Wine, cheese and beer make me happy, which is why you can find me at the original Tria (18th & Sansom) several times a month. But after this week’s trip to the new Tria (12th & Spruce) I have another fermented beverage to try: the mead.
What the heck is mead? you might ask. I’m not exactly sure, really, but I think it involves blossoms, beekeeping, fermentation and high alcohol content (12%). That’s why Tria serves their Makana Iqhilika African Herbal Blossom Mead in bitty 3 oz glasses. Authentic mead’s only been allowed in the US for a few months, and our Tria had the Pennsylvania debut of the stuff.
If you’ve been to either Tria, you know they categorize their cheeses and beverages under descriptive headings: luscious, invigorating, friendly, profound, etc. Well, the mead is under “extreme,”Ã‚Â and extreme it is. It’s a bit medicinal, a bit”Ã‚Â¦ not tart, but”Ã‚Â¦ oh I don’t know. I can’t describe it. Pony up $7.50 and taste for yourself.