Ancient Baltic honey mead, a strong ceremonial drink. Medieval chroniclers noted that Lithuanians of the Grand Duchy drank honey wine rather than grape wine, and the tradition survived as a formal, occasion-only drink.
Producing alcohol at home is licensed or restricted in most of the atlas’s readership, and the traditional strong styles are fortified, which requires distilled spirit.
What goes into it
- honey
- water
- hops, herbs and spices
- yeast
How it is made
Honey is diluted with water and boiled with hops and spices, then cooled and fermented for weeks to months. The traditional Lithuanian style is not simply fermented honey: part of the honey is added after fermentation and the drink is fortified, giving the sweet strong midus of the old accounts rather than a dry mead.
How long it takes: weeks to months of fermentation, then months of maturing
How it is eaten
In small glasses at celebrations and formal occasions, at room temperature.
History
Mead was the drink of the Grand Duchy, noted by medieval chroniclers who reported Lithuanians drinking honey wine rather than grape wine.
Frequently asked questions
What is Midus?
Midus is a wine & spirit from Lithuania: ancient Baltic honey mead, a ceremonial strong drink. Mead was the drink of the Grand Duchy, noted by medieval chroniclers who reported Lithuanians drinking honey wine rather than grape wine.
How is Midus made?
Honey is diluted with water and boiled with hops and spices, then cooled and fermented for weeks to months. The traditional Lithuanian style is not simply fermented honey: part of the honey is added after fermentation and the drink is fortified, giving the sweet strong midus of the old accounts rather than a dry mead. It takes weeks to months of fermentation, then months of maturing.
Can I make Midus at home?
No, and the atlas gives no method for it. Producing alcohol at home is licensed or restricted in most of the atlas’s readership, and the traditional strong styles are fortified, which requires distilled spirit.
What goes into Midus?
Honey, water, hops, herbs and spices, yeast.
How is Midus eaten?
In small glasses at celebrations and formal occasions, at room temperature.
