Ho'ed Mah Beer.
Posted on 08/19/2008 12:43:59 PM PDT by toddlintown
A few days ago, I did a post about the beer brand, Honey Amber Rose. In my opinion, its lack of real success is attributable to its selling campaign. Beer is a funny product; it has to be the friend of all, not some, and it can’t afford to alienate its core. I might be wrong (and it wouldn’t be the first time), but in my original post, I layed out why the brand inevitably has problems. It’s a chick beer in a man’s world.
(Excerpt) Read more at beerinfood.wordpress.com ...
They need to brew it with a relative of hops.
Cannabis.
Then they can market it as Honey-Pot Rose...
That ain't no stripper, that there's a whore.
Honey does not belong in beer.
Ho'ed Mah Beer.
The opposite, however, doesn't necessarily apply...
That being said, I've always wanted to taste what an authentic Viking Mead tastes like. Wasn't it supposed to be made from honey?
I guess I thought mead was more like wine, maybe not?
I always assumed it would be similar to beer?? Whenenver you saw fictional Vikings on TV or whatever it seemed it was some frothy mixture.
You can buy mead in just about any good-sized liquor store. For real authenticity, I suggest the Baltic version, called Midus (mead).
All mead is is simply fermented honey and water.
Midus is Lithuanian for “mead.”
There’s scores of brand names for mead. Any good-sized liquor store will have it. It’s NOT like a beer. If anything, it reminds me of a cognac with a sweet after finish.
If made at home, and made incorrectly, it taste like kerosene. When you add different herbs, spices and/or fruits, the name changes.
Try Wild Turkey, Drambuie or an Irish Whisky Liqueur for a taste that’s somehwat like mead if you can’t find mead.
Thanks for the info, now to go mead shopping!
Simple.
Except honey doesn't ferment.
Hey Brainiac. Honey ferments. I make mead at home. It consist of honey and water. Honey is a sugar. Sugar ferments.
What do you think ferments in a mixture of honey and water? Water?
I see you are as polite as ever.
“The ingredients of a true mead are only two — honey and water. This mixture, however, is slow to ferment and also slow to age. Honey lacks the acids and tannins which yeast needs to thrive.”
Honey, by itself contains many enzymes that prevent bacterial and yeast growth, which is why honey, by itself, doesn’t ferment or spoil.
Most mead related brews have added fruit juices to provide the required nutrients and acids which honey lacks.
Heating the honey helps break down the preservative enzymes.
I’d guess you don’t simply dilute your honey and add yeast.
You don’t know what you’re talking about. Period.
Go back to Wiki or whatever worthless site you’re getting your info from. If you add fruit juice, it’s no longer mead.
Excellent links! Thanks!
Which is why I described them as “mead related brews”, not as “mead”.
I note that once you’ve decided someone is an idiot, your reading comprehension of what they say adjusts to your low opinion of them.
I’d venture you miss lots of opportunities to learn something new that way.
Not this time, today was my turn to learn something from you.
“Except honey doesn’t ferment.”
Your words. You don’t know what you’re talking about. Go away and go back to watching the Cartoon Channel.
You are working very diligently to prove my point.
Pro? I found your archvillain...
?
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