mead names
mead NAmes
Spelling, language, changes in meaning over time. Intentional or accidental redefinition of words. All of this makes a confusing tapestry of names for mead over time. Context is critical in understanding the meaning of terminology, and a strong respect for the fact that these meanings change over time.
A very good example of this are some names for types (styles) of mead used by the US-centric (but worldwide) BJCP (Beer Judge Certification Program), which is a governing body for competitions and includes under its umbrella Mead and cider. When the competition rules for mead were written, the drafters redefined historical terms to define some mead style names. It is important to note that the consistent use of these terms with these new meanings has become an integral part of modern mead making. Below is a list of a number of these meanings that are changed in the BJCP Mead Style Guidelines (I used the current as of writing 2015 version) and thus in the modern sphere from their historical definitions. My hope is this provides information to avoid confusion when I use some of these terms in their more historical context: • The first departure from historical meaning is the BJCP definitions of mead strength (alcohol content): hydromel for meads with 3.5-7.5% ABV, standard for 7.5-14.0% ABV, and sack for over 14% ABV. Historically, hydromel is a general name for mead, although in some times it has an associateion with mead used as a carrier for medicinal herbs. Historically, sack is used for wine not mead, but does indicate a strong wine, usually fortified to increase alcohol content. • Cyser is used by the BJCP as a mead made with apples. Historically cyser is fermented apple juice (although in some cases honey might be included in the mix). It is a variant spelling for cider (cyder, cyser, sider, sicer, syder). • Pyment is defined by BJCP as a mead made with grapes. Historically pyment is one of many terms for spiced and sweetened wine; this may be made with honey or sugar, varying types of wine, and a wide variety of spices (and sometimes toher ingredients). The first known recipe is from the Roman cookbook of Apicius where he gives instructions to make Pyment/Piment. As a note, a more historically accurate general name for this type of mead in general is oenomel, although many other terms are also used. • Melomel as a general term for fruit meads generalizes a term that most specifically means quinces preserved in honey (melimeli). • Metheglin is used as a term for “A mead containing only culinary spices or herbs”. Historically, Metheglin has meant many varied things, and this definition is not inaccurate. The original metheglins were herbed, but they also included ingredients that by culinary definition are spices (only green or leafy parts of plants can be herbs by the culinary definition). Over time metheglin came to be, mostly in the English language, first a spiced mead and then almost a general term for mead in general.
Just as the BJCP, I use a few terms in ways that are specifically relevant to my needs. BJCP uses “traditional” to define a mead made from just honey and water. Because that term is unclear when used in historical context I call honey-water meads “plain mead” because I believe that term is notably self-explanatory.
Which leads the discussion to my lists of names for mead. With apologies, some names are presented here without the proper text markings or characters, my deepest apologies for my lack of ability to make electronic text do what I want. While I have omitted names that are purely modern (acerglyn for maple syrup, capiscumel for peppers), I have included many regional meads for which the length of history is unclear.
Plain mead is honey and water, historically a source of ferment (yeast or other microorganisms) may or may not be specified. Some historical terms (not all spelling options are represented here) that are used for plain mead include:• Apomel, apomeli: Latin term for mead from honeycombs. • Aquamiel: Spanish. • Aqua mulsa, aqua mellis: Latin for sweet water or water mixed with honey. Often shortened to mulsa, mulsum.• Bais: Phillipines made in varying proportions. References from at least 100 years ago. • Bochet, bouchet: French, historically a general term for mead. In modern use a mead made with caramelized honey.• Booka: Ethiopian. • Chionomel: Latin, snow water and honey.• Czwórniak: Polish, made with one part honey to three parts water.• Dwójniak: Polish, made with one part honey to two parts water.• Hidromiel: Spanish.• Honig wasser: German.• Honig Wein: German.• Hydromel, ydromel: Greek, Latin, French, Spanish, Portuguese. • Idromel: Italian. • Karri: South Africa, reported to be pre-colonial.• Mead, mede, meade: English.• Medovina: Eastern Europe and Russia.• Medovukha: Eastern Europe, Western Russia. Variously reported as plain mead, mead with cloves & raisins, and mead made with birch sap.• Meissaude: French.• Melicraton, melicratum: Latin, Greek. Water and honey but also water and wine.• Met: Dutch.• Meth: German.• Midus: Lithuanian, many versions include other ingredients. • Miod: Russian.• Mjod: Swedish.• Mulsum: Latin for honey with either water or already fermented wine, therefore may not refer to mead.• Plain mead: My term.• Półtorak, pultorak: Polish.• Show mead: modern use.• Traditional mead: modern use.• Trójniak: Polish.• Uki, Kamba: Kenyan.• Vin mielle: French.• Wijnmeede: Dutch.
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Fruit meads: • Chouchen: French (apple juice)• Cydonites, vino cydonite, cydonomel, hydromelon: Latin, quinces and honey.• Cyser: English, modern term for a mead made with apples, historically it means fermented cider.• Diamoron: Latin, mulberries and water, sometimes with spices. Many historical recipes for diamoron are syrups and would not ferment.• Hydromalum: Latin apples and, honey.• Medon, Medone: Latin.• Melomel: In modern usages and fruit mead. Latin: quinces preserved in honey. • Myrtites: Latin myrtle wine sometimes made with honey, but usually after fermentation and nt a mead.• Morat: Mulberry wine, unclear if honey typically used. • Oenomel: Latin, wine must and honey.• Omphacomel, omphacomelitis: Latin, honey and unripe grape juice.• Oinis apites: Latin, honey with pear (piris, pyris) or other fruits including siliquis (carob).• Piment, pyment: In modern use a mead made from grapes. Historically sweetened wine (honey or sugar) with added spices, no further fermentation.
Braggot from grain and honey sugars. Despite the strong association with Wales, mixed grain and ale drinks were historically present across Europe:• Brakot, braggot, bracket: English• braunbeerenzen: German • Bragaut: Welsh• Mellita Cervesia: Latin• Welsh Ale, Wylisc Ealu: Old English
Meads with salt. These are all Latin terms based in Roman-era writings:• Adymon, Adynamon: Wine, water, seawater, and honey.• Melitites: Grape must, honey, and added salt.• Thalassiomel: Seawater and honey, some recipes also use fresh water.
Metheglin (honey, water, and spices and/or herbs added). Specific additions are noted where relevant. Many of these are more modern usages.• Baalché/balché/pitarrilla: Mexican (Lenchocarpus bark).• Byais, Bya-is: Phillipines (galangal).• Kabarawan: Phillipines (Neolitsea villosa), supposedly pre-colonial.• Med Stavlenuj: Russia (hops).• Metheglin: In modern use a mead made with herbs and spices, historically the term has been used much more loosely and with many spelling variants.• Midus: Lithuanian, can be made with a variety of additions.• Rhodomel, rodomel: Latin: rose honey. Roses or rose juice, water, and honey. Also sometimes rose honey.• Sima: Finland, lemon & raisins.• tej/mes/berz: Ethiopian, gesho.• tella/suwa Ethiopian, Eritrean, gesho, teff, ogol.Oximel (vinegar, water, honey): oxymel, aceto mulsa, oxymel simplex, Azijn ende honich. Experiments suggest that this will not ferment under normal conditions due to high acidity.• Oxymel, Oximel: Latin water, vinegar, and honey.• Oxymel compositum: oxymel diureticum, oxymel de radicibus, syrope van azijn en honich (oximel with herbs or spices added)
Last updated August 15, 2023