Tag: mead

Posted in History & Literature

Honeymoon

Posted on by Jinavie

It is customary for a newlywed couple to embark on a romantic vacation to celebrate their marriage. This is known as a honeymoon. The word originates from the Scandinavian region – the home of the Vikings. The Vikings had a tradition (as did many other European cultures) where a newlywed couple would drink mead for a whole month. The reason being, it was believed that mead was good for stamina and would facilitate fertilisation. Ergo, the honeymoon’s original purpose was to provide a time for the couple to make a child. Ironically, alcohol has the effect of inhibiting not only the cerebral cortex (causing sexual disinhibition), but also testosterone, leading to erectile dysfunction. Thus, drinking like the Vikings on your honeymoon would be very counterintuitive if you are thinking of making a child (or just love). Furthermore, it may endanger your marriage right from the start.

Whatever the origin of the word, a honeymoon is indubitably the sweetest time for a couple as they celebrate their promise for eternal love and look forward to a future they will build together. Perhaps the true meaning of “honeymoon” is a metaphor for the sweetness of a newly developing romance.

Posted in History & Literature

Mead

Posted on by Jinavie

Both human beings and ants know how to make mead, also called honey wine. Ants use aphid honeydew, we use bee honey. The ancient Greeks called this drinkhydromeli (hydro(water) + meli(honey)). It is the same drink that the gods of Olympus and the priests of Galia all enjoyed.

Here is an introduction to how to brew mead:

Boil 6 kilograms of honey and clear away the foam. Add 15 litres of water, 25 grams of ginger powder, 15 grams of amomum seeds and 15 grams ofcinnamon to the honey. Simmer until about a quarter has boiled away, then take off the fire to cool.
When the mixture is warm, add three tablespoons of yeast and let the solids settle over about 12 hours.
Then, pour the liquid into a small wooden barrel while filtering out the residue. Seal the barrel tight and leave in a cold place for 2 weeks.
Lastly, pour the mead in a bottle, seal with a cork and wire, then let it mature in the basement cellar.

It is best to open it about two months later, maybe in time for a wild party just like the ancient Greek bacchanalia (a wild, mystic festival in honour of Dionysus/Bacchus, the god of wine, through uncontrolled drinking and orgies).

(from The Encyclopaedia of Relative and Absolute Knowledge by Bernard Werber)