Lake Mead
Location	Mohave County, Arizona and Clark County, Nevada
Coordinates	36°15′N 114°23′W / 36.25°N 114.39°W / 36.25; -114.39Coordinates: 36°15′N 114°23′W / 36.25°N 114.39°W / 36.25; -114.39
Lake type	reservoir
Primary inflows	Colorado River
Primary outflows	Colorado River
Basin countries	United States
Max. length	120 mi (190 km)
Surface area	247 sq mi (640 km2)
Max. depth	489 ft (149 m)
Water volume	Normal: 26,134,000 acre·ft (32.236 km3) Current: 14,940,000 acre·ft (18.43 km3)
Shore length1	550 mi (890 km)
Surface elevation	Normal: 1,219 ft (372 m) Current: 1,133 ft (345 m)
1 Shore length is not a well-defined measure.

Lake Mead is the largest reservoir in the United States in maximum water capacity. It is located on the Colorado River about 30 mi (48 km) southeast of Las Vegas, Nevada, in the states of Nevada and Arizona. Formed by the Hoover Dam, it extends 112 miles (180 km) behind the dam, holding approximately 26,134,000 acre feet (32.236 km³) of water.^[1][2]

History[link]

Elwood Mead

Lake Mead was named after Elwood Mead (1858–1936), who was the commissioner of the U.S. Bureau of Reclamation from 1924 to 1936 during the planning and construction of the Boulder Canyon Project that created the dam and lake. Lake Mead was established as the Boulder Dam Recreation Area in 1936, administrated by the National Park Service. It was then changed to the Lake Mead National Recreation Area in 1964, this time including Lake Mohave and the Shivwits Plateau under its jurisdiction. Both lakes and the surrounding area offer year-round recreation options. The accumulated water from Hoover Dam forced the evacuation of several communities, most notably St. Thomas, Nevada, whose last resident left the town in 1938.^[3] The ruins of St. Thomas are sometimes visible when the water level in Lake Mead drops below normal.^[3]

At lower water levels, a high-water mark or "bathtub ring" is visible in photos that show the shoreline of Lake Mead. The bathtub ring is white because of the deposition of minerals on previously submerged surfaces.^[4]

Geography[link]

Lake Mead, May 2, 2006

Lake Mead from space, November 1985. North is facing downward to the right. The Colorado River can be seen leading southward away from the lake on the top left. The Hoover Dam is located where the river meets the lake.

There are nine main access points to the lake. On the west are three roads from the Las Vegas metropolitan area. Access from the northwest from Interstate 15 is through Valley of Fire State Park and the Moapa River Indian Reservation to the Overton arm of the lake.

The lake is divided into several bodies. The large body closest to the Hoover Dam is Boulder Basin. The narrow channel, which was once known as Boulder Canyon and is now known as The Narrows, connects Boulder Basin to Virgin Basin to the east. The Virgin River and Muddy River empty into the Overton Arm, which is connected to the northern part of the Virgin Basin. The next basin to the east is Temple Basin, and following that is Gregg Basin, which is connected to the Temple Basin by the Virgin Canyon. When the lake levels are high enough, a section of the lake farther upstream from the Gregg Basin is flooded, which includes Grand Wash Bay and the Pearce Ferry Bay and launch ramp. In addition, there are two tiny basins, the Muddy River Inlet and the Virgin River Basin, that are flooded when the lake is high enough where these two rivers flow into the lake. As of now, however, these basins remain dry.

Jagged mountain ranges surround the lake, offering somewhat of a startling but beautiful backdrop, especially at sunset. There are two mountain ranges within view of the Boulder Basin, the River Mountains, oriented north-west to south-east and the Muddy Mountains, oriented west to north-east. From the Virgin Basin, you can view the majestic Bonelli Peak towards the east.

Las Vegas Bay is the terminus for the Las Vegas Wash which is the sole outflow from the Las Vegas Valley.

Drought and water usage issues[link]

Lake Mead as seen from the Hoover Dam clearly showing the "bathtub ring"

Lake Mead's water level has fallen below the drought level (1125 feet above sea level) three times.^[5] From 1953 to 1956, the water level fell from 1,200 to 1,085 feet (370 to 331 m). From 1963 to 1965, the water level fell from 1,205 to 1,090 feet (367 to 330 m). Since 2000 through 2008, the water level has dropped from 1215 to 1095. In 2009 the water level rose slightly due to cool winter temperatures and rainfall.

In June 2010, the lake was at 39 percent of its capacity,^[6] and on Nov. 30, 2010 it reached 1,081.94 ft (329.78 m), setting a new record monthly low.^[7] From mid May 2011 to September 22, 2011, Lake Mead's water elevation increased from 1095.5 feet to 1115.24 feet, and the rivers feeding it were running at 128.06% of the average flow rate for September 22.

Lake Mead draws a majority of its water from snow melt in the Colorado, Wyoming, and Utah Rocky Mountains. Since 2000 the water level has been dropping at a fairly steady rate due to less than average snowfall. As a result, marinas and boat launch ramps have either needed to be moved to another part of the lake or have closed down completely. The Las Vegas Bay Marina and the Lake Mead Marinas were relocated a few years ago to Hemenway Harbor. Overton Marina has been closed due to low levels in the northern part of the Overton Arm, Government Wash, Las Vegas Bay, and Pearce Ferry boat launch ramps have also been closed. The marinas that remain open include Las Vegas Boat Harbor and Lake Mead Marina all sharing Hemenway Harbor/Horsepower Cove, Callville Bay Marina, Echo Bay Marina, and Temple Bar Marina, along with the Boulder Launch Area (former location of the Lake Mead Marina) and the South Cove launch ramp.^[8]

Changing rainfall patterns, climate variability, high levels of evaporation, reduced snow melt runoff, and current water use patterns are putting pressure on water management resources at Lake Mead as the population depending on it for water and the Hoover Dam for electricity continues to grow. A 2008 paper in Water Resources Research states that at current usage allocation and projected climate trends, there is a 50% chance that live storage in lakes Mead and Powell will be gone by 2021, and that the reservoir could drop below minimum power pool elevation of 1,050 feet (320 m) as early as 2017. Lake volume is now at the mercy of a cascade of forces that include the fact that it is very likely impossible that the prevailing climate pattern of profound drought will or can change to precipitation surcharge in a time frame shorter than that in which the lake level will fall below the dead storage level of the downstream diversion and hydro-power intake tunnels. However, water levels in the lake rose by more than 30 ft (9.1 m) in 2011 due to a rainy winter and increased snowfall in the Rocky Mountains.^[9]

The diversion tunnels, used during construction, are at an elevation at which the flow of the river would continue indefinitely. But they were permanently sealed with massive concrete plugs, isolating them from the remaining sections of the downstream outlet tunnels when the main dam began to be raised and, later when the lake was filled. Today, it is not very likely that they could be removed from the diversion tunnels. And in doing so, it would effectively be the admission that the Hoover Dam project was finished, and had been terminated unsuccessfully.^[10][11][12] But, Terry Fulp, manager of the federal bureau office for the lower Colorado, disagreed with the paper, saying that global climate models were not sensitive or refined enough to forecast such effects.

Recreation and marinas[link]

Lake Mead offers many types of recreation to locals and visitors. Boating is the most popular. Additional activities include fishing, water skiing, swimming and sunbathing. There are five marinas on the lake: Forever Resorts at Callville Bay, Echo Bay, and Temple Bar Marina; and Las Vegas Boat Harbor along with Lake Mead Marina in Hemenway Harbor which are family owned and operated.^[13] The area also has many coves with rocky cliffs and sandy beaches. There are several small to medium-sized islands in the lake area depending on the water level. In addition, the Alan Bible Visitor Center has a small cactus garden of plants native to the Mojave Desert.

B-29 crash[link]

At the bottom of the lake is a B-29 Superfortress that crashed in 1948 while testing a prototype missile guidance system known as "suntracker".^[14]

The wreckage of at least two smaller planes is also within Lake Mead.^[15]

See also[link]

United States portal

• List of reservoirs and dams in the United States

References[link]

External links[link]

Wikimedia Commons has media related to: Lake Mead National Recreation Area

• Lake Mead Water Database
• Lake Mead National Recreation Area - National Park Service
• Arizona lakes water level report
• Lake Mead water levels graph Historical and current water levels in Lake Mead
• Lake Mead elevation at Hoover Dam Monthly from Feb 1935 to present

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Mead

Mead ( /ˈmiːd/; archaic and dialectal "medd"; from Old English "meodu"^[1]), also called honey wine, is an alcoholic beverage that is produced by fermenting a solution of honey and water.^[2] It may also be produced by fermenting a solution of water and honey with grain mash, which is strained after fermentation.^[3] Depending on local traditions and specific recipes, it may be flavored with spices, fruit, or hops^[4] (which produce a bitter, beer-like flavor). The alcoholic content of mead may range from about 8% ABV^[5] to 18%. It may be still, carbonated, or naturally sparkling, and it may be dry, semi-sweet, or sweet.^[6]

Mead is known from many sources of ancient history throughout Europe, Africa, and Asia, although archaeological evidence of it is ambiguous.^[7] Its origins are lost in prehistory. "It can be regarded as the ancestor of all fermented drinks," Maguelonne Toussaint-Samat has observed, "antedating the cultivation of the soil."^[8]

Claude Lévi-Strauss makes a case for the invention of mead as a marker of the passage "from nature to culture."^[9] Mead has played an important role in the beliefs and mythology of some peoples. One such example is the Mead of Poetry, a mead of Norse mythology crafted from the blood of the wise being Kvasir which turns the drinker into a poet or scholar.

History[link]

The earliest archaeological evidence for the production of mead dates to around 7000 BC. Pottery vessels containing a mixture of mead, rice and other fruits along with organic compounds of fermentation were found in Northern China.^[10] In Europe, it is first attested in residual samples found in the characteristic ceramics of the Bell Beaker Culture.

The earliest surviving description of mead is in the hymns of the Rigveda,^[11] one of the sacred books of the historical Vedic religion and (later) Hinduism dated around 1700–1100 BC. During the Golden Age of Ancient Greece, mead was said to be the preferred drink.^[12] Aristotle (384–322 BC) discussed mead in his Meteorologica and elsewhere, while Pliny the Elder (AD 23–79) called mead militites in his Naturalis Historia and differentiated wine sweetened with honey or "honey-wine" from mead.^[13] The Spanish-Roman naturalist Columella gave a recipe for mead in De re rustica, about AD 60.

Take rainwater kept for several years, and mix a sextarius of this water with a pound of honey. For a weaker mead, mix a sextarius of water with nine ounces of honey. The whole is exposed to the sun for 40 days, and then left on a shelf near the fire. If you have no rain water, then boil spring water.^[14]

Around AD 550, the Brythonic-speaking bard Taliesin wrote the Kanu y med or "Song of Mead."^[15] The legendary drinking, feasting and boasting of warriors in the mead hall is echoed in the mead hall Dyn Eidyn (modern day Edinburgh), and in the epic poem Y Gododdin, both dated around AD 700.^{[clarification needed]} In the Old English epic poem Beowulf, the Danish warriors drank mead. Later, taxation and regulations governing the ingredients of alcoholic beverages led to commercial mead becoming a more obscure beverage until recently.^[16] Some monasteries kept up the old traditions of mead-making as a by-product of beekeeping, especially in areas where grapes could not be grown.

Etymology[link]

The English word mead derives from the Old English meodu,^[1] from Proto-Germanic meduz, from Proto-Indo-European *médʰu (honey, fermented honey drink). Slavic med / miod , which means both "honey" and "mead", (Czech, Slovak, Serbian, Bosnian, Bulgarian, Macedonian, Croatian: med vs. medovina, Polish 'miód' pronounce [mju:t] - honey, mead) and Baltic medus "honey"/midus "mead", also derive from the same Proto-Indo-European root (cf. Welsh medd, Old Irish mid, and Sanskrit madhu).^[17]

Distribution[link]

Mead was also popular in Central Europe and in the Baltic states. In the Polish language mead is called miód pitny ([ˈmiut ˈpitnɨ]), meaning "drinkable honey". In Russia mead remained popular as medovukha and sbiten long after its decline in the West. Sbiten is often mentioned in the works of 19th-century Russian writers, including Gogol, Dostoevsky and Tolstoy.

In Finland, a sweet mead called sima (cognate with the root of zymurgy) is still an essential seasonal brew connected with the Finnish Vappu (May Day) festival. It is usually spiced by adding both the pulp and rind of a lemon. During secondary fermentation, raisins are added to control the amount of sugars and to act as an indicator of readiness for consumption; they will rise to the top of the bottle when the drink is ready. However, the sugar used in modern practice is typically brown sugar, not honey.^[18]

Ethiopian mead is called tej (ጠጅ, [ˈtʼədʒ]) and is usually home-made. It is flavored with the powdered leaves and bark of gesho, a hop-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.

Mead known as iQhilika is traditionally prepared by the Xhosa of South Africa.

Varieties[link]

Czech Medovina

Mead can have a wide range of flavors depending on the source of the honey, additives (also known as "adjuncts" or "gruit") including fruit and spices, the yeast employed during fermentation, and the aging procedure.^[19] Mead can be difficult to find commercially. Some producers have marketed white wine sweetened and flavored with honey after fermentation as mead, sometimes spelling it "meade."^[19] This is closer in style to a Hypocras. Blended varieties of mead may be known by the style represented; for instance, a mead made with cinnamon and apples may be referred to as either a cinnamon cyser or an apple metheglin.

A mead that also contains spices (such as cloves, cinnamon or nutmeg), or herbs (such as meadowsweet, hops, or even lavender or chamomile), is called a metheglin (/mɨˈθɛɡlɪn/).^[20][21]

A mead that contains fruit (such as raspberry, blackberry or strawberry) is called a melomel,^[22] which was also used as a means of food preservation, keeping summer produce for the winter. A mead that is fermented with grape juice is called a pyment.^[22]

Mulled mead is a popular drink at Christmas time, where mead is flavored with spices (and sometimes various fruits) and warmed, traditionally by having a hot poker plunged into it.

Some meads retain some measure of the sweetness of the original honey, and some may even be considered as dessert wines. Drier meads are also available, and some producers offer sparkling meads. There are a number of faux-meads, which are actually wines with honey added after fermentation as a sweetener and flavoring.^{[citation needed]}

Historically, meads were fermented with wild yeasts and bacteria (as noted in the recipe quoted below) residing on the skins of the fruit or within the honey itself. Because wild yeasts can produce inconsistent results, brewers have isolated the various strains in use today, and these have become associated with individual styles of mead. For the most part, these are the same strains that are used in beer and wine production. However, several commercial labs (such as White Labs, WYeast, and Vierka) have developed yeast strains specifically for mead brewing. Mead yeasts are better suited to preserve the delicate honey flavors than are wine or beer yeasts.^{[citation needed]}

Mead can also be distilled to a brandy or liqueur strength. A version called "honey jack" can be made by partly freezing a quantity of mead and straining the ice out of the liquid (a process known as freeze distillation), in the same way that applejack is made from cider.

Mead variants[link]

A homebrewed melomel mead

Trójniak — A Polish mead, made using two units of water for each unit of honey

• Acerglyn — A mead made with honey and maple syrup.
• Balche — A native Mexican version of mead.
• Black mead — A name sometimes given to the blend of honey and black currants.
• Bochet — A mead where the honey is caramelized or burned separately before adding the water. Yields toffee, chocolate, and marshmallow flavors.
• Braggot — Also called bracket or brackett. Originally brewed with honey and hops, later with honey and malt — with or without hops added. Welsh origin (bragawd).=
• Capsicumel — A mead flavored with chili peppers.
• Chouchenn — A kind of mead made in Brittany.
• Cyser — A blend of honey and apple juice fermented together; see also cider.
• Czwórniak (TSG) — A Polish mead, made using three units of water for each unit of honey
• Dandaghare — A mead from Nepal, combines honey with Himalayan herbs and spices. It has been brewed since 1972 in the city of Pokhara.
• Dwójniak(TSG) — A Polish mead, made using equal amounts of water and honey
• Great mead — Any mead that is intended to be aged several years. The designation is meant to distinguish this type of mead from "short mead" (see below).
• Gverc or Medovina — Croatian mead prepared in Samobor and many other places. The word "gverc" or "gvirc' is from the German "Gewürze" and refers to various spices added to mead.
• Hydromel — Literally "water-honey" in Greek. It is also the French name for mead. (Compare with the Catalan hidromel, Galician aiguamel, Portuguese hidromel, Italian idromele, and Spanish hidromiel and aguamiel). It is also used as a name for a light or low-alcohol mead.
• Medica — Slovenian, Croatian, variety of Mead.
• Medovina — Czech, Croatian, Serbian, Bulgarian, Bosnian and Slovak for mead. Commercially available in the Czech Republic, Slovakia and presumably other Central and Eastern-European countries.
• Medovukha — Eastern Slavic variant (honey-based fermented drink).
• Melomel — Melomel is made from honey and any fruit. Depending on the fruit base used, certain melomels may also be known by more specific names (see cyser, pyment, morat for examples).
• Metheglin — Metheglin is traditional mead with herbs and/or spices added. Some of the most common metheglins are ginger, tea, orange peel, nutmeg, coriander, cinnamon, cloves or vanilla. Its name indicates that many metheglins were originally employed as folk medicines. The Welsh word for mead is medd, and the word "metheglin" derives from meddyglyn, a compound of meddyg, "healing" + llyn, "liquor."
• Midus — Lithuanian for mead, made of natural bee honey and berry juice. Infused with carnation blossoms, acorns, poplar buds, juniper berries and other herbs, it is often made as a mead distillate or mead nectar, some of the varieties having as much as 75% of alcohol.
• Morat — Morat blends honey and mulberries.
• Mulsum — Mulsum is not a true mead, but is unfermented honey blended with a high-alcohol wine.
• Myod — Traditional Russian mead, historically available in three major varieties: aged mead ("мёд ставленный") — a mixture of honey and water and/or berry juices, subject to a very slow (12–50 years) anaerobic fermentation in airtight vessels in a process similar to the traditional balsamic vinegar, creating a rich, complex, and high-priced product; drinking mead ("мёд питный") — a kind of honey wine made from diluted honey by traditional fermentation; and boiled mead ("мёд варёный") — a drink closer to beer, brewed from boiled wort of diluted honey and herbs, very similar to modern medovukha.
• Omphacomel — A medieval mead recipe that blends honey with verjuice; could therefore be considered a variety of pyment (qv).
• Oxymel — Another historical mead recipe, blending honey with wine vinegar.
• Pitarrilla — Mayan drink made from a fermented mixture of wild honey, balché-tree bark and fresh water.
• Pyment — Pyment blends honey and red or white grapes. Pyment made with white grape juice is sometimes called "white mead."
• Półtorak(TSG) — A Polish great mead, made using two units of honey for each unit of water
• Rhodomel — Rhodomel is made from honey, rose hips, rose petals or rose attar, and water.
• Sack mead — This refers to mead that is made with more honey than is typically used. The finished product contains a higher-than-average ethanol concentration (meads at or above 14% ABV are generally considered to be of sack strength) and often retains a high specific gravity and elevated levels of sweetness, although dry sack meads (which have no residual sweetness) can be produced. According to one theory, the name derives from the fortified dessert wine, sherry (which is sometimes sweetened after fermentation) that, in England, once bore the nickname "sack").^[23] Another theory is that the term is a phonetic reduction of "sake" the name of a Japanese beverage that was introduced to the West by Spanish and Portuguese traders.^[24]
• Short mead — Also called "quick mead." A type of mead recipe that is meant to age quickly, for immediate consumption. Because of the techniques used in its creation, short mead shares some qualities found in cider (or even light ale): primarily that it is effervescent, and often has a cidery taste.^{[citation needed]} It can also be champagne-like.
• Show mead — A term which has come to mean "plain" mead: that which has honey and water as a base, with no fruits, spices or extra flavorings. Since honey alone often does not provide enough nourishment for the yeast to carry on its lifecycle, a mead that is devoid of fruit, etc. will sometimes require a special yeast nutrient and other enzymes to produce an acceptable finished product. In most competitions, including all those that subscribe to the BJCP style guidelines, as well as the International Mead Fest, the term "traditional mead" refers to this variety (because mead is historically a variable product, these guidelines are a recent expedient, designed to provide a common language for competition judging; style guidelines per se do not apply to commercial or historical examples of this or any other type of mead.)
• Sima - a quick-fermented low-alcoholic Finnish variety, seasoned with lemon and associated with the festival of vappu.
• Tej — Tej is an Ethiopian mead, fermented with wild yeasts, and the addition of gesho. Recipes vary from family to family.
• Tella — Tella is an Ethiopian style of beer; with the inclusion of honey some recipes are similar to braggot.
• Trójniak(TSG) — A Polish mead, made using two units of water for each unit of honey.
• White mead — A mead that is colored white with herbs, fruit or, sometimes, egg whites.

Festivals[link]

This section requires expansion.

• Mazer Cup International Mead Competition and Tasting Event -- Sponsored by Gotmead.com, this event is held every year in March in Boulder, Colorado. It is the largest mead event in the world, with over 300 home meads and over 200 commercial meads in competition. There is a Friday tasting event with the gold medal winning commercial meads from the previous year, plus feature meads from around the world.^[25]
• Real Ale Festival in Chicago, Illinois, includes categories for mead as well as cider and perry.^[26]
• Woodbridge International Mead Festival - Sponsored by local residents, it claims to be the only mead festival east of the Mississippi. While few types of mead are available, all are home-brewed and go through a rigorous judging process.

In literature[link]

Mead is featured in many Germanic myths and folktales such as Beowulf, as well as in other popular works that draw on these myths. Notable examples include books by Tolkien and Neil Gaiman. It is often featured in books using a historical Germanic setting, and in writings about the Viking era. Mead is mentioned many times in Neil Gaiman's 2001 novel, American Gods; it is referred to as the drink of the gods. Also, in the books of the Inheritance Cycle by Christopher Paolini, it is often drunk by Eragon Shadeslayer at feasts in honor of him. Mead is also referenced in The Kingkiller Chronicle novel series by Patrick Rothfuss. The protagonist Kvothe is known to drink metheglin. The non-existent "Greysdale Mead" is also drunk, although it is merely water.

See also[link]

	Wine portal
	Beer portal

• History of alcoholic beverages
• Kilju
• Mead hall
• Kombucha

References[link]

Further reading[link]

External links[link]

Wikimedia Commons has media related to: Mead

Look up mead in Wiktionary, the free dictionary.

Wikibooks Cookbook has a recipe/module on Mead

Wikisource has the text of the 1911 Encyclopædia Britannica article mead.

• GotMead.com
• The Mead Hall
• A Simple Mead Recipe

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