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Consequently, tej forms an important part of Ethiopian society and culture and is considered the national drink of Ethiopia. [3] In Ethiopia, tej is often homemade or served at tej houses, and is often served in a flask-like pitcher or bottle, called a berele. [4] [5] A different beverage, berz, is Ethiopian honey water. [6]
Mead is a fermented alcoholic beverage made of honey, water and yeast. Oxymel is made of honey, vinegar, sea salt, and rainwater. Hydromel is another name for mead. Rhodomel is a mixture of roses and honey. Omphacomel is made from the juice of unripe grapes mixed with honey. [2] Oenomel comes from unfermented grape juice and honey.
The words mead and medovukha are closely related and go back to the Proto-Indo-European word*médʰu (honey). Produced in Eastern Europe since pagan times, it remained popular well into the 19th century (unlike in Western Europe , where by the Middle Ages mead had already been mostly replaced by wine and beer).
drink a drink consisting of approximately 50% red wine and 50% cola-based soft drink Orujo: Galicia: liquor a liquor obtained from the distillation of the pomace (solid remains left after pressing) of the grape. It is a transparent spirit with an alcohol content over 50% (100° proof). Patxaran: Navarre: liqueur
Pulque is a milk-colored, somewhat viscous liquid that produces a light foam. It is made by fermenting the sap of certain types of maguey (agave) plants. In contrast, mezcal is made from the cooked heart of certain agave plants, and tequila is made all or mostly from the blue agave.
Sherry is a drink produced in a variety of styles made primarily from the Palomino grape, ranging from light versions similar to white table wines, such as Manzanilla and fino, to darker and heavier versions that have been allowed to oxidise as they age in barrel, such as Amontillado and oloroso.
Mead is a drink widely considered to have been discovered likely among the first humans in Africa 20,000–40,000 years ago [17] [18] [19] [better source needed] prior to the advent of both agriculture and ceramic pottery in the Neolithic, [20] due to the prevalence of naturally occurring fermentation and the distribution of eusocial honey-producing insects worldwide; [21] as a result, it is ...
Sima is a Finnish fermented low-level alcoholic drink and soft drink. It is traditionally a form of mead, an alcoholic beverage produced by fermenting a solution of honey and water, although in modern times the honey is generally replaced with different kinds of sugar, mostly syrup, which makes it a sugar wine. [1] The drink also has a very low ...