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Mead is Slowly Shedding its Dark Ages Image

Cranberry Delight in tall glasses with cranberry juice pitcher. (Goran Kosanovic/For The Washington Post)

As mead sheds its wenches-and-jousting image, I’ve started to come around By M. Carrie Allan Columnist, Food Washington Post In this era of constant accusations of media bias — left-wing, right-wing, gull-wing (that’s bias against DeLoreans) — I confess: I have a long-held bias against mead. Despite regularly incorporating honey syrups into cocktails, until recently I’d largely avoided honey’s fermented ...

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Alumnus brews mead for the modern age

Charm City Meadworks is brewed and bottled in Baltimore, Maryland. The brewery offers nine varieties of mead ranging in flavors from cinnamon to rosemary and alcohol percentages from 6.9 to 12 percent. The mead is available in bottles, cans and even kegs.

by Maddy Bonnabeaux, Correspondent North Carolina State University The Technician The refreshing drink of the Vikings is creating a buzz, and it’s outside of Renaissance fairs. Mead, one of the oldest drinks in the world, is making a comeback. Coined as the “nectar of the gods,” the fermented drink is created by adding water and yeast to honey. When infused ...

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This centuries-old drink isn’t just for Renaissance festivals anymore

Baltimore’s Charm City Meadworks, which launched last year, sells its products in bottles and cans, on tap and at bars in the Washington area. (Deb Lindsey/For The Washington Post)

By Fritz Hahn November 16 at 8:30 AM Washington Post Mead, the fermented honey beverage swilled by Vikings, medieval royalty and costumed Renaissance festival fanatics, is undergoing a mini-revival right now, showing up at high-end neighborhood grocery stores, on tap at cool beer bars and, maybe, your Thanksgiving table. Example A is Charm City Meadworks, which officially opened for business ...

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