- Hello all, I was just ask by a friend if I could brew a Viking Beer (and specifically not Mead) I was wondering if anyone has suggestion or pointer to a nameMessage 1 of 67 , Feb 8, 2010View SourceHello all,
I was just ask by a friend if I could brew a 'Viking Beer' (and
specifically not Mead)
I was wondering if anyone has suggestion or pointer to a name or recipe
in period about that.
I could 'just do a beer' base on what I know, but I am looking for
something more specific, or even 'Cliché'.
So far, I know (and have brew) Sahti, but it is mostly 'finish' and I
would have to debate that is was 'Viking' at the time.
Thank for any pointer.
- Do you think he means modern baker s yeast? Both baking and brewing yeasts have undergone such tremendous transformations in the lab in the last hundred andMessage 67 of 67 , Feb 11, 2010View SourceDo you think he means modern baker's yeast? Both baking and brewing yeasts have undergone such tremendous transformations in the lab in the last hundred and fifty years or so, I get really cautious when anyone talks about using baking yeast to brew.
To the best of my knowledge, oak barrels do date to about 600 AD and were Frankish in origin, so Vikings could certainly have had them.
Anyone got better or more specific information?
--- In firstname.lastname@example.org, seth tolbert <mindar76@...> wrote:
> Randy Mosher's book Radical Brewing (Brewers Publications, 2004) talks a bit about various Scandinavian, Baltic and various other Easter European styles of brewing. He lists a brew style called Gotlansdricka as "the everyday drink of the Vikings." (pg 194)
> Mosher says that rustic beers of this sort were often fermented with baker's (pressed cake) yeast, so use a piece no larger then a sugar cube and proof it before adding to the fermenter.