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Make Mead Like a Viking: Traditional Techniques for Brewing Natural, Wild-Fermented, Honey-Based Wines and Beers, by Jereme Zimmerman
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A complete guide to using the best ingredients and minimal equipment to create fun and flavorful brews
Ancient societies brewed flavorful and healing meads, ales, and wines for millennia using only intuition, storytelling, and knowledge passed down through generations―no fancy, expensive equipment or degrees in chemistry needed. In Make Mead Like a Viking, homesteader, fermentation enthusiast, and self-described “Appalachian Yeti Viking†Jereme Zimmerman summons the bryggjemann of the ancient Norse to demonstrate how homebrewing mead―arguably the world’s oldest fermented alcoholic beverage―can be not only uncomplicated but fun. Armed with wild-yeast-bearing totem sticks, readers will learn techniques for brewing sweet, semi-sweet, and dry meads, melomels (fruit meads), metheglins (spiced meads), Ethiopian t’ej, flower and herbal meads, braggots, honey beers, country wines, and even Viking grog, opening the Mead Hall doors to further experimentation in fermentation and flavor. In addition, aspiring Vikings will explore: •   The importance of local and unpasteurized honey for both flavor and health benefits; •   Why modern homebrewing practices, materials, and chemicals work but aren’t necessary; •   How to grow and harvest herbs and collect wild botanicals for use in healing, nutritious, and magical meads, beers, and wines; •   Hops’ recent monopoly as a primary brewing ingredient and how to use botanicals other than hops for flavoring and preserving mead, ancient ales, and gruits; •   The rituals, mysticism, and communion with nature that were integral components of ancient brewing and can be for modern homebrewers, as well; •   Recommendations for starting a mead circle to share your wild meads with other brewers as part of the growing mead-movement subculture; and more! Whether you’ve been intimidated by modern homebrewing’s cost or seeming complexity in the past―and its focus on the use of unnatural chemicals―or are boldly looking to expand your current brewing and fermentation practices, Zimmerman’s welcoming style and spirit will usher you into exciting new territory. Grounded in history and mythology, but―like Odin’s ever-seeking eye―focusing continually on the future of self-sufficient food culture, Make Mead Like a Viking is a practical and entertaining guide for the ages.
Product details
Paperback: 240 pages
Publisher: Chelsea Green Publishing (November 2, 2015)
Language: English
ISBN-10: 1603585982
ISBN-13: 978-1603585989
Product Dimensions:
6 x 1 x 9 inches
Shipping Weight: 12 ounces (View shipping rates and policies)
Average Customer Review:
4.6 out of 5 stars
127 customer reviews
Amazon Best Sellers Rank:
#48,508 in Books (See Top 100 in Books)
I came at this book as a former home winemaker, with all the sanitizing fuss and bother that goes with that. The idea that you could clean but not have to sanitize equipment and still get drinkable, quality products that wouldn't kill you was a whack across the head for me. But the more I read, the more the author's playful, what-the-heck experimental attitude appealed to me. He's made me want to dig out my carboys and airlocks and start wildly throwing things in to see what happens. I've even looked up a couple of local honey producers.In addition to his playfulness, Zimmerman's passion for all things Viking shines through in this book. He gives a good grounding in Norse mythology and culture, the history of and changes in mead making, and information on a wealth of variants that fall broadly under the "mead" category (even some on beers). Also, he's included recipes he's used and developed--although perhaps it would be better to call them guidelines, since he freely recommends departing from them at your whim.The concept and information on wild fermenting is, I think, worth the cost of the book all by itself. It had never occurred to me (why, I do not know) that yeasts abounded all around me and would be happy to leap into my primary fermenter and start having bubble-making parties. Nor had it occurred to me that the pellicle (a barrier layer) formed by top-fermenting yeasts had a protective function; I always thought it meant "batch spoiled; throw it out" (but then, I was making wine, not beer, and top-fermenting yeasts are important in beer). It's eminently sensible; nobody in neolithic times had packets of yeast, for pity's sake, but they certainly had fermented beverages.I suspect this will become a favorite gateway book for those wanting to try out mead making or take a less intimidating pathway into the world of home brewing. It's an easy, enjoyable, and absorbing read, one that takes frugality, sustainability, and responsibility seriously, and one with enough depth that you'll keep going back to it.
This is an amazing book. It inspired me to order mead and try it which opened a new world of wonder and enjoyment. It's a wonderful book that makes it possible to make mead like a Viking. We will be. Everyone has enjoyed this book. Many parts were read as a family and everyone enjoyed it. It makes sense of a natural process that has been completely complicated even though it doesn't have to be. The whole family highly recommends this book and the mead..
I am also new to brewing mead. I can highly recommend the book make mead like a viking by Jeremy Zimmerman. Not only is it well written, with some interesting bits on the vikings, it includes details on how to make a staggering vatiety of meads. It is easy to follow and well worth the price tag. I came across an old blog Jeremy did and I sent him an email asking for some advice. He was super helpful and insightful. I subsequently bought the book and am very glad I did. You need to be a chemist to get involved in brewing. I was put off brewing beer because it seemed to be such complicated process. Mead can be brewed as simply or complicated as you like. This book is good not only for people new to brewing, but is also great for those interested in the vikings and gaining insight into their life that is often excluded. This book is also great for anyone looking to try brewing like our ancestors did
This book balances cleanliness with practicality, which sounds right if you want to make mead "like a Viking." Interesting background on myth and legend, the culture of "the Vikings," and history give this book a helpful context to the theme. It includes herbal and fruit notes as mead additives you may not find elsewhere, at least not as presented here. Its a unique, practical, and natural approach to mead-making. But, the author--who admits he is not (yet) a beekeeper--assumes his Viking approach will also translate to bee-keeping. As a beekeeper and mead-maker, here is the truth: if your mead goes bad, oh well. If your bees all die, you've been bad. Beekeeping is a minor part of this book, but it's in there. Make mead like a Viking. But treat your bees like a modern person, know what you're doing, and give them medicine if they need it. Five stars for the mead topic, minus one for the bad info on bees.
An inspirational romp through the world of mead (though this review may in no small part be due to the consumption of a blend of spring honey, oolong tea leaves, ground cherries, (dechlorinated) municipal water, and sourdough starter that was stirred occasionally in a covered glazed clay pot for a few days before being left in an airlocked glass vessel for some amount of time).
I have a lot of praise for this book. I have been making mead for about a year and a half, and have scored well in local competition. I wanted to add to my references on the topic, and I am glad I read this book. Really nice info about my Scandinavian history and cultural items in here, drinking games and customs along with good recipes. Great reading on just how simple it is by a guy I'd drink in a mead hall with. Skál i botn!
This is a very interesting book. In addition to data on making mead it gives a good background on traditional fermenting processes. And its a good read. After going through it I gave it to a friend that is into all sorts of fermenting food preservation methods and she found it very interesting - particularly on the sections on how to find yeast sources without ordering them.
Wonderful book. Great starter information. Makes you rethink all the sanitation so many other books preach. Just remember, we brew for the fun, for the experimentation of different ingredients, and for keeping in touch with our more ancient non sterile past. I think I will incorporate the recipes and trying brewing at the campsite or on the beach or on vacation since most times, a gallon jar takes up so little space!
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