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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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Review
Library Journal- "Zimmerman originally documented his brewing experiments on his blog, Âjereme-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.â€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.â€Â   “A great guide to mead making, full of practical information and fascinating lore.â€--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.â€--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.â€--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.â€--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.â€--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.â€--Kim Flottum, editor-in-chief, Bee Culture: The Magazine of American Beekeeping
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About the Author
Jereme Zimmerman is a writer and traditional brewing revivalist who lives in Berea, Kentucky with his wife Jenna, daughters Sadie and Maisie, and herds of wild yeast that he corrals into various fermentation creations. He writes for the New Pioneer, Backwoods Home, Hobby Farms, Mother Earth News, and other magazines. He is a popular public speaker, presenting and holding workshops across the country on topics such as fermentation, natural and holistic homebrewing, modern homesteading, and sustainable living. His first book, Make Mead Like a Viking, was published in 2015.
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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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