Bochet Mead: The Sweet Delight of Burnt Honey
In the world of mead, there is a variety that stands out for its unique and complex flavors – Bochet. Bochet is a burnt-honey mead that offers a range of taste experiences, from caramel-y and toffee-like to dark coffee or rich dark chocolate flavors. This ancient beverage has a fascinating history and a process that sets it apart from other meads.
The origins of Bochet can be traced back to the 14th century, with one of the earliest known recipes found in a book called The Goodman of Paris, written by a Parisian merchant for his young wife between 1392 and 1394. This historical recipe involves caramelizing the honey before fermentation, giving the mead its distinct characteristics.
To create Bochet, the honey is heated and cooked until it reaches a temperature above 260 degrees Fahrenheit. The exact temperature is unknown, but it is crucial to monitor the cooking process closely. The honey is cooked for approximately 45-60 minutes to achieve desired flavors. During the early stages of cooking, the mead takes on a delightful caramel-y taste. As the process continues, it develops into a toffee or treacle flavor, and with further cooking, it transforms into a dark coffee or intense dark chocolate flavor.
It is important to note that cooking the honey for too long can lead to a significant increase in bitterness. Therefore, it is recommended to keep a close eye on the cooking process to achieve the desired balance of flavors.
Once the honey has been cooked, it is essential to let it cool to 160 degrees Fahrenheit or lower before adding water for fermentation. This step ensures that the mead maintains its desired qualities and does not lose any delicate flavors during the fermentation process.
The result of this unique cooking method is a deep copper-colored mead with a captivating aroma reminiscent of vanilla. The flavors are well-integrated, offering a delightful toffee-textured character with hints of sherry-like notes. The burnt honey adds depth and complexity, making Bochet a truly exceptional mead that stands out among its counterparts.
Bochet mead has gained popularity among mead enthusiasts and artisans who appreciate the intricate flavors and the historical significance it carries. Its allure lies in its ability to transport the drinker to a bygone era, offering a taste of the past with every sip.
Bochet mead is a burnt-honey mead that offers a range of unique flavors and aromas. Its history can be traced back to medieval times, and its cooking process sets it apart from other meads. Whether you're a mead connoisseur or someone looking to explore new and exciting beverages, Bochet is a must-try. Indulge in the sweet delight of burnt honey and let your taste buds embark on a journey through time.
What Is Bochet Mead?
Bochet mead, also known as burnt-honey mead, is a type of mead that is made by caramelizing the honey before the fermentation process. This unique method of preparation gives bochet mead its distinct flavor profile and rich, dark color.
The origins of bochet mead can be traced back to medieval times, with one of the earliest known recipes being the “1393 Mead Recipe.” This recipe is believed to have been translated from The Goodman of Paris, a book written by a Parisian merchant for his young wife between 1392 and 1394.
To make bochet mead, honey is heated and caramelized until it reaches a deep amber or dark brown color. This caramelization process lends a toasty and slightly burnt taste to the final product. The caramelized honey is then mixed with water and yeast to initiate fermentation, just like traditional mead.
The resulting bochet mead is often described as having a robust, smoky, and almost molasses-like flavor. It can have a sweet or dry finish, depending on the amount of residual sugar left in the mead after fermentation. The color of bochet mead can vary from a deep amber to a rich mahogany, adding to its visual appeal.
Bochet mead is a popular choice among mead enthusiasts and homebrewers due to its unique and complex flavor profile. It offers a departure from the traditional honey-forward taste of regular mead, providing a more intense and caramelized experience.
Bochet mead is a burnt-honey mead made by caramelizing the honey before fermentation. It has a rich, dark color and a unique flavor profile that can be described as toasty, smoky, and slightly burnt. Its origins can be traced back to medieval times, making it a fascinating choice for mead enthusiasts seeking a taste of history.
What Temperature Is Bochet Mead Done?
Bochet mead is considered done when it reaches a temperature above 260 degrees Fahrenheit. However, the actual temperature at which the mead is done may vary and is not specifically known. To achieve the desired flavors of marshmallow and toffee, it is recommended to cook the mead for approximately 45-60 minutes.
It is important to note that cooking the mead for a longer duration can result in a significant increase in bitterness. Therefore, it is advisable to closely monitor the cooking process and avoid exceeding the recommended time range.
When it comes to adding water to the mead, it is crucial to wait until the honey has cooled down to 160 degrees Fahrenheit or lower. This temperature allows for a safe and effective incorporation of water into the mead.
To summarize:
– Cook the bochet mead for around 45-60 minutes for marshmallow and toffee flavors.
– Avoid cooking for a longer period to prevent excessive bitterness.
– Wait until the honey cools down to 160 degrees Fahrenheit or lower before adding water to the mead.
Please note that these guidelines are provided as general recommendations, and it is always advisable to refer to a specific bochet mead recipe or consult with an experienced mead maker for more precise instructions.
Conclusion
Bochet mead is a unique and intriguing variation of traditional mead. By caramelizing the honey before fermentation, this burnt-honey mead takes on a whole new level of flavor and complexity. The cooking process creates a range of taste profiles, starting with a caramel-y flavor and progressing to a toffee or treacle taste, and finally evolving into a dark coffee or rich dark chocolate flavor.
The exact temperature at which the honey should be cooked is uncertain, but it is recommended to reach above 260 deg F. Cooking the honey for approximately 45-60 minutes will result in marshmallow and toffee flavors, while longer cooking times introduce a significant bitterness. It is important to allow the honey to cool to 160 deg F or lower before adding water to the mead.
The deep copper color and vanilla-like aroma of Bochet mead are accompanied by a well-integrated, toffee-textured, sherry-like character. This combination of flavors and aromas creates a truly unique drinking experience.
Interestingly, the term “bochet” itself refers to “burnt mead,” which perfectly encapsulates the toffee-like character and deep color of this mead variation.
Bochet mead is a fascinating and delicious choice for mead enthusiasts looking to explore new flavors and expand their palate. Its rich and complex taste profile makes it a standout option among traditional meads, and its history dating back to the 14th century adds a touch of intrigue to the brewing process. Whether enjoyed on its own or paired with a variety of foods, Bochet mead is sure to impress with its depth of flavor and unique characteristics.
