The spirit of odin mead

Hidromiel Odin is a very ancient artisanal drink, quite possibly the first alcoholic beverage drunk by humans, since honey is one of the few raw materials that primitive clans had to make alcoholic beverages.

Its basic elaboration has only three ingredients: water, honey and a third element that contains the magic that will make it ferment.

Our mead is totally handmade, leaving aside industrialized processes, we use 100% national and local raw material, we support regional commerce and small beekeepers.

Odin mead is one of the alcoholic beverages with the greatest diversity of flavors, it can be made with any type of fruit, cereals, herbs or spices.

COOKING

We boil water in a large kettle to which we are going to add the first quality ingredients. They have motors that are in charge of mixing the honey and water. Once the mixture is ready, it is called must. At this point it is necessary to cool the finished mixture so that the fermentation phase can begin. For this purpose, a plate heat exchanger is used to transfer the temperature of the hot wort to water circulating in a circuit attached to the wort circuit. It is important to do this process quickly so that the flavors and aromas of the honey are maintained as much as possible.

A curious fact is that traditionally the cooking kettles were made of copper, but over time they have moved towards stainless steel kettles for health reasons.

FERMENTATION
With the must cold, it is transferred to a tank to start the fermentation process and for this purpose a good yeast strain is selected, which is essential for the development of the product. The mead will take between 9 and 21 days to be elaborated and ready for bottling depending on the recipe being prepared.

Traditionally, people would enter the cellars with a lighted match that would extinguish itself in the presence of CO2, since it implies the absence of oxygen and combustion is impossible.

BOTTLING
Before bottling, we will add honey to the tank so that when the liquid in the bottle returns to room temperature, it will start a second fermentation inside the bottle, which will produce the gas and foam.

Finally, during the bottling phase, it is necessary to cool the tank to temperatures close to 0º so that the yeast is not stressed when the liquid is transferred to the bottle.

At this stage it is important that the ambient temperature is the necessary for the yeast to ferment well for the second time. Once it has gained gas, the product is labeled and stored awaiting distribution.

And what better than to practice axe throwing in Barcelona and celebrate the victory with a cold Odin mead! Skäl!