Table of Contents
Purpose
Mead-making carries a deep historical significance rooted in both Heathen and Christian traditions. It is not merely the production of a beverage but a sacred act that honors the gods, celebrates community, and symbolizes transformation and divine inspiration. This sacred tradition continues to be celebrated and revered in modern Heathen practices, reflecting the enduring cultural and spiritual importance of mead.
Medubrycgende, literally “Mead Brewing” is a ritualized methodology for the creation of mead, honoring and inspired by traditional Anglo-Saxon deities and spiritual practices. This ceremony involves invoking the blessings of Woden, Thunor, and the sigewifa (victory maidens) to ensure the mead is crafted with strength, wisdom, and protection. The ritual combines historical elements and cultural reverence, aiming to produce mead that is not only a drink but a sacred gift to the gods and a source of nourishment and wellness for the household. The process includes mixing honey, water, and herbs, with optional steps for pitching yeast, accompanied by prayers and charms to bless each stage of the brewing.
Historical Context of Mead and Its Sacredness
Mead has a long history as a sacred beverage in various cultures, particularly among the Germanic and Celtic peoples, including the Anglo-Saxons. It is made by fermenting honey with water, and sometimes fruits, spices, grains, or hops. The sacredness of mead-making is rooted in its association with the gods, its role in rituals, and its symbolic significance in myth and legend.
Sacred Beverage in Germanic Culture
In Germanic mythology1Hávamál and Other Poems: The Elder Edda. Translated by Carolyne Larrington, Oxford University Press, 1999., mead is often associated with the gods and their divine feasts. It is considered a gift from the gods, a source of wisdom, and a medium for immortality.
Odin and the Mead of Poetry
According to Norse mythology, the god Odin(Woden) obtained the Mead of Poetry, which grants wisdom and poetic inspiration. This myth underscores the belief that mead could confer divine knowledge and eloquence.
Symbel and Ritual Drinking
In early medieval cultures, the sharing of alcoholic drink, particularly mead, held profound social, spiritual, and cultural significance. These communal drinking practices were not merely about consumption but were integral to the fabric of society, serving to reinforce social bonds, establish and maintain hierarchies, and invoke divine blessings. The act of sharing a drink during communal gatherings, known as symbel in Anglo-Saxon tradition, was a ritual imbued with symbolic meaning. During these feasts, participants would pass around a horn or cup filled with mead, making toasts, oaths, and boasts, which were crucial for affirming alliances, solidifying friendships, and reinforcing social hierarchies. This ritualized sharing of mead was also a means to connect with the divine, as it was believed that the drink carried the blessings of the gods. The sacred nature of mead, often associated with divine wisdom and inspiration, made its consumption a bridge between the earthly and the divine. Monastic communities also embraced the sacredness of mead, brewing it for religious ceremonies and hospitality, viewing the act of brewing as a labor of devotion. Thus, the sharing of alcoholic drink in early medieval cultures was far more than a social activity; it was a ceremonial practice that encapsulated the essence of communal life, spiritual devotion, and societal cohesion.
Even in Christian contexts, mead retained its association with blessings and rituals. The preparation and sharing of mead at religious feasts and celebrations continued to carry a sense of sacredness.
Symbolism and Sacredness
The sacredness of mead-making is reflected in several key symbolic aspects. Honey, the primary ingredient in mead, was seen as a divine gift. Bees, which produce honey, were often considered sacred creatures, messengers between the natural and supernatural worlds.
The process of fermentation itself was viewed as a magical transformation. The natural fermentation process, turning honey and water into an intoxicating drink, symbolized transformation and the power of nature.
Ritual Use
Mead was often used in rituals to honor the gods, celebrate important events, and seal oaths. Its consumption was a way to connect with the divine and invoke blessings.
Liturgy
Below for convenience, are the gealdru involved in the mead making process. A detailed set of rites, follows. Each gealdor (religious or magical chant) and it’s associated ritual activity described below can be used in the context of an entire process, one after another, or the Brewer can pick and choose. Some of the activities and liturgy may not be applicable in every situation. For example, the process of creating a beormsticca may not be relevant to Brewers who are choosing to use modern methodologies with entirely sanitized equipment and brewers yeast.
Preparation Blessing
By the blessings of Woden, Thunor, and the victory maidens, let this mead be made mighty. May the honey hold sweetness, the water weave wellness, and the worts heal our household. May this brew honor the gods and hearten our hall.
OLD ENGLISH
Be Wodenes and Þunores bletsunga, and sigewifa bletsunga, læt þis medu mihtig beon. Siþþan hunig healde, wæter webbe wela, and wyrta hæle urne hām. Sy þis brygd goda weorþscipe and ure heall gehyrtan.
Pitching Charm
Honey and water, blended and bound, beorma awaken, strength stir. With Woden’s wisdom, Thunor’s thunder, and the strength of the sigewifa, mead of might, be made worthy.
OLD ENGLISH
Hunig and wæter, blend and bind, beorma aweccan, strengþe styran. Mid Wodenes wisdom, Þunores þunor, and sigewifa strengþu, medu of miht, weorþige geweorðan.
Stirring Prayer
Holy spirits and sigewifa, steer our hands, bless this mead, brewed with care. Let it nourish, let it sustain, keep it safe, sacred, and sound.
OLD ENGLISH
Halgene gastas and sigewifa, steeran ure handa, bletsian þis medu, gebrēod mid caru. Læt hit þenian, læt hit þenian, geheald hit swæ, halig and hælu.
Mead Making Ritual Template
Step-by-Step Rituals
Preparing the Beormasticca (Yeast Stick)
The use of a specific stick or staff for brewing, particularly for inoculating beverages with yeast, is a practice with deep historical roots. In Norwegian farmhouse brewing traditions, these sticks were known as kveik sticks and played a crucial role in preserving and transferring yeast cultures from one batch to the next. Lars Marius Garshol, an expert on traditional Norwegian brewing, has extensively documented these practices in his works. Absent a clearly attested term for this wand or stick, we have elected to use the Old English neologism, °beormasticca “yeast stick”.
In his blog, Garshol provides detailed accounts of how traditional brewers used kveik sticks to inoculate their brews. These sticks, often wooden, would be dried and stored after each use, ensuring the yeast was preserved for future batches .
Garshol’s book2Garshol, Lars Marius. Historical Brewing Techniques: The Lost Art of Farmhouse Brewing. Brewers Publications, 2020. delves into the techniques and cultural significance of traditional brewing, highlighting the importance of tools like the kveik stick in maintaining the continuity of brewing practices .
Ethnographic studies and historical accounts from Scandinavian and Northern European cultures often reference the use of wooden implements in brewing. These tools were not just practical but also held symbolic value, connecting the act of brewing with tradition and heritage.
While specific references to a “yeast stick” in Anglo-Saxon literature are sparse, the broader cultural practices of mead and ale brewing suggest the use of similar tools3Unger, Richard W. Beer in the Middle Ages and the Renaissance. University of Pennsylvania Press, 2004. (Referenced for the historical context of brewing practices and tools in medieval Europe). In both Norse and Anglo-Saxon traditions, the brewing process was surrounded by ritual and reverence, indicating that tools used in brewing likely held significant cultural importance 4Pollington, Stephen. Leechcraft: Early English Charms, Plant-Lore, and Healing. Anglo-Saxon Books, 2000. (Referenced for the discussion on Anglo-Saxon and Norse brewing traditions and the ritual significance of brewing tools).
Finding and Preparing the Beormasticca (Yeast Stick)
To create a beormasticca, one must follow a process that respects both the practical and symbolic aspects of this ancient brewing tool.
1. Choosing the Wood:
Select a tree known for its resilience and connection to traditional practices, such as aspen or oak. These trees are not only sturdy but also carry historical and symbolic significance in many cultures.
2. Harvesting the Wood:
Harvest a branch from the chosen tree with respect and intention. It is best to do this at dawn or dusk, times often considered sacred. Offer a small gift to the tree, such as honey or a heartfelt prayer, to honor it and maintain balance. For this purpose it is best to avoid pine and fir trees, the sap can be problematic.
Example Prayer: “By the grace of the gods and the spirit of the tree, I honor thee for the gift thou givest. May this staff carry the spirit of the brew and the wisdom of the ancients.”
3. Cleaning and Shaping:
Clean the branch by removing any leaves or small twigs. Shape it to a comfortable size, typically around a foot long, smoothing any rough edges while retaining its natural form. Ensure it is clean and free of any dirt or contaminants.
4. Carving and Inscribing:
One may, optionally wish to carve runes or sacred symbols into the beormasticca to imbue it with power. These symbols can include traditional runes associated with protection, transformation, and strength, as well as personal symbols that hold specific meaning.
The runic formula “ᚪ ᛚ ᚢ” is one of the most well-known and frequently found inscriptions in early Germanic rune stones and artifacts. It is believed to have been used for its magical properties, often associated with rituals, protection, and blessings. “ᚪ ᛚ ᚢ” can be interpreted as invoking divine or magical favor, making it an appropriate addition to the beormasticca5Barnes, Michael P. Runes: A Handbook. Boydell Press, 2012..
5. Blessing and Consecration:
• Perform a blessing to consecrate the beormasticca. Hold the staff and recite a prayer or chant, asking the gods and spirits to infuse it with their power. This ritual not only prepares the staff for practical use but also connects it to the spiritual aspects of brewing.
• Example Blessing: “By the might of Woden, the strength of Thunor, and the wisdom of the sigewifa, may this beormasticca be blessed and empowered for the sacred making of mead. May it carry the spirit of beorma and bring forth a brew of might and magic.”
The stick, with repeated uses, will collect yeast from one brew, which can then help to inoculate the next. The beormasticca should never be washed with soap or any form of chemicals.
Practical Use in Mead-Making
The beormasticca is used throughout the brewing process to stir the honey, water, and herbs, and to inoculate the mixture with yeast. Its presence and use in the brewing ritual honor the ancient traditions and infuse the mead with cultural and spiritual significance.
By following these steps, modern brewers can create and use a beormasticca that not only serves a practical purpose but also connects them with the rich heritage of traditional brewing practices, blending the historical with the mystical in their mead-making journey.
Brewing
It is important to note that his outline is intended to highlight the ritualistic aspects of the brewing process. For detailed instructions on pitching, taking readings, racking and bottling, one should refer to a brewing guidebook, website, or video tutorial, and follow an established recipe, some of which can be found on this site. There are many nuances in the mead brewing craft that are not captured here, and the brewer is encouraged to seek out other resources to round out their knowledge of best practices.
Materials Needed
- Honey
- Water
- Herbs (wyrta)
- A no-rinse sanitizer such as StarSan
- Clean fermentation vessel
- Secondary vessel such as a demijohn or carboy
- Stirring utensil (See below regarding the Beormasticca)
- A brewing airlock
- Optional: Store-bought yeast
- Optional: Yeast Nutrient
- Sanitized container for pitching yeast (if using store-bought yeast)
1. Preparation and Blessing
Gather all your ingredients and tools. Stand before your fermentation vessel and hold your honey.
Invocation:
“By the blessings of Woden, Thunor, and the victory maidens, let this mead be made mighty. May the honey hold sweetness, the water weave wellness, and the worts heal our household. May this brew honor the gods and hearten our hall.”
2. Mixing the Mead
Pour the honey into the fermentation vessel, followed by the water. Begin to stir the mixture with your beormasticca.
Continue stirring until the honey is fully dissolved in the water. This honey/water solution is called must. As you do so, chant the stirring charm:
“Holy spirits and sigewifa, steer our hands, bless this mead, brewed with care. Let it nourish, let it sustain, keep it safe, sacred, and sound.”
3. Adding Herbs (Wyrta)
If you plan to use store-bought yeast as per step 4A below: add your chosen herbs to the mixture, stirring gently. Ensure that the herbs are fully submerged in the liquid to maximize their infusion. The duration for leaving the herbs in the fermenting mead can vary depending on the desired intensity of their flavors.
Make sure the herbs are completely submerged to avoid oxidation and spoilage. Floating herbs can harbor unwanted bacteria and mold, potentially ruining your batch. Herbs can be left in the mead for a few days to several weeks. Milder herbs like chamomile may need longer infusion times, while stronger herbs like yarrow should be monitored more closely to prevent overpowering bitterness.
Watch for signs of spoilage, such as off smells or unusual coloration. If the herbs start to break down and release too much sediment, it may be necessary to rack the mead earlier than planned to remove the herbal material and prevent off-flavors.
Optional Step: If using store-bought yeast, follow the next step.
4. Yeast Pitching
Option A: Store-Bought Yeast
If you are using store-bought yeast, prepare the yeast according to the package instructions. As you pitch the yeast into the mixture, recite the following:
“Holy spirits and sigewifa, steer our hands, bless this mead, brewed with care. Let it nourish, let it sustain, keep it safe, sacred, and sound.”
Option B: Wild Fermentation
For a more traditional approach, you can opt for wild fermentation, relying on natural yeasts present in the environment. Using this method, adding herbs to your brew is essentially a part of the pitching process, so steps 3 and 4 are merged. To encourage wild fermentation, you can create a starter by soaking herbs in water and allowing them to ferment until bubbles form, indicating active yeast.
Starter Methodology: Soak fresh or dried herbs, such as yarrow, meadowsweet, or elderflowers, in a jar of water. Add a small amount (about a teaspoon) of honey. Cover with a cloth and let it sit at room temperature for a few days, stirring occasionally. Once you see bubbles forming, indicating active fermentation, you are ready to add this starter to your mead mixture (must), which introduces both the vegetal matter, and the yeast that has begun to reproduce in the water.
A Word on Yeast Nutrition
For a healthy fermentation, providing yeast with adequate nutrition is essential. Honey, the primary ingredient in mead, is low in the nutrients that yeast need to thrive. Even if your plan is to do a “wild” fermentation using only the yeast from your natural environment, yeast nutrient additives are still highly recommended. Adding yeast nutrients such as Fermaid-O or energizers, such as diammonium phosphate (DAP) and yeast hulls, can help ensure a vigorous and complete fermentation. These nutrients support yeast health and activity, preventing issues like stuck fermentation and off-flavors. Add the recommended amount of nutrients at the start of fermentation and, if needed, in staggered doses during the first few days to keep the yeast active and happy.
5. Sealing and Fermentation
Seal the fermentation vessel with an airlock. Place it in a cool, dark place to ferment.
Once your mixture is prepared and the beormasticca has been used to inoculate the brew, seal the fermentation vessel with an airlock and place it in a cool, dark place. Fermentation typically takes several weeks, during which the yeast will convert the sugars into alcohol. It’s important to maintain a consistent temperature, ideally between 60-70°F (15-21°C), and to avoid disturbing the vessel. Check the airlock occasionally to ensure it remains active; bubbling indicates ongoing fermentation. Patience is key—allow the mead to ferment fully to develop its flavors. After the bubbling subsides, which indicates that fermentation is nearing completion, you can proceed to rack the mead, which means to transfer it to a new vessel, to condition. Always use sanitized equipment to prevent contamination and ensure the best quality for your brew.
Throughout the primary fermentation process, periodically stir the mead gently to ensure the herbs and yeast (if used) are well-distributed. During each stirring session, recite:
“Holy spirits and sigewifa, steer our hands, bless this mead, brewed with care. Let it nourish, let it sustain, keep it safe, sacred, and sound.”
6. Racking the Mead
Racking is the process of transferring your mead from one vessel to another, leaving behind the sediment (lees) that forms during fermentation. This helps clarify the mead and improve its flavor by removing dead yeast and other particles. To rack your mead, carefully siphon the liquid into a clean, sanitized secondary fermentation vessel, taking care not to disturb the sediment at the bottom. This process may need to be repeated several times, typically every few months, until the mead is clear. Each racking session also allows you to monitor the mead’s progress and taste, adjusting as necessary. Proper racking can significantly enhance the clarity and taste of your final product, ensuring a clean, pure mead.
7. Bottling the Mead
Once your mead has cleared and reached the desired flavor profile, it is time to bottle. Sanitize your bottles and any equipment that will come into contact with the mead to prevent contamination. Carefully siphon the mead from the fermentation vessel into the bottles, leaving a small amount of headspace at the top. Seal the bottles with caps or corks, ensuring they are tightly closed. Bottling not only prepares your mead for storage and aging but also allows for further development of flavors. Store the bottles in a cool, dark place, and let the mead age for several months to a year, if possible, to achieve a smoother, more refined taste. The act of bottling marks the culmination of your mead-making journey, capturing the essence of your brew for future enjoyment.
External Links
https://www.homebrewersassociation.org/how-to-brew/mead/
