Mead is undoubtedly the oldest alcoholic beverage known to man since the ancient times. It was first mentioned in the Anglo-Saxon epic poem 'Beowulf' as a the drink of Celtic warriors celebrating their victory. Later, mead was mostly produced in monasteries by monks as a by-product of honey production and a substitute of wine. Because of its long history, it is brewed in many ways and there are several kinds of this drink. It can be sweet or dry, sparkling or still. In the summer it is a great refreshing beverage, served chilled with a lemon slice, whereas in the winter it is usually drunk hot, with some wine, honey, cinnamon and cloves. Prepare a yeast starter 24 hours before making mead. Mix spring water with honey and yeast in a jar. Then put the lid loose so that carbon dioxide can escape. Boil 1 gallon of water and add honey with yeast nutrient. Pour 2 gallons of ice cold water into the carboy, cool the mixture and add yeast starter. Put the lock on top of the carboy and let it sit in a cool, dark place for about 5 weeks.