- Cinnamon vs cassia
- True Ceylon cinnamon contains less coumarin (a substance that is harmful in large doses).
- Cassia (Chinese cinnamon) is cheaper, and its sticks are thicker and coarser.
- Nutmeg
- Buy only whole nuts: the powder is often diluted with ground pulp that has no aroma.
Conclusion
Honey is a universal product. It is used to make desserts and medicines, and aged honey drinks become the pearls of collections. Today mead is experiencing a second birth, uniting tradition and modern tastes. Try sbiten on a winter evening — and you will feel the warmth of history.