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Mead with just Hops?

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TAKeyser said:
Like I said earlier I think some of the names are more modern inventions because people just have to have a name for what they are making. My guess is everything other than Mead, Sack Mead, Hippocras, Methlegin, Melomel, Pyment, Cyser and Braggot or more modern invention but I have no info to back up my assumption.
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We find that many people don't even know what mead is, let alone all of the sub categories! We just name our based on what's in it for simplicity. Traditional Mead,
Triple Berry Mead, Hopped Mead, Chocolate Mead.

We do call it a Bochet instead of Burned Honey Mead though!
 
mfalenski said:
We find that many people don't even know what mead is, let alone all of the sub categories! We just name our based on what's in it for simplicity. Traditional Mead,
Triple Berry Mead, Hopped Mead, Chocolate Mead.
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I would call the Triple Berry a melomel, but other than that I agree ;D

mfalenski said:
We do call it a Bochet instead of Burned Honey Mead though!
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That's because Burnt Honey Mead just doesn't sound all that appealing and Bochet makes it sound Fancy
 
TAKeyser said:
I would call the Triple Berry a melomel, but other than that I agree ;D
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I'd probably use the term bochet on the labels if I ever get around to making one, but I still usually list fruit type and then wine/mead depending on fermentable sugar... just so it doesn't confuse people, since I don't expect the people to whom I give my meads to know more than one word for "wine-like substance made with honey instead of sugar".

Although now that I think about it, I believe I did use the term "cyser" on the last batch of crabapple cyser I bottled.

That, and I dislike the word melomel as much as I like the word metheglin, I think it sounds silly... although in my own logs, I list it as a mead if it's traditional, a mel if it's got fruit (this includes cysers and pyments), meth if it's got herbs or spices, and a JAO if I used bread yeast and 3.5 lb of honey...
 
Chevette Girl said:
I'd probably use the term bochet on the labels if I ever get around to making one, but I still usually list fruit type and then wine/mead depending on fermentable sugar... just so it doesn't confuse people, since I don't expect the people to whom I give my meads to know more than one word for "wine-like substance made with honey instead of sugar".
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Don't think about the correct terms as "confusing" to the people you give them to, think of it as "educating" them on the complexity of the fermenting addiction (oh I mean hobby)
 
Chevette Girl said:
That, and I dislike the word melomel as much as I like the word metheglin
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I totally agree with that statement. When I first began learning about mead and the different sub-catagories I just fell in love with the term metheglin. Especially after learning that it is derived from two Welsh words: meddig - from the Latin medicus, meaning medicine or medical; and lyn, meaning alcohol.
And yes, melomel just sounds like something from a children's program.

Yeah, I know I'm way off topic. Just had to say...
 
Altricious said:
Well, if we all get to make up words for our various types of meads, I'm calling all of mine Laurelomels, meaning "mead made by Laurel".
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We get to make up names? Sweet! Although, Sanguinomels makes everything sound...


.... bloody.

TAKeyser said:
...That's because Burnt Honey Mead just doesn't sound all that appealing and Bochet makes it sound Fancy
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Fancy, so it's pronounced all french-like, 'Boshey'?

Chevette Girl said:
...That, and I dislike the word melomel as much as I like the word metheglin, I think it sounds silly...
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HunnyBunz said:
I totally agree with that statement. When I first began learning about mead and the different sub-catagories I just fell in love with the term metheglin. Especially after learning that it is derived from two Welsh words: meddig - from the Latin medicus, meaning medicine or medical; and lyn, meaning alcohol...
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i have to agree with you both. Metheglin just sounds so :cool:

Also, I had no idea that it mean medical alcohol. Isn't that a bit redundant, tho... :rolleyes:
 
Penguinetti said:
Hey, this whole time I've been saying 'botchet'. Like 'crotchet'.


:shrug:
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Um, if you pronounce crotchet like crow-shay, then that's the correct french way and the equivalent for bochet would be bo-shay.

If you're pronouncing crotchet like crot-chet (or worse yet crotch-it), then you need more help than I can offer.
 
Altricious said:
Um, if you pronounce crotchet like crow-shay, then that's the correct french way and the equivalent for bochet would be bo-shay.

If you're pronouncing crotchet like crot-chet (or worse yet crotch-it), then you need more help than I can offer.
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Well then, I must hang my head, cause I've been saying it crotch-it and botch-it this whole time...



Will you guys ever forgive me?
puppy_eyes-2.jpg
 
A little?!

I have seen some truely....

eh...

I don't want to say wierd... Not because it's impolite or anything, but because it would be an understatement.
 
Altricious said:
Those from the north part of Maine are even stranger.
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So I've been told... I haven't ventured past Portland, except once to go recruit at UMaine Orono.

TAKeyser said:
Don't know if it has an actual name (though I'm sure someone came up with one since the last decade has produced a growing list of Mead styles) but I know it tastes great. I have a Sweet Hopped Mead and a Dry Hopped Mead aging right now. It's still young but the taste testing has me favoring the dry right now
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What about the dry do you prefer? Are you more of a dry man from the beginning, or is it just particularly with the hops that has you favoring it?
 
Penguinetti said:
What about the dry do you prefer? Are you more of a dry man from the beginning, or is it just particularly with the hops that has you favoring it?
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I don't like super-sweets meads, but I prefer Meads it in the semi-sweet range more than dry meads (but I've tasted some great dry meads). At the moment the hops just seem to come out more in the dry. I'm hoping that the flavors meld together more in the sweet.
 
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