{"id":5648,"date":"2026-01-30T09:00:41","date_gmt":"2026-01-30T07:00:41","guid":{"rendered":"https:\/\/staging.labietis.lv\/honey-mead-and-a-town\/"},"modified":"2026-04-06T11:19:35","modified_gmt":"2026-04-06T08:19:35","slug":"honey-mead-and-places","status":"publish","type":"post","link":"https:\/\/staging.labietis.lv\/en\/honey-mead-and-places\/","title":{"rendered":"Honey, mead and a town"},"content":{"rendered":"\t\t
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Honey, mead and a town<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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A short excursion into the history and etymology of honey fermentation in the Latvian territory, with the aim of starting a discussion on consistent terminology in modern Latvian on issues related to the use of honey in brewing.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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HONEY AS A SOURCE OF SUGAR<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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Honey is the most concentrated source of sugar found in nature. Honey is significantly sweeter than grapes, figs and dates, where the sugar content in wild varieties does not exceed 16%. Moreover, honey, like the skin of berries and fruit, harbours wild yeasts that bees collect from the plants in the hive along with nectar. The only thing stopping them from actively converting the sugars into alcohol is that the honey has too much sugar. Diluting honey with sterile water in a sterile and closed container will start fermentation after a few days at room temperature, which can be recognised by a slight layer of foam and the presence of CO2. This is, incidentally, a good way of checking whether the honey has been heat-treated or otherwise pasteurised. Well-aged honey contains 81-82.5% sugars, all of which are simple sugars – mostly glucose, fructose and sometimes the double sugar sucrose, which bees mostly break down in the first two steps before storing in the honeycomb. Apart from the <\/em> Protea and <\/em> Faurea genera <\/em>of plants that flower in the southern hemisphere, whose nectar can contain up to a third of xylose, all flowers and plants will contain these three sugars in their nectar, which then end up in the honey. All three of these sugars are excellent food for the yeast Sacharomyces Cerivisiae<\/em> which, in simple terms, eats the sugar and excretes the alcohol and carbon dioxide. The remaining percentage of honey is water (about 17%) and minerals and vitamins, the composition of which depends on the type of flower. That is to say, when the honeydew is fully fermented, the resulting drink will contain alcohol, water and less than one per cent minerals and vitamins. It will certainly not be sweet, as the yeast will be more than happy to consume all the sugars in the honey and convert them into alcohol and CO2. <\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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HISTORY OF MEAD<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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So all you have to do is dissolve a hive you find in the woods in water to get an alcoholic drink a few days later. Many believe that it was a storm-tossed and spilt dore that created the first fermented drink in human history, after which people began to imitate the accidental process deliberately. Interestingly, until the 18th century, the word honey <\/em>was used to describe both a bee product and a fermented beverage. Moreover, honey boiling<\/em> is mentioned quite frequently as an activity of the local tribes, both in the Indric Chronicle and in later sources. In the Indo-European Germanic languages, various derivatives of the word honey<\/em> still refer to mead, such as the English mead <\/em>or the Swedish mj\u00f6d<\/em>. The word miesti\u0146\u0161 <\/em>is etymologically related to the word stir. <\/em>It is based on the Indo-European root mei<\/em>, which meant both change, stirring and mixing. In the context of the history of fermented beverages, the word ‘miesti\u0146\u0161’<\/em> is most likely to have referred to beverages made from different sugar sources such as honey, malted barley and fruit. It would therefore be incorrect to use the words beer <\/em>and cider <\/em>as synonyms. The origin of the word beer <\/em>is also interesting, deriving from the Proto-Indo-European alu<\/em>, meaning bitter<\/em>. It is believed that honey was enriched with various bitter herbs, including hops, to balance the taste or for medicinal purposes. Later, beer<\/em> came to refer to malted barley as opposed to mead <\/em>and cider, which <\/em>could be sweeter and considerably stronger. The fact that malted barley beer and hops were known to the ancient Balts before the Northern Crusades is proved by the fact that both malt and hops were part of the taxes paid from the very beginning. Beer containing both malted barley and hops is part of an older indigenous culture in Latvia. During this time, local tribes both ferment honey, make malted barley beer and, most likely, mix honey and malt beverages on a large scale. It was only around the 17th century, with the decline of forestry due to the spread of agriculture and the Lutheran Church’s reduced demand for wax candles, that barley beer began to outcompete fermented honey beverages. In one episode in 1624, a farmer in the Baltic region paid a tax on 12 barrels of beer and 1 barrel of honey sold at St. Matthias Church. Around this time, it is also reported that fermented honey in Vidzeme was three times more expensive than barley beer, which only explains the relationship between the beverages sold. <\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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FERMENTED HONEY RECIPES<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Several honey<\/em> recipes from this period have survived. In all of them, the honey is reconstituted with water and cooked, drawing off the foam. It should be remembered here that beekeeping in the modern sense only began in the 18th century and, until then, all honey was obtained simply by destroying a wild beehive. Honey was not available in its pure form, but together with the wax cells, the bees themselves and other components of the hive, so that during cooking, or\/and before adding yeast or before pouring into a transport container, all this unwanted part of the beverage just drops off. <\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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The honey\/water ratios in these recipes range from 1 part honey to 6 parts water, which would give ~7% alcohol in the drink, to 1 part honey to 2 parts water, of which half the volume was still evaporated during cooking. In this case, the sugar concentration would have been high enough to give ~25% alcohol when fully fermented. Unfortunately, only certain modern cultured yeasts are able to reach this alcohol concentration, which requires a special cocktail of vitamins to fortify the cell membranes during fermentation to enable them to continue the meal in highly toxic conditions. It is unlikely that yeasts bred by medieval wild yeasts or by a given honey breeder would be able to get much beyond 13% alcohol, but would probably stop around 10%. In this case, fermentation would stop due to the amount of alcohol intolerable to the yeast and the drink would still contain a significant amount of honey sugars – around 250g per litre. This drink would be maximally intoxicating for its time, as nothing stronger than ~13% was known before distillation. <\/p>\n

The other way to make mead sweet is to drink it unprepared. That is to say, if fermentation has not stopped, there are still some sugars in the liquid. It is true that the scant historical sources on the duration of fermentation state that the process usually took 2-3 weeks, which means that Latvians did not drink unfermented drinks. <\/p>\n

The third way, which according to folk songs was quite popular throughout the Middle Ages, is to add fresh honey to an already fermented drink called honeyed beer. As there was no way of measuring the amount of alcohol in those days, it seems plausible to guess that sweetening the drink served on the table with honey was an attempt to make the drinker think (and perhaps pay accordingly) that he was drinking the 13% honey mentioned above rather than, for example, a 6% barley beer with a tablespoon of honey mixed in the ladle. Interestingly, this practice begins to emerge at the same time as honey prices are soaring – in the 17th century. <\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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PRECISION OF LANGUAGE - HONEY, MEAD OR PEG?<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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Modern beer producers in Latvia like to use the words mead and <\/em> miesti\u0146\u0161 both<\/em> on the label and when communicating their beverages to the consumer, as honey symbolises both health and a natural treat. Unfortunately, legislation does not oblige the labelling to mention all the ingredients in the beer, or whether the beer has been filtered, pasteurised or has had, for example, sulphites added. As a result, producers <\/em> tend to call a wide variety of beverages ‘mead’ or <\/em>, less commonly, ‘cider’ <\/em>, which often has only a symbolic connection with honey. On the basis of the historical-etymological tour and the fermentation options outlined above, four types of fermented beverages with honey are presented below, together with some description of their possible flavours and what should be mentioned on the label, should legislation suddenly require brewers to be completely open with the consumer. <\/p>\n

So:<\/p>\n

1) Honey – a drink <\/em>made from water, honey and yeast. Such a drink may be sweet if it has over 13% alcohol and the ratio of honey to water was originally over 1 to 3, but weaker versions will always be dry and, apart from the bitterness of the alcohol, rather tasteless. <\/p>\n

2) Mead – a drink <\/em>made from water, honey, herbs (hops and chervil are the most popular, but many others are available) and yeast. Like honey, <\/em> mead can be<\/em> sweet if it is over 13% alcohol. In other cases, it is a dry, bitter drink with an alcoholic tang and an added herbal flavour. A good example of what this type of mead should taste like is Labie\u0161a Zintnieks.<\/a> <\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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3) Dough – a drink fermented from a mixture of sugar sources, or dough. It may contain malt, honey or berry juice sugars in various mixtures, supplemented with herbal additives. Such a drink can be either sweet or dry, but honey cannot be a source of sweetness below 13 %, as the sugars it contains are easily converted into alcohol by the yeast. These could be higher malt sugars or added sugars such as lactose. In this case, it would be courteous of the producer to indicate on the label both the percentage of honey that has been added to the straw and the other raw materials.<\/em><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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4) Honeyed beer – this <\/em>drink is made like regular beer, with honey added after fermentation to make the beer sweeter. Unlike a peg, <\/em> honey is added after fermentation has finished. In this case, it is necessary to pasteurise the drink or to ensure that further fermentation is not possible with sulphites so that the added honey sweetens the beer rather than making it stronger over time by blowing up the bottle in parallel on the shelf. <\/p>\n

5) Honey-flavoured <\/em>beer – <\/em>it’s no <\/em>secret that there are no crabs in crab sticks. Similarly, the taste of honey can be achieved without honey. If the honey flavour is achieved in this way, it would be correct to indicate this on the label. The aim of this article is to encourage producers to be honest with their consumers, both in naming their products correctly and in correctly representing the raw materials on the label. It will also help beer lovers to critically evaluate the merits of their favourite beverages. <\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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LIST OF REFERENCES USED<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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  • Dumpe, Linda. Beer traditions in Latvia –<\/em> Latvian Institute of History Publishing House. ISBN 9984-601-63-3 <\/li>\n
  • Karulis, Konstant\u012bns. Dictionary of Latvian etymology.<\/em>– Source: Riga 2001, – 1304 pp. ISBN 9984-700-12-7 <\/li>\n
  • McGovern, Patrick E. Uncorking the past – University<\/em> of California Press: Los Angeles 2009, – 330 pp. ISBN 978-0-520-26798-5 <\/li>\n
  • Nelson, Max. The Barbarian`s Beverage –<\/em> Routledge: New York 2005, -213 pp. ISBN 978-0-415-48692-7 <\/li>\n
  • Unger, Richard W. Beer in the Middle Ages and the Renaissance –<\/em> University of Pennsylvania Press: Philadelphia 2004, – 319 pp. ISBN 978-0-8122-1999-9 <\/li>\n<\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

    Honey, mead and a town A short excursion into the history and etymology of honey fermentation in the Latvian territory, with the aim of starting a discussion on consistent terminology in modern Latvian on issues related to the use of honey in brewing. 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