Meads / Czwórniaks
Mead (pronounced /ˈmiːd/ or pronounced /miˈad/) is an alcoholic beverage, made from honey and water via fermentation with yeast. Its alcoholic content may range from that of a mild ale to that of a strong wine. It may be still, carbonated, or sparkling; it may be dry, semi-sweet, or sweet. Mead is often referred to as "honey wine."
Depending on local traditions and specific recipes, it may be brewed with spices, fruits, or grain mash. It may be produced by fermentation of honey with grain mash; mead may also be flavored with hops to produce a bitter, beer-like flavor.
Mead is independently multicultural. It is known from many sources of ancient history throughout Europe, Africa and Asia, although archaeological evidence of it is ambiguous. Its origins are lost in prehistory; "it can be regarded as the ancestor of all fermented drinks," Maguelonne Toussaint-Samat has observed, "antedating the cultivation of the soil." Claude Lévi-Strauss makes a case for the invention of mead as a marker of the passage "from nature to culture."
source: http://en.wikipedia.org/wiki/Mead
Depending on local traditions and specific recipes, it may be brewed with spices, fruits, or grain mash. It may be produced by fermentation of honey with grain mash; mead may also be flavored with hops to produce a bitter, beer-like flavor.
Mead is independently multicultural. It is known from many sources of ancient history throughout Europe, Africa and Asia, although archaeological evidence of it is ambiguous. Its origins are lost in prehistory; "it can be regarded as the ancestor of all fermented drinks," Maguelonne Toussaint-Samat has observed, "antedating the cultivation of the soil." Claude Lévi-Strauss makes a case for the invention of mead as a marker of the passage "from nature to culture."
source: http://en.wikipedia.org/wiki/Mead
Czwórniak or czwartak is mead obtained from the wort, to which was used for every 1 liter of mead 31 liters of water
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Wytwarzany na miodach nektarowych o silnym aromacie i ostrym smaku. Najbardziej wytrawny wśród wszystkich rodzajów miodów pitnych. Podawany bywa tak jak wino, do posiłku.Czwórniak Perła w Koronie (11% alc.)
4.11
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Zgodnie ze staropolską recepturą oddajemy w Państwa ręce przedni trunek, jakim jest ten oto czwórniak Perła w Koronie, należący do rodziny miodów pitnych.
Czwórniak Perła w Koronie w swej objętości skrywa w czwartej części najlepsze miody z polskich pasiek, a zawartość 9-11% alkoholu sprawia, że nie pozostaje obojętnym. Zalecamy podawać w chłodne dni na gorąco lub jako dodatek do herbat, natomiast w słoneczne i ciepłe dni odpowiednio schłodzony lub z dodatkiem wody i paru kostek lodu.Czwórniak Słowiański (11% alc.)
4.00
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Receptury, na podstawie których sporządzone są miody pitne Słowiańskie oparte są na najstarszej tradycji plemion słowiańskich. Charakteryzują się oryginalnym, wyraźnym ziołowo-korzennym bukietem smakowym i zapachowym. Trójniak Słowiański został nagrodzony srebrnym medalem na Ogólnopolskim Konkursie Win i Miodów Pitnych w Tymbarku.
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