All About Beer Magazine - Volume 27, Issue 6
January 1, 2007 By

Just as there are many varieties of beer, mead comes in many styles. Mead in its basic form is honeywine. The recipe is pretty simple: honey, water and yeast. From there meaderies can get quite creative. Here is an outline of the most common varieties of mead.

Bochet: Sack mead that has been burnt or charred

Bracket: Honeywine and ale combined

Braggot: Honeywine made with barley malt

Capsicumel: Honeywine with chile peppers

Cyser: Honeywine made with apples or apple juice

Hippocras: A spiced pyment honeywine made with herbs and grapes

Melomel or Mulsum: Honeywine made with any vegetable or fruit, except for apples or grapes

Metheglin: Honeywine made using herbs or spices

Morat: Honeywine with mulberries

Omphacomel: Honeywine with juice from unripe grapes

Oxymel: Honeywine and wine vinegar

Pyment: Honeywine made with grapes

Rhodomel: Honeywine and distilled rose petals

Sack: Very sweet honeywine

Varietal Mead: Flavored by using varietal honey, no adjunct ingredients