Mead is a drink widely considered to have been discovered prior to the advent of both agriculture and ceramic pottery in the Neolithic, due to the prevalence of naturally occurring fermentation and the distribution of eusocial honey-producing insects worldwide as a result, it is hard to pinpoint the exact historical origin of mead given the possibility of multiple discovery or potential knowledge transfer between early humans prior to recorded history. In Norse mythology, for example, the Mead of Poetry, crafted from the blood of Kvasir (a wise being born from the mingled spittle of the Aesir and Vanir deities) would turn anyone who drank it into a poet or scholar. Mead was produced in ancient times throughout Europe, Africa, and Asia, and has played an important role in the mythology of some peoples. The honey wine of Hungary, for example, is the fermentation of honey-sweetened pomace of grapes or other fruits. The term honey wine is sometimes used as a synonym for mead, although wine is typically defined to be the product of fermented grapes or certain other fruits, and some cultures have honey wines that are distinct from mead. It may be still, carbonated, or naturally sparkling dry, semi-sweet, or sweet. The defining characteristic of mead is that the majority of the beverage's fermentable sugar is derived from honey. The alcoholic content ranges from about 3.5% ABV to more than 20%. ![]() Mead ( / m iː d/), also called hydromel, particularly when low in alcohol content, is an alcoholic beverage made by fermenting honey mixed with water, and sometimes with added ingredients such as fruits, spices, grains, or hops.
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