Honey Wine Market - Business Overview

From unlvrebelyell.com

Honey Wine Market: Overview

Exceptional nutritional and antimicrobial properties make honey wine one of the favourite drinks among a considerable populace. This aspect may drive the growth of the honey wine market during the forecast period of 2019-2029. Honey wine, also known as mead, is wine that’s fermented using honey. The growing influence of finely brewed wines with various infusions is bringing tremendous growth prospects for the honey wine market.

This honey wine market report analyses various factors that assist in scaling up the growth graph. Some significant factors such as key trends, mergers and acquisitions, and the geographical perspective of the honey wine market have been studied with scrutiny in this report. The stakeholders can gain extensive knowledge from this report on the honey wine market. In addition, this report also carries an analysis of the COVID-19 impact on the honey wine market.

Honey Wine Market: Competitive Landscape

The competition in the honey wine market is stiffening day by day as the numbers of meaderies across the globe are increasing at a rapid rate. In 2017, the American Mead Makers Association (AMMA) found out that during an 18-month period, a meadery was opened every three days in the U.S. and every seven days around the world. These statistics show the heightened competition in the honey wine market.

Through investing in research and development activities, the players in the honey wine market are gaining information on novel formulations that will successfully cater to the taste buds of the populace, especially among the millennials and generation-Z. These activities also offer insights into making the wine cost-effective for building a strong consumer base.

Some prominent participants in the honey wine market are Brothers Drake Meadery, Gosnells Beverages Ltd., Kuhnhenn Brewing Co. LLC, Medovina Meadery, Redstone Meadery, and Schramm’s Mead.

Honey Wine Market: Diverse Varieties and Their Growth Contributions

The honey wine market may gain an upper hand in growth during 2019-2029 due to the varied varieties of mead available in the market. Here are some significant mead varieties that help in boosting the growth rate of the honey wine market.

Cyser: It is a blend of apple and honey together. Lyme Bay Winery recently launched the Jack Ratt Cyser mead to increase its presence among the young generation.

Acerglyn: It is a type of mead infused with maple syrup. The Kettle Ridge Farm recently entered the honey wine market and launched Delaney Jo, an acerglyn.

Bochet: In this type, honey is burned separately before adding water to create chocolate, roasted marshmellows, or toffee flavors. Two Warriors Meadery, the first meadery in the state of Louisiana, plans to launch bochet and the owners claim that it is the most-intensive recipe they make. The recipe is from the 1390s and has won much recognition.

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 Honey Wine Market: Regional Analysis

The honey wine market can be geographically segmented into North America, Latin America, the Middle East and Africa, Europe and Asia Pacific. Europe may serve as the largest regional growth contributor for the honey wine market between 2019 and 2029. The growing popularity of honey wine and the escalating number of meaderies in developed countries may prove to be a significant factor of growth. North America may also gain substantial growth due to the increasing number of meaderies across the U.S.

Asia Pacific may show great potential for growth across the forecast period due to the penetration of meaderies in the region. For instance, India has its first meadery in the form of Moonshine Meadery in Maharashtra. In addition, the trend of crafted beers and wines is rapidly growing in the region and this aspect may prove to be a turning point for the growth of the honey wine market.

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https://www.unlvrebelyell.com/honey-wine-market-global-share-size-sales-volume-analysis-and-growth-by-2029/

History of Mead

From heritagedaily.com

Mead or “honey-wine” is a fermented honey drink with water that has been produced for thousands of years throughout Europe, Africa and Asia.

Mead – “fermented honey drink” – derives from the Old English meodu or medu, and Proto-Germanic, *meduz. The name has connections to Old Norse mjöðr, Middle Dutch mede, and Old High German metu, among others.

The earliest recorded evidence dates from 7000BC, where archaeologists discovered pottery vessels from the Neolithic village of Jiahu in Henan province, China that contained the chemical signatures of honey, rice and compounds normally associated with the process of fermentation.

Mead became present in Europe between 2800 to 1800BC during the European Bronze Age. Throughout this period, the Bell Beaker culture or short Beaker culture was producing the “All Over Ornamented (AOO)” and the “Maritime Type” beaker pottery. The beakers are suggested to have been produced primarily for alcohol consumption, with some examples of these pottery forms containing chemical signatures for mead production.

         Bell Beakers from the Logabirumer Feld in Leer (East Frisia) – Credit : Hartmann Linge

During the Golden Age of Ancient Greece, mead “hydromeli” proceeded wine and was a stable beverage of Grecian culture. Hydromeli was even the preferred tipple of Aristotle, in which he discussed mead in his Meteorologica.

The German classical scholar, W. H. Roscher suggested that mead was even the nectar or ambrosia of the Gods. He compared ambrosia to honey, with their power of conferring immortality due to the supposed healing and cleansing powers of honey, which is in fact anti-septic, and because fermented honey (mead) preceded wine as an entheogen in the Aegean world; on some Minoan seals, goddesses were represented with bee faces (compare Merope and Melissa).

This is supported in the archaic versions of the stories of the gods. The Orphists preserve a tale about the cruel guile of Zeus who surprised his father Kronos when he was drunk on the honey of wild bees and castrated him.

Mead “aquamulsum” or just “mulsum” was also common during the Imperial Roman era and came in various forms. Mulsum was a freshly made mixture of wine and honey (called a pyment today) or simply honey left in water to ferment; and conditum was a mixture of wine, honey and spices made in advance and matured (arguably more a faux-mead).

The Hispanic-Roman naturalist Columella gave a recipe for mead in De re rustica, around 60 BCE.
“Take rainwater kept for several years, and mix a sextarius of this water with a [Roman] pound of honey. For a weaker mead, mix a sextarius of water with nine ounces of honey. The whole is exposed to the sun for 40 days, and then left on a shelf near the fire. If you have no rainwater, then boil spring water.”

Alcoholic drinks made from honey would become very popular within the Early Middle Ages and Medieval Europe. This was especially so among the Native Brythonic cultures, Anglo-Saxons, Germans, and Scandinavians. However, wines remained the preferred beverage in warmer climates in what is now Italy, Spain and France.

Anglo-Saxon literature such as Mabinogion, Beowulf and the Brythonic writings of the Welsh poet Taliesin (who wrote the Kanu y med or “Song of Mead ) describe mead as the drink of Kings and Thanes. In the Old English epic poem Beowulf set in Scandinavia, Beowulf comes to the aid of Hrothgar, the king of the Danes, whose mead hall in Heorot has been under attack by a monster known as Grendel.

In Chaucer’s Canterbury Tales – The Miller’s Tale, mead is described as the draught of townsfolk and used to court a fair lady. Chaucer also makes mention of spiking his claret with honey.
“He sent her sweetened wine and well-spiced ale
And waffles piping hot out of the fire,
And, she being town-bred, mead for her desire
For some are won by means of money spent
And some by tricks and some by long descent.”

                                      Geoffrey Chaucer’s Canterbury Tales – Public Domain

In later years, tax and regulation drove commercial mead out of popularity with beer and wine becoming the predominant alcoholic drinks. Some monasteries in England and Wales kept up the traditions of mead-making as a by-product of beekeeping but with the dissolution of the monasteries in the 16th century mead all but disappeared.

Finally, when West Indian sugar began to be imported in quantity (from the 17th century), there was less incentive to keep bees to sweeten foods and the essential honey to ferment mead became scarcer across Europe leading to its decline.

https://www.heritagedaily.com/2020/03/history-of-mead/126299