Description
A lightly carbonated, low-alcohol mead-like drink fermented from honey, malt, and citrus.
Technical
Primary fermentation involves Saccharomyces cerevisiae metabolizing sucrose (from honey) and maltose (from malt extract), producing ethanol and CO2. Lactobacillus spp. from lemon zest may contribute mild acidity. Secondary fermentation in bottles creates effervescence via residual sugars.
Culinary Significance
Traditionally served with raisins and sugar cubes to adjust sweetness. Modern variants use brown sugar or molasses. The drink balances tart (citric acid), floral (linalool from lemon), and caramel (malt melanoidins) notes. Served chilled to highlight crispness.
Science
Primary Reaction
Lactic acid fermentation
Parameters
Temperature
18°C optimal
15°C to 20°C range
Temperature affects yeast activity and fermentation rate
Time
5 days
2 days – 7 days
Longer fermentation increases ABV but risks dryness
Equipment