Make Mead Like a Viking: Traditional Techniques for Brewing Natural, Wild-Fermented, Honey-Based Wines and Beers

by Jereme Zimmerman

A complete, practical, and entertaining guide to using the best ingredients and minimal equipment to create flavorful brews―including wildcrafted meads, bragots, t’ej, grog, honey beers, and more!   " A great guide . . . full of practical information and fascinating lore."―Sandor Ellix Katz, author of  The Art of Fermentation   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. 

Inside, readers will learn techniques for And there's more for aspiring Vikings to explore, Whether you’ve been intimidated by modern homebrewing’s cost or seeming complexity in the past 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. " Adventurous mead makers or brewers who want to move beyond the basics will find plenty to savor here."― Library Journal   

Genres: Cookbooks, Brewing, Nonfiction, Food, History, Cooking, Food and Drink

240 pages, Paperback

First published November 4, 2015

Reviews

[Jess the Shelf-Declared Bibliophile · Rating 5 out of 5]

Fascinating look into everything you could possibly want to know about mead. My boyfriend is planning to start making his own soon, but I mainly read this book for the mythology and history behind mead. It definitely seems to have always been believed to be a healthier alcohol, and I tend to agree, since it's the only thing that DOESN'T give us hangovers if we overindulge! If you've never tried mead, I would encourage you to explore your local wineries and breweries to see if any have some you can try.

[Forest · Rating 4 out of 5]

Of the four brewing books I've read so far, this is the one that made me feel best about making mead. He's very positive, has a lot of personality, and wants you to experiment and research to make mead in the best way for you. He even recognizes that his way isn't the end-all, be-all of brewing methodologies: "Take everything you read with a grain of salt, including my own articles" (103).

He's very into wild fermentation and minimal sterilization, which I would like to do more research about to make sure I can recognize if things are going a bad place, but he gives a good starting point for lots of ideas, questions, and easy little experiments like ginger bug, small batches, and small beer. Beyond the wild ferment, his emphasis is on doing it your own way and experimenting and learning.

[EvilCherub loves badass fems hates most YA fic. · Rating 5 out of 5]

This book is a nerdgasm for anyone who loves to brew naked like a mad-hatter kitchen witch rather than a snobby hipster in a chemistry lab. It is full of bits of history from brewing cultures through the ages. It is highly entertaining and doesn't take itself too seriously, while also imparting an abundance of information from mythology and history to wild-fermentation techniques to modern mead-makers over-dependence on sanitization.

It has a definite focus on 'Vikings' but that is really just because that is the author's particular penchant and Vikings sell these days. He also explores the history of mead and honey and hives from Russia and Germany and Scotland.

I particularly appreciate his approach to mythology, in this case Norse Mythology and the creation myth of Mead. I mean the brew has a creation myth!? How awesome is that?! I also love that he explores herbs for not only their medicinal qualities but their essence, their spirit. As a mad-cap brewer myself, I simply can't be made to follow a recipe exactly every time through. Does this mean that I will probably never be able to go pro? Yes, most likely, but I do this for the joy of it. I feel inspired to add a new plant or fruit or more honey or molasses half way through and why not? The brew spirits told me to! ;)

This is a great book as both an overview for a newbie as well as for those who have been playing at it for a while. It has definitely inspired me to work with wild fermentations. I have never been overly worried about cleanliness or killing off wild yeasts on fruits and I have approached my brew making with a penchant for calling on the magic of the YEASTIES! However I have still stuck to introducing store-bought yeasts to ensure vigorous fermentation. Time to take a risk on the wild neighbourhood Yeasties, just like I did with my sour dough.

Last mention is that he even quotes another favourite book of mine, The Drunken Botanist.
You know you've found your people when the authors you love are quoting one another.

Brew on fine folk!

[Bill · Rating 4 out of 5]

This was a fun read and very informative. In an attempt to summarize this book I would say; relax, have fun, taste and repeat.

[Kris Thompson · Rating 5 out of 5]

Learned the basics for mead making in the “wild” style. Will complement my foraging and local based ferments

[MonicaT · Rating 4 out of 5]

Very interesting stories and recipes. It is not a book for beginners, you need to have previous knowledge to understand the process because it doesn’t explain step by step.

[Casey Miller · Rating 4 out of 5]

This book was pretty informative and would definitely get you off on the right foot if you wanted to try your hand at this at home. That being said, it wasn't terribly scientific or comprehensive, so you would probably want to move on from this to something more in-depth. I don't have a recommendation on that front, because I haven't read any further on the subject. Overall it was a good primer on making interesting, home-made honey wines and has inspired me to further exploration.

Sidenote: I would recommend, if you are interested in home fermentation of any kind from alcohol to kombucha to sauerkraut to tempeh to salami and everything in between, the book "The Art of Fermentation" by Sandor Ellix Katz. While not comprehensive on any one topic, it covers a broad range of techniques and inspired me to make my own Kombucha, Sauerkraut, and home-fermented ginger-ale.

[Craig Evans · Rating 4 out of 5]

Part recipe book (for the titular beverage), part history of bees and bee-keeping, part history of Vikings and the north-lands, and part personal experience (as are all home fermentation endeavors), with a bit of fun and trivia and a couple of puns thrown in.
"Recipe" books usually are not my thing, but I'd known about the author from seeing info on him doing brief demonstrations at Mother Earth News Fair events... and although I've been to 3 MENFs I'd not had the opportunity to sit in on one of his demos.
I'd perused some the recipes he's included, and currently have 2 (two) 1-gallon jugs with two different meads that look to be still but will be waiting another 4-6 months before I bottle them
Altogether an quick and interesting read, containing many aspects of informative discussion, and web links in the Resources and Inspiration section at the back... will be checking those out at some date.
***Bonus... in his acknowledgements Mr. Zimmerman give a tip of the hat to three writers from whom I have also received numerous hours of literary pleasure... Terry Pratchett, Douglas Adams, and Neil Gaiman

[Jason · Rating 5 out of 5]

A great book for new or experienced home brewers of mead. Refreshingly this book focuses more on the art and creativity of home brewing for friends and family over obsessing about PH levels and consistency across batches that can be found in a lot of mead recipe books today. This book takes the 'wine snobbery' out of home brewing and gets back to the basic mechanics of fermenting alcoholic beverages at home.

The first half of the book has an abundance of historical and mythological information about the role of mead in civilizations of the past as well as the indigenous peoples of today. Mead is the oldest fermented alcohol and the base ingredient for 'potions' across the ages. The second half of the book focuses on a DIY home brewing approach including recipes and realistic equipment recommendations to make various beverages and home-grown yeasts.

Although the title says 'viking' and a lot of Scandinavian mythology and Medeival history is referenced in the first half of the book and that may sound cliche I would recommend it to anyone looking to learn to brew at home in the traditional pre-industrialized way with minimal equipment.

[David · Rating 5 out of 5]

This was an entertaining and educational read. I had just started my first home brew during this pandemic and a friend mentioned I should try making mead and recommended this book. The author provides some great historical background to mead and other fermented beverages, while making it clear that he is not an expert and much of the history was lost or altered over time.

The humble approach to presenting the information was enjoyable and I felt like I was being welcomed into a community rather than talked down to as a newbie. Experimentation is rampant throughout the text and snobbery is nowhere to be found. Even if you aren't planning to make mead, the background on the craft is an interesting read. You will appreciate your friend's home brewing much more, as you lift a glass with them.

[Петър Стойков · Rating 3 out of 5]

Едно време очевидно не са правили толкова рязка разлика между алкохолите, както правим сега - мушкали са заедно всичко, което може да ферментира и са се радвали, че има алкохол. А в него са добавяли всякакви билки с опиващо въздействие, даже опиум ако намерят. Така че до голяма степен днешното деление медовина/бира/сайдер/вино не е съществувало.

Няма да крия, заглавието звучи доста яко и затова не се замислих какво да очаквам от книгата. В нея, освен обяснение какво са пили древните народи, има и измислени от автора рецепти за медовина и ейл. Малко прекалено разлята е книгата, с неподредени и мъгляви обяснения.

[Byron · Rating 5 out of 5]

Great, super educational. Also provided a lot of alternative techniques that expanded my understanding of why and how traditional steps work (or the degree to which they can be altered). Only thing I didn't see was a good graph of timelines comparing wild fermentation, sweet vs. dry, with or without fruits/other sugars. I had to dig back a few times to find a reference point for how long to let the must sit in primary/rack, etc.

[Scott Frank · Rating 4 out of 5]

Enjoyable. A nice compilation of both the history and the brewing of mead; so if you want to brew but don't care about the history, it's good, and if you are interested the history and use of mead but won't be brewing...still cool.

It's VERY conversationally written, so if you're looking for an academic or scholarly work, this may not be your bag.

[Katharine Wibell · Rating 4 out of 5]

This was a nice beginners book for someone interested in brewing their own mead or beer. The author is an everyday man who is writing about his passion. Because of this, there must be some leeway given that it is not 100% scientific. Even still, the book expresses the basic steps to make brews as well as the wide variety of meads one can create.

[Tori · Rating 5 out of 5]

Wow! I loved the way Zimmerman writes. It's clear and it's like he's talking to me. As a new mead brewer, I found his approach to mead making well... approachable! I love his sustainable philosophy and experimental attitude. I finished this book in a day and can't wait to base meads off both this book's recipes and philosophy. I have no Nordic roots but I feel like a Viking after reading this.

[Mathew Deas · Rating 5 out of 5]

Provided helpful information with respect to wild fermentation and the lore surrounding humanity's oldest alcoholic beverage. I learned of aurochs (ancient, now extinct, cow ancestors), Yggdrasil (the world tree) and helpful tips to brew without the need for brewing yeast. Would definitely recommend!

[Adrian Fritzke · Rating 5 out of 5]

This is a good book for a beginner or expert at mead making and can give you a lot of ideas. The idea of wild breeding mead and all the bits on magic can be a little off putting but overall it is a solid book. This is a must read for mead enthusiasts and it comes with many interesting recipes to try out for more than just mead.

[Graham Moran · Rating 5 out of 5]

This was one of those brewing books that takes the “science” and teaches you to trust the “Gods” and yourself. Even a person who what’s never brewed a a fermented libation can use this book with no fear of messing things up. And if they do, so be it, enjoy the journey and share what you made anyway. Someone will appreciate your creation!

[Jessica · Rating 4 out of 5]

Really enjoyable history and mythology on mead, as well as how to enjoy mead with gatherings and games. I am only a beginner at brewing anything, but I would like to try these more creative recipes in the future!

[Benjamin · Rating 4 out of 5]

Really liked what I read, but I don't have time to start brewing right now, and it needs to go back to the library. Plus I need bees to have an appreciable source of honey and I don't have any yet...

[Victor Villazon · Rating 4 out of 5]

Si te gustan las bebidas fermentadas, prepararlas desde el inicio, especialmente el mead (aguamiel), este será un libro que te va a gustar. El autor es un experto fermentista y te enseñará como hacer el mead y sobre todo utilizando la fermentación natural.

[JM · Rating 4 out of 5]

I thoroughly enjoyed this one. Zimmerman gives you a general overview of the history of alcoholic beverages and the importance of mead within it, including the cultural aspects, and then goes on to discuss how to brew and ferment honey-based beverages in the traditional styles, explaining it in simple terms. It's a fun read and it easily inspires you to try your hand at making your own brews.

[Kathy (McDowell) Miller · Rating 4 out of 5]

I can't wait to start making mead! This book made the process sound much less stressful than other books I've read. I'm excited to try new flavors like orange-ginger and cinnamon-vanilla, as well as the ubiquitous pumpkin-spice. I might be looking at a new business venture when I'm through.

[Dumnonius · Rating 3 out of 5]

The passion and joy of mead making was a pleasure to read (and quite helpful, I have a long way to go…). The weird paganism throughout the book made it less palatable and just felt forced/out of place.

[Joseph Greiner · Rating 5 out of 5]

Solid mead book

I have yet to try the recipes but I thoroughly enjoyed the authors casual writing style and approach to brewing mead. Very useful.

[Sindre Nordgård · Rating 5 out of 5]

Lovely on all levels! Educational, history, myth, lore and quite humourus😊

[Trevor Smith · Rating 4 out of 5]

A great book. A fun mix of history, mythology, philosophy, and cookery. Can’t wait to make some mead from the author’s recipes.

[Alisha Ward · Rating 5 out of 5]

Perfect for me.starting out learning to make mead.

[Jennifer Stoy · Rating 4 out of 5]

This was a very thorough, but very complicated introduction to making wild-fermented mead, but I learned a lot! Not sure I could actually do it, but I liked learning all about it.

[William Hartman · Rating 5 out of 5]

Excellent

Quite an excellent piece of work. A lot more than I expected to be, something I will be look in to get a physical copy as well. Nicely done!