Enlarge / A medieval form of mead called “bochet” calls for caramelizing raw honey in a cauldron over an open flame. (credit: Screenshot/Gemma Tarlach/Gastro Obscura)
Ah, mead, that sweet, honeyed alcoholic beverage that has been a staple at Renaissance Fairs for decades (along with giant turkey legs). It’s also increasingly popular among home craft brewers since it’s relatively easy to make. Those in search of a unique challenge, however, are turning to a special kind of medieval mead called bochet. The only known detailed recipe for bochet dates back to the late 14th century and was lost for centuries, until it was rediscovered around 2009.
Fermentation in general has been around for millennia, and mead (“fermented honey…
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