Talk:Adventist Youth Honors Answer Book/Outdoor Industries/Beekeeping

Honey as fermented drink
I note with interest that there is no mention of honey as a fermented drink. Mead has long been made throughout much of Europe and Africa, and still is made traditionally today in some areas. It can be (often is) quite alcoholic, but does not need to be so - in fact, early stages of the fermentation when alcohol levels are very low are traditionally reserved for children in Africa (e.g. Tej in Ethiopia and surrounds). Non-alcoholic recipes such as this ginger beer recipe adapt well to being made with honey instead of table sugar, and are generally the better for it too. Webaware talk 04:02, 23 April 2007 (UTC)
 * Teaching Pathfinders about the use of honey as a fermented drink would be against the principals of the church which sponsors the organization. It was an intentional omission. -- Jomegat 13:17, 23 April 2007 (UTC)
 * Ah, fair enough. I won't be offended if you "archive in page history" this comment then. Webaware talk 15:17, 23 April 2007 (UTC)
 * I don't mind having this in the talk page at all. The question might come up again.  In fact, it might not be a bad idea to note the existence of mead (without endorsement).  It's probably better to acknowledge its existence than it is to totally ignore it. -- Jomegat 15:24, 23 April 2007 (UTC)