claphamsa

Recipes 

Any idea what the differences are? I got some meade from my local beer store, and it tastes a lot like Tej to me, is this normal?

Nurmey

Recipes 

Wasn't familiar with Tej so I looked it up. Sounds like a variation but similar to mead. Here is what Wiki says:

(Amharic: ጠጅ, pronounced [ˈtʼədʒ]) is a mead or honey wine brewed and consumed in Ethiopia. It is flavored with the powdered leaves and bark of gesho (Rhamnus prinoides), a hops-like bittering agent which is a species of buckthorn.

A sweeter, less-alcoholic version called berz, aged for a shorter time, is also made. The traditional vessel for drinking tej is a rounded vase-shaped container called a berele, which looks like a Florence flask. Tej has a deceptively sweet taste that masks its high alcohol content, which varies greatly according to the length of fermentation.

Tej is usually homemade, but throughout Ethiopia it is available in tejbeits (literally, "tej houses", or pubs).

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claphamsa

Recipes 

Keep forgetting not everyone has tons of Ethiopian restaurants in their city

I pity you all!

Docapi

Recipes 

Isn't that an oxymoron?

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Secondary: Dandelion wine

Bottled: Edwort's Apfelwien #1 Edwort Apfelwien #2, Joes ancient orange mead, island mist kits x2.

malkore

Recipes 

sounds like Tej is indeed just a sub-category of mead, like a metheglin, or a pyment.

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Malkore
Primary: English Mild
On tap: Pale Ale, Lancelot's Wheat, English Brown Ale, Steam Beer, HoovNuts IPA
Bottled: MOAM, Braggot, Raspberry Melomel, Merlot, Apfelwein, Pyment, Sweet mead, Cabernet
Gal in 2009: 27, Gal in 2010: 34, Gal in 2011: 13, Gal in 2012: 10

Iordz

Recipes 

I wouldn't really call it a sub-catagory of mead, nobody in America tries to make "tej," so to speak, they make mead and you won’t see it as a category in any festivals. It's like medovina, it's just mead from Slavic countries, not very different from American mead, only a few some minor ingredients.

claphamsa

Recipes 

Thanks all! Thats pretty much what I thought!, now to make some mead