蜂蜜酒的历史考证

　　据考证，我国蜂蜜酒始见于西周公元前780年周幽王宫宴中，这是在“猿酒”的启发下试酿成功的。到了唐代，药学家苏恭除分述“酒有秫、黍、粳、栗、蜜、葡萄等色”外还从酿造中得出了“凡作酒醴须曲，而葡萄、蜜等酒独不用曲”的自然发酵的经验，孟诜在《食疗草本》中也阐述了蜂蜜酒的食疗价值。宋代寇宗爽也提到了治病方法中用过蜂蜜酒。

　　明代李时珍的《本草纲目》把蜂蜜酒列为专条，引证了唐代孙思邈用蜂蜜酒治风疹，风癣等疾病，并提供了蜂蜜酿酒的土方。

　　古代的游士张逸人在湖南饮到一位崔姓姑娘酿出的蜂蜜酒，高兴中挥笔题诗：“五陵城里崔家酒，地上应无天上有。云游道士饮一斗，醉卧白云深洞口”。

　　罗马、希腊、埃及、英国等古国，也曾在较早历史时期出现过蜂蜜酒。

　　英国与波兰虽是国外最先有蜂蜜酒的国家，但都远远的迟于我国。国外最喜欢饮蜂蜜酒的国家，过去要算英国，现在遍及世界各国。

　　蜂蜜酒被誉为“天之美禄”！宋代苏东坡在《蜜酒歌》中赞颂"蜜蜂大胜监河侯"！陆游重游沈园，凭吊故人时，也想到了一杯多情的“蜂蜜酒”在那“坏壁醉题尘漠漠”中，依稀可见到“红酥手，黄腾酒，满城春色宫墙柳”。

　　现在开发的蜂蜜酒，是现代科技与传统发酵的科技结合，用最好的蜂蜜加优质米曲，工艺可靠合理，产品营养丰富，经严格检测，各种指标符和国家标准，无论是工艺、质量还是各种卫生指标，都是信得过的，大家可以放心饮用。
-- From 东北新闻网

造法：用砂蜜一斤，糯米饭一升，面曲五两，熟水五升，一起装入瓶内，密封七天后便成酒。
功效主治：治风疹风癣
--《精编本草纲目》

But according to this, if mead was recorded in Rigveda, then it's much earlier than when it was first recorded in China——

The first known description of mead is in the hymns of the Rigveda,[1] one of the sacred books of the historical Vedic religion and (later) Hinduism dated around 1700–1100 BC. During the "Golden Age" of Ancient Greece, mead was said to be the preferred drink.[2] Aristotle (384–322 BC) discussed mead in his Meteorologica and elsewhere, while Pliny the Elder (AD 23–79) called mead militites in his Naturalis Historia and differentiated wine sweetened with honey or "honey-wine" from mead.[3]

Around AD 550, the Brythonic speaking bard Taliesin wrote the Kanu y med or "Song of Mead."[4] The legendary drinking, feasting and boasting of warriors in the mead hall Heorot in the Anglo-Saxon epic poem Beowulf is echoed in the mead hall Dyn Eidyn now modern day Edinburgh in the epic poem Y Gododdin, both dated around AD 700. Mead is still drunk by modern Celts, Welsh for mead is Medd, and Leanne Meala in Scottish Gaelic.

Mead was the historical beverage par excellence and commonly brewed by the Germanic tribes in Northern Europe. However, heavy taxation and regulations on the ingredients of alcoholic beverages such as the Reinheitsgebot or Purity Laws led to commercially made mead becoming a more obscure beverage up until recently.[5] Some monasteries kept up the old traditions of mead-making as a by-product of beekeeping, especially in areas where grapes could not be grown.