Zimmerman has a way with words when it comes to concocting all manner of booze and brews.
<em>Make Mead Like A Viking</em> by Jereme Zimmerman
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, Jereme Zimmerman’s 240-page Make Mead Like A Viking book will hook you up! Jereme’s welcoming style and spirit will usher you into exciting new territory.
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.
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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.
Make Mead Like a Viking Traditional Techniques for Brewing Natural, Wild-Fermented, Honey-Based Wines and Beers is a practical and entertaining guide for the ages. Available at chelseagreen.com for $24.95.
This article was originally published in the AMERICAN FRONTIERSMAN™ Winter 2016 issue #205. Subscription is available in print and digital editions here.
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