Mystical mead: revel in this ancient herbal concoction with herbalist Toyia Hatten.

Mead is an alcoholic beverage made by fermenting honey and water, sometimes with herbs, spices and fruit. It is often referred to as honey wine. The brewing of honey, whether accidental or intentional, may be traced back over 4,000 years.

In meads made by ancient cultures, much more than honey was added to the brew. Beehives were raided and the treasure was quickly taken to the brewing vessel (usually with much of the hive swarming closely behind.) Angry bees, larvae, honey, wax, propolis, royal jelly, and pollen were tossed in together creating an intensely healing brew.

Since the agitated bees were a part of the mead, their venom's medicinal actions must be included in any comprehensive list of the powers of mead. Bee venom is one of title most potent anti-inflammatories known, with many of the same compounds found in stinging nettles (Urtica diocia). One compound, mast cell degranulating peptide, has been shown to be 400 times more powerful than cortisone.

The larvae, still encased in their waxen cells, would provide elevated levels of protein in the brew. Since many societies worldwide exist on low-protein diets, this additional protein proves helpful, if not necessary.

Honey contains all vitamins and minerals necessary for health. (Dark honey has up to four times the mineral content of light honey.) Known to possess the properties of being antibiotic, anti-viral, anti-inflammatory, anti-carcinogenic, anti-allergenic, anti-fungal, vulnerary and expectorant, honey also increases calcium absorption and is a known immune stimulant and tonic.

Propolis is higher in bioflavanoids than oranges, contains all known vitamins (except vitamin K), and all needed minerals (except sulfur). This sticky substance has all the health benefits of honey and is an immune tonic.

Royal jelly is the only hive product found to be consistent worldwide, regardless of location and available plants. It contains all eight essential amino acids and all B vitamins. Targeting nearly all of the body's systems, royal jelly is anti-viral, anti-tumor, antibacterial, antibiotic, anti-depressant, tonic, euphoric, alterative, adaptogenic, and is known to normalize hormones.

Bee pollen is a complete food; humans can live on bee pollen and water alone. Cakes of dried, pressed pollen were given to Roman legions as trail food. Bee pollen is the best single source of rutin (strengthens capillaries) and protein (enhances energy and endurance). Pollen is also "known to be antibiotic, anti-viral, astringent, tonic, relaxing and nutritive.

Brewers Yeast * The act of fermentation in and of itself creates strongly medicinal and nutritional beverages. Brewers yeast (Saccharomyces spp.) has long been a source of nutrition to cultures around the world. The yeast itself synthesizes B-complex vitamins to assist with fermentation, and is high in protein. Also, brewers yeast contains essential trace minerals at levels comparable to fresh fruits and vegetables.

Although its use as medicine has, for the most part, fallen by the wayside, yeast was a standard part of the herbal apothecary in the Nineteenth and early Twentieth Centuries. Its actions are stimulant, tonic, antiseptic, laxative and nutritive. In the treatment of diabetes, brewers yeast has the highest glucose tolerance factor (GTF) of any food. GTF works with insulin to promote glucose utilization, and title addition of brewers yeast to a diabetics diet will often lower the amount of insulin it is necessary for them to take.

A Note on Herbal Meads * The act of adding plants to fermented beverages goes hack thousands of years, probably thousands of plant types have been used for that purpose Heather (Erica spp.) fermented with honey is one of the most legendary beverages know it to man. Integral to Druidic sacred life, fermented heather is also known to have been a revered drink to the Picts and Celts. An archaeological dig in Scotland discovered a shard of pottery from 2,000 BC coated with a fermented heather drink.

The term for a mead with herbs added is Methyglin. Some of my favorite herbs to use in mead are Chicory (Chicoriem intybus), Fennel (Foeniculum vulgare), Lemon Balm (Melissa officinalis), Mints (Mentha spp.), Mugwort (Artemisia vulgaris), Violets (Viola odorata) and Yarrow (Achillea millefolia).

Why Ferment Your Own?

To be available on todays market, most (if not all) beverages must be pasteurized, thereby negating the fabulous effects discussed above. Pasteurization kills tide life-filled part of the mead, leaving behind a less medicinal product. To experience the full health and spiritual benefits of this magical beverage, one should venture into the world of brewing for oneself.

Pairing Mead and Food

Mead comes in two basic types; sparkling (carbonated, made with champagne yeast) and still. Still meads are more closely related to white wins and go well with grilled fish or a summer vegetable stir-fry. A still, fruit mead with grape juice added is an excellent, full bodied mead that pairs well with red meats. Sparkling meads are akin to champagne and pair well with desserts and fruit. They are suitable for any celebrity gathering.

Basic Sparkling Mead Recipe
(from herbalist Frank Cook)

1/2 gallon herbal tea or water
3-4 cups raw, local honey
1 tsp. champagne yeast (Available from a brewing supplier like
Asheville Brewers Supply)
royal jelly, propolis, bee pollen (optional)
Prepare 1/2 gallon of herbal tea of your choice (or you can
use water).
While tea is still warm (but not hot), pour into a one-gallon jug and
add 3-4 cups of honey.
Add royal jelly, propolis, or bee pollen (optional).
Shake until the honey and tea are well mixed.
Add 1 tsp. champagne yeast and mix well.
Cap the gallon jug with a stopper and air-lock. (Available from
brewing suppliers like Asheville Brewer's Supply.)
The mead should begin to ferment within 48 hours. You will notice
bubbles escaping through the airlock; this is a good sign that all is
going well!
When the mead has finished fermenting (usually 2-4 weeks) decant
it into bottles and cap them.
The longer you wait to drink your mead, the better it will be!

Sources:

Buhner, Stephen Harrod. Sacred and Herbal Healing Beers. Boulder, CO: Siris Books, 1998.

Gayre, Robert. Brewing Mead. Boulder, CO: Brewers Publications, 1986.

Papazian, Charlie. The New Complete Joy of Homebrewing New York: Avon Books, 1984.

Toyia Hatten is the owner of StarShine Herbals, offering personalized herbal tea blends, and is Director of Admissions at the NC School of Holistic Herbalism, where she received her herbal certification and training. Toyia has been brewing medicinal meads at home for over 8 years. Contact Toyia at 828-280-9636 or [e-mail].