View Full Version : Meat Mead

09-28-2016, 11:33 PM
I've read mead is one of the most versatile things to make. People have made spicy meads, bitter meads, sweet meads, savoury meads. Meads with fruits, or meads with Veg.

My question is, Can you make a meat mead. Would it work?

09-29-2016, 08:57 AM
I am a vegetarian and so have never tried adding animals to my wines - but classic beer books refer to recipes with added chicken and shell fish and the like (see books by Papazian, for example). Apart from the moral/political/economic issues of using animals for food, I am not sure how concerned you might need to be about spoilage and food poisoning and if the amount of acidity and alcohol in the mead will prevent the growth of such bacteria.

09-29-2016, 09:32 AM
Look at the Bacon Boom experiment on Denards Brewing website. He has been experimenting with a "Breakfast Mead"

09-29-2016, 10:04 AM
I sampled a Spam Mead at NHC 2015 in San Diego and it was quite disgusting. The thought of it was off but I was intrigued enough to try it. Now, that's not to say the maker didn't just make a poor mead but it wasn't a good flavor profile. It was gaggable.

On the flipside, we had a guy in our brew club make turkey beer a few years back and that was almost as bad as the Spam Mead. It was salty and meaty with a slightly beery flavor but it just didn't work either.

10-03-2016, 03:59 PM
I think the closest we can get to a "meaty" flavor in mead is to add smoke flavoring. In my mind "meat mead" is called broth. Add a shot of vodka to a nice flavorful broth and you have what I imagine as "meat mead". Add some honey to the broth/vodka combo and you have what my brain sees as "sweet meat mead". :).

Actually, a strong beef broth base (like a small dollop of "Better Than Broth") would probably enhance a Bloody Mary.

That said, I think anything is possible.

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11-20-2016, 01:16 PM
I agree with Mannye, you could add smoke flavor, or utilize spices that contribute to certain meat flavors... interesting thread.