Lithuanian traditional foods
Midus
Midus is a naturally fermented honey drink with old historical memory in Lithuania and a modern protected-geographical-indication context in Stakliškės. It should be distinguished from krupnikas and other strong honey drinks.
Food and heritage context
- Category
- Drinks
- Type
- fermented honey drink
- Heritage status
- historical and protected tradition
- Context
- Honey, fermentation, beekeeping, Stakliškės, Midaus Stakliškės PGI, spices, aging
Names and variants
Lithuanian midus, Honey drink
What is midus?
Midus is a fermented drink made from a honey solution. Its basis is honey, water, and the work of yeast, not the addition of strong alcohol.
Because honey and beekeeping matter so much, midus has strong historical memory in Lithuania. According to the Universal Lithuanian Encyclopedia, midus is one of the oldest alcoholic drinks in the world; honey drinks were made as early as 7000-5000 BCE. It is mentioned in Prussia in the 11th century, production flourished in Lithuania until the 18th century, declined as tree-hive beekeeping faded, and was revived in Stakliškės in 1959 on the initiative of A. Sinkevičius.
The Stakliškės context
Stakliškės is the most important modern place for Lithuanian midus. The name Midaus Stakliškės has protected geographical indication status.
This does not mean that all midus is Stakliškės midus; the protected name applies to a specific specification.
Fermentation and aging
Midus fermentation can be slow. Honey contains a lot of sugar, but yeast needs the right temperature, cleanliness, and nutrient conditions.
Aging softens the flavor and helps balance honey, acidity, and aromas.
A responsible view
Midus is an alcoholic drink, so a heritage description should be careful: the focus is history and technology, not encouraging drinking.
Herbs or honey should not be presented as a medicinal argument for an alcoholic drink.
Recipe
How is midus made?
Midus is an alcoholic fermented drink. This recipe gives a small-batch principle for education; production and distribution must comply with the law.
Ingredients
Method
- Dissolve the honey in warm water. If heating, do not boil for long.
- Cool to a yeast-friendly temperature.
- Pour into a clean fermentation vessel, add the yeast, and fit an airlock.
- Ferment until active fermentation ends, then rack off the sediment.
- Age in a cool, dark place until the flavor softens.
Notes
Do not use dirty equipment: honey solution is easily infected by unwanted cultures.
Midus is not a health remedy. It is an alcoholic drink.
Midus: frequently asked questions
How is midus different from krupnikas?
Midus is fermented from a honey solution, while krupnikas is a strong honey-and-spice liqueur.
How long does fermentation take?
From several weeks to longer, depending on the amount of honey, yeast, and temperature.
What yeast should be used?
Wine or mead yeast is best, following the producer's instructions.
Does honey need to be boiled?
Long boiling is not necessary. Heating helps dissolve it, but extended boiling weakens the aroma.
Why is midus aged?
Aging softens alcohol sharpness, brings honey aromas together, and lets sediment settle.
What is Midaus Stakliškės PGI?
It is a protected geographical indication for a specific Stakliškės midus name and specification.
Does midus have medicinal properties?
Midus is an alcoholic drink and should not be presented as a treatment or remedy.