Honey is considered as one of the purest natural products of nature, in this are recognized chemical and physical properties that are created for biological activity. Produced by honey bees, it is made from the nectar of flowers, from secretions derived from other parts of plants or from the excretions of insects that suck these plants. The properties of honey, such as flavor, color and smell, change according to the flora used and the environmental conditions, in addition, of course, to the bee species. This product, including humans, has been consumed by various living beings since prehistoric times. As well as mead, a fermented alcoholic beverage made from honey, considered one of the oldest alcoholic beverages in the world; a drink of Vikings and medieval knights. Mead, in certain regions, such as Europe, for example, is a well-known and consumed drink. However, in our country, despite being one of the main exporters of honey in natura, the drink derived from honey is still little known, therefore, little produced. However, it is worth mentioning the great potential that Brazil has to become one of the main mead manufacturers and have its due recognition and appreciation in the national and international market. The scope of the present work is to corroborate the presence of the factors, exposed above, which make it possible to make and produce this drink in our country, through its theoretical search, through published articles, monographs and the like, about the theme, to the identification of existing types of honey and their respective characterizations. As well as the yeasts for their physical-chemical and sensorial characterization and even, to understand the results and seem to be found in a way that allows the small and medium beekeeper and meliponist, especially for the north and northeast region, through research and review summary, production alternatives and economic growth, through the production of the fermented drink mead. Aiming at handcrafting the product, a manual was prepared, available in annex, with step-by-step mead production, using honey as a raw material, which is produced in these regions, as a form of extra family income for those who are interested. . Keywords: honey, mead, yeasts, honey characterization, fermentation, production.
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