Historically close but yet different from Mead
(in Breton chouchenn, chufere mez or according to the dictionary Year Here)
This is an alcoholic beverage obtained by fermenting honey in water.
He once produced especially from buckwheat honey, at that time,
strong presence in Britain, which gave it its dark color and strong taste. |
 View on http://le-ProJET-olduvai.kanak.fr / A Brittany, this fermentation is initiated by the introduction of freshly pressed apple juice.
Fermentation can also be triggered by the addition of yeast like beer.
One liter of Chouchen requires about one third of its volume in honey to achieve a sufficient degree of alcohol.
Traditional drink of Britain, the Chouchen is a syrupy alcoholic drink (14° about) comparable to the Mead.
This alcohol is consumed fresh (always without ice, it masks the taste of honey), usually as an appetizer, or to embellish the melon (such as port) or, sometimes in winter as a mulled wine.
Britain found in different types of Chouchen some of which are made with a mixture of water and sea water, well honey.
The effects of Chouchen used to be very violent.
After extraction of honey, nothing was lost : natural rays were thrown into the barrel fermentation.
Were mixed with honey bees whose venom was spreading in the drink.
The Chouchen could then have a stunning effect.
En effet, the venom was attacking the cerebellum (used to maintain balance).
Few drinks enough to fall backwards.
This is no longer the case today.
We still find the traditional Chouchen (chufere) in a few places of the Breton countryside.
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