Mjød: Forskelle mellem versioner

Afhængig af lokale traditioner og opskrifter kan den være smagt til med krydderier, frugt, eller [[humle]]<ref> Humle er den bitre bestanddel af [[øl]]. ''Legend of Frithiof'' nævner humle: {{cite journal|title=Tegner's Legend of Frithiof|journal=The Foreign Quarterly Review|volume=III|date=September 1828 – January 1829|first=G.C.F.|last=Mohnike|publisher=Treuttel and Würtz, Treuttel, Jun and Richter|location=London|quote=He next ... bids ... Halfdan recollect ... that to produce mead hops must be mingled with the honey;}} at denne opskrift stadig er i brug fremgår af opskriften for "Rigtig Klostermjød" {{cite book|first=Elena|last=Molokhovets|coauthors=Joyce Stetson (Translator)|title=Classic Russian Cooking |page=474 |publisher=Indiana University Press |year=1998 |url=http://books.google.com/?id=ttlCGJxfLRUC&printsec=frontcover#v=onepage&q&f=false |isbn=0-253-21210-3}}</ref> (som giver en bitter øl-lignende smag). Alkoholindholdet kan ligge fra omkring 8% ABV<ref>Lichine, Alexis. ''Alexis Lichine’s New Encyclopedia of Wines & Spirits'' (New York: Alfred A. Knopf, 1987), 328.</ref> til 19%<ref>Dansk Mjød A/S: [http://www.mjod.dk/node/12 Vikingernes Mjød]</ref>).

 

 

Mjød er kendt fra mange kilder om [[oldtid]]en i [[Europa]], [[Afrika]] og [[Asien]]. De arkæologiske beviser er mere tvivlsomme<ref name=Hornsey>{{cite book| last=Hornsey | first =Ian| title=A History of Beer and Brewing | publisher=Royal Society of Chemistry | year=2003 | page=7| url=http://books.google.com/?id=QqnvNsgas20C&printsec=frontcover#v=onepage&q&f=false | isbn=0-85404-630-5 | quote=...mead was known in Europe long before wine, although archaeological evidence of it is rather ambiguous. This is principally because the confirmed presence of beeswax or certain types of pollen ... is only indicative of the presence of honey (which could have been used for sweetening some other drink) - not necessarily of the production of mead. }}</ref>. Mjødens oprindelse fortaber sig i historien. "Den kan betragtes som stamfader til alle gærede drikkevarer," Maguelonne Toussaint-Samat har bemærket, "fra tiden før dyrkning af jorden"<ref>Maguelonne Toussaint-Samat (Anthea Bell, tr.) ''The History of Food'', 2nd ed. 2009:30.</ref>.