Making the Black Mead of Medieval France - Bochet

Summary

This video delves into the historical context and brewing process of bochet, a black mead from medieval France. The speaker explains how the dissolution of monasteries and the rise of hop-based beer contributed to mead's decline. Despite this, bochet remained popular in some regions, especially for its medicinal properties. The speaker brews a medieval recipe, tasting the final product and noting its caramel flavor, mild spices, and low sweetness. They find it surprisingly complex and plan to age it further. The video concludes with a promise to return with more kitchen experiments in the future.

Takeaways

• 😀 The dissolution of monasteries under Henry VIII led to a decrease in honey production, affecting mead making in England.
• 😀 The addition of hops to ale provided longer shelf life and lower cost, making it more attractive to the average drinker.
• 😀 Mead did not disappear entirely but became a niche drink, especially popular among peasants in rural areas.
• 😀 Mead was often consumed for its medicinal properties, with some believing it had curative effects when infused with herbs and spices.
• 😀 A 16th-century French treatise described the supposed health benefits of bochet, a type of mead made with caramelized honey.
• 😀 When improperly made, bochet could cause digestive issues, but when properly prepared, it was considered delightful and curative.
• 😀 Bochet was sometimes sweetened with sugar or raisins and could include unusual ingredients like ivory shavings and hartshorn.
• 😀 The recipe used in the video is based on a 14th-century medieval French recipe for bochet, which is ready to drink after fermentation.
• 😀 The final product of the bochet tasted complex, with a caramelized honey flavor and subtle spices, but not overly sweet.
• 😀 The higher water-to-mead ratio (6:1) in this medieval-style bochet results in a less viscous and lower alcohol content compared to modern meads.

Q & A

What historical event contributed to the decline of mead production in England?

The dissolution of the monasteries under Henry VIII significantly contributed to the decline of mead production, as monks were the primary producers of mead in England.

How did the introduction of hops affect the popularity of mead?

The addition of hops to ale allowed the drink to have a longer shelf life and be more affordable, making it more attractive to the average drinker and contributing to the decline of mead's popularity.

Who continued to make mead even after its decline, and why?

Peasants in the countryside continued to make mead, especially bochet, because it was cheaper than wine and they could brew it at home for personal consumption.

What medicinal properties were attributed to mead, particularly bochet?

Bochet was believed to have curative properties, such as soothing the throat, easing the heart, and providing comfort and jubilation. A 16th-century French treatise even praised it as a remedy when made correctly.

What ingredients were sometimes added to bochet for medicinal purposes?

Herbs, spices, sugar, raisins, and even less desirable ingredients like ivory and hartshorn were added to bochet for medicinal and flavor purposes.

Why did the speaker choose to use the 14th-century French recipe for bochet?

The speaker chose the 14th-century French recipe over a 17th-century one to avoid some of the more complex and potentially undesirable ingredients included in the later recipe, sticking to a simpler and more authentic version.

What does 'racking' the mead refer to in the brewing process?

Racking is the process of transferring the mead into another sterile container after fermentation, leaving behind the dead yeast and other sediment, to allow the mead to clear and continue aging.

What is the key difference between bochet and most modern meads?

The key difference is that bochet is not sweet like most modern meads. It has a more complex flavor profile, and it is less viscous due to a higher water-to-mead ratio.

What is the water-to-mead ratio in the bochet made in the video?

The water-to-mead ratio in the bochet made in the video is six parts water to one part mead, making it less thick and probably less alcoholic than many modern meads.

What is the speaker’s plan for the bochet after tasting it?

The speaker plans to let the bochet age further and taste it again in a few months to see how it develops in flavor over time.