Medieval Bochet Mead Honey Liqueur Recipe Making Cooking 2 2nd Edition by Susan Verberg

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Author: Susan Verberg

revives a centuries-old method of crafting bochet—a rich, caramelized honey mead liqueur—by blending historical techniques with modern homebrewing practicality. This concise yet flavorful guide offers step-by-step instructions on heating honey until it browns and bubbles, infusing it with spices like clove and cinnamon, and fermenting it into a bold, spiced liqueur reminiscent of medieval feasts. The updated second edition refines the recipe and adds insights on aging, bottling, and pairing, making it ideal for both hobbyist brewers and culinary history enthusiasts.

Medieval Bochet Mead Honey Liqueur Recipe Making Cooking 2 2nd Edition Table of contents:

• Introduction

  • Rediscovering Bochet: History & Revival

  • Overview of Medieval Sources (e.g., Le Ménagier de Paris, 1393)  

• What Is Bochet?

  • Characteristics of Historic & Modern Bochet (Table of Traits)  

  • Differences Between Caramelized Mead, Hippocras & Traditional Infusions

• Historical Background

  • Bochet in Medieval France & Its Evolution

  • Detailed Source Analysis: 14th–17th Century Recipes (honey, sugar, spices, fermentation)  

• Spices & Ingredients

  • Common Medieval Additives: Clove, Cinnamon, Grains of Paradise, Ginger, etc.

  • Honey vs. Sugar: Why Both Were Used Historically

• Modern Bochet Recipe

  • Step-by-Step Instructions: Caramelizing Honey, Infusing Water & Spices, Fermentation

• Spiced Variations & Fortified Recipes

  • Adaptations for Bochetomel (with fruit)

  • Custom Blends of Herbs & Spices

• Fermentation & Bottling

  • Yeast Selection: Medieval vs. Modern Strains (raisins, bread yeast, Kveik)  

  • Aging, Racking, Bottling, and Storage

• Flavor Profiles & Pairings

  • Tasting Notes: Caramel, Spice, Astringency

  • Suggested Food Pairings & Serving Temperatures

• Appendices & References

  • Primary Source Table (1393–1695 characteristics matrix)

  • Bibliography & Further Reading

  • Safety Tips for Handling Hot Caramel Honey

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Tags: Susan Verberg, Medieval Bochet, Mead Honey, Liqueur Recipe Making