The world’s oldest drink is making a comeback after more than 400 years

From metro.co.uk

By Robertson Buckhaven

Mead always makes me think of Vikings. 

Just mention the word, and I’m picturing a great, hulking dude wearing a flappy fur cloak, downing the drink from an animal horn.

Game of Thrones fans will be all too familiar with this image, as mead, or honey wine as it’s also known, was the drink of choice in certain parts of Westeros. 

Thought to be the world’s oldest fermented alcoholic drink, mead fell out of fashion in the 17th century, but now, more than 400 years later, it’s making a comeback.

Here’s everything you need to know…

                                                             The ancient drink is also known as honey wine (Picture: Getty Images)

What is mead?

Will Grubelnik, the head of production at London-based Gosnell’s, explains: ‘As apples are to cider, grapes are to wine, honey is to mead’.

In basic terms, it’s honey, mixed with water and fermented with yeast.

The diversity in flavour stems from the various types of honey that are used. Traditional meads use milder honeys like clover or orange blossom, while Acacia brings in a lemon sherbet note, and buckwheat or wildflower adds bolder flavours.

Then, you have fruit meads, spiced or apple meads.

The history of Mead

Mead isn’t just old; it couldn’t even be described as ancient, it’s actually prehistoric.

There’s archaeological evidence suggesting as far back as 7000 BC in China. Humans were fermenting honey with water, leaving it out in the sun and getting hammered on the stuff.

Other fun facts include: In Ethiopia, it’s known as ‘tej’, it was the favourite drink of Aristotle, and mead is mentioned multiple times in the ancient poem, Beowulf, from the 9th century.

                                                   It’s been hundreds of years, but mead is being drunk once more… (Picture: Getty/Metro)

Sure, the Vikings were partial to it too, but it was really monasteries across Europe that were brewing it to make an income. It was also thought to be medicinal, and sits lower in alcohol than the more lethal, monk-made concoctions such as Benedictine and Chartreuse.

So tied to the Western lexicon is the drink that the term ‘honeymoon’ comes from the tradition of drinking honey wine for a month after you get married. It was believed to increase fertility, and was taken so seriously that the bride’s father included a month’s worth of the stuff as part of his daughter’s dowry.

The mead revival

Flash forward to the 21st century, and mead might well be the most British drink (although it’s not actually British) we’ve collectively forgotten.

Probably because, as we’ve established, it has an image problem. Plus, the sweet style of the drink no longer aligns with our love of drier flavours, and hasn’t for some time.

And though I’ve heard whispers of a mead revival in the past, it’s never properly materialised. Truth be told, it’s been a rough road for the mead industry. For example, leading producer, Gosnell’s, based in Peckham, announced in 2024 that they had stopped brewing mead.

Founder, Tom Gosnell, said at the time: ‘The word “mead” has musings of high alcohol and Game of Thrones, and it has stopped us from creating the future bees merit’.

They have since changed ‘mead’ to ‘nectar’, to attract a new audience, though it’s still made the same way, from honey.

But now I’m calling it. Mead is officially having a resurgence, with new, exotic, and exciting flavours to choose from – there’s even sparkling mead, for those who love a bit of fizz.

And to my great surprise, much of it is drier and barely tastes of honey anymore. Which is a win, if I’m honest, as the idea of a drink that tastes strictly of beehive has always been a hard no for me.

It’s precisely this rich diversity of mead styles that is driving the comeback, as there’s literally something for every taste. In fact, Fortune Business Insights reports the global mead market is due to reach $1.395 million by the end of 2032. And much of this is right place, right time, more specifically, the growth of the craft side of the drinks industry.

People are actively looking for more interesting, authentic drinks with a back story, made from high-quality, local ingredients. And now, mead has entered the chat and ticks a lot of those boxes… Well, to be fair, it had entered the chat a few thousand years ago, but the point still stands.  

Where to buy mead in the UK right now…

Lyme Bay Traditional Mead, £12.00, Majestic (Mix 6)

                                                               Lyme /Bay Winery is the UK’s largest mead producer (Picture: Majestic)

Lyme Bay Winery in Axminster, Devon, is the largest UK producer of mead. Handcrafted in the rolling Devon countryside, this is amber-chestnut coloured, with notes of honeysuckle, star anise, russet pears, bruised golden apple and hazelnuts. It’s sweet, beautifully balanced and fresh. Serve it neat, on ice, with a mixer or in a cocktail (I can vouch for it being great in an Old Fashioned)

Loxwood Meadworks Festival, £22, Loxwood Meadworks (or £22.50 from Master of Malt)

                                                                         A modern take on mead (Picture: Loxwood Meadworks)

A modern take on mead from West Sussex. Aside from the top-notch packaging, the product inside is equally beguiling. The mead has been dry fermented, then sweetened with a touch of honey. This means that the yeast is left to consume almost all the honey, then ‘back sweetened’ with a measured touch of honey. The result is distinctly wine-like, with a beautiful freshness, light honeycomb and ginger notes, a lean texture and notes of yellow cherry stone and hazelnut. Very good indeed.

Gosnells Hazy Nectar, £32.50 for 12 cans, gosnells.co.uk

                                                              Gosnells rebranded mead as ‘nectar’ (Picture: Gosnells)

Since rebranding from ‘mead’ to ‘nectar’, their packaging is as fresh as the liquid inside the can. This Peckham-based company was set up in 2014, and I have to say, I admire their tenacity. I was expecting sweet and floral, but instead found myself tasting something closer to a tropically hopped IPA. It’s pretty ingenious and a logical sidestep for beer-lovers, fresh and hoppy with dry notes of lychee, green apple and freshly-baked sourdough. Delicious.

https://metro.co.uk/2026/02/28/worlds-oldest-drink-making-a-comeback-400-years-27124414/

Miami, Arizona: Meading of the Minds celebrates one year rooted in community

From silverbelt.com

Meading of the Minds, what has quickly become a Miami staple, recently celebrated its one year anniversary. Owner Christa Jennings shared what it means to be a business owner in a flood zone, the goal of becoming a community hub, and the direction the business is headed.

Many know Christa Jennings—formerly Christa Linblad—as the face behind many new events in Miami. She is behind Last Saturdays in the Hole, Open Mic night on Last Fridays, the Climb on Second Sundays, as well as a leader on Trashy Thursdays. Whenever something new comes up in Miami, chances are she is either the sole leader or a strong force behind it. “We want more people to know about Miami.”

Using the movie Cars as a metaphor, she explained that Radiator Springs was thriving until a freeway was built to bypass it. Once the freeway was there, no one needed to stop in. Miami—more specifically Sullivan Street—is like Radiator Springs. The freeway passes by all that it has to offer. Instead, she wants Miami to be known as the place to stop for a bite, a flight, and a relaxing rest while people make their way over to Show Low.

Despite all that she does for the town, her driving goal behind Meading of the Minds is not strictly wealth generation. “I just want it to sustain itself, have it be a place where people want to come…I want to help everybody.”

She currently works a day job in the medical field as a project manager, helping offset the costs of a new business while providing for herself and her son. Many new businesses take years to reach profitability, though her goal remains simple: sustainability. With a keen eye for advertising, an understanding of how to foster community, and a natural flair for shared space, that goal feels within reach.

With local goods, live music, a revolving menu of mead and cider, and her strategic marketing skills, the business has drawn people from all over town, earning a calm crowd of chatter and joy. “I like making something that others can enjoy,” a sentiment she shares that applies to the place of business, as well as the flavours of the mead.

                               Christa poses behind the available flavours at the Mead hall    Courtesy of Trinity Murchie

Involved as a homebrewer for four years, Christa recently invested in more 16-gallon fermenters to keep supply flowing. This is welcome news for locals who know limited-edition meads fly off the shelves and who have long awaited the return of favourites. Some limited editions can take up to six months to ferment, while classics—such as the aptly named OG—take about two months. Ciders, on the other hand, take only four to six weeks.

Each of the six 16-gallon fermenters can produce roughly 65 bottles of mead, which are then split between flights, bottles, and pours in the mead hall, as well as a growing venture into distribution. Dirtwater Springs in Apache Junction currently carries Meading of the Minds bottles, and Bella’s in Superior—among others—has expressed interest as well. This step supports the sustainability of the mead hall, which Christa plans to keep running as long as possible.

Newer to town and unaware of the flood plain Miami rests in, the floods did not scare her away from calling the Copper Corridor home. If it floods again, “we’ll just clean up again,” she explained nonchalantly—a testament to her love for the town. She elaborated further, sharing that “this place is a community, people help each other.” Shortly after the flooding, she witnessed people who openly don’t like each other helping one another—the very definition of community. “You can’t find this in the Valley. I lived in an HOA and still didn’t know my neighbours.” It is in this contrast that Miami comes into full focus.

With the lingering threat of rain washing away hard work once more, Christa still keeps her pricing as low as possible. For many recipes, pricing reflects about $2 per ounce, while limited editions—with pricier ingredients—reach closer to $3. Ingredients for mead are not cheap. A five-gallon tub of honey can cost upwards of $225, enough for only two batches, before factoring in juices and other fresh ingredients that drive flavour and demand.

Since ciders are significantly quicker to make, fans should keep their eyes out for new flavours. The next release, expected toward the end of February, is called The Poisoned Well. The cider features an antioxidant-rich blend of raspberries, cherries, blackberries, acai, strawberries, and more—packing a punch of joy.

Valentine’s weekend also saw a chocolate raspberry limited-edition mead. When limited runs sell quickly, they earn strong consideration for a return. The popular caramel berry—despite requiring a six-month ferment—will eventually make its way back into rotation.

Whether you are a lover of music, camaraderie, activity, or good honey wine, stopping into Meading of the Minds offers more than a drink. It offers a glimpse of a business built carefully, by someone choosing to stay—choosing community, even when life asks a lot. In a town that understands rebuilding, Meading of the Minds stands as a place where things are still being made, slowly, with intention, and with heart.

https://silverbelt.com/stories/meading-of-the-minds-celebrates-one-year-rooted-in-community,100314

Hive Mind Launches Dark Cherry Mead With Proud Norse Origins

From grocerytrader.co.uk 

Mead may be one of the world’s oldest alcoholic drinks, but its story is far from finished

This February, Hive Mind Mead & Brew Co. unveils a Dark Cherry Traditional Mead, a rich, fruit-forward melomel inspired by the Norse tradition of infusing honey wine with foraged berries. The result is a beautifully balanced mead that combines deep cherry fruit, British honey sweetness with a balanced tart finish.

Historically, fruited meads were crafted for ceremonies, harvest celebrations and moments of significance. It was a drink worthy of a gathering. Hive Mind’s Dark Cherry continues that legacy, created for modern occasions that demand something a little extra special.

According to co-founder Kit Newell, the timing reflects a broader shift in consumer behaviour:

“Mead appreciation in the UK is growing rapidly and is now an £11.6m category. This mirrors the momentum we have seen in North America, which has rapidly evolved into a vibrant £650m market. The momentum shift has come courtesy of younger drinkers moving away from overly sweet, synthetic fruit ciders and unremarkable generic wines towards small-batch, crafted drinks offering authenticity, provenance and clear environmental upsides.”

While fruity ciders historically operated as an entry-level introduction to alcohol, today’s consumers are increasingly prioritising quality over quantity. They are seeking complexity, craftsmanship and an engaging back story. Mead, particularly when made with locally sourced honey, offers flavour, depth and robust environmental, credentials supporting local pollinator populations, sustainable agriculture and the countryside economy.

“As authentic mead advocates,” Kit adds, “we are seeing growing demand across retail and hospitality. Specialist wine merchants, off licences, delis, farm shops, garden centres and food halls are all creating dedicated mead sections and our own listings now span progressive supermarkets such as Co-op in Wales and M&S, a far-flung network of independent fine food wholesalers and a proud cross-section nationwide institutions; including Shakespeare’s Globe, the National Trust and an expanding network of Michelin-listed restaurants.”

Dark Cherry Traditional Mead represents both a celebration of heritage and a confident step forward for Britain’s original craft drink, reimagined for a new discerning generation.

Hivemindmead.com

700ml £22-25 (12.5%)

https://grocerytrader.co.uk/hive-mind-launches-dark-cherry-mead-with-proud-norse-origins-for-younger-drinkers-disillusioned-with-overtly-sweet-synthetic-tasting-fruity-ciders-feb-26/

How to Brew Your Mead Like a Viking: 3 Bold Recipe Variants

From advancedmixology.com

The oldest alcoholic concoction in the world, mead’s history can be traced back to the Middle Ages. Evident in the Scandinavian culture, literature, and mythology, mead played a vital role in the lives of Vikings. How to make Viking mead during the medieval period is an exciting process that many of us would like to know.

It is well-known that Vikings brewed their own drinks, including mead. By combining honey, yeast, and natural flavourings and allowing the mixture to ferment, they make Viking mead the traditional way. What set the Viking mead apart from the conventional mead we all know and love are the ingredients and how brewers during that time procured them.

Honey and Beekeeping

Vikings were knowledgeable when it comes to beekeeping. They used skeps or coiled domes of straw for the honeycombs. They would then collect the honeycombs from the beehive and place them in a cloth bag, allowing them to drain as much honey as possible. To get every drop of honey, they would crush the drained honeycombs (and sometimes, even the beehive) and put them into a pot of water.

The pure raw honey would produce the highest quality of mead, while the crushed combs and beehive would make mead with lesser character. But both meads would be consumed accordingly.

Traditional Flavourings and Additives

In addition to the ones that they could grow in their homelands, Vikings had access to various ingredients, thanks to their extensive trading routes. Common fruits they used for the mead include raspberries, elderberries, cherries, hawthorn berries, crabapple, rowan berries, and rose hips.

For added flavouring and preserving effects, Vikings tried adding herbs to their mead. They also traded for exotic spices such as cumin, pepper, and cardamom, which they could have used for their mead-brewing.

Wild Yeast

Today, brewers can easily buy packaged yeast and yeast nutrients from grocery stores. Vikings, on the other hand, did not have this luxury. In fact, during their time, they didn’t even know what yeast was and that they needed it to make their mead. They could have drawn wild yeast from the raw honey, fruits, and herbs to their mead must, initiating fermentation without realising it.

Here is a mead starter recipe by Jereme Zimmerman—a writer and traditional brewing revivalist who advocates natural and holistic home brewing. This mead starter, as the name suggests, can help in instigating fermentation in your wild mead. You can use it as a replacement for store-bought yeast and brew your mead just like a Viking.

How to Make Viking Mead

Ingredients

• ½ cup Raw, unfiltered honey
• 2 cups Spring water
• Natural yeast - any organic fresh or dried berries, grapes, or plums
• An additional source of wild yeast and nutrients (Optional) – a small bunch of any wild, unsprayed botanical such as wildflower petals (violets and dandelions are good)

Equipment

• 1-quart (at least) Open-mouthed vessel (glass jars or ceramic crocks are best)
• Wooden stir stick
• Clean cheesecloth, towel, or t-shirt for covering the vessel

Step-by-Step Guide

1. Put the honey and room temperature water into the open-mouthed vessel and mix them.
2. Use the stir stick to dissolve the honey fully.
3. Add the berries, dried or fresh, and the optional botanicals.
4. Place the vessel in a warm, dark place with no direct sunlight. An ideal temperature is about 70 degrees Fahrenheit or 21 degrees Celsius.
5. Cover it with a cloth.
6. Keep the stir stick accessible as you will need to stir the must at least three times a day. This way, you can incorporate any yeast that has dropped in into the mead must. It will also provide aeration to ensure a healthy fermentation.
7. After about five days (or longer during the winter), once the mixture is fizzy and foamy, your mead starter is ready.

Viking Mead Recipe Variations

Now that you already have the wild yeast to help with the fermentation, here are three simple recipes on how to make Viking mead using botanicals that you can easily find in nature.

1. Juniper Hibiscus / Hawthorn Berry and Flower Semi-Sweet Mead

This recipe uses hawthorn berries, an ingredient that the Vikings used to add to their mead during the medieval period. It will yield one gallon of semi-sweet mead. 

Ingredients

• 1 quart (about 2.3 pounds) Wildflower honey
• 1 gal Spring water
• 1 oz. Dried juniper berries
• 1 oz. Dried hibiscus flowers or 2 oz. fresh
• 0.5 oz. Meadowsweet
• 0.5 oz. Yarrow
• 4-5 Raisins
• ¼ - ½ cup Wild mead starter or 1 packet (5 g) of Lalvin D-47 or Lalvin 71-B

How to Make

1. Mix honey with water into a stockpot over medium-low heat.
2. Stir thoroughly until the honey dissolves fully.
3. Using a funnel, pour the mead must into a one-gallon carboy.
4. Add the juniper berries, hibiscus flowers, meadowsweet, yarrow, and raisins.
5. Add the wild mead starter, or if you prefer, one pack of yeast.
6. Cover the vessel with an airlock half full of water inserted into a cork.
7. Place the vessel in a warm, dark area to allow fermentation for at least one month.
8. After a month, your mead will clarify but will still be too sweet and less alcoholic. To help continue its aging and achieve a more clarified mead with high alcohol content, rack the mixture into another container.
9. Rack again at least two times, every two to three months, until you have a clear mead with minimal sediment on the bottom of the carboy.
10. The next step is to bottle the mead. Typically, a one-gallon batch should be ready for bottling in about four to six months. For you to know if it’s time to bottle, drop a bit of sugar into the mead or stir it carefully. If it produces bubbles, then it means that the mead is still fermenting. You may also try to place a lid on the container and wait for a few days before gently opening it. If you hear any fizzing sound, the mead is still fermenting.
11. Bottle the mead using wine bottles, beer bottles, or flip-top bottles with new caps. Let it age for at least six months to one year. 

2. Spring Wildflower Mead

This all-natural recipe will require some foraging during spring when most wildflowers are in bloom. You can use wild violets, honeysuckles, dandelions, clovers, and Rose of Sharon. Be sure to use only the petals, as any greens may cause bitterness. Also, avoid foraging from areas that are not pesticide-free.

You can use other flowers as well, including roses, marigold, lavender, hawthorn (mayflower), and elderflower.

Ingredients

• 1 quart (about 2.3 pounds) Wildflower honey
• 1 gal Spring water
• 1-3 pints of tightly packed flowers
• 8-10 Organic raisins
• Lemon or orange
• A small oak leaf
• ¼ - ½ cup Wild mead starter or 1 packet (5 g) of Lalvin D-47 or Lalvin 71-B

How to Make

1. Put the honey and water into a stockpot over medium-low heat.
2. Stir the mixture thoroughly until the honey dissolves fully.
3. Pour the must into a one-gallon carboy using a funnel,
4. Add the flowers, setting aside a few for later use.
5. Squeeze in some lemon or orange juice. A couple of squeezes should do the trick.
6. Add the organic raisins and small oak leaf for added tannins and nutrients.
7. Add the wild mead starter or one pack of yeast.
8. Install the airlock.
9. Allow the mixture to ferment for at least one month.
10. After a month, rack the mixture into another container, adding the remaining wildflowers for a more potent floral aroma.
11. Rack again at least two times every two to three months.
12. Bottle the mead if you think it’s ready.

3. Garlic Mushroom Cooking / Dessert Mead

Besides being a refreshing drink, mead can also be an excellent replacement for wine when cooking. This recipe will produce a delicious dessert mead or cooking mead, depending on the honey-to-water ratio that you will use. With garlic as an ingredient, this mead offers many health benefits, including immune system boosting.

Ingredients 

• 2 ½ lbs. Honey or 4 lbs. honey for dessert mead
• 3 gal Spring water
• 4-12 heads Garlic
• 2 cups Chopped fresh shiitake mushrooms or 1 cup mushroom tea
• 8-10 Raisins
• Wild yeast
• ¼ - ½ cup Wild mead starter

How to Make

1. Prepare the must by heating water and honey. Use 2 ½-pound honey for cooking mead or four pounds of honey if you like sweeter, dessert mead.
2. Peel each garlic clove and chop or smash it. Add the garlic to the must, saving some for later use.
3. Add the mushrooms. You can do it in two ways.
4. You may put the mushrooms directly into the must. Or
5. Prepare a mushroom tea, then add the tea to the must. This way, racking will be less messy.
6. Add the wild yeast and let the mead ferment.
7. After a month, add the remaining garlic for a strong garlic aroma.
8. Bottle the mead.

Back to the Basics

The Vikings made their mead the traditional way, taking advantage of the available resources during their time. The result is a sweet-tasting alcoholic drink that has miraculously made its way to our modern times. How to make Viking mead requires going back to the basics of brewing, using all-natural ingredients, and the simplest of equipment.

https://advancedmixology.com/blogs/art-of-mixology/how-to-make-viking-mead?srsltid=AfmBOor4KEL__YZm403ZP5gkyVZDoUfGEdWGgOnkjdBilEL-Q4j6hwSQ