(New page: Category:Mead Category:Mead styles '''Bochet''' or '''burnt mead''' is a style of mead with a burnt or charred character, sometimes imparted by boiling and caramel...) |
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| − | '''Bochet''' or '''burnt mead''' is a [[mead styles|style of mead]] with a burnt or charred character, sometimes imparted by boiling and caramelizing the [[honey]] before adding any water to the [[must]]. It is generally brewed to [[sack]] strength. Bochet may also have been a synonym for "mead" at one point. | + | '''Bochet''' or '''burnt mead''' is a [[mead styles|style of mead]] with a burnt or charred character, sometimes imparted by boiling and caramelizing the [[honey]] before adding any water to the [[must]]. It is generally brewed to [[sack]] strength. Bochet may also have been a synonym for "mead" at one point; it is unclear whether bochet in its "burnt" sense was intended as a drink or a purely medicinal concoction. |
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==Making Bochet== | ==Making Bochet== | ||
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Latest revision as of 19:08, 1 November 2007
Bochet or burnt mead is a style of mead with a burnt or charred character, sometimes imparted by boiling and caramelizing the honey before adding any water to the must. It is generally brewed to sack strength. Bochet may also have been a synonym for "mead" at one point; it is unclear whether bochet in its "burnt" sense was intended as a drink or a purely medicinal concoction.
Making Bochet
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