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ello All,
Below is a copy of my wife’s thread topic, that she posted on the "Other" beersite, which now is locked out because...mead is not beer.
Hoping to get some input from the more open-minded beersite.
Thanks
Tim
Mead and Moroccan Dinner
Hey, it’s been so long since I’ve had the time to sit and post anything here. But my employment situation has changed and I find that I can get back to doing the things that I really love.
one of them is hosting beer dinners. A while back I posted about how the Great Northern Brewers Club and I set up beer dinners every other month, host decides the theme, date, number of guests, etc. Each guest brings a food and beer pairing. We had a tremendous response to the May dinner. Too many people not enough spaces, so Tim and I decided to host a dinner in June to accomodate the overflow. In an hour we had filled ours, 12 peeps, including ourselves.
We (I should really say "I") decided on a Moroccan food paired with mead theme. I like a good challenge. Anyway, the challenge ended up being that the guests have all the major courses picked. It left Tim and I with the meet and greet, that’s it. I decided I would have some back up apps with a mead pairing and another dessert with a mead pairing.
We also have plans to decorate the back deck (weather permitting) with Moroccan flair. Sort of psyched about this. I love to entertain and love themes even more.
When this all goes down I’ll post a pix link and describe the dinner and how the pairings went. Mead is always a challenge as it doesn’t have much in the way of cutting power. Moroccan spices should be interesting to work with too!
Anyone have any experience with pairing meads with food?
I’d like to hear/see some successful marriages (even not successful ones;-)
Julie in AK
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Yikes! Mead is such a hard one to think of matching up with food. Esp if I think of Apis Poltorak Jadwiga, because its so sweet, it would be like pairing a port or sherry with food. Its better as a digestif.
And as she said, a dry mead might disappear entirely against the food.
Honey Sun Iqhilika - Chili might be worth a go, esp with Moroccan, but man, who could say? I’ve never had their herbal one, but it sounds good and could work.
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I was thinking the same thing.
Not from personal experience but an herbal mead sounds best with couscous.
Is braggot out of the question?
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I get a really dry house mead at the one Ethiopian place in town. It goes really well with beets and other root vegetables.
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Mead probably works a lot better with food in Alaska. 
That said, one of the best wine and food pairings I can remember is a reserve Gewurztraminer (tons of honey and sweetness) with spicy Thai food. In general, I think mead and spicy dishes could go well together, so long as you set some lighter-bodied meads for the main courses. Jadwiga + big meal = sleep.
Two closing comments:
(1) Honey Sun Iqhilika Chili tastes like burning.
(2) The Moroccan living in my house pairs well with all alcohol.
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Thank you all for the input.
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