The first mead was discovered as a natural phenomenon, probably by bush cultures in Africa. Over the years, different groups have made their own legends surrounding the creation of the honeyed beverage. One of the most interesting originated in the proto-Norse culture. Their explanation was tied in to the story of the first man, Kvasir, who was formed when the gods and goddesses ended years of warfare by spitting in a jar. The result of this mystical expectoration turned out to have all the wisdom of the nine Norse worlds. Kvasir was eventually killed by two dwarves, who added honey to his blood (if you saw that coming, congratulations). This was the first mead, which granted Kvasir’s wisdom and powers of poetry to anyone who drank it. Now who said the ancient Norsemen didn’t have a soft side?

The fact that the Mazer Cup International, the world’s premier mead competition, can still be held regularly is due to generous sponsors. GotMead.com is one of the largest of these, and is definitely the mead community’s favorite internet resource. Members of the community interact regularly on the Discussion Boards, exchanging recipes, tips, favorite ingredients, and more.Newcomers to the world of mead making are welcome to jump in feet-first and get started interacting with fellow fans. GotMead.com also features plenty of reference information to help out the man or woman off the street. According to their home page, it’s possible to go from zero to hero and produce your first batch of mead in just over two months. (more…)

As with any hobby, there are a number of how-to books on the “art of mead-making.” That term signifies the complexity of the skillwhile it’s important to follow a basic set of directions, it’s equally important for true artists to put their own spin on it. Thankfully, there are several guides that will lead the prospective mead-maker to a place where they feel comfortable experimenting with their finished product.

1. The Compleat Meadmaker by Ken Schramm: Schramm has created a truly extensive handbook that runs only a little over 200 pages. The majority of the book is devoted to the actual process and ingredients that go into the perfect batch of mead, including “Yeast and Fermentation,” “Conditioning, Aging, and Using Oak,” “All About Honey,” “Fruit and Melomel,” and more. Published in 2003, the book still holds up today. (more…)