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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 ...
Tej has been consumed for generations in other countries including Eritrea and other variations of fermented honey beverages have been made throughout the continent, [3] for example other honey meads such as Tanzanian wanzuki and Kenyan muratina. [7] It is not known exactly when honey, water and gesho were first mixed together to create tej.
The drink is made from the bark of a leguminous tree, Lonchocarpus violaceus, which is soaked in honey and water, and fermented. [1] A closely related beverage, made from honey produced from the nectar of a species of morning glory ( Turbina corymbosa ) , is called xtabentún .
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Wild honey farming was one of the first Slavic trades. They discovered that honey could be fermented, and the first fermented honey appeared as a luxury product in Europe, where it was imported in huge quantities. Fermentation occurs naturally over 15 to 50 years, originally rendering the product very expensive and only accessible to the nobility.
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 ]
In the 15th century, the Venetian diplomat Ambrogio Contarini observed that "having no wine, [the Poles] make a certain drink out of honey, which intoxicates people much more than wine." [ b ] [ 12 ] The 16th-century Polish poet Sebastian Klonowic praised the "nutritious and healthy" mead of Ruthenia (then part of Poland, now in western Ukraine ...
Jun, or Xun, is a fermented drink similar to kombucha, differing only in that its base ingredients are green tea and honey instead of black tea and cane sugar.Jun is brewed by fermenting green tea (which has been sweetened with honey) with a symbiotic culture of bacteria and yeast (). [1]