Make Mead Like a Viking: Traditional Techniques for Brewing Natural, Wild-Fermented, Honey-Based Wines and Beers, by Jereme Zimmerman
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Make Mead Like a Viking: Traditional Techniques for Brewing Natural, Wild-Fermented, Honey-Based Wines and Beers, by Jereme Zimmerman
Ebook PDF Make Mead Like a Viking: Traditional Techniques for Brewing Natural, Wild-Fermented, Honey-Based Wines and Beers, by Jereme Zimmerman
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.
Make Mead Like a Viking: Traditional Techniques for Brewing Natural, Wild-Fermented, Honey-Based Wines and Beers, by Jereme Zimmerman - Amazon Sales Rank: #182125 in eBooks
- Published on: 2015-10-15
- Released on: 2015-10-15
- Format: Kindle eBook
Make Mead Like a Viking: Traditional Techniques for Brewing Natural, Wild-Fermented, Honey-Based Wines and Beers, by Jereme Zimmerman Review
Library Journal-
"Zimmerman originally documented his brewing experiments on his blog, jereme-zimmerman.com. After enthusiastic feedback from participants in the author’s mead workshops, he decided to publish a handbook on making mead with wild yeast, a practice at which the Vikings excelled. His recipes are straightforward and easy to follow, frequently including a story or tips to improve it. They often call for not only standard mead but also an unusual ingredient such as mushrooms, garlic, horehound, or marshmallow plant. Zimmerman packs this slim tome with honey-based brewing recipes, Viking mythology, Viking cultural history (as it applies to mead), a history of beekeeping, a guide to picking honey, how to drink mead, and equipment advice. While there are many mead-making titles on the market, the emphasis on wild yeast along with Zimmerman’s philosophy of experimentation and self-sufficiency make this a unique offering. VERDICT: Adventurous mead makers or brewers who want to move beyond the basics will find plenty to savor here.”
Booklist-
"After an exhausting day raiding coastlines and terrorizing natives, Vikings loved to relax with a nice quaff of mead. Over the centuries, mead retreated to merely a historical curiosity. But thanks to creative and adventuresome home brewers such as Zimmerman, mead has roared back to life. Zimmerman promotes natural fermentation from airborne yeasts, but for those lacking bold Viking genes, he offers advice on fermentation from commercial yeasts. Text is clear and very encouraging, and he makes mead accessible to both tyros and experienced brewers. Summarizing relevant equipment and ingredients, Zimmerman emphasizes that his disciples will produce their best meads if they don’t go overboard on sterilizing their equipment nor take all the joy out of mead making. Recipes go beyond basic mead to include Ethiopian t’ej, fruit-enhanced melomel, and metheglin, which scents mead with herbs and spices. A valuable addition to any collection that seeks to satisfy the creativity of home brewers.”
“A great guide to mead making, full of practical information and fascinating lore.”--Sandor Ellix Katz, author of The Art of Fermentation and Wild Fermentation
“This is a fun book―and fortunately, it doesn’t stop there. Coupled with the fun parts is a book that is informative and detailed in everything from choosing honey all the way to what kinds of corks to use. As a beekeeper who has always had lots of good raw honey on hand, I have made mead before but only in the kind of sterile environment that Jereme Zimmerman eschews. His book opened my eyes to the possibility of returning to the much more natural and time-honored ways of brewing this fascinating beverage.”--Jeffrey Hamelman, director, King Arthur Flour Bakery; author of Bread: A Baker’s Book of Techniques and Recipes
“Tradition meets modernity in this marvelous look at the ancient brewing of honey-based beverages.”--Mike Faul, owner and brewmaster, Rabbit’s Foot Meadery
“I really delighted in this inspired and informative read. Throw caution into the mead-making wind and relish the challenge of some of the more unusual flavorings and ingredients. I now feel more like being a Viking mead maker than ever, and coming from a Celt and fourth-generation mead maker that is something! Enjoy mead and make merry men and maidens.”--Sophia Fenton, director, Cornish Mead Co. Ltd.
“Jereme Zimmerman has captured the wild spirit of mead quite literally―as the quintessential naturally fermented beverage of humankind from the beginning, which reached its apotheosis with the Vikings. Without compromising its mysterious allure, he brings it down to earth for all to make and enjoy.”--Patrick E. McGovern, author of Ancient Wine and Uncorking the Past
“Make Mead Like a Viking puts the ME back in mead: my Scandinavian heritage simply sang when reliving the history, reading the recipes, and playing the drinking games he includes. And best yet . . . Zimmerman encourages mead makers to keep their own bees! There’s no better way to get the best honey there is than when you, and the bees you care for, make it happen together. For me, this is the perfect marriage.”--Kim Flottum, editor-in-chief, Bee Culture: The Magazine of American Beekeeping
About the Author
Jereme Zimmerman grew up on his parents’ northern Kentucky goat farm, Twin Meadows, where he was also homeschooled. After graduating from Berea College in Berea, Kentucky, he moved to the Pacific Northwest, where he immersed himself in the world of homebrewing. As the world’s only peace-loving, green-living Appalachian Yeti Viking, Zimmerman writes, blogs, and speaks regularly on fermentation, mead-making, homesteading, and good eating. He is a regular contributor to various publications and websites, including New Pioneer and Backwoods Home magazines. He writes for Earthineer.com as “RedHeadedYeti.” He currently lives in Berea with his wife, Jenna, and daughters, Sadie and Maisie, where he practices urban homesteading and cavorts with farmers, authors, and fellow sustainable-living enthusiasts.
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Most helpful customer reviews
13 of 13 people found the following review helpful. ... author and now have a signed copy of this fine book. Mr By J. Kniskern I was lucky enough to meet the author and now have a signed copy of this fine book.Mr. Zimmerman recalls the REALLY olden days of wild fermentation in this light-hearted look at Viking honey-mead making.The historical notes while extensive, do not overpower the information in this book. And this is an easy to follow guide to get started making your own meads and enjoying the huge varieties of tastes that can be made simply.What would have been nice, is to include this book in a package, with a large crock, carboy, and airlock, so that you could get started right away.You see, mead takes time. At a minimum, 3 weeks to get a young mead ready to drink. At maximum, years! So the sooner you can start brewing up your first batch, the better!This was a quick read, and the writing of Mr. Zimmerman is excellent. My only complaint is trying to pronounce the Viking words!
12 of 12 people found the following review helpful. I'm eyeballing the fruit in the fridge... By Momster 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.
9 of 9 people found the following review helpful. I just began my foray into cider and mead this year (from mostly vegetable lacto-fermenting) and the timing was perfect. I've be By Amazon Customer I have to thank you for this book! I just began my foray into cider and mead this year (from mostly vegetable lacto-fermenting) and the timing was perfect. I've been hanging around the home-brew shop, asking questions. I've been sifting through online discussions, trying to find the right type of advice for me and how I relate to microorganisms. The beer and wine world seems impossibly technical and out of reach to me, being SO exact is no fun (for me). Sandor Katz is a favorite resource, but can be a bit unspecific sometimes. I had read an article you wrote about mead already and it had struck a cord, then I saw the new book and had to get it. It is AWESOME! You have written an excellent guide, and completely illuminated the process. I am so informed and inspired by the book, and feel the confidence to wander and experiment (I now have happily bubbling containers all over my kitchen.) You have managed to take a very complex subject and make it fun and accessible. Thank you!
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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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Make Mead Like a Viking: Traditional Techniques for Brewing Natural, Wild-Fermented, Honey-Based Wines and Beers, by Jereme Zimmerman
Make Mead Like a Viking: Traditional Techniques for Brewing Natural, Wild-Fermented, Honey-Based Wines and Beers, by Jereme Zimmerman
Make Mead Like a Viking: Traditional Techniques for Brewing Natural, Wild-Fermented, Honey-Based Wines and Beers, by Jereme Zimmerman
