Mead: Is it like beer? Is it like wine?

A commenter here linked to this post on their blog. It references a difference of opinion on how mead should taste. I thought I would share my thoughts here. This was originally posted as a comment to that blog.

Mead in the modern era is now mostly about education. Very few people (relatively) know what mead is. Most people have to be told what mead is, and even many homebrewers have misconceptions. I know a good mead when I taste it but, unlike beer, there isn’t a consensus on what a particular style of mead should taste like. With beer, the base malt is almost always two-row. With mead, there are many types of honey, each with their own taste and aroma characteristics, and that’s just the beginning! Which beer style is best for braggot? Which wine grapes are best for pyment? Which spices make the best methlegin? Which apples make the best cyser? The list goes on and on.

In homebrewing, I use procedures from both beer making and wine making when making mead. It all depends on what I’m trying to make and what I’m trying to accomplish. The most fun comes from experimentation. Wine yeast for mead? Sure! Beer yeast for mead? Why not? Have you tried it?

Bottom line to the taste issue: my answer is “neither”. Mead shouldn’t taste like beer or wine. It should taste like mead.