It starts with a cauldron, an open flame, and a good measure of raw honey. Then—double, double, toil and trouble—stir constantly until the honey spits black steam at you. Add water and stand back as it erupts, volcano-like. Throw in some yeast and spices and, after it ages a bit, behold: bochet, a mysterious and lost style of mead. My path to recreate this ancient and mysterious beverage would take me on a deep dive into the nitty-gritty of medieval yeast strains, and turn my tiny kitchen into a mad…
