Sunday 27 December 2009

Lyme Bay Christmas Mead (£11.50, 75cl, 14%)


Now I’ve never been a fan of Christmas, it seems to be a festival devoted to stress, family arguments, idiotic behavior and it has always brought the worse out of my parents sometimes with violent results.

So for the last couple of years I’ve been avoiding going home, although last year I seem to have been tricked into a) cooking Christmas dinner for friends and then b) visting family on Boxing day with the usual results.

After various excitements on the Rainbow Warrior this year I wanted to follow a friends advice and simply go to Quinns, his local Irish pub. I’d already planned an exciting new year with my sister on Knoydart, the UK’s last wilderness (well sort of) and so an especially grumpy Christmas seemed ideal.

Having enjoyed a few pints we headed back to his, where it turned out he’d cheated and laid on some festive cheer (bastard) in the form of a Turkey thing. I’d come prepared with a bottle of Lyme bay Christmas mead from the trip to Dorset.

As a new adventure, and perhaps a Christmas tradition we heated the mead, and what a delightful experience it was. Warm, sweet and full of spices. Similar to a mulled wine but much nicer and without the artifice of adding sugar to a cheap bottle of red plonk. Mead was clearly designed to be served hot to sooth the winters chill.

To be honest I can’t remember a huge amount of details regarding the precise taste and the spices may well have masked the subtly of the honey and bitters. Still I’ll very happily drink many more Lyme Bay meads and before the winter is out, I’d like to try a few more evenings of hot mead.

The only fly is the description on the website regarding the Christmas mead:
A rich, smooth honey Mead blended with festive spices.
Awarded One-star Gold at the 'Great Taste Awards' 2009

Which suggests I should be stockpiling more for Christmas 2011

Thursday 24 December 2009

Quest for Scandinavian Meads


So in the way strange opportunities that come together I’ve just spent 3 weeks (and a bit), sailing on the Rainbow Warrior on a wee trip around Scandinavia on the way to the climate summit at Copenhagen.

I’ve blogged elsewhere as to the highs and lows of the trip, from the peace price in Oslo, to the arrival in Copenhagen, to the final days, but somewhere in the mix the idea for a quest for Scandinavian mead evolved. Honest this wasn’t the only plan.

The bars in Oslo broke new boundaries, and I’ll never complain about the price of beer again. At £8.50 for a 33cl bottle of cider, I’m not surprised the natives went Viking. The cheapest beer I found at £4.50 in an Oslo metal bar, provided a pleasant end to the visit. Scouring the supermarkets and questioning the natives turned up nothing in the Mead. Maybe in the countryside or in medieval theme parks, there may be mead, but not in Oslo.

Copenhagen in comparison proved pleasantly cheap, or just bloody expensive and after a weeks searching of a great many more bars, tourist shops, deli’s and every plausible outlet I still turned up nothing in the way of Mead. I thought the Vikings were famous for the drink of the gods. Things must have badly declined in the last 1000 years.

So nothing this time, but I’m sworn to return, to see Copenhagen on a different day ( the bars were really nice, the police were bastards) and somewhere out in the countryside I’m certain the gods await.

Wednesday 18 November 2009

Moniack Mead (£7.99, 75cl, 14.6%)


More than most Moniack is the mead I’ve drunk to the point I can recognise the taste.

From numerous bottles drunk while campaigning at Witchfest, to bottles bought in odd Delhi’s it seems surprisingly common for all it has travelled from the Castle at Inverness. The website reads thus:
Moniack Mead is made from honey and is a delicious well-balanced drink It is probably the oldest alcoholic drink in the world and has always been a wine for special occasions, especially during wedding celebrations, hence the name honeymoon. Nowadays we recommend you drink it as an aperitif. In Summer it may be chilled and in winter mulled.


And it’s a pleasant enough tipple, but perhaps it has grown a little routine.

Moniack is sweet but not too sweet, perhaps slightly too cloying but compared to the other common mead Lindisfarne it’s a blessing.

Still I’m confident it’s a Mead I’ll return to, and ideally I’ll do more than drive past the castle to visit the Meadery at some stage.

Wednesday 11 November 2009

Witches Mead


So this blog has been bumbling along for a fair few months now, and I occasionally wonder why it started, and what it was that inspired my interest in Mead beyond the ennui of existence? So here’s an incident that perhaps contributed.

For the last couple of years I’ve been an occasional exhibitor at Witchfest international, which needless to say is held in the delights of Croydon town. I’m not quite sure how I started, something to do with Friends of the Earth campaigning at the Eastbourne Lammas fair, and an idea that pagans might be more receptive towards environmental issues.

Environmental campaigning aside, Pagans seemed to be more inclined towards the drinking of Mead, in the same slightly irrational way that re-enactors are. To this end the bar at Fairfield hall, serves Moniack Mead for Witchfest, and it’s a our favourite, economical way of staying slightly tiddly behind the Greenpeace stall.

The last couple of years there’s been an eccentric German Scot guy there selling his own mead which is kind of cool. I think he’s German but ridiculously proud of his Scots heritage in the way normally only North Americans touch.

Previously a friend had brought back a Catch the Bear fortified mead, which at the time tasted unpleasantly lethal. A return taste was much more pleasant, but not sufficient to buy any more, and the slogan ‘Catch the Bear-it works / Barenfang tasty honey liquor’ didn’t sway me, although it’s a cool name Barenfang.

Instead the choice of a sweet aged mead (3 years+) and a demi-sec mead provided irresistible. His publicity material continues:
Aengus MacLeod Met: Mead Delicious Honey Wine
Our delicious Mead has aged carefully for 3 years in oak barrels, former sherry caskets. That aging process makes the amber coloured honey wine sherry-flavoured and assures you will keep your head clear even on the next morning.

Selling for years on CoA Witchfest international and medieval markets in Germany we are well known for out top class Mead.

Our Mead tastes best with 10C to 19 C. Warmed up to 70C it is a delicious hot drink.

My beloved Lovis calls our mead “Sunshine in the Glass”

I’m also intrigued by the idea that he sells Mead by the can, although my feeling is he means that stone bottles, which you get with Dutch gin / Jenever.

Needless to say he also sells a range of drinking horns, well you would wouldn’t you. Although very tempted they kind of looked like they’d just fallen off the cow, and I’m afraid the taste of horn might corrupt my mead.

So onto the drinking of German mead.....

Monday 2 November 2009

The Meads of Dorset


What a strange weekend, and a bimbling odyssey across the coastal belt of Dorset, not so much in search of Mead but happenstance conspiring to put it within my grasp on multiple occasions.

From the wee town of Wareham and a delightful tipple in the local pub, the Kings Arms, to a deli in Corfe Castle selling for some reason the Scottish Mead Moniack. I mean why Scottish mead in Dorset?

Even the local National Trust shop was selling mead, a relabelled version of the Cornish friar’s vintner’s mead. Such an excess of diversity leads to indecision, and at £16 for a 500ml bottle common sense suggested that a national trust label doesn’t add that much to the flavour.

Finally in the tourist ghetto of Lulworth Cove a country wine shop devoted to English wines and of course meads. Despite being an independent retailer the shop seemed almost exclusively devoted to the Lyme Bay ranges of both wines and meads, with the suggestion that perhaps that they occasionally stocked the awesome Lurgashall.

Still with free tasting and five varieties in stock, as an advocate of Mead drinking I think they do fine work, and their brochure hints of details that may deserve a return trip.
  • Special Mead (honey only) £8.95

  • Christmas Mead (Honey & Brandy) £11.50

  • Traditional Mead (Grape & Honey) £8.95

  • Millennium Mead (Whiskey) £11.50

  • West Country Mead £8.95

So what is it that makes Dorset the heart of the Mead country? Do Dorset folk still maintain medieval tastes? or do retired folk settling in cute chocolate box cottages acquire a sweet taste in their latter years?

Or is mead simply part and parcel of the tourist trail, a hint of Olde England, a memento to take home for the mantelpiece or to slowly decay in the drinks cupboard until Christmas?

Still the first mead on the trail, the find in the pub suggests that Dorset folk do drink mead and perhaps a look at Dorset Camra, or the local beer festival may combine various musings.

Sunday 1 November 2009

George Gales Mead


Another new experience and perhaps an intriguing beginning.

The mead itself was from Gales country wine range, and wasn’t anything special. It looks like they're produced/distributed by Fullers and I’d seen a bottle in the brewery shop next to Harveys brewery on the way to the Mead (and cider) Mecca that is middle farm. I’d been in enough of a hurry not to bother going in.

What was interesting was that it was on sale in a pub, which is something I’d been looking out for as I have an idea of a direction this rambling quest for mead could go.

The taste of the mead was an uninspiring sweet honey like drink. An ordinary mead, by anyone’s standard, that would have pleased me 6 months ago but now is nothing to my jaded taste buds. The usual bitter after taste was in evidence, perhaps more sweet than most and all together not a bad drink.

The landlady suggested she quite liked a tipple, every once in a while, but I wonder if Mead could be popular in pubs if it wasn’t quite so sweet. It’s hard to imagine people drinking it by the pint, whereas in days long gone that must have been exactly what happened.

Given the massive revival of cider that has followed in the wake of Bulmers producing Magners and then Bulmers to be served over ice, I wonder if something similar could plausibly happen with Mead.

And/or as a sister organisation to CAMRA, APPLE exists for the promotion of real cider drinking. Is there scope for a subset of CAMRA devoted to the drinking of Mead? Am I alone in this madness or could I persuade others to join me? Could we start with an annual Mead award, and then move onto the promotion of Mead drinking in pubs?

A wee while ago I joined CAMRA and they have some sort of internal forums, so perhaps when this blog has matured more I’ll open the subject on one of those forums and see where the conversation leads.

Friday 30 October 2009

Lietuviskas Midus Stakliskes


A grand looking Lithuanian mead in a stoneware bottle, and another gift from a Polish friend. Generous friends are helping make this a cheaper journey, but its confusing my idea of doing a price/quality comparison.

The bottle is more impressive than the picture but my camera seems to have exploded so this is what you get. The description on the website is a little dull:
Lithuanian mead Stakliškės is named after the town where the company is located. It is made with natural honey, flavored with hops, lime blossoms, juniper berries and other valued herbs. This drink with little alcohol by volume (12%) is matured by the method of natural fermentation up to 12 months. It is very savory, and goes well with the desserts.
And I’m hoping its less lethal than some of Midus’s other meads, at 12% abv it should be a more civilised drink than the others.

Breaking the paper seal is always exciting, and something about the neck reminds me of Sake bottles. The scent is quite sharp with a sweet fruity follow up.

The first sip has an initial rush, it’s been a while since I’ve drunk mead, followed by a flood of sweet flavours, that hint of fruit and the bitter tang.

All very pleasant and given the slightly nihilistic mood I’m in the bottle is unlikely to survive the night.

Friday 9 October 2009

Auray Chouchen-hydromel


Ah it’s been a while since I’ve found a new frontier in the world of Mead, my last boundaries being various drinking vessels. God I am such a geek.

After a certain amount of abuse of work contacts, a friend brought me two bottles of Chouchen back from Brittany at what worked out to be about £2.50 each.

I think I’ve written a rambling post about Chouchen 'the drink of the elves' before, I’ve found a facebook page and so I’m clearly not alone in my odd forms of geekery.

This bottle seems quite exciting, it’s a corked bottle and the cork is encased in wax, so I’m guessing this has been bottled with some care. I think the Chouchen is unnamed, or at least my French isn’t up to the translation:
Chouchen-hydromel
“Aux Ruchers d’Armorique”
Plougoumelen 56400 – Auray
Servir tres frais
Which thanks to Babelfish I think means?
Chouchen-hydromel
“With the Apiaries of Armorique”
Plougoumelen 56400 - Auray
To be useful very fresh
The scent is quit sweet but with a bitter honey tang, there’s a cloudy hint and the first sip is that of a sweet mead with a mild white wine tang, and a honey taste. Pretty pleasant for something that’s cheaper than anything I’ve ever tried before.

I wonder to what extent the French government subsidies it as an artisan product, or at least grants tax breaks. At £2.50 a bottle there can’t be much money to be made here.

As the glass empties there is an after taste, a sort of bitter tang, and I think this will be better with ice, but a fairly wholesome start to the world of Breton meads…

Wednesday 23 September 2009

Knockengorroch and the mystery of mead


So it’s been a wee while since I’ve drunk much in the way of mead, as I’ve been trying to give my a liver another rest. It’s a dangerous role being a drinker of mead.

However after the excesses of last weekend, my liver is undoubtedly suffering again and in the mix may have been some mead?

After a hectic month of work, hey who am I trying to kid, after a hectic year of work I escaped to the hills of Galloway for a bimbling quiet (but unsuccessful) quest for Scottish mead and a certain degree of festival excess.

Knockengorroch is far enough away from people, the police and health and safety that the last 15 years seemed to have passed it by. This is a festival with a vibe from before the days of the criminal justice act, and the criminalisation of everything that wasn’t part of Thatcher’s vision of a semi detached house in Surbiton.

Recent media hysteria has boosted the profile of Buckfast to that of a Scottish legend. The more you try and pin all the ills of society on one particular drink the more you glamorise is. Perhaps if politicians had the guts to deal with societies problems then people wouldn’t be so keen to embrace oblivion in a bottle.

And boy was Buckfast in evidence from the teenagers, to the bar to the punk bands singing about it. I think even a folk band sang a song about Buckfast.

Also behind the bar was a Banquet mead, which presents a mystery. Apparently it came in a box and the brewer wasn’t listed. My suspicion is that it was a Lurgashall mead but this isn’t going to be the most decisive review.

Through an alcoholic haze it seemed fairly pleasant, sweet, very drinkable perhaps a bit sticky but a nice contrast to cheap nasty cider. As the first mead I’ve had from a bar, albeit a festival bar hopefully this is the herald of things to come.

Or a test of when I can safetly buy 20 litres of mead without destroying my liver, and I can taste it in a more rigerous manner

Sunday 16 August 2009

Lyme Bay Westcountry Mead


So last weekend after an eclectic pub crawl around South London, I ended up in Borough Market a wee bit merry and in a foody mood. Never a cheap combination.

After a certain amount of investigation I bought myself half a kilo of Stilton from the Neals Yard dairy and some Mead from the New Forest cider company who seemed to be the only stall in the place to carry the Amber nectar, from the Lyme Bay range. Ok I admit it, I bought a wee bottle of cider too, but there was an excuse. I'd promised to buy my Dad some Mead in exchange for the Stilton, and it seemed rude not to buy some cider too, after he got talking to the proprietor.

The Stilton didn’t last very long, and god was it good. Cholesterol is something that happens to other people, and the pork steaks in Stilton were worth dying for..

The Mead lasted the week, at least until a small posse of people appeared round my flat to play board games, and I wanted to offer them something more delicate that the Harvest Gold I was drinking, as their first initiation into Mead.

So even after Harvest Gold, the West County Mead was pretty sweet. After the sweetness there’s a strong taste of honey, and the scent to match so it’s quite nice but its sweetness does it a disservice.

Not a bad tipple, I’ll finish the bottle tomorrow and ruminate more, but nothing earth shattering. So I think I’ve failed in attracting new drinkers to the cause. At least this time.

Saturday 15 August 2009

Of Kuksa’s, Vappu and Sima


In a previous post I’ve declared my lust for a Mazer as a traditional mead drinking bowl and I have at least mentioned the Finnish mead Sima.

My dad however has returned from a cruise round Scandinavia with a ‘Kuksa’ as a birthday gift, obtained at enormous cost, thanks Dad. Described thus
a traditional work of Sami duodji, it is a type of drinking cup made by the Sami people of northern Scandinavia from carved birch burl.

He’d been reassured by a local craftsman that it was a traditional receptacle for Mead, the man himself making his own mead, which was unfortunately not for sale.

The story sounds plausible simply because of Sima, and its role in the Vappu festival.

Sima is described as a Sweet mead made with honey, lemon and sometimes raisins. The Sima usually being accompanied by munkki (a donut), tippaleipä (a special Vappu funnel cake) or rosetti (a rosette).

Vappu is the Finnish version of Mayday, and undoubtedly has its pagan origins, it’s described as a two day carnival, a pagan equinox festival associated with Walpurgis Night although it’s not clear cut how old it is.
Vappu: From Helsingin Sanomat

The history of Vappu stems from Germany where May Eve is celebrated as Valpurgisnacht, a well-known witches' sabbath.

Walburga, the original Vappu, was born in around 710 AD, and she died 69 years later in Heidenheim, in what is now Germany. She was an abbess and a missionary. Her life was naturally a good one but what singled her out for canonisation was that after her death and the subsequent interment of her relics (on May 1, 870) in the Church of the Holy Cross in Eichstätt, strange things began to happen. Her shrine became an important pilgrimage site because of the clear liquid, referred to as a “miraculous oil”, that oozed from the rock on which her tomb was placed. Some twenty years after the interment, Walburga's relics were inspected and diffused, and this spread her cult status far and wide.

At this point we move into the realm of speculation. There are two possible theories. On the one side we have the possibility that soon after her death, the memory of her became confused with that of Waldborg, a pre-Christian fertility goddess, and the witches' sabbaths became known as Valpurgisnacht, without materially changing their contents. This confusion is not helped by the fact that Walburga is supposed to be a protectress of crops as well as a healer, and in art she is often pictured with three ears of corn in addition to her flask of medicinal oil.

The other scenario, which seems equally plausible, is that the abbess was seen as a handy tool for quietening down the witchcraft rituals associated with this time of the year. As so often throughout the history of the early Christian church, saints' days and other holy days were often placed strategically in the calendar to counter the effects of “less devout” pantheistic or pagan festivals, and this may be the case here, as St. Walburga and her healing oils were given the tough task of countering the bacchanalian orgies of April 30th.

This particular dodge might have worked for Christmas (timed to coincide with the very rowdy Saturnalia orgies of Roman days), but at least to judge by the standards of Finnish Vappu, there isn't very much of a devotional aspect to be seen.
What began in Scandinavia in the 18th century as a civilised at-home celebration amongst the academic set (many of whom had studied in Germany) has changed with time and was adopted here in Finland with the rise of nationalism amongst students in the mid-19th century.

So clearly two things have come from this wee little cup. The need to visit Helsinki to join the festivities and to drink the mead, and to drink mead sooner to discover and dull the taste of the birch in the Mead.

Saturday 8 August 2009

Midaus Balzamaz Zalgiris


So I’ve cleared my pallet for the 6th and final mead of the Midaus set.At 75% abv I’m kind on intimidated by this one, but as an experience and an obstacle it needs to be done.

And a word of the ennui of existence. It’s a Saturday night and a set of fine musicians are playing up the road. My friends are scattered across London and the country, and so I guess I’m going alone, which would be a lonely experience if I wasn’t so used to it.

Entertainment is what it is, and although better in the good company of others, there is perhaps something in my nature that makes it unlikely to happy. Thus the enuui to which I refuse to surrender.

So to the mead, this time a mead balsam which I think means something.
A mead distillate of wonderful taste and aroma, with cranberry juice and lemon juice.

A mellow scent, with a hint of the strength but not much more. I’m hoping this one isn’t too drinkable, as that way lie blindness and oblivion.

Agghhh the taste entirely what you’d expect almost pure ethyl, numb lips and nothing much to taste. I’d be tempted to dilute it with something but can’t see the point. However persistence in the face of adversity.

So with water it’s drinkable but still no fun, and not to be repeated. No more than I expected and other true meads await.

Midaus Nektaras Suktinis


And so as the evening progresses. I’m investigating the bands of the night on My Space. I’m not sure when the world changed such that every music act the world over embraced My Space, and I wonder if this is the difference and the virtue of My Space over Facebook.

So to the penultimate Midaus product the Suktinis at 50%, again a half finished mead product with alcoholised blueberry, black and red currant juice and lemon juice.

A very different scent to the last, with a pleasant cinnamon air, although there’s no such listing on the bottle.

The first sip is strange indeed, sort of herbal with a sweet milder sting. I don’t know if we’re anywhere near the world of Mead anymore, but I think we’re doing credit to the world of Metheglin’s.

The final taste is increasingly herbal, almost a green leaf taste, not minty but along those lines, perhaps more of a nettle than a mint, with that alcoholic reminder.

Listening to Smokey Bastards version of ‘Drunken Sailor’ definitely helps the spirit go down, although the song Sprocket has more appropriate lyrics.
If a man can’t drink while he’s living, how the hell can we drink when he’s dead?

Feckless nihilism awaits…..

Midaus Nektaras Du Keliai


So an evening of Celtic Punk beckons with bands such as Circle J, Ciaran Murphy, Smokey Bastard and the Hackney Marshins. I’ve also got 3 wee bottles of Midaus left, and although the last one is 75% abv I’ve determined to crack them. And they said pre-loading was only a habit for the young.

So Du Kelai at 44% a half finished mead product with cranberry juice, lemon and acorn decocotion. A sweet Ethyl smell, not quite medicinal but getting there.

A slightly fruit taste, quickly hidden by the sweetness and then the burn of the alcohol. Drinking Mead type substances of this strength must drive one blind.

Its different to the others from the range but far from a pleasant tipple..

Tuesday 21 July 2009

Pork Pies and Mead (part I)


This part noting the absence of any mead drinking, but plenty of pork pies eating.

In an effort to escape London and forget the guilt associated with not attending my cousin's wedding my sister and I headed towards Lincoln, for no more reason that Lincoln is apparently a place you go to, and is on the way to nowhere else.

By the random routes we travel, we stopped in Melton Mowbray to test the pork pies, and to hear a tale of the history of the pork pie from the nice lady in the local cheese shop (the Melton Cheese Board).

So the story went, Melton used to be famous for cheese and specifically Stilton from the nearby village of Stilton (cunning name). Apparently some enterprising chap took the left over whey from the cheese making and started making special pies.

Having already devoured a delightful pork pie topped with Stilton from ‘ye olde pork pie shop’ this seemed like an entirely plausible story. My interest in Stilton and Mead having already been piqued an idea started to form (to follow in part II).

But is the story true? Wikipedia describes an authentic pie thus:
The Melton Mowbray Pork Pie uses uncured meat, giving the meat in a Melton pie a grey colour. Hand formed with no mould, a Melton Mowbray pie also commonly has a hand-formed crust. This style of production gives the Melton Mowbray pie a slightly irregular in shape form after baking, as with any hand-made pie.

So not a mention of Stilton then? The Pork Pie Appreciation Society doesn’t talk much of the history of the pork pie, but is well worth a browse simply for the surreal nature of life. Local food heroes mentions the use of Whey, and a more obscure internet site reads thus:
A major bi-product of the milk used to make Stilton is whey and this turned out to be an excellent food source for pigs, thus the dairies began keeping pigs. With a use being needed for the pork, the pork pie developed along with other pork products and Melton Mowbray became home to both the pork pie and Stilton cheese, two of the most renowned products in England!

And the view that Stilton and Pork Pies go hand in hand, is reinforced by the discovery of Mead in the Cheese Shop. An Eglantine mead that is entirely unfamiliar to me.

So Stilton, Pork pies and Mead, It’s all interconnected if only I could figure out why.

Sunday 19 July 2009

Pennards Organic Mead


So after the trials of Glastonbury I came home with a wee bottle of Mead. I’d drunk a fair amount at Glastonbury but came to the conclusion that it would hardly be a fair trial to try and piece together my recollections.

So the initial taste is sweet and smooth with quite a bitter sting, It’s been sitting in the fridge for a while now, so equally it may have turned slightly sour which in itself is a novel experience. Not unpleasant, still sweet but perhaps an aroma of something more bitter than the meads I’m used to.

So a resolution on the next occurrence I buy mead in the fresh air, either drink it fresh or not at all. And to the Avalon vineyard I pledge to try another bottle.

And an end note: Maybe the mead has survived better than one would have expected. After the first few sips seem to blend the slightly odd aroma, which may be more lemon than sour. Equally my mind is an occasionally funny organ and known for its tricks.

Monday 29 June 2009

Mud and Mead


After a hectic few days at the Salisbury Beer Festival, the Stonehenge Soltice gathering and some fairly dramatic times with Greenpeace, I made it to Glastonbury and the biggest festival of the year.

At the beer festival I had half an eye out for some Mead, but was to be disappointed. In the daytime the gift shop at Old Sarum had the range from Lyme Bay, but I was hesitant to carry too much glass out to the Stones, and was recovering from an unfortunate incident falling out of a moving car (Don’t ask).

So to Glastonbury and the Avalon Vineyard, in nearby West Pennard who sold Mead on tap, and compared to other alcohol at the festival at a pretty competitive price. At least £ per abv/volume.

The festival was as fun as ever, although I’m feeling like I haven’t really challeneged myself this year, my feet hurt and I may have od’ed on folk music. Still it’s about as much fun as you can have in a weekend.

Saturday 13 June 2009

Midaus Nektaras Grizta Vyrai


OK next of the Mead brandies from the very special Mead set. Although now at 40% abv I’m making no pretense that we’re in the realms of Mead any more.

A much lighter colour that the Sventine this looks more like Mead, the Midus website doesn’t include a description but the ingredients listed include:
Half-finished Mead product, alcoholized apple and quince juice, distillilate of the alcoholized apple juice, lemon acid, Dandelion blossoms or Dandelion root.

So definitely not a mead then.

The scent reminds me a little of a Schnapps and a party a wee while ago where someone had an equally dangerous set of German drinks. It’s also quite sweet smelling like mead, but it’s got to be different.

The taste is not unpleasant, sweet with a ting of alcohol but then the after burn kicks in. This feels a bit like a Calvados, but not so sickly sugary as the Lubelska I had the other week.

There’s another note on the bottle
Spititnis Gerimas alcoholic drink
so perhaps Schnapps is a better description than a brandy. The wiki definition of Schnapps sounds very close, sort of an Eau de Vie, but made from honey rather than fruit.

Over time the taste grows on me a little and it does sort of feel like a Mead, just with too much alcohol to make it drinkable in any quantity. They get stronger from here so whatever’s next?

Friday 12 June 2009

A Connoisseur of Mead


More random internet wanderings have led me to an interesting article from a South African Mead producer, Makana, that I suspect will spawn several posts.
How to drink mead
Mead is a sophisticated beverage. The flavours in honey are more complex and subtle than those in fruit or malt, hence the mead drinker develops a very discerning palate.
The mouth must be cleared of foreign uncomplimentary tastes, such as toothpaste or peppermints. This is best achieved with a light snack - cheese, pickled quails eggs, light meats or the like.
The mead should be chilled in a fridge for at least an hour before consumption. It is best to let the mead stand in the fridge for 48 hours as this allows it to settle into the bottle and recover from any shaking it may have received on the way from the Meadery to your fridge. Some mead drinkers place ice in the mead - it is important to use good quality water for making the ice as the chlorine in tap water will affect the taste of the mead.
Mead should be poured gently into the same type of glasses used for red wines. This allows a decent amount of mead to contact the atmosphere and develops the bouquet of the mead.
If you have not consumed mead before, we recommend that you start with a semi-sweet mead. This can be either a spiced or plain mead. Once you have become acquainted with mead in this way you may migrate to less sweet and dry meads.

Now this is clearly the result of Mead drinking in the modern age, in a hot country. Although the idea of letting Mead settle is interesting, none of the commercial meads I’ve drunk so far have had sediment, so I’m now interested in finding a wilder Mead that does.
What to drink mead with
Mead is an excellent accompaniment to most savoury dishes. Sweeter meads tend to go well with spicier foods while dry meads are excellent served with delicate dishes such as chicken, duck, fish and calamari.
All meals should be consumed with good friends, music and conversation as has been the way for thousands of years.

Are you a mead connoisseur, or do you want to be?
Wines and beers are normally from a specific region, or culture, whereas there is a mead, or a record of a mead, for nearly every human culture that has lived with bees.
Hence a mead connoisseur needs to know about the world, and about our planet's cultures. A mead connoisseur needs to understand that a bottle of Kurpiosky Polish mead is going to be very different, yet share a lot in common with a bottle of Makana Meadery African mead from the other side of the world. A bottle of Munro's Mead from Canada will be very different to a bottle of Medovina Hurka from Slovenia.
A mead connoisseur will understand that bees visit thousands of different species of flowers all over the world, making millions of combinations of flavours in their honey every year. Whereas in wine making we are limited to a handful of cultivars of grapes, mead makers have access to honey - a magical mixture of natural flower nectar which will always be different as you never get exactly the same flowers flowering at exactly the same time every year!!
For a mead maker this great diversity of honey types forms the foundation of the art and science of mead making. The style of mead making adds further levels of complexity to the product.
A mead connoisseur is somebody who can appreciate diversity, uniqueness, and above all live with the fact that the chances are she or he will open a bottle of mead, enjoy it and probably never be able to buy another bottle which tastes exactly the same!


Well to what extent is a Drinker of Mead a connoisseur? I’ve drunk a fair amount of Mead, rarely the same variety twice, and I’d agree they’re never the same so it’s hard to tell.

I also like the image of honey as a magical mixture of flower nectars, transformed into Mead by the art of a Craftsman.

Perhaps once I’ve settled on a favored few I can try different years and see if my taste buds can tell the difference.

Thursday 11 June 2009

Midaus Nektaras Sventine


The second mead from deep inside the Crouch End Triangle, this one is considerably stronger at 30% abv, so much so that Midus describes it as a Mead Nectar rather than a mead.

With the deep brown color of Whiskey and a sweet scent with a scented alcohol tang this promises to be quite interesting. There’s definitely a strong aroma of something here, perhaps a Vanilla, and the Midus site describes it thus:
It is of a mild taste and aroma, and of beautiful red color. The spiciness of the mead nectar is provided by the juice of blueberries, cranberries, and cherries. The drink is enjoyed by little sips from little shot glasses; it goes with sweet desserts the best.

First taste is very pleasant like a dessert wine with a fruity flavor; I know there’s quite a bit of alcohol there but its subtle. The aroma’ still pungent and subsequent sips lack the initial shock of the fruit but are still good. Equally as my taste buds adjust I’m coming to recognize the strength of the Mead brandy.

Undoubtedly not a session drink, but a pleasant tipple, although I'm intrigued to know why the other 4 meads / mead brandies in the set are so much stronger, and the other ordinary meads are so neglected.

Wednesday 10 June 2009

Mead on the Moon


A Scandinavian Tale.
[featured in the Tell Me A Story column of the Raleigh, NC News & Observer, Tuesday July 20, 1999]

Long ago Odin, god of wisdom, poetry and War, decided he would send the hand-some young god known as Mani to the sky. There he would drive the moon chariot and fill the night sky with light.

Odin sent along in Mani's chariot all the things wasted on Earth. He sent misspent time and squandered wealth, broken vows, unanswered prayers, abandoned friends. The chariot was brimming with things wasted-chains to yoke fleas and cages for gnats, unfulfilled promises and favors, wasted talents. Mani carried the hearts of those who did not love and the memories of those who did not care to remember.

Mani also took two children with him, a fair-haired boy named Hyuki and his sister who was known as Bil. But Odin had not planned for this to happen. It happened this way.

There was a man named Vidfinner who had two children, Hyuki and Bil. He pretended to love his children, but in fact Vidfinner loved only the magical elixir known as the mead. He had, long before, so craved this drink that he fought the gods and beat them, and stole from them their magical mead.

The people called Vidfinner by another name. He was known as Svigdur, Champion Drinker and that was because he loved the taste of his stolen liquid. He loved the taste, yes, but even more he loved the power it gave him. The magical mead gave people strength and power beyond imagining.

"My mead gives me power over even the gods," Svigdur bellowed to all who would listen. He called to the gods: "I don't care about you. I have my mead!"

But Svigdur was greedy and never could drink enough to satisfy his cravings for that power. He created a secret spring in the mountains from which burbled forth his magical mead. One night, a night filled with wild sounds, Svigdur called to his children. "Go to the mountain spring and fetch me a bucket of mead!"

"But father," Hyuki begged, "it's so late, and so dark, and we're afraid. We cannot climb the mountain at night. We might get lost."

"I don't care about your fears," Svigdur shouted. "Go. Go now. I must have more mead." And with that he slung a pole and a bucket over the young children's shoulders. The two children, shivering with fear; set out for the mountain. They began to climb. They breathed heavily and clutched each other's hands, for they knew they would have to reach the top and get their father's mead. If they failed in their task, their father would unleash his terrible fury on them.

Odin looked down on Earth and saw the two children walking to the top of the mountain. When he saw their bucket, he knew where they were headed, and at the memory of Svigdur's thievery he bristled with anger. Ever since the day Svigdur had stolen the mead, Odin had vowed he would one day return it to its rightful place in the heavens. And so, with his single, shining all-seeing eye, he watched as the children climbed and climbed.

The children reached the top of the mountain and stumbled their way to the spring. There they dipped their bucket and filled it to its brim. When the bucket was full, they tugged it out, but as they placed it on the pole, they spilled some onto the grass at their feet. With that the grass grew tall and lush and strong.

"How amazing," Hyuki said, looking at the growing grass. "This is a magical drink, Bil. We must be very careful not to spill another drop."

"Yes," Bil said. "You know, brother, I think this mead may be a gift from the gods."

"A gift, you say," Hyuki said. "I think our father stole this mead that was meant for the gods."

"Perhaps," Bil said quietly; for she had long wondered about that.

The children, the pole balanced between them, began to walk down the side of the mountain, taking care not to spill another drop. But Odin called to Mani. "You will take those children with you, too," Odin said. "Their kindness is wasted on Earth with a father who cares only for my potion. Go now. Take those children and their bucket of mead with you and keep them there."

Mani swept down and took hold of the children. He put them in his chariot, along with the bucket of mead, and as he sped toward the heavens, the Earth was suddenly washed with light - the light of Mani's chariot, of two wasted children, and of the bucket of the most magical mead.

Ever since that day Hyuki and Bil have lived upon the face of the moon. Some people say that the dark spots on the moon are the children's shadows, and others call out to Bil whenever the moon is full. "Drop some of the magical mead on my lips, sweet Bil," they call, for they too wish to gain the strength that only the magical mead of the moon can impart.


--------------------------------------------------------------------------------

The Edda is the name given to two works or collections of Scandinavian lore. The first was found in 1643 by an Icelandic bishop and consists of mythological and heroic poetry dating from about the ninth century. The Younger Edda, as the second is known, was found in 1628 and consists of much Scandinavian mythology, and includes a glossary of poetic expressions, lists of meters and of poets. In the Edda, the son of Mundilfoeri, a god, is known as Mani, or moon.

Monday 8 June 2009

Poetry and the Drinker of Mead



There seems to be another Drinker of Mead out in internet world, this time more of a poet than a drinker and you can find his/her work by doing a search on 'mead' at the Thicket of Thorns

This appealed to my Melancholic nature:
Drinker of Mead
Pointless existence
Now my unfortunate lot
It seems I have ceased

I am forsaken
Cannot hear her sweet whispers
Yet she still resides

In my shattered mind
Her image decomposes
And it seeps through me

I cannot forget
This unceasing agony
This one obsession

Again perhaps there is something to this world of Mead and Poetry.

Sunday 7 June 2009

Lietuviskas Midus Bociy


Some while ago I aquired a gift set of six Lithuanian meads deep in the Crouch End Triangle, from the famous Lietuviškas Midus meadery.

They’ve been lurking in my wine rack ever since, probably because I’ve been a bit scared to try them. The company suggests they produce three varieties of mead, one kind of balsam and four kinds of mead nectars, and at 75% abv that’s one powerful nectar.


However starting at the Mead end (at 14% abv) the miniature Bociy looks much safer, a clean slightly yellow mead with a sweet scent and a definite alcohol aroma.

The first taste is quite weird, initially quite syrupy, then the honey kicks in, followed by a bit of an after-burn. I can’t believe this is the weakest of the set. Folk in Eastern Europe must be hardier than here.

The bottle lists ingredients as diverse as lemon acid (as a regulator), juniper berries and hops so this could be Braggot or a Melomel. Your call?

Overall not unpleasant but too much of an alcohol / spirit taste to be great. There’s a bit of a chemical tang too so probably not worth investing in a bigger bottle.

Monday 1 June 2009

Friary Vitners Spiced Mead


It’s a hot summery day, so I’m not sure this is the mead for the weather but I have a taste for something new, and their traditional mead was pleasant.

A very sweet smell with a strong presence of cinnamon? This promises to be akin to a mulled wine, and perhaps I’ll heat some later.

A dark rich colour poured from the bottle. It’s been a while since I tried a new mead so I’m looking forward to this.

A smooth sweet taste, the spices aren’t initially recognizable until the after taste kicks in, and it’s a very pleasant mix of spices. Equally its too hot to drink this without ice so:

As it cools the spices seem to become more full bodied. This is very nice indeed and reminiscent of something I can’t quite place, probably a Christmas punch?

All in as my first Metheglin, it’s a far better experience than the Blackberry Melomel from Afon Mel

As the mead reaches a properly chilled temperature, the taste seems to grow on me more, and beckons a very plesant evening to come.

Saturday 23 May 2009

On the drinking of Mead and the hunt for a Mazer


Between the legends of Mead, and the diverse patterns of mead there seems to be some interesting places to go in the how of drinking of mead.

The Viking horn to the right is truly a beautiful thing, and if I could source a reproduction I’d spend any money to drink mead from one. The listing reads thus:
Ceremonial Drinking Horn, 1817
Private Collection of Johan Paues, Stockholm
This silver-decorated drinking horn was given to famed Swedish poet Gustaf Geijer by his students. The decorations represent the tale of the divine origin of mead, an alcoholic drink made from honey, which was said to inspire poetry.
Photo: Christer Ahlin

So perhaps another spur to take up poetry.

Equally interesting is the medieval Mazer, which has inspired the Americans to name the mead making championships, the Mazer cup. Again an internet reference reads thus:
I chose a comfortable old coffee mug to drink from - it was to be my 'mazer'. Mazers, I'd discovered, were wooden bowls used by English mead drinkers during the Middle Ages. Wassail! In Mazers of Mead by G.R. Gayre is, as far as I know, the only English work extant on the history of mead. In his Introduction, written in 1948, Gayre deplored both the decline of mead making and the modern custom of drinking from long-stemmed wine glasses. He lamented the loss of the old days when chaps, especially wealthy ones, poured their mead into highly prized wooden mazers lined and decorated with silver and gold.


And this time I’ve found an English craftsman making Mazers, so its not beyond the realm of possibility that I could invite someone to buy me one for a Solstice gift / Birthday present. The originals are in the Museum of Canterbury, and at £160 I suspect one will be mine by the time the year is out.

Until then perhaps a trip to the British Museum and Canterbury to find out more, and to contemplate how to have the Mazer carved to my taste.

Sunday 17 May 2009

Afon Mel Honey Wine


My second mead from the New Quay Honey Company, and I have a fair amount of faith that they are experts of the craft, so should be good.

The first scent is a sweet tangy mead, which is reassuring as my last experiments have been with a Metheglin, a Melomel and a honey brandy.

Quite a light color and the first sip is a delight, that taste of honey is back with a sweet lightness of a decent mead. There’s an aftertaste but a quick pleasant one, so no bother.

It’s a sunny day, so better with ice, but I should save the rest as I have guests arriving imminently to play boardgames. Still it is delightful when cold, so perhaps one more glass.

The bottle is an informative as the Blackberry Mead, my only concern is the emphasis on it being a honey wine mead, and a dessert wine so perhaps there is a grape base here, but I think not.

Now this is a fine, fine mead but is it as good at the Lurganshall mead I tried weeks and weeks ago? Perhaps I need a more detailed rating system than just what I felt at the time. Hmmm, much pondering to follow.

Friday 15 May 2009

Miodowka Lubelska


Another Polish find, this time from the Polish Deli down in Dalston early one morning on the way to work. Not sure what they thought of the purchase of strong liqueur that early in the morning.

Probably not technically a Mead at 36% abv but more of a honey brandy it looked interesting, and worth a try. It’s distributed from Park Royal after all.

The scent is that of a fairly mild vodka with a sweet tinge, it looks like mead but the taste is very different. The first sip is smooth and sweet but once again that reminiscent burning taste of Potcheen takes over, and then the sweetness becomes somewhat irritating. There’s a hint of something artifical here and not much in the way of the taste of honey.

Even with ice it’s a bit cloying and the after taste is no fun either, so worth avoiding in future. I suspect this may lurk in my drinks cupboard for a while, till I find the courage or desperation to try it in a cocktail or to offload it at a house party somewhere.

Final note: when very cold its actually ok, more sweet than nice, but I'll at least finish the glass off. So perhaps a house party with an ice machine...

Thursday 14 May 2009

The Drink of the Elves and the Festival of the Night


Mead is an old drink and the legends surrounding it are diverse. According to Breton accounts Chouchen (mead) is the drink of the elves and I will dream of dances a round a burial mound with a flagon of mead in my hand.
The Chouchen is the typical Breton alcohol. Obtained with a mixture of honey and of hydromel, it is a soft and voluptuous alcohol. According to mythology, the chouchen was the drink of the elves and it corresponds marvelously well to this Brittany full with Tales and Legends where Druides are there with fantastic fairies and other characters.

A legend known as of it that consumed in too great quantity, the chouchen paralyses the part of the brain dedicated to balance and we fall then behind... This myth does not have anything scientist and Chouchen remains a very pleasant drink, often little sweetened which will refresh you at the time of an aperitif between friends or the summer in day while others will taste it into digestive always very fresh...

Various traditions continues that Chouchen was mixed with bee venom, or the stingers of bees and the poison produced the paralysis effect. Nowadays Chouchen is associated with the Celtic revival in Breton, and there seem to be a whole host of artisan producer to visits. There also seems to be a strong tradition of ageing Chouchen, to produce old meads, in the same way you'd produce an old ale.

Even more intriguing it seems to be the drink of choice for the Celtic feasts and the Fest Noz, the festival of the night.

Mead is clearly the drink to draw out the Goth in me, and some traditions need to be rediscovered to be enjoyed.

Tuesday 12 May 2009

Miod Pitny Benedyktynskie Trojniak


And now for something special, a Polish Mead sealed with wax in a ceramic flagon and a gift from a Polish friend.

The first scent is quite sweet and possibly a little sugary, the colour is quite dark and the taste is quite unusual. There’s something else here almost a coffee like tang, or something herbal?

One wonders if this is the taste of age, although perhaps the ornate bottle and my mind are playing tricks on me. Still this is the richest tasting mead I’ve tried so far.

The image to the right isn’t quite right, as I’m unsure as to precisely where in Poland this Mead comes from. The bottle looks like something from Pasieka however The seal reads thus
Ministerstwo Finansow RP Znak Akcyzy Podat Kraj
Which is all-but identical to the lable on a bottle of Apis mead, so logically they are from the same place. The bottle also has etched into the ceramic
Opactwo Benedyktynow w Jyncu

So I guess this is some sort of Benedictine mead

Equally there is a listing on the Apis website for a Trójniak Bernardyński which is so damn similar they must be the same even if no ceramic bottle is shown. The website describes the Mead thus:
This type of mead is produced from nectar honey. 1 litre of mead contains 420 g of natural honey. Trójniak contains 13% of alcohol. The maturation period is 2 years.


It has a winy moderately sweet flavor. Chokeberry juice and spices added during the fermentation process make the flavor one of its kind
Which maybe explains the very unusual taste. Not unpleasant just odd, and my first Metheglin

Finally over ice the mead tastes almost peppery, and the scent is even stronger. Perhaps a little like a cough medicine, A very strange concoction this indeed, that may take some time to grow on me.

Sunday 10 May 2009

The Mead of Eiddyn


From the The Second Gododdin of the Book of Aneirin, one of the Four Ancient Books of Wales. See the Celtic Literature Collective
I. It is well that Adonwy came, Adonwy to those that were left.
What Bradwen did, thou hast done; thou didst kill and burn,
Thou didst not keep the rear or the van.
I know the aspect of thy helmet. I have not seen from sea
To sea a worse knight than Odgur.

II. Three hundred golden-torqued ones hastened along
To engage in the conflict; a sally ensued;
And though they were killed, they also killed;
And unto the end of the world honoured they shall be;
And of those who went in mutual amity,
Alas! except one man none escaped.

III. Three hundred wearing the golden torques,
Fond of valorous toil, and headlong in the course;
Three hundred haughty ones,
Unanimous, and equally armed.
Three hundred prancing horses
Did with them hasten.
Three chiefs and three hundred,
Alas! none returned.

IV. Furious in the battle, unreceding in distress;
In the conflict there was no peace if he acted vigorously;
In the day of wrath, shunning was no part of his work;
The aspect of a boar had Bleiddig son of Eli;
Wine was quaffed in brimful vessels of glass;
And the day of battle, exploits did he achieve
On Arvwl Cann, before he died.
Ruddy-tinted carnage used to attract him:

V. Vigorously in the front of battles would he cause the crimson fluid to flow,
Powerful as an instrument in battle,
And splendidly covered with mail.
Report informs me
That the dexterous blade
Will not be manifested
To the diffident.

VI. He would reduce men to ashes,
And make wives widows,
Before his death,--
Breint, son of Bleiddgi;
With spears would he
Cause blood to flow.

VII. Great is the design of him who conceals his vigorous attack;
His weapon he will conceal
Like a hidden treasure.
When all ascended, thou descendest.
Ceneu Gwyn, the blood of the dead how didst thou shed!
Three years and four,
Thou, guardian, didst put on magnificent raiment.
And to protect thee,
Though a youth, it was not right for me, for thou didst not retreat.
Pressent narrates that he was carried away with the arms.

VIII. When he repaired to his native country, his fame was spread abroad;
He poured out the wine, the golden-torqued man!
He would give a gorgeously fine suit to a brave person,
And check a hundred men, courteous hero!
And send away the progeny of a foreign knight;--
The only son of Cian from beyond Bannawg, Never did in Gododin tread on the surface of the fosse,
While he was, any one more ardent than Lliv.

IX. Anger, the scatterer of the brave, serpent with the piercing pike,
An immovable stone in front of the army;
Accustomed to the preparation of attacks,
And greatly to reward the assaulting lance.
Perfect art thou called from thy just deed,
Leader, director, and bulwark of all that are of the same language:
Tudvwlch, the subduer in battle, the destroyer of Caers.

X. Anger, the scatterer of the brave, serpent with the piercing pike in the front of the army;
Perfect art thou called from thy just deed.
Faithful art thou called from thy faithful deed.
Leader, director, and the bulwark of every tribe,
Meryn, son of Madyeith, it is well that thou art born!

XI. Gwolowy secured a gray wolf, whose roaring was as that of water.
Angor, the scatterer of the brave, an immovable stone in the front of the army.
Ruddy radiance, and horses, and men were in front of Gododin,
Whence so rapidly ascends the address
Of the Bard of the Cymry, Tottarth, in front of Garth Merin.

XII. His shield, with endurance, he would not lower
Before the face of any one; wrong he would not encourage.
Urgent were the requests for horses in the entrance.
The gold of the heroes, the crowd of holly lances covered it with gore,
While his comrade was pierced, he pierced others;
Disgrace to thee he would not bring:
Active in martial valour, he made a noble display,
When he carried away the famous Cyhuran of Mordei.

XIII. Falsely it was said by Tudleo,
That no one's steeds were overtaken by Marchlew,
As he was reared to bring support to all around:
Powerful was the stroke of his sword on the adversary;
Eagerly ascended the ashen spear from the grasp
Of his hand, from the narrow summit of the awful pile.

XIV. Direct us to heaven, the wished-for home of order!
Woe to us on account of constant lamentation and grief!
When the strangers came from Dineiddyn,
Every wise man was banished the country.
In the contention with Lloegyr of various conflicts,
Nine score for every one were made prostrate.
An array of horses, harness, and silken robes,
Gwaednerth arranged conspicuously from the battle.

XV. From the retinue of Mynyddawg that hastened
In splendid order around the store of beverage regaled they themselves,
From the banquet of Mynyddawg, my mind has become sad,
Because of those of my true kinsmen I have completely lost.
Of three hundred golden-wreathed heroes, who marched to Catraeth,
Alas! except one man none escaped.

XVI. The retinue of Gododin rode on
Swan-coloured horses with quivering manes and drooping harness,
And in front of the host, the throng descended,
In defence. of his generalship, and the mead of Eiddyn,
By the advice of Mynyddawg.
The shields were moved about,
The lances fell
Upon fair brows,
While the men were languidly dropping like fruit from the tree.
They bore no reproach, men that did not skulk.

XVII. Have I not drunk mead on the march,
A banquet of wine before Catraeth as a preservative?
When he made slaughter with his unyielding lance
In the conflict, it was no inglorious sight to see where thou wert.
A monster wag no frightful object to thee while effecting deliverance,
Terrible and shielded Madawg Elved.

XVIII. When they fairly met, there was no escaping for life.
Dialgur of Arvon fetched bright gold at the request
Of the Brython. High-mettled were the horses of Cynon.

XIX. Llech Lleudu, and Tud Lleuvre,
The course, the course of Gododin.
A hand! a hand! a counsel! a counsel!
A tempest over the sea! a vessel from beyond sea!
The host of Heidiliawn, the host of Meidlyawn, a degenerate host,
Moving from Dindywydd.
Battered was the shield before the bull of conflict, the van was broken.

XX. Golden-mailed warriors were there on the walls of the Caer;
Slow was the excess, but the tumult of battle was not dilatory.
One feeble man with his shouts kept away
The birds of the region, like Pelloid Mirain.
No one living will relate what happened
At Lliw, about the banks of Llwch Llivanad;
No one living will relate of any one to whom in the day of conflict
Cynaval was not equal in merit.

XXI. No achievement to-day around Neimyn!
The same covering envelopes men of the noblest descent.
A numerous host engaged in battle which is worth relating,
The son of Nwython killed of the golden-torqued ones
A hundred chieftains, as far as it is related, the vehemence
Was greater than when a hundred men went to Catraeth.
He was like a mead-fed hero with a large heart.
He was a man of hosts; energetic was he in his coat of mail,
He was a man of conflict, fierce was he on the ridge of Cavall.
No man among a thousand brave warriors
Handled a spear, or a shield, or a sword, or a dagger,
Who was a braver man than Neim the son of Nwython.

XXII. While there was a drop, they were like three lions in purpose;
In the battle three brave, prompt, active lions.
Bribon who wielded the thick lance,

XXIII. Accustomed was he to defend Gododin against a hero,
In the van of battle, against vehement ones,
Accustomed was he, in the manner of Alan, to be swift;
Accustomed was he before a horde of depredators to make a descent;
Accustomed was the son of Golystan, though he was
A sovereign, to listen to what his father said;
Accustomed was he, in the interest of Mynyddawg, to have a perforated shield,
And a ruddy lance, before the vigorous chief of Eiddyn.

XXIV. The rulers did not celebrate the praise of the holy one.
Before the attack of the numerous host, the battle was broken through.
Like a raging fire through combustibles.
On Tuesday, they put on their splendid robes;
On Wednesday, bitter was their assembly;
On Thursday, messengers formed contracts;
On Friday, there were carnage and contusion;
On Saturday, they dealt mutual blows;
On Sunday, they were pierced by ruddy weapons;
On Monday, a pool of blood, knee-deep, was seen.
The Gododin, after tedious toil, cannot relate it.
Before the tents of Madawg after the return.

XXV. A grievous descent was made in front of the hoarded riches;
The first to chase them was a person renowned for activity;--
Gwannannon, honoured in the mead banquet, whose prowess I will extol;
And next to him the brave-minded and heroic
Eithinyn the renowned, the son of Bodw.

XXVI. Men of excess went with them,
Who had been revelling in wine and mead,
In the banquet of Mynyddawg.
We are greatly grieved at the loss
Of a man of such terrible energy;
Like thunder from heaven was the clashing of his shield,
From the agitation caused by Eithinyn;

XXVII. Swift and heroic he was when at early dawn
He would arise to lead his band;
But whether leading or following
Before a hundred he stood prominent.
He was so disposed to (assault) them,
As to drink mead or wine;
He was so unsparing,
When he transfixed the foes,
And forward was his course towards them.

XXVIII. Rapidly and heroically with the dawn they marched
To the conflict, with the commander in front of the course;
Gwair was greeted by the fluid gore
In the van of the battle;
He was a beloved friend
In the day of distress.
The defence of the mountain, the place,
And the forward beam of war, wore a murky hue.

XXIX. His lances were seen among the hosts
Vigorously employed for mutual defence against the foe;
Before the din of his shields they concealed themselves,
They lay hid before Eiddyn, the lofty hill;
And of as many as he found none returned;
Of him the truth is related and sung:
Obstinately would he pierce armour, when he caused a trembling;
And he whom he pierced, would not be pierced again.
Repeated are the lamentations that his presents are gone;
His friends were as numerous as bees;
And before he was covered under the sward of the earth,
He caused the mead to flow.

XXX. (Five lines untranslated.)
The Gododin will not relate at the early dawn
Of any to whom Cynaval was not equal.

XXXI. Blade weapons, broad and ruddy, were abundant before he was covered,
The hero who filled the plain with slaughtered men.
He was a joyous chief, an unflinching wolf-like hero, a firm wolf
In the camp, with a submissive retinue blessing him;
Before he was arrested, he was not feeble.
Perfect art thou called from thy righteous deed;
Leader, director, and bulwark of all that are of the same language,
Tudvwlch, the subduer in battle, the destroyer of Caers.

XXXII. The slayer of hosts is gone to the black glebe:
A piece of earth has made
Sweet bitter to the people.
Withered leaves are driven too and fro on his patrimony;
It was not for the advantage of the country that the sod (should cover him);
The bull of conflict never retreated the width of an acre.
Sad is the fate that it should thus be!

XXXIII. He pierced upwards of three hundred of the foe,
He slaughtered the centre and the extreme;
He was worthy to be at the head of an army, most gentle;
He fed his horses upon barley in winter,
Black ravens croaked on the wall
Of the beautiful Caer. He was an Arthur
In the midst of the exhausting conflict,
In the assault in the pass, like Gwernor the hero.

XXXIV. I ought to sing to Cynon with the flesh-spears:
In action, and before the desolating spears of Aeron,
His hand was reckoned at the head of hoary heroes.
To me was distributed the best fare among the daring ones,
To the advantage of Mynyddawg, knight of the people,
He appointed me to harass the enemy
On Catraeth, where the golden-torqued heroes were loquacious.
They pierced and slaughtered those who stood before them;
Whelps committed ravages about their territories.
There was scarcely in the lists, on the part of the Brython,
At Gododin, from a distance a man better than Cenon.

XXXV. It is incumbent on me to celebrate the complete acquisition
Of our warriors, who around Catraeth made a tumultuous rout,
With confusion, and blood, and treading, and trampling,
Where valour was trampled, and vengeance taken because of the contribution of mead.
As to the carnage of the combatants,
Cibno does not relate after the excitement of battle.
Since he has received the communion he shall be interred.

XXXVI. Birds were allured (untranslated).
(One line untranslated.)
He put on gold before the battle-shout, in the front rank of the accomplished heroes.
(Three lines untranslated).
Cibno the son of Gwengad had a long and splendid retinue.

XXXVII. I owe a complete song to the dog of Gwerunyd.
Let joy be in the chamber.
Here the manuscript ends

Friday 8 May 2009

Afon Mel Honey River Blackberry Mead


Ah my first Melomel, and a distraction from my Open University studies. One wonders if many years hence I will remember this moment.

The scent is that of a cidery mead which alludes my fear that this is no more than a fruit wine. The bottle is a bit awkward and doesn’t sit in my wine rack so best if I drink this one quickly then.

A very odd taste, exceedingly rich in something, and feels much like a cider rather than mead. The colour is dark, cloudy and brooding so what an interesting drink. After a few sips another flavour comes through reminiscent of something I cannot place, perhaps some sort of fruit brandy or herbal monkish drink. I’ve a horrible feeling maybe it’s a blocked out memory of Buckfast, the drink of chavs.

The bottle describes the mead thus:
A unique, aromatic dessert wine fermented from the purest Welsh honey and fresh water.
So perhaps I need to bake a crumble to go with it. It continues
Afon Mel Honey River
Hand made, and matured in oak casks Afon Mel is a smooth honey wine that can be drunk in a variety of ways, before a meal, as an aperitif with ice or tonic water, or straights at you would drink a sherry.
It is also extremely good as a dessert wine or as a liquer after a meal.

Drinking Mead with tonic sounds intriguing

And finally the bottles label continues at length about the tale of Mead, medieval monks, the medicinal benefits, the bards Aneirin and Taliesin and more. I guess they’re proud of Welsh Mead

The website is equally informative, they have exhibtions, shops, tea rooms and more. They are also proud of the fact they keep they’re own bees, so clearly this is a Meadery worth visiting.

However even over ice I’m not sure about the Blackberry mead. It lacks the taste of Blackberries or the delights of Mead, so maybe the taste will grow over time. I am at least looking forward to their traditional Mead.