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About This SiteLaura Angotti has been brewing for 25 years, focusing on mead and its history. Her current focus is finding, collecting, and disseminating historical information on old brewing practices. Her interest is the period before 1700, focusing on the 14th through 16th centuries.
Tag Archives: spices
Starting my 2020 topic of flavorings used in historical mead recipes. Ginger is the most common added flavor in historical mead recipes. Almost 1/3 of all cataloged recipes use ginger as an additive. For recipes from the mid-17th century to … Continue reading
Last week I shared an anise mead from Valleriola’s 1554 ‘Enarrationum medicinalium libri sex item’. The passage calling for addition of anise to mead is immediately followed by another mead addition: cinnamon. Ego cinnamomi decoctum ex Hydromelle per hyemem: per … Continue reading