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References[eedit | eedit soorce]
- "mead". The Oxford Universal Dictionary on Historical Principles (3rd ed.). Oxford University Press. 1944. p. 1222.
- Beer is produced by the fermentation of grain, but grain can be used in mead provided it is strained off immediately. As long as the primary substance fermented is still honey, the drink is still mead.Fitch, Edward (1990). Rites of Odin. St. Paul, Minnesota: Llewellyn Worldwide. p. 290. ISBN 9780875422244.
- Hops are better kent as the bitter ingredient o beer. Houever, thay hae an aa been uised in mead baith auncient an in modren times. The Legend of Frithiof mentions hops: Mohnike, G.C.F. (September 1828 – January 1829). "Tegner's Legend of Frithiof". The Foreign Quarterly Review. London: Treuttel and Würtz, Treuttel, Jun and Richter. III.
He next ... bids ... Halfdan recollect ... that to produce mead hops must be mingled with the honey;That this formula is still in uise is shawn bi the recipe for "Real Monastery Mead" in Molokhovets, Elena (1998). Classic Russian Cooking. Indiana University Press. p. 474. ISBN 0-253-21210-3. Unkent parameter