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…
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.
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 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 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
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